Transcript Document
New York City Food Standards Ashley Lederer, MS, RD Deputy Director, Nutrition Strategy NYC Department of Health & Mental Hygiene NYC Food Standards Policies Standards for Meals/Snacks Purchased And Served 2007 2008 Standards For Beverage Vending Machines 2009 2010 Standards For Food Vending Machines 2011 Standards for Cafeterias 2012 Development and implementation of NYC Food Standards at City Agencies Outreach to private sector Creating Healthy Procurement Policies Opportunity to: • Decrease morbidity and mortality related to obesity, diabetes, and cardiovascular disease • Reinforce public health messages and model healthy eating • Create sustainable improvements in the nutritional quality of food Food Procurement Workgroup - Established in 2007 Task Force Chair: Food Policy Coordinator • • • • • • • • • • • • Technical Advisor: Department of Health and Mental Hygiene Administration for Children’s Services (500+ daycares) Department for Juvenile Justice (16 facilities) Department for the Aging (270 senior centers) Department of Corrections (11 facilities) Department of Education (1600+ schools) Department of Health and Mental Hygiene (80+ programs) Department of Homeless Services (60+ shelters) Department of Parks and Recreation (32 programs) Department of Youth and Community Development (500+ programs) Health and Hospitals Corporation (15 facilities) Department of Citywide Administrative Services (purchase food only) Human Resources Administration (purchase food only) Meals and Snacks Served per Year by City Agency Total Served: Over 290 Million DOE ACS DOC DYCD DHS DFTA HHC DOHMH Parks DYFJ Section I. Standards for Purchased Food – Criteria for foods purchased – Standards listed by food category Section II. Standards for Meals and Snacks Served – Overall nutrient requirements for meals and snacks – Snacks – Special occasions Section III. Agency and Population-Specific Standards and Exceptions – Agencies serving specific populations (e.g. children, seniors) – Therapeutic exceptions Section IV. Sustainability Recommendations – To support a healthy and ecologically sustainable food system Technical Assistance and Support Health Department staff available for technical assistance - 2 staff members (registered dietitians) - CPPW funding Technical assistance support: – Provide trainings for agencies/programs and answer questions – Meet with agencies to review progress and discuss challenges and next steps – Site visits – Menu review/analysis – Develop implementation tools/resources NYC Keys to Success • Agency workgroup – Establishes main point of contact at each agency – Fosters agency commitment to Standards – Opportunity for agencies to learn from one another • Integration of Standards into agency contracts – Standards and boilerplate language are included in all new contracts for food and food services. • Uniform Standards – Consistent message to vendors/marketplace Benefits to Policy Implementation • Agencies involved in development of the Standards so there was buy-in from each agency • Agencies that did not previously have nutrition requirements appreciated guidance • Agencies are assessing their menus for sodium and fiber content as well as calories, fat and saturated fat • Vendors and caterers are making more nutritious products available to customers citywide • Healthy foods, like water and fruits and vegetables, are a standard part of every meal served Examples of Client Education Materials Examples of Client Education Materials Beverage and Food Vending 13 • Reduces availability of sugar sweetened beverages • Promotes water and other low calorie beverages • Includes Standards for: Product mix Product placement Portion size Promotional space • Require all items in machine meet nutrition requirements • Address portion size by making requirements per package, rather than per serving • Includes Standards for: Nutrients (calories, fat, saturated fat, trans fat, sodium, sugar, fiber) Grain-based foods Calorie labeling Implementation Tools NYC Keys to Success • Held meetings to present Standards to agencies • Contract language – Ensure contracts with vendors include standards and require compliance – Limited agency staff involvement, so contract important • Staff available for technical assistance – Check in with agencies regularly to assess progress – Site visits help agency ensure accurate implementation – Develop materials (e.g. plan-o-grams, product lists) to assist agencies and vendors • Integrates promotion, placement, and product mix to make the healthy choice the easy choice • Promotes: Fresh fruits, vegetables, and whole grains Water Calorie labeling • Limits: Portion sizes Sodium Fried foods and sugar sweetened beverages New York City Hospitals Health Department and Hospital Collaboration Adopt the NYC Food Standards to give employees, visitors and patients better access to healthy food HHC 15 Private Hospitals 15 Private Hospitals 35 Hospital Food Environment Patients Patient Meals Beverage Vending Machines Visitors Food Vending Machines Employees Cafeteria Food environment Comprehensively promote healthy options in hospitals to help prevent chronic diseases Standards address: 1) Cafeterias 2) Beverage Vending Machines 3) Food Vending Machines 4) Patient Meals (Regular Diet) • Helps improve the healthfulness of options for employees, patients, and visitors • Complements current work and furthers hospital’s mission of wellness • Provides framework and technical assistance to set and carry out ambitious goals What the Health Department Offers • Individualized approach to assess current environment • Tailored action plan • Access to a registered dietitian: Menu and product review Provide technical assistance Vendor contracts Staff education • Highlight hospital achievements NYC Food Standards Improve the Whole Food Environment Reduce sodium in meals and snacks Increase access to fruits and vegetables Restrict marketing of unhealthy foods “Right-size” portions for foods and beverages Decrease availability of high calorie beverages Increase availability of water In Summary • Standards can be implemented across City agencies • These standards can serve as a model for other cities and states • Policies for government agencies can translate to other institutions like worksites Thank you Contact information: Ashley Lederer, MS, RD [email protected]