Food Services Guidelines: Case Studies from States and Communities


Case Study

This CDC report highlights five case studies of food and beverage guidelines developed to improve the food environment. Each case study includes goals and objectives, development and use of food service guidelines, onoing monitoring, and lessons learned. This report will share some insight about the process of developing and implementing food service guidelines that CDC hopes will help foster efforts of others.

CHSC Priority Area(s):

Community Healthy Food Access



Area(s) of Expertise:

Food/Beverage Standards Worksite Wellness

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