Food Service Guidelines: Supporting Healthy Worksites Toolkit

OPCE, July 2017

Guideline OPCE Authored Toolkit/Guide

OPCE developed a document with practical guidance and resources to use when developing, adopting, implementing, and evaluating food service guidelines. These guidelines are intended to help CHSC coordinators consider the range of settings where they can influence healthy food options, and to showcase useful resources and tools. Champions within an organization can also use these guidelines to improve their worksite nutritional environments.

CHSC Priority Area(s):

Food Standards/Procurement



Area(s) of Expertise:

Food/Beverage Procurement Food/Beverage Standards Healthy Food Environment Worksite Wellness

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