Program Requirements Appendix H: G4G Food-placement Goals

For each serving area, implement at least 3 food-placement goals.

Bar/Station

Food-placement Goals

Hotline/Main Line

Place Green-coded items first, followed by Yellow-coded ones, and then Red-coded items

Offer 2 non-starchy vegetables

Offer whole-grain versions of starches and place first in line

Examples: brown rice, whole-wheat pasta

Offer Red-coded sauces on the side, at the end of the line

Short Order/Grill

Place Green-coded items first, followed by Yellow-coded ones, and then Red-coded items

Make whole-grain bread, wraps, and pita the default

Place white bread, rolls, wraps, and pita out of sight

Offer 4 vegetables as burger or sandwich toppings

Offer only one fried starch (French fries or onion rings)

Offer grilled chicken

Offer veggie burgers

Offer baked fries instead of deep-fried ones

Deli/Sandwich Bar

Place Green-coded items first, followed by Yellow-coded ones, and then Red-coded items

Make whole-grain bread, wraps, and pita the default

Place white bread, rolls, wraps, and pita out of sight, such as under the counter

If offering pre-made sandwiches, place Green-coded options at or above eye level

Offer Green-coded spreads such as hummus or guacamole; place before Red-coded options such as mayonnaise or creamy dressings

Offer at least 6 vegetables as sandwich toppings

Place Red-coded toppings in smaller containers at the end of the line

Offer meatless options such as Portobello mushrooms or marinated tofu

Salad Bar

Offer at least 10 Green-coded vegetables

Offer whole-grain starchy salads (for example, those made with brown rice or quinoa)

Offer Green-coded dressings such as olive oil and homemade vinaigrettes; place before Red-coded options

Offer Green-coded fats such as nuts, seeds, or avocadoes; place before Red-coded options

Place Red-coded toppings in smaller containers at the end of the line

Make whole-grain bread, wraps, and pita the default

Place white bread and pita out of sight, such as under the bar

Specialty Bar

Place Green-coded items first, followed by Yellow-coded ones, and then Red-coded items

Offer at least 4 vegetables

Offer meatless options such as Portobello mushrooms, beans, or marinated tofu

Place Red-coded toppings in smaller containers at the end of the line

Offer Green-coded fats such as nuts, seeds, or avocadoes; place before Red-coded options

Offer whole-grain versions of starches and place first in line

Examples: brown rice, whole-wheat pasta

Dessert Bar

Offer fruit, whole or cut-up

Place Dessert Bar out of the main traffic flow

Decrease the physical space of the Dessert Bar

Offer fruit-and-yogurt parfaits

Offer more Yellow-coded options than Red-coded ones

Beverages

Offer infused or “spa” water

Serve water in multiple places

Assign water its own full fountain tab on the drink machine

Offer unsweetened tea, and place in line before sweet tea

Add lemon slices to water or unsweetened tea

Move Red-coded beverages to the end of the station

Place low-fat and plain milks before flavored (chocolate) milk

Offer 100% juice rather than juice drinks or fruit punches


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