Starting a Healthy

Vending Program

Rachel Brown
Keene State College Dietetic Intern
2017
 Appendix
Introduction
What is Healthy Vending?
What is a Healthy Vending Program?
Why choose Healthy Vending?
Getting Started
Healthy Vending Criteria
Levels of Healthy Vending
Initial Assessment
Assessing Employers, Vendors, and Employees
Development
Policy
Employee Buy-In Strategies
Contracts with Vendors
Implementation
Communicating with Employees
Assessment
Satisfaction Survey
Making Revisions
Snack Basket Program
Overview
Policy
References
Introduction
I. What is Healthy Vending?

Healthy vending is an initiative to increase the availability of healthy options

in vending machines. Traditional vending options are often high in calories,
saturated fat, sugar, and sodium, making them less healthy choices for those
who utilize vending machines. Having healthier options available in vending
machines increases ability for the customer to buy a more nutritious option.

II. What is a Healthy Vending Program?

A healthy vending program is an approach to transitioning from traditional

vending options to healthier vending options to improve health.

III. Why choose Healthy Vending?

Starting a healthy vending program is a step toward obesity and obesity

related disease prevention. The snack foods and sugary beverages that are
commonly found in vending machines are a large contributor to obesity in
Americans. Today, obesity and chronic diseases related to obesity are a
major concern for the employees health and the employers insurance
premium costs. A study in the American Journal of Health Promotion found
that an employee that is morbidly obese could cost an employer over $4,000
more per year in health care and related costs in comparison to an employee
that is in the normal weight range. Improving access to healthier options
creates an environment that supports prevention.

More people are trying to eat healthier diets and want healthier snack
options available. According to a 2010 study by the Snack Food Association,
about 74% of consumers are trying to eat healthier. Having vending
machines that do not provide healthy options can be a barrier for employees
that want to improve their health through nutrition.

Employees having access to health snacks throughout the day can

increase productivity. In a 2005 study by the Labour Organization based in
Geneva, poor nutrition in the workplace can decrease morale and
productivity of the employees by up to 20%. Providing healthy snacks can
increase employee energy and focus during the workday.
 Getting Started
I. Healthy Vending Nutrition Criteria

Most vending machines do not offer healthy choices. Below are the nutrition criteria
that distinguish the different snack, cold snack, cold meal, and beverage vending
options into the Good/Traditional, Better, and Best options.

Traditional
Vending Nutrition Criteria
Calories Saturated Fat Trans Fat Sugar Sodium Product Examples
Dry Snacks 300 and 5 and above Above 0g 10 and 350 and Epic Provisions LLC Jerky
above above above Cliff Bars
Snickers Bar
Pop tarts
Famous Amos Cookies
Cold Snacks 300 and 5 and above Above 0g 15 and 350 and Yoplait Original Yogurt
above above above P3 (Portable Protein Pack) Turkey,
Ham, and Cheddar
Sabra Hummus with Pretzels
Snack Pack Chocolate Pudding
Good Humor, Frozen Chocolate clair
Dessert Bar
Cold Meals 600 and 10g and Above 0g 20g and 600mg Caesar Salad
above above above and Turkey/Chicken Sandwich (with
above American Cheese)
Peanut Butter and Jelly Sandwich
Lunchable (Ham and Cheese)
Pierre Jumbo Cheeseburger
Beverages 300 and 5g and above Above 0g 25g and 140mg 16oz Coke
above above and 16oz Monster
above 16oz Snapple

Better
Vending Nutrition Criteria
Calories Saturated Fat Trans Fat Sugar Sodium Product Examples
Dry Snacks 200-300 2-5g 0g 5-10g 140- Good Natured Crisps Original
350mg Vegetable
Sensible Portions Chips Veggie Straws
Food Should Taste Good Chips Tortilla
Multigrain
Luna Bar Lemon Zest
Cold Snacks 200-300 2-5g 0g 10-15g 140- Chobani Strawberry Greek Yogurt
350mg Cheese Heads String Cheese
Cool Cuts Carrot and Ranch Dip
 Balanced Breaks with Cheddar
Cheese, Almonds, and Dried
Cranberries
Cold Meals 400-600 4-10g 0g 15-20g 450- Tuna Salad Sandwich
600mg Quinoa and Black Bean Salad (with
Lemon Vinaigrette)
Egg Salad Sandwich
BLT (with Low Sodium Bacon)
Beverages 200-300 1.5-5g 0g 5-25g 40- Skim Milk
140mg 1% Milk
Diet Coke

