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):
Setting:
Area(s) of Expertise:
Food/Beverage Procurement Food/Beverage Standards Healthy Food Environment Worksite Wellness