Presented by: County Green Team County Wellness Committee
Slide 2
OUTCOME: At least one food purchasing decision-maker in every
County department will attend this training. Please make sure that
you sign in In attendance sign training roster Viewing from your
computer send email NOW to: [email protected] indicating that you
are in attendance [email protected] Viewing on demand (website
link) send email to [email protected] indicating that you have
watched the presentation (you will be asked to complete a brief
post-training evaluation) [email protected]
Slide 3
If you Attend in Person View the Training via Computer
(livestream) View the Training on Demand (until 11/23/12) Your name
will be entered into a drawing for a $25 department credit towards
a future catering order from your choice of: -- SMMC Stars Catering
-- County Catering Connection
Slide 4
Build a Culture of Health at San Mateo County Understand
guidelines associated with food purchases as they apply to the
Countys Green initiatives and Wellness Policy Increase confidence
in addressing challenges and resistance associated with these
guidelines, with vendors and with employees.
Slide 5
Green Initiatives Challenge Exercise County Wellness Policy
Nutrition Standards Nutrition 101 Healthy Food, Healthy Employees
Current USDA Healthy Guidelines (ChooseMyPlate.gov) Healthy
Preparation Techniques Recommended Portion Sizes Understanding
35-10-35 Confidently ordering from Catering Menus using your
Healthy Choice lens Handling challenges and resistance
Slide 6
Provides suggestions and recommendations Recognizes that being
100% green isnt always possible Opportunity for County to be a
Green Leader
Slide 7
Transportation options Go paperless! Serve finger foods
Reusable or compostable utensils, tableware and linens Reuse and
recycle County Resources
Slide 8
Adopted by Board in 2009 Phased Out County Purchase of Bottled
Water Tap water is safe, cheap and green Tested more frequently and
stringently Cost - 1gallon bottled water = 500- 1,000 gallons tap
Bottling and transporting = 2.5MTCO2/year Only 15% of water bottles
are recycled Exception Facilities that do not have access to tap
water and/or caches of water for emergencies
Slide 9
What are the alternatives to serving individual bottled water?
How can we make those alternatives easier and less costly to
provide?
Slide 10
Approved by the Board in April 2011 Seven components ~
Organizational Commitment Nutrition & Food Pre-packaged Snacks
& Foods Pre-packaged Beverages Beverage Service Prepared Foods
Physical Activity at Work Mental Well-being / Work-Life balance
Tobacco-free lifestyle Employee Engagement Physical Work
Environment
Slide 11
Goal - Increase access to healthy food at work. Establishes
guidelines for onsite food service providers, employee cafeterias,
caterers, and vending machine operators in County buildings. If
County funds are used to purchase food, food must meet Nutrition
Standards. Specifically states that it does not impact or regulate
food purchased or brought in by employees.
Slide 12
USDA Guidelines for Healthy Americans 35-10-35 rule