How to use this section

Introduction

Information provided here is written for government agencies, but is also suitable for other entities interested in healthy food procurement ( hospitals, schools, and other employers). The Food Service Guidelines for Federal Facilities are used for developing contracts and permits for the delivery of food service in federal facilities, but the language may serve as a model for food service in state and local governments and other institutions.

The Food Service Guidelines for Federal Facilities, the updated version of the 2011 Health and Sustainability Guidelines for Federal Concessions and Vending Operations, is supported by scientific evidence. Much of the contract language we've provided in this section is from the Guidelines themselves. However, some sample language provided here has been taken from contracts in the field, and may not be backed by the same rigorous scientific evidence. We've included those examples to demonstrate promising emerging work. 

 

The purpose of the sample language

Sample language provided here is based on examples from government requests for applications (RFAs) and requests for proposals (RFPs) to illustrate how requirements to increase and promote healthier foods and beverages can be incorporated into an RFP, contract, or permit. These are samples only; the language must be modified to fit the context. Because facilities, government agencies, personnel, resources, and food service operations vary widely, each institution must tailor applicable requirements to meet its needs. We've highlighted terms that must be customized in [brackets], but other portions of sample language should also be adapted accordingly.