Food‐and‐beverage environment and procurement policies for healthier work environments

The importance of creating healthier work environments by providing healthy foods and beverages in worksite cafeterias, in on‐site vending machines, and at meetings and conferences is drawing increasing attention. Large employers, federal and state governments, and hospital systems are significant p...

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Bibliographic Details
Published in:	Nutrition reviews Vol. 72; no. 6; pp. 390 - 410
Main Authors:	Gardner, Christopher D, Whitsel, Laurie P, Thorndike, Anne N, Marrow, Mary W, Otten, Jennifer J, Foster, Gary D, Carson, Jo Ann S, Johnson, Rachel K
Format:	Journal Article
Language:	English
Published:	Hoboken, NJ International Life Sciences Institute 01-06-2014 Wiley Oxford University Press
Subjects:	beverages Biological and medical sciences cafeterias Diet Environment Federal government Feeding. Feeding behavior food and beverage environments Food Dispensers, Automatic Food Services - standards Food Supply - standards Fundamental and applied biological sciences. Psychology healthy diet Humans issues and policy Nutrition Nutrition Policy Occupational Health procurement standards public health purchasing state government Vending machines Vertebrates: anatomy and physiology, studies on body, several organs or systems Work environment work environments working conditions Workplace United States > US Policy Nutrition nutrition policy food and beverage environments Standard Beverage work environments procurement standards Public health Food Feeding public health
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Summary:	The importance of creating healthier work environments by providing healthy foods and beverages in worksite cafeterias, in on‐site vending machines, and at meetings and conferences is drawing increasing attention. Large employers, federal and state governments, and hospital systems are significant purchasers and providers of food and beverages. The American Heart Association, federal government, and other organizations have created procurement standards to guide healthy purchasing by these entities. There is a need to review how procurement standards are currently implemented, to identify important minimum criteria for evaluating health and purchasing outcomes, and to recognize significant barriers and challenges to implementation, along with success stories. The purpose of this policy paper is to describe the role of food‐and‐beverage environment and procurement policy standards in creating healthier worksite environments; to review recently created national model standards; to identify elements across the standards that are important to consider for incorporation into policies; and to delineate issues to address as standards are implemented across the country.
Bibliography:	http://dx.doi.org/10.1111/nure.12116 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0029-6643 1753-4887
DOI:	10.1111/nure.12116