Food Service Guidelines are a set of voluntary best business practices that can be used to increase healthy and safe food options in settings such as government facilities and programs, worksites, colleges and universities, food pantries/food banks, and healthcare facilities. Specific standards used vary, and may encompass behavioral design, food safety, environmental sustainability, valued workforce, animal welfare, and other goals in addition to nutrtion. That being said, the guidelines are designed to achieve three key primary goals:
The Food Service Guidelines (FSG) Work Group is comprised of diverse public health practitioners, scientists, and advocates from non-profit organizations, government, academia, and other stakeholders. It is hosted by the CDC’s NOPREN. Members conven to share timely research and evaluation methods and results, case studies, and evidence-based best practices in FSG adoption and implementation. Additionally, they seek opportunities to foster and collaborate on needed FSG-related research and research translation products.
Members of the FSG work group collaborate on FSG-related research and share evaluation methods and results. The FSG Work Group aims to leverage the collective skills and resources of its members to increase the quantity and quality of, and disseminate, evidence that benefits nutrition-related health, with a specific focus on understanding:
Membership in the Work Group is open to researchers and practitioners with an interest in collaborating to advance our mission.
Key Function: Facilitate coordination and information sharing to 1) accelerate progress in effective implementation of FSG and 2) identify related gaps in knowledge and research.
Key Function: Foster research and evaluation efforts to study concepts of interest under “Mission” above.
August 2020 Webinar: Applying Behavioral Design Principles to Promote Sales of Healthy Foods (listen to recording here)
June 2020 Webinar: Broadening Food Service Guideline Engagement Through the Good Food Purchasing Values (listen to recording here)
March 2020 Webinar: Evaluating FSG Implementation and Impact, Part 2: Brief Case Studies to Illustrate Different Approaches to Monitoring (listen to recording here)
January 2020 Webinar: Evaluating FSG Implementation and Impact, Part 1: Brief Case Studies to Illustrate Different Approaches to Monitoring (listen to recording here)
November 2019 Webinar: An Overview of A Roadmap for Comprehensive Food Service Guidelines – Best Practices and Opportunities to Advance Nutrition Through Food Service Guidelines in Diverse Public Settings (Click here to access the PPT slides and recording of the presentation) Speaker: Jessi Silverman, CSPI
Speaker: Hilary Seligman, UCSF
July 2019 Webinar: Procurement Policies vs. Food Service Guidelines
The NYC Food Standards: Procurement and Meal Requirements in New York City (Arielle Herman, Meghan Maroney – NYC Department of Health and Mental Hygiene) Click here to access PPT slides
Procurement Policies vs. Food Service Guidelines: How they are different and how they can work together (Michelle Wood – Los Angeles County Dept of Public Health) Click here to access PPT slides
Food Service Guidelines for Federal Facilities https://www.cdc.gov/obesity/strategies/food-serv-guide.html
A tool for including healthy food service guidelines in contractual agreements http://www.exceedtool.com/
A Healthy Workplace Food and Beverage Toolkit
Food Service Guidelines Resources used by States https://asphn.org/food-service-guidelines/
Healthy Hospital resources including a case series and toolkit with action planning materials and audits: https://www.cdc.gov/obesity/strategies/healthy-hospital-env.html
State and Local Research Manuscripts
Nutrition Standards for Food Service Guidelines for Foods Served or Sold in Municipal Government Buildings or Worksites, United States, 2014. https://www.cdc.gov/pcd/issues/2016/16_0364.htm
Food Service Guideline Policies on State Government-Controlled Properties. https://www.ncbi.nlm.nih.gov/pubmed/27630113
The development and adoption of the first statewide comprehensive policy on food service guidelines (Washington State Executive Order 13-06) for improving the health and productivity of state employees and institutionalized populations. https://academic.oup.com/tbm/advance-article/doi/10.1093/tbm/ibx069/4904541?guestAccessKey=d5846408-ab75-4d8e-9d45-e8a69cc7acff
Evaluating the Potential Health and Revenue Outcomes of a 100% Healthy Vending Machine Nutrition Policy at a Large Agency in Los Angeles County, 2013-2015. https://www.ncbi.nlm.nih.gov/pubmed/29227423
Sales of healthy snacks and beverages following the implementation of healthy vending standards in City of Philadelphia vending machines. https://www.ncbi.nlm.nih.gov/pubmed/29061207
Working with community partners to implement and evaluate the Chicago Park District’s 100% Healthier Snack Vending Initiative. https://www.ncbi.nlm.nih.gov/pubmed/25101492
Implementing healthier foodservice guidelines in hospital and federal worksite cafeterias: barriers, facilitators and keys to success. https://www.ncbi.nlm.nih.gov/pubmed/27126177
Nutritional labelling for healthier food or non-alcoholic drink purchasing and consumption. https://www.ncbi.nlm.nih.gov/pubmed/29482264
Steve Onufrak, PhD Epidemiologist
Division of Nutrition, Physical Activity, and Obesity
Kirsten Arm, MPH, RDN
Research Analyst, RWJF Healthy Eating Research Program