Food-and-beverage environment and procurement policies for healthier work environments

Christopher D. Gardner, Laurie P. Whitsel, Anne N. Thorndike, Mary W. Marrow, Jennifer J. Otten, Gary D. Foster, Jo Ann S Carson, Rachel K. Johnson

Research output: Contribution to journalArticlepeer-review

28 Scopus citations


The importance of creating healthier work environments by providing healthy foods and beverages in worksite cafeterias, in on-site vending machines, and at meetings and conferences is drawing increasing attention. Large employers, federal and state governments, and hospital systems are significant purchasers and providers of food and beverages. The American Heart Association, federal government, and other organizations have created procurement standards to guide healthy purchasing by these entities. There is a need to review how procurement standards are currently implemented, to identify important minimum criteria for evaluating health and purchasing outcomes, and to recognize significant barriers and challenges to implementation, along with success stories. The purpose of this policy paper is to describe the role of food-and-beverage environment and procurement policy standards in creating healthier worksite environments; to review recently created national model standards; to identify elements across the standards that are important to consider for incorporation into policies; and to delineate issues to address as standards are implemented across the country.

Original languageEnglish (US)
Pages (from-to)390-410
Number of pages21
JournalNutrition Reviews
Issue number6
StatePublished - Jun 2014


  • Food and beverage environments
  • Nutrition policy
  • Procurement standards
  • Public health
  • Work environments

ASJC Scopus subject areas

  • General Medicine


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