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Presented by: County Green Team County Wellness Committee

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OUTCOME: At least one food purchasing decision-maker in every County department will attend this training. Please make sure that you sign in In attendance sign training roster Viewing from your computer send email NOW to: Wellness@smcgov.org indicating that you are in attendance Wellness@smcgov.org Viewing on demand (website link) send email to Wellness@smcgov.org indicating that you have watched the presentation (you will be asked to complete a brief post-training evaluation) Wellness@smcgov.org

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If you Attend in Person View the Training via Computer (livestream) View the Training on Demand (until 11/23/12) Your name will be entered into a drawing for a $25 department credit towards a future catering order from your choice of: -- SMMC Stars Catering -- County Catering Connection

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Build a Culture of Health at San Mateo County Understand guidelines associated with food purchases as they apply to the Countys Green initiatives and Wellness Policy Increase confidence in addressing challenges and resistance associated with these guidelines, with vendors and with employees.

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Green Initiatives Challenge Exercise County Wellness Policy Nutrition Standards Nutrition 101 Healthy Food, Healthy Employees Current USDA Healthy Guidelines (ChooseMyPlate.gov) Healthy Preparation Techniques Recommended Portion Sizes Understanding 35-10-35 Confidently ordering from Catering Menus using your Healthy Choice lens Handling challenges and resistance

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Provides suggestions and recommendations Recognizes that being 100% green isnt always possible Opportunity for County to be a Green Leader

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Transportation options Go paperless! Serve finger foods Reusable or compostable utensils, tableware and linens Reuse and recycle County Resources

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Adopted by Board in 2009 Phased Out County Purchase of Bottled Water Tap water is safe, cheap and green Tested more frequently and stringently Cost - 1gallon bottled water = 500- 1,000 gallons tap Bottling and transporting = 2.5MTCO2/year Only 15% of water bottles are recycled Exception Facilities that do not have access to tap water and/or caches of water for emergencies

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What are the alternatives to serving individual bottled water? How can we make those alternatives easier and less costly to provide?

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Approved by the Board in April 2011 Seven components ~ Organizational Commitment Nutrition & Food Pre-packaged Snacks & Foods Pre-packaged Beverages Beverage Service Prepared Foods Physical Activity at Work Mental Well-being / Work-Life balance Tobacco-free lifestyle Employee Engagement Physical Work Environment

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Goal - Increase access to healthy food at work. Establishes guidelines for onsite food service providers, employee cafeterias, caterers, and vending machine operators in County buildings. If County funds are used to purchase food, food must meet Nutrition Standards. Specifically states that it does not impact or regulate food purchased or brought in by employees.

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USDA Guidelines for Healthy Americans 35-10-35 rule