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Reframing the Obesity ConversationReframing the Obesity Conversation
How obesity is described, or framed, can affect whether a solution has popular or decision-maker support. Learn more about reframing the conversation.

 

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Comparison of Nutrition Guidelines for Prepared Food

Increasing access to healthier foods and beverages in public places is a fast-growing movement across the country. This resource provides comparisons of nutrition-based and food-based standards for prepared foods sold or served at catered meetings and events, cafeterias and cafes, concessions stands, university campuses, and other public and private food service settings. Also included is a comparison of beverage standards for food service settings.

Nutrition Guidelines for Vending Machines

Increasing access to healthier foods and beverages in public places is a fast-growing movement across the country. This chart compares different sets of recommended nutrition criteria for vended beverages, packaged snacks, and entrée-type foods.

Financial Implications of Healthy Vending

Many vendors have found that revenue is unaffected by implementing healthy vending, and some vendors have experienced an increase in sales when they increased healthier options. The transition can be coupled with nutrition education, taste tests, promotions, and changes to pricing to support healthy choices

Vending Labeling Fact Sheet

The Center for Science in the Public Interest and Voices for Healthy Kids developed a fact sheet on vending labeling. This document includes the requirements of the national vending labeling law and information about healthier vending, including evaluations of initiatives, consumer demand, and the business case for offering healthier products. Share this fact sheet with participating worksites and other stakeholders to support healthier vending.

A Guide to Smart Snacks in Schools

This colorful booklet provides an overview of Smart Snacks Standards and how to tell if a food/beverage meets the requirements. This is a ready-to-go resource for anyone that oversees the sale of foods/beverages to students on the school campus during the school day.

Comprehensive Framework for Addressing the School Nutrition Environment and Services

This CDC framework provides school nutrition professionals, school health professionals, administrators, teachers, and parents detailed information on the components of a school nutrition environment and how, together, they influence a students’ access to healthy foods and beverages at school. Access the PDF here: http://www.cdc.gov/healthyschools/nutrition/pdf/school_nutrition_framework_508tagged.pdf

ENACT Local Policy Database

This policy database includes policies that have been enacted from a wide variety of states, jurisdictions, and topics. Users can refine their serach by filtering based on cities, counties, school districts, regional bodies, or special districts. The intended use is to provide sample policy language for jurisdictions looking to enact their own policies.

Healthy Vending Guide

This document provides a guide to help organizations make healthy vending options available and attractive to children, youth, and adults. It includes healthy vending guidelines for food and beverage products, sample policies to support and sustain healthy vending, and marketing strategies to promote healthy options.

Developing a Healthy Beverage Vending Agreement

This fact sheet outlines key considerations for schools, including what to look for when soliciting a vendor, best practices to ensure a sound agreement, and ways for parents and other community members to get involved in the process.

Healthy Heart Program Hospital Toolkit

This toolkit includes tools and resources for improving the health environment of hospitals. It includes recommendations and implementation guides for vending machines, patient meals, and cafeterias.

Model Beverage and Food Vending Machine Standards

This document describes vending standards developed to provide a model for municipal, state, and federal government leased or operated vending machines or vending machines on public property. The standards could also be used by hospitals, private workplaces, and others to support the health of their employees or visitors.

Model Healthy Municipal Snack and Beverage Vending Agreement

The purpose of this guide is to help nutrition advocates and municipalities use the contracting process to achieve the following goals: (1) improve the nutritional quality of snacks and beverages sold on municipal property, (2) negotiate favorable terms and conditions, (3) develop strategic vendor relations, (4) increase process efficiencies, and (5) improve communication and customer service.

Healthier Food Choices for Public Places

This website has information related to food and nutrition guidelines for government, worksites, hospitals, and organizations including links to fact sheets/background, model polices, and toolkits.

Smart Food Choices: How to Implement Food Service Guidelines in Public Facilities

This document can help you implement food service guidelines in your government work site or other public facility to increase the availability of healthier choices at food service venues, including cafeterias, concession stands, snack bars, and vending machines. Audiences for this document include state and local health departments and other interested partners working to implement food service guidelines in government work sites and other public facilities.

Food and Beverage Toolkit Resources

This toolkit is designed for anyone involved with workplace food and beverages, from the office vending machine to an off-site special event involving catering. The goal is to provide practical, actionable suggestions that are easy to understand and apply. Provides guidance for leadership and management, meetings and events, vending machines, caterers and food vendors, and by food category.