Promoting Healthy Weight Through Healthy Dining at Work
The Promoting Healthy Weight Through Healthy Dining at Work Toolkit is a collection of materials to help employers assess and improve their cafeteria, vending and catering offerings. The first step is to ensure that healthy options are always available. Once this is achieved, companies may go on to develop health-promoting programs that proactively display, market and provide incentives for the healthiest choices. Using the Toolkit materials can help employers get started on this path.
The Promoting Healthy Weight Through Healthy Dining at Work Toolkit is the result of significant efforts of Sodexho, our food service and facilities management partner, as well as the input of many employers, public health and nutrition experts. New toolkit components will be added over time and user input is welcome. Please contact healthyweight@businessgrouphealth.org with suggestions and requests.
Cafeteria, Vending and Catering Assessments
Cafeteria, Vending and Catering Assessments help determine whether the current offerings offer appropriately healthful options to employees
Sample Request for Proposal (RFP) and Contract Negotiation Guidelines
Sample Request for Proposal (RFP) and Contract Negotiation Guidelines allow corporate managers to evaluate their food service provider's ability to create and maintain a healthy options dining facility, and to ensure that the contract supports and promotes corporate goals.
Training Guide
Training Guide helps educate the food service staff on nutrition basics and portion control.
Consumer Brochures
Consumer Brochures for electronic distribution or posting offer tips for employees on how to eat healthfully at work, on the road, and at home. The brochures include explanations of cooking terms and techniques that affect caloric content, guidelines for portion sizes, and tips on navigating the various food stations in the company cafeteria.
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