- Provide access to healthy foods
- Use pricing to promote healthy foods
- Use marketing techniques to promote healthy foods
- Use benefit design & incentives to encourage behavior change, and
- Educate staff and visitors about healthy foods.
Target Behavior: Healthy Eating
Intervention Type: Social Marketing, PSE Change
Intervention Reach and Adoption
Setting: Health care, Worksite
Target Audience: Pregnant/Breastfeeding Women, Parents/Mothers/Fathers, Adults, Older Adults
- Stakeholder input and buy-in: Secure input and buy-in from upper management, food vendors, human resources/wellness, and other critical worksite staff. In addition, form a wellness committee to conduct formative research to better understand preferences, potential barriers, and ownership of cafeteria changes (pricing, access, and marketing), and develop an implementation and compliance plan.
- Nutrition Criteria/Standards: Adopt and implement healthy food guidelines based on NCPP’s established criteria or adapt the criteria to be more stringent (NCPP guidelines are posted with the materials for this template).
- Procurement Specifications: Collaborate with vendors to offer healthy food and beverage items based on the established nutrition criteria.
- Training for Food Service Personnel: Provide training for food service personnel on implementation of nutrition criteria, including healthy food preparation methods and portion sizes.
- Pricing Incentives: Implement pricing incentives to encourage the purchase of healthier foods and decrease the purchase of less healthier foods. This may take the form of increasing the cost of less healthy options while decreasing the cost of healthier options or bundling healthy food items together for a reduced price as “healthy value meals.”
- Marketing: Post nutrition information at the point of service, use a uniform icon for healthy items, and position healthy items to be more prominent and accessible.
- Equitable Access: Ensure that the same standards are implemented on site for all work shifts, i.e. that all shifts have access to healthy foods with a pricing incentive.
- Conceptual Model– one-pager conveying Healthy Food Environments in its entirety with all five principles: 1) provide access to healthy foods, 2) use pricing to promote healthy foods, 3) use marketing techniques to promote healthy foods, 4) use benefit design & incentives to encourage behavior change, and 5) educate staff and visitors about healthy foods
- Nutrition Criteria– includes food item categories (e.g. beverage, fruit/vegetable) and the nutrition criteria in terms of calories, total fat, saturated fat, trans fat, sodium, etc. informed by the USDA Dietary Guidelines, FDA requirements, and other key nutrition recommendations by nationally recognized organizations
- Sample Action Plan– provides example of plan of action to take to implement this policy intervention in a worksite
- Sample Recipe—PDF sample from our WorkHealthy America Recipe Database; includes cooking instructions and nutrition information
- Sample Promotions– PDF sample from our WorkHealthy America Nutrition Toolbox; snapshots and examples of nutrition labeling and icons in worksite cafeterias
|Grill item||Status||Old Employee Price||New Employee Price||’06-’07 volume||’07-’08 volume||% Difference|
|Hamburger||Traditional (Iess healthy)||$1.00||$1.75||4,725||2,583||-45%|
|Fried Chicken Sandwich||Traditional (less healthy)||$1.95||$2.50||2,223||1,127||-49%|
|Grilled Chicken Sandwich||Healthy||$2.25||$1.75||6,003||9,036||51%|
|Readiness and Capacity – Short Term (ST)||Changes – Medium Term (MT)||Effectiveness and Maintenance – Long Term (LT)||Population Results (R)|
|Sectors of Influence|