Best
Vending Nutrition Criteria
Calories Saturated Fat Trans Fat Sugar Sodium Product Examples
Dry Snacks 200 or less 2g or less 0g 5g or less 140 and Tropical Chips Plantain Lite Salt
(unless nuts less
or seeds) Pirate Booty Popcorn Aged White
Cheddar

Terra Chips Veggie Chip Natural

Mrs Mays Brand Natural Crunch

Almond

TrueNorth Crunch Almond Pecan

Cold Snacks 200 or less 2g or less 0g 10g or 140mg Apple Slices 2oz
(unless nuts less or less Yoplait Light Yogurt
or seeds) (unless Dole Diced Peaches Fruit Cup (no
fresh sugar added)
fruit) Dippin Stix Sliced Apples & Peanut
Butter
Cold Meals 400 or less 4g or less 0g 15g or 450mg Vegetable Hummus Sandwich
less or less Garden Salad (with Ranch Dressing)
Strawberry Spinach Salad (with Red
Wine Vinaigrette)
Chicken Sandwich
Beverages 40 or less 1.5g or less 0g 5g or less 50mg or Water
less Unsweetened Ice Tea
Seltzer Water

Criteria adapted from the National Alliance for Nutrition & Activity.

Dry Snack Examples

Best Calories Saturated Trans Fat Sugar Sodium

Options Fat
Tropical 150 2g 0g 1g 85mg
Chips
Plantain
Lite Salt
Pirate 130 1g 0g 0g 140mg
Booty
Popcorn
Aged White
Cheddar
Terra Chips 150 0.5g 0g 3g 115mg
Veggie Chip
Natural
Mrs Mays 156 1g 0g 3g 37mg
Brand
Natural
Crunch
Almond
TrueNorth 150 1g 0g 5g 85mg
Crunch
Almond
Pecan

Better Calories Saturated Trans Fat Sugar Sodium

Options Fat
Good 110 0g 0g 3g 160mg
Natured
Crisps
Original
Vegetable
Sensible 130 0.5g 0g Less than 210mg
Portions 1g
Chips
Veggie
Straws
Food 210 1g 0g 2g 120mg
Should
Taste Good
Chips
Tortilla
Multigrain
Luna Bar 190 2.5g 0g 9g 95mg
Lemon Zest

Traditional Calories Saturated Trans Fat Sugar Sodium

Options Fat
Epic 325 12.5g 0g 7.5g 700mg
Provisions
LLC Jerky
Cliff Bars 250 5g 0g 21g 180mg
Snickers 250 4.5g 0g 27g 120mg
Bar
Pop tarts 400 3g 0g 32g 340mg
Famous 450 9g 0g 27g 315mg
Amos
Cookies

Cold Snack Vending Examples

Best Calories Saturated Trans Fat Sugar Sodium

Options Fat
Apple Slices 30 0g 0g 6g 0mg
2oz
Yoplait 90 0g 0g 10g 80mg
Light
Yogurt
Dole Diced 30 0g 0g 5g 0mg
Peaches
Fruit Cup
(no sugar
added)
Dippin Stix 170 2g 0g 8g 95mg
Sliced
Apples &
Peanut
Butter

Better Calories Saturated Trans Fat Sugar Sodium

Options Fat
Chobani 120 0g 0g 15g 50mg
Strawberry
Greek
Yogurt
Cheese 80 3.5g 0g 0g 200mg
Heads
String
Cheese
Cool Cuts 70 0g 0g 3g 210mg
Carrot and
Ranch Dip
Balanced 180 4.5 0g 8g 180mg
Breaks with
Cheddar
Cheese,
Almonds,
and Dried
Cranberries

Traditional Calories Saturated Trans Fat Sugar Sodium

Options Fat
Yoplait 170 1.5g 0g 26g 85mg
Original
Yogurt
P3 150 6g 0g 0g 540mg
(Portable
Protein
Pack)
Turkey,
Ham, and
Cheddar
Sabra 380 3g 0g 1g 850mg
Hummus
with
Pretzels
Snack Pack 130 1g 0g 15g 115mg
Chocolate
Pudding
Good 190 4.5g 0g 16g 85mg
Humor,
Frozen
Chocolate
clair
Dessert Bar

*Note: Yogurt may be an exception to the sugar content as long as it does not exceed
30g.

Cold Vending Meal Examples

Best Options Calories Saturated Fat Sugar Sodium

Vegetable 248 1g 9g 372mg
Hummus
Sandwich
Garden Salad 200 2g 9g 342mg
(with Ranch
Dressing)
Strawberry 205 2g 5g 136mg
Spinach Salad
(with Red Wine
Vinaigrette)
Chicken 190 1g 5g 366mg
Sandwich

Better Options Calories Saturated Fat Sugar Sodium

Tuna Salad 305 2g 3g 553mg
Sandwich
Quinoa and 480 1g 5g 259mg
Black Bean
Salad (with
Lemon
Vinaigrette)
Egg Salad 495 7g 3g 572mg
Sandwich
BLT (with Low 336 4g 5g 515mg
Sodium Bacon)

Traditional Calories Saturated Fat Sugar Sodium

Options
Caesar Salad 311 5g 2g 746mg
Turkey/Chicken 404 4g 8g 1,649mg
Sandwich (with
American
Cheese)
Peanut Butter 437 4g 25g 380mg
and Jelly
Sandwich
Lunchable 260 6g 5g 720mg
(Ham and
Cheese)
Pierre Jumbo 600 15g 5g 1,060mg
Cheeseburger

*Fresh made items nutrition will vary based on recipes. See recipes below for more
details.

Sandwiches
Tuna Salad Sandwich
cup tuna, canned, water packed
1 tbsp mayo, regular
2 slices bread 100% whole wheat
 cup celery raw
Calories 305 Saturated fat 2g Sugar 3g Sodium 553mg

Turkey/chicken Sandwich with Cheese

4 slices (1 oz) turkey/chicken prepackaged
1 tbsp mayo regular
2 slices bread 100% whole wheat
1 slice cheese American reduced fat
Calories 404 Saturated fat 4g Sugar 8g Sodium 1,649mg

BLT Sandwich (low sodium)

2 slices bacon, low sodium
1 cup lettuce
2 slices tomato
1 tbsp mayo
2 slices bread 100% whole wheat
Calories 336 Saturated fat 4g Sugar 5g Sodium 515mg

Chicken Sandwich
1 thick slice chicken breast
1 cup lettuce
2 slices tomato
2 slices bread 100% whole wheat
Calories 190 Saturated fat 1g Sugar 5g Sodium 366mg

Egg Salad Sandwich

3 eggs
1 tbsp mayo
2 slices bread 100% whole wheat
Calories 495 Sat fat 7g Sugar 3g Sodium 572mg

Peanut Butter and Jelly Sandwich

2 tbsp peanut butter creamy
2 tbsp jelly (all flavors)
2 slices bread 100% whole grain
Calories 437 Saturated fat 4g Sugar 25g Sodium 380mg

Vegetable Hummus Sandwich

2 tbsp hummus
3 medium lettuce leaves
cup tomato
cup carrots
2 medium onion slices
2 slices bread 100% whole wheat
Calories 248 Saturated fat 1g Sugar 9g Sodium 372mg
Salads

Caesar Salad
2 cups romaine lettuce
2 tbsp cheese parmesan dry grated
cup croutons
2 tbsp Caesar salad dressing
Calories 311 Saturated fat 5g Sugar 2g Sodium 746mg

Garden Salad (with Ranch Dressing)

2 cups lettuce mix
cup cucumber
cup carrot
cup tomato
2 medium slices onion
2 tbsp ranch salad dressing
Calories 200 Saturated fat 2g Sugar 9g Sodium 342mg

Spinach Strawberry Salad (with Poppy Seed Dressing)

2 cups spinach
cup strawberries
cup raw almonds
1 tbsp feta cheese
2 tbsp red wine vinaigrette
Calories 205 Saturated fat 2g Sugar 5g Sodium 136mg

Quinoa and Black Bean Salad (with Lemon Vinaigrette)

1 cup black beans, canned, low sodium
cup dry quinoa
1 tbsp balsamic vinegar
1 tbsp lemon juice
Calories 480 Saturated fat 1g Sugar 5g Sodium 259mg

Beverage Vending Examples

Best Options Calories Saturated Fat Sugar Sodium

Water 0 0g 0g 0mg
Unsweetened 0 0g 0g 0mg
Ice Tea
Seltzer Water 0 0g 0g 0mg

Better Options Calories Saturated Fat Sugar Sodium

Skim Milk 159 0.5g 23g 236mg
1% Milk 191 3g 24g 200mg
Diet Coke 0 0g 0g 55mg

Traditional Calories Saturated Fat Sugar Sodium

Options
16oz Coke 190 0g 52g 60mg
16oz Monster 420 0g 54g 360mg
16oz Snapple 160 0g 39g 10mg

II. Levels of Healthy Vending

Good, Better, Best Vending Machine Categories

The Good, Better, Best labels are used to describe what level of Healthy
Vending will be available for employees. Overtime, the goal of the healthy vending
program is to increase the amount of healthy options available in relation to the
traditional vending options. This transition will occur over time and the vending
machine will earn higher vending criteria titles as the vending options improve. The
Good, Better, or Best vending criteria are assigned based on the percentage of
vending items that you have in the Good/Traditional, Better, and Best nutrition
criteria. The percentages compare the amount of options from the Best and Better
criteria options in relation to the Traditional or Good criteria options.

Good Vending Criteria- 25:75

Better Vending Criteria 50:50

Best Vending Criteria 80:20

100% Healthy 100:0

The Good Vending Criteria has 25% of the options in the Better or Best
categories available and 75% of the Good or Traditional vending options
available.

The Better Vending Criteria has 50% of the options in the Better or Best
categories available and 50% of the Good or Traditional vending options
available.

The Best Vending Criteria has 80% of the options in the Better or Best categories
available and 20% of the Good or Traditional vending options available.

The 100% Healthy Criteria has 100% of the options in the Better or Best
categories available. All snacks fit into the healthy snack program.
The Gold Standard Criteria has 100% of the options from only the Best category.
This category is the highest level of healthy vending that should be the goal for
healthy programs to try to reach.

Initial Assessment
Assessing Employers, Vendors, and Employees

Before creating the program, it is important to assess the interest and attitude of the
three main stakeholders who will be impacted by the vending program: the
employers, the employees, and the vendors. Below are sample interview questions
for employers and vendors, and a survey for employees that can be used in the
initial assessment.

Assessment for Employers Sample

Healthy Vending Interview Questions

This is an outline of questions that should be answered by employers about how
they feel their employees would react to the implementation of a healthy vending
program at their worksite.

1. How does your worksite feel about transitioning to healthier vending

options?

2. What is your definition of healthy vending?

3. What do you consider to be healthy vending options?

4. What type of vending options are you and your employees interested in?

5. What do you think are the barriers to starting a healthy vending program in
your worksite?

6. What strategies do you think would increase employee buy in for a healthy
vending program? (Ex. Taste tests, information on benefits of healthier
vending options, increased promotional signs)

7. How often do employees utilize the worksite vending machine?

8. Where does the revenue form the vending machine go?

 9. Would advertising the health benefit of items increase their desirability
among employees? (Ex. Making a system of ranking different products in the
vending machines healthy status with different symbols or colors)

10. Do your employees have a snack basket program?

Assessment for Vendors - Sample

Healthy Vending Vendor Interview Questions

These questions are meant for the Vendors/Distributors that are possibilities for
helping to implement the healthy vending programs.

1. Do you provide healthier vending options and traditional vending option? If

so, are you able to provide them as a split?

2. What is you experience with healthy vending?

3. If items in the vending machines are not sold, who is responsible for the