This report is a summary of contents from 25 interviews in Southern states focused on communities and individuals working on racial and food justice.
Topic: Healthy Food Environment
Fast Facts
The documents found at the links below provide facts from up-to-date studies and “fast facts” written in consumer friendly language. To reduce review time, materials developed using facts from these documents exactly as they are written will not need additional science review, which will reduce the overall product review time.
CSPAP Healthy Food Environment School Nutrition School Wellness Policy
Sugary Drinks in America: Who’s Drinking What and How Much?
Over the last two decades, the sugary drink landscape has been changing. Between a plethora of new drinks on the market and reported changes in beverage sales, many people are confused or concerned about the current state of sugary drink sales and consumption patterns. This report describes the consumption and sales of sugary drinks in the United States over time and among demographic subgroups. Specifically, the report defines sugary drinks, describes health issues related to sugary drink consumption, and answers questions about how many sugary drinks are being consumed in the US and whether consumption patterns differ by age, race/ethnicity, and income.
School Fundraisers: Make Money and a Positive Impact!
Raising money through fundraisers can support the financial health of schools. Yet, when non-nutritious foods are sold, it is at the expense of the health and well-being of children and their families. Eating habits are greatly influenced by the types of foods and beverages that are available. When schools sell candy, cookies, and other unhealthy foods, they are increasing their availability. Schools across New York are changing how they fundraise—whether it’s to provide fun, family activities; to help community members recycle unwanted electronics; or to sell school promotional items—to make a positive impact in the community. Some of the most successful ideas are provided on this handout.
Fundraising Healthy Food Environment School Nutrition Staff Involvement
Food Service Guidelines: Supporting Healthy Worksites Toolkit
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.
Food/Beverage Procurement Food/Beverage Standards Healthy Food Environment Worksite Wellness
Tips for Teachers
One-pager: 7 things you can do to make your school a healthier place! Updated April 2018. Download Tips for Teachers
Classroom Celebrations CSPAP Fundraising Healthy Food Environment Physical activity during school Recess School Nutrition School Wellness Policy Staff Involvement
Empowered Eaters: A Road Map for Stronger New York City/State Nutrition Education Policies and Programs
Two new NYSHealth-supported reports offer recommendations for how the city and state can increase access to nutrition education and sustainably fund nutrition-enhancing initiatives.
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.
Healthy Food Policy Project
Find healthy food laws around the country with the Healthy Food Policy Project.
Using the Power of Procurement for Healthier Communities
Check out this infographic on the power of procurement in developing just food systems.