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• Provide nutrition facts labels whenever possible <br />• Offer locally or Northwest grown products when available <br />• Offer organic products when feasible <br />• Provide pitchers or bottles of water <br />• Encourage staff to bring glasses, cups, plates, and utensils or use <br />re- useable products <br />Clark County employees responsible for ordering food and beverages <br />for meetings, and others who influence decisions on food served at <br />meetings, are encouraged to consult nutrition professionals or <br />reference materials on how to select healthy foods. Clark County will <br />maintain a list of caterers who have demonstrated the ability to <br />provide healthy foods and beverages at meetings. Use of caterers on <br />the list is not required. <br />It is not recommended to offer food at meetings that do not take <br />place during usual meal times, are less than 3 hours long, and where <br />food is not an incentive for meeting attendance. Beverages <br />such as tap or bottled water, coffee, and /or tea are <br />suggested. If it is decided to provide food, offer fruits, <br />vegetables, or other healthy food options. <br />Because the environment in which we live and work <br />influences our food choice, employees are encouraged to <br />consider healthier alternatives when making available food <br />for others. Suggestions include: nuts, dried fruits, garden <br />produce (i.e. carrots, celery, cherry tomatoes), fresh fruit, <br />etc. <br />5. Vending machines and snack boxes will offer employees the option of <br />purchasing a variety of healthy choice foods. <br />6. Require food concessions at any Clark County government facility to <br />provide healthy options that comply with this policy. <br />Policy Implementation <br />Implementation will begin with each manager or supervisor of a work unit <br />sharing and discussing the policy at a staff meeting no later than two <br />months after policy adoption. Thereafter, each manager will share and <br />discuss this policy with new employees as part of their orientation. <br />Employees who have concerns about how this policy is being <br />implemented are encouraged to talk with their supervisor or another <br />member of their department's management. <br />References <br />• 2005 US Dietary Guidelines, <br />http:// www. healthierus .gov /dietaryguidelines /dga2005 <br />• Centers for Disease Control and Prevention, <br />www.cdc.gov /nccdr)hp /dnpa /pdf /Healthy Worksite Food.pdf <br />• Meeting Well, a reference pamphlet published by the American <br />Cancer Society <br />• Suggestions for Healthier Food Choices <br />32 <br />