Controlling Junk Food and the Bottom Line

Tip Sheets – Success Strategies for Schools to Sell Healthier Food and Maintain Revenues
By: The Illinois Public Health Institute

The Illinois Public Health Institute has released five tip sheets to help schools implement Smart Snacks in School, while minimizing negative financial impact. Strategies are shared from eight school districts across the country that improved nutrition standards for their snack and à la carte food and beverages, known as “competitive foods,” and maintained food service revenue.

The tip sheets contain hands-on strategies for Food Service Directors, cafeteria staff, teachers, principals and families focused on marketing, selling and serving healthier foods and beverages to middle and high-school students without negative financial impact.

The tip sheets are:

1.       Finances: Strategies to Maintain Revenues with Healthier Competitive Foods Standards
2.       Creating and Implementing Policies for Healthier Competitive Foods Standards
3.       Improving Access to Healthy Foods and Beverages Through Healthier Competitive Foods Standards
4.       Student Education and Engagement to Support Healthier Competitive Foods Standards
5.       Improving Cafeteria Strategies to Support Healthier Competitive Foods Standards

Alison Burdick, principal at Bennie Dover Jackson Middle School in New London, Conn., explains: “By working together with students, families and our community, we can support more healthy food choices in our schools. It’s about understanding what kids like to eat, always seeking new ways to give kids opportunities to eat healthy, educating the cafeteria staff, changing how they’re interacting with the students, and an intentional look at menu choices so that the kids are never bored and there’s always something new.”

For more information, please visit the Controlling Junk Food and the Bottom Line webpage or contact Jess Lynch at the Illinois Public Health Institute at [email protected].

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