Co-benefits of Food Service Guidelines
Because the Food Service Guidelines for Federal Facilities pdf icon[PDF-3.34MB] is comprehensive, including more than just nutrition standards, you may want to track and report on other benefits to describe the impact of your efforts. For example, adopting food service guidelines standards may result in increased support of locally sourced foods, environmentally friendly practices, and food safety best practices. When you measure the co-benefits of food service guidelines work, you have a greater chance of generating widespread support of your efforts and ensuring long-term sustainability of the work.
Increasing healthier options in your food service operations can be a win-win for population health outcomes, the local economy, and the environment. Potential co-benefits include:
- Increased purchasing of locally sourced fruits and vegetables.
- Dedicated procurement streams for small and medium size regional farmers.
- Increased food safety trainings for food service staff, and less food-borne illness or outbreaks.
- Increased profitability of vendors based on new healthier product trends, innovative marketing strategies, and new menu mixes.
- Reduced costs related to waste-diversion, recycling, composting, and use of bio-degradable serving ware.
- Reduced carbon footprint related to offering more whole, plant-based entrée options.
- Increased job creation and employment opportunities from the surrounding community.
- Agricultural job training programs for youth.
