Guidelines, recipes, and other resources for creating and promoting healthy, delicious foods in schools and at work sites.
- Healthy Meeting Guidelines (PDF): Creating a culture of health and wellness in meetings and conferences is an important way to help people eat well and be physically active, foster healthier work environments, and cultivate social norms around healthier choices and behaviors. These guidelines for the Harvard T.H. Chan School of Public Health were developed by the Department of Nutrition, Harvard Chan Student Association, the Office for Student Affairs, and Sebastian’s Café.
- What’s for Lunch at HSPH? (PDF): A cafeteria brochure with healthy eating guidelines, from the Dept. of Nutrition at HSPH
- Delicious & Nutritious Food Choices for Conferences (PDF): Trans fat-free, healthy menus for breakfast, lunch, and dinner, designed for meeting and event organizers; developed by the Dept. of Nutrition at Brigham and Women’s Hospital, working with the Dept. of Nutrition at HSPH
- : Science-based strategies and culinary insights from the HSPH Dept. of Nutrition and The Culinary Institute of America on how to preserve flavor and cut back on salt
- : Handouts describing the Healthy Eating Pyramid and healthy beverage guidelines; from at Harvard University Dining Services
- Nutrition Standards for School Meal Programs: Commentary from the HSPH Dept. of Nutrition on the USDA’s proposed rule on school meal nutrition guidelines, April 12, 2011.
- Misguided Moves Thwart Healthier School Lunch: Congress has overturned a plan that would limit French fries in school lunch. And it’s scrapped or stalled other healthy menu changes that would boost vegetables and lower salt.
- : Twelve food service quantity recipes that reflect the tenets of the Healthy Eating Pyramid; from Sebastian’s Café at Harvard School of Public Health
- Cafeteria Audit(PDF): Checklist to help employers assess availability of healthy choices in worksite cafeterias; excerpt from Promoting Better Nutrition in the Workplace: Employer Strategies, National Business Group on Health, 2004
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