Food service guidelines: case studies from states and communities

Companion document to the United States National Center for Chronic Disease Prevention and Health Promotion Food Service Guidelines in Public Service Facilities. Provides in-depth examples across five U.S. states on workplace nutrition issues. For example,  the health food procurement policy in Los Angeles has the potential to improve the nutritional quality of 37 million meals per day. However, there are lessons to be learned before this becomes a reality.