CDC Healthy Communities ProgramFour Elements of Creating Local Policy

1. Assessing the policy landscape and selecting a policy objective. PHLC

2. Developing a strong base of support. CCSR

3. Supporting the case for implementation. HKC

4. Planning for policy implementation, monitoring, and enforcement. HCI Communities + All TA

Making the Case and Taking Action

Why healthy vending?

• Vending machines primarily sell foods with little nutritional value (high in calories, added sugars, added fats, sodium, preservatives)

• Less healthy food choices makes it more challenging to meet nutritional needs and create a pattern for a lifetime of poor eating habits

• Less healthy food choices lead to unwanted weight gain and an increased risk of chronic disease

Making the Case and Taking Action

National Trends in Healthy Vending Growing interest in creating healthy food environments Many cities, counties, and schools experimenting with

different policies Most focus on vending machines, some on concessions

and other facilities Most focus on nutrition standards

Making the Case and Taking Action

Navigating Vending Related Nutrition Issues and Standards

Making the Case and Taking Action

“By working with a nutrition expert, we scoured the marketplace examining typical products offered in vending machines and identified healthy snacks that our customers may conveniently enjoy. As a market leader and a company who understands the current trends, Company X was first to offer these nutritious products.”

Making the Case and Taking Action

Serving sizeServings per container

Calories per serving

Sugar Total Fat Sodium

Making the Case and Taking Action

Making the Case and Taking Action

Making the Case and Taking Action

INGREDIENT LIST

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COLOR ME HEALTHY

Making the Case and Taking Action

Making the Case and Taking Action

Making the Case and Taking Action

Making the Case and Taking Action

Making the Case and Taking Action

STRONG POLICES WORK

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Think About….. Pricing strategies Product placement THE FEAR FACTOR

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STRONG NUTRITION STANDARDS EXAMPLE

Health and Sustainability Guidelines for Federal Concessions and Vending Operations

2010 Dietary Guidelines for Americans If juice is offered, only 100% juice with no added sugar At least 50% of beverages must have ≤40 calories/serving All snacks limited to ≤200 calories and ≤230 mg sodium /serving

Strong nutrition standards

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Limited nutrition standards example National Automatic Merchandising Association

• Labels items that meet nutrition standards with a “fit pick” label • Limited nutrition standards criteria• Does not increase availability of healthy options or decrease availability of unhealthy options

Not a true healthy vending policy

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Beverage Standards:100% of beverages must be one or a combination of the following:

• Water, including carbonated water (no added caloric sweeteners)

• Coffee or tea with no added caloric sweeteners (if condiments are provided, sugars and sugar substitutes may be provided and milk/creamer products, such as whole or 2% milk, that have less fat than cream)

• Fat free or 1% low fat dairy milk or calcium and vitamin D fortified‐ ‐ ‐ ‐ ‐ soymilk with less than 200 calories per container

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• 100% fruit juice or fruit juice combined with water or carbonated water (limited to a maximum of 12 ounce container; no added caloric sweeteners)‐

• 100% vegetable juice (limited to a maximum of 12 ounce container, no added‐ caloric sweeteners, and ≤ 200 milligrams of sodium per container)

• Low calorie beverages that are ≤ 40 calories per container.‐

Beverage Standards:100% of beverages must be one or a combination of the following:

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STAKEHOLDER ENGAGEMENT

• Do you have a common vision surrounding healthy vending?

• Who will be most impacted with changes?

• What are the losses stakeholders fear?

• How will you provide education?

• How will you develop advocacy?

Making the Case and Taking Action

Making the Case and Taking Action

Resources include:

• National Alliance for Nutrition and Activity (NANA) Vending Machine Standards.

cspinet.org/new/pdf/final-model-vending-standards.pdf

• Healthy Vending Resource Guide, An Employer Toolkit 2012, Mid-America Coalition on Healthcare, Kansas City

Missouri, and Johnson County Department of Health and Environment

www.marc.org/community/pdf/HealthyVendingResourceGuide.pdf

Making the Case and Taking Action