Nutritional Criteria a) Except in the event of an emergency or medical necessity, the nutritional standards set forth below shall apply to any food and/or beverage purchased by the CONTRACTOR with COUNTY funds for COUNTY-sponsored meetings or events.
b) If food is provided, healthier food options must be offered. “Healthier food options” include (1) fruits, vegetables, whole grains, and low fat and low calorie foods; (2) minimally processed, low sodium foods without added sugar; (3) foods prepared using healthy cooking techniques; and (4) foods with less than 0.5 grams of trans-fat per serving. Whenever possible, Contractor shall (1) offer seasonal and local produce; (2) serve fruit instead of sugary, high calorie desserts; (3) attempt to accommodate any special dietary or cultural need; and (4) post nutritional information and/or a list of ingredients for items served. If meals are provided, a vegetarian option shall be provided, and the Contractor should consider providing a vegan option. If pre-packaged snacks are provided, the items shall contain: (1) no more than 35% of calories from fat, unless the snacks consist solely of nuts and/or seeds; (2) no more than 10% of calories from saturated fat; (3) zero trans fat; (4) no more than 35% of total weight from sugar and caloric sweeteners, except for fruits and vegetables with no added sweeteners or fats; and
Nutritional Criteria. Except in the event of an emergency or medical necessity, the nutritional standards set forth below shall apply to any food and/or beverage purchased by the CONTRACTOR with COUNTY funds for COUNTY sponsored meetings or events. If food is provided, healthier food options must be offered. “Healthier food options” include (1) fruits, vegetables, whole grains, and low fat and low calorie foods; (2) minimally processed, low sodium foods without added sugar; (3) foods prepared using healthy cooking techniques; and (4) foods with less than 0.5 grams of trans-fat per serving. Whenever possible, Contractor shall (1) offer seasonal and local produce; (2) serve fruit instead of sugary, high calorie desserts; (3) attempt to accommodate any special dietary or cultural need; and (4) post nutritional information and/or a list of ingredients for items served. If meals are provided, a vegetarian option shall be provided, and the Contractor should consider providing a vegan option. If pre-packaged snacks are provided, the items shall contain: (1) no more than 35% of calories from fat, unless the snacks consist solely of nuts and/or seeds; (2) no more than 10% of calories from saturated fat; (3) zero trans fat; (4) no more than 35% of total weight from sugar and caloric sweeteners, except for fruits and vegetables with no added sweeteners or fats; and (5) no more than 360 milligrams of sodium per serving. If beverages are provided, beverages that meet the County’s nutritional criteria are (1) water with no caloric sweeteners; (2) unsweetened coffee or tea, except that sugar and sugar substitutes may be provided as condiments; (3) unsweetened, unflavored, reduced fat (either nonfat or 1% low fat) dairy milk; (4) plant-derived milk (e.g., soy milk, rice milk, and almond milk) with no more than 130 calories per 8 ounce serving; (5) 100% fruit or vegetable juice (limited to a maximum of 8 ounces per container); and (6) other low-calorie beverages (including tea and/or diet soda) that do not exceed 40 calories per 8 ounce serving. Sugar-sweetened beverages shall not be provided.
Nutritional Criteria. Except in the event of an emergency or medical necessity, the following nutritional standards shall apply to any food and/or beverages purchased by Contractor with County funds for County-sponsored meetings or events. If food is provided, healthier food options must be offered. “Healthier food options” include (1) fruits, vegetables, whole grains, and low fat and low calorie foods; (2) minimally processed, low sodium foods without added sugar; (3) foods prepared using healthy cooking techniques; and (4) foods with less than 0.5 grams of trans fat per serving. Whenever possible, Contractor shall (1) offer seasonal and local produce; (2) serve fruit instead of sugary, high calorie desserts; (3) attempt to accommodate any special dietary or cultural needs; and (4) post nutritional information and/or a list of ingredients for items served. If meals are provided, a vegetarian option shall be provided, and the Contractor should consider providing a vegan option. If pre-packaged snacks are provided, the items shall contain: (1) no more than 35% of calories from fat, unless the snacks consist solely of nuts and/or seeds; (2) no more than 10% of calories from saturated fat; (3) zero trans fat; (4) no more than 35% of total weight from sugar and caloric sweeteners, except for fruits and vegetables with no added sweeteners or fats; and
