• Food Service Guidelines Toolkit

• Build a Foundation
  • Identify Your Team and Engage Leadership
  • Select Your Setting
  • Assess the Food Environment
  • Develop a Work Plan

• Strategize and Act
  • Policies and Contracts
  • Sample Language: Nutrition
  • Sample Language: Behavioral Design
  • Sample Language: Facility Efficiency
  • Sample Language: Food Safety
  • Sample Language: Compliance
  • Sample Language: Vendor Reporting
  • Sample Language: Role & Responsibility
  • Apply Behavioral Design Strategies
  • How to Use Behavioral Design Strategies
  • Behavioral Design Strategy Evidence
  • Work With Vendors
  • Collaborate with Wellness Staff
  • Use Recognition Programs
  • Behavioral Design Examples
  • Cultural Food Preferences FAQ
  • References for Behavioral Design

• Monitor and Evaluate
  • Monitoring Food Service Guidelines
  • Evaluating Food Service Guidelines
  • Use Multiple Data Types in Evaluations
  • Procurement Data
  • Point-of-Sale Data
  • Menu Data
  • Production Data
  • Choose Data According to Setting
  • Measure Reach and Impact
  • Track Co-Benefits

• Expanding Food Service Guidelines