Implementing healthier foodservice guidelines in hospital and federal worksite cafeterias: barriers, facilitators and keys to success

Abstract

Lessons learned can guide subsequent steps for future healthy foodservice guideline implementation in similar settings.

Investigating business outcomes of healthy food retail strategies: A systematic scoping review

“…The majority of studies were conducted in the United States (n = 56) or Canada (n = 13) . Studies encompassed food service (n = 44), grocery (n = 56), and mixed (n = 7) retail settings including cafeterias (n = 24), full service restaurants (n = 18), corner stores and/or grocery stores (n = 19), supermarkets (n = 16), vending machines (n = 13), quick‐service restaurants (n = 13), and cafés (n = 5) . Approximately half of thes...…”

“…Studies encompassed food service (n = 44), grocery (n = 56), and mixed (n = 7) retail settings including cafeterias (n = 24), full service restaurants (n = 18), corner stores and/or grocery stores (n = 19), supermarkets (n = 16), vending machines (n = 13), quick‐service restaurants (n = 13), and cafés (n = 5) . Approximately half of these retailers were considered to have a mandate that integrated health including universities (n = 15), healthcare settings (n = 18), workplaces (n = 11), and sports and recreation centres (n = 7) …”

Best Practices for Financial Sustainability of Healthy Food Service Guidelines in Hospital Cafeterias

“…With industry trends like the Partnership for a Healthier America’s (PHA’s) Healthy Hospital Food Initiative ( 4 ) and Health Care Without Harm's Healthy Food in Health Care Pledge ( 5 ), food service operations in the health care industry are committing to replacing calorie-dense and nutrient-poor foods and beverages with healthier options. However, there are several barriers to implementing such healthy food service guidelines, including customer complaints and dissatisfaction, need for increased labor skills, increased time needed to prepare healthier food, and inadequate selections offered from vendors ( 6 ).…”

Nutrition on University Campuses

“… Have non-sweetened beverages, such as sparkling water, unsweetened tea, and unsweetened coffee, available at all venues.  Offer healthier food and beverage options at a discounted price to encourage consumers to purchase these items (AHA, 2009;Tam, Yassa, Parker, O'Connor, & Allman-Farinelli, 2017;Jilcott Pitts et al, 2016).  Limit high added sugar, highly processed or high sodium snacks (AHA, 2009).…”

“… Decrease portion sizes that do not meet USDA recommendations, while adding vegetable or fruit as the side. o Create nutrition criteria to decide which products to label  Partner with university marketing to promote healthier food choices and initiatives on campus (Jilcott Pitts et al, 2016).  Build interdepartmental relationships to increase involvement in and knowledge of program; include dietitians in planning, and create advocates in departments throughout the university (Jilcott Pitts et al, 2016).…”