Policy efforts to influence food service guidelines on government controlled properties

Introduction: Governments can apply a range of policy approaches to build healthier food environments.  One approach is the use of food service guidelines (FSG), which are enacted through mechanisms such as legislation and regulation.  FSG incorporate nutrition standards to ensure the availability of healthier offerings and can also include provisions such as calorie labeling, product placement, pricing, and promotion.

Approach: Developing FSG policy criteria enables objective comparison of FSG policies and demonstrates how they align with national nutrition standards. This provides an understanding of the current FSG landscape and informs future FSG development.  A methodology was developed based on the Health and Sustainability Guidelines for Federal Concessions and Vending Operations to evaluate FSG policies.

Results: Operationalizing FSG though policy approaches is gaining traction at the state level. Analysis reveals that between 2009-2014, 21 statutes, bills, and regulations have been created across nine states and the District of Columbia.  Recent FSG policies show closer alignment to national nutrition standards and typically address foods and nutrients of concern such as fruits, vegetables, added sugar, and saturated fat.

Discussion: The Centers for Disease Control and Prevention along with other federal agencies through the National Prevention Strategy and national organizations have made FSG a priority area and many states are incorporating FSG approaches. To assist states as they move forward, this presentation highlights key characteristics of FSG policies, describes how to track progress, and provides a framework for stakeholders to align FSG policies to national nutrition standards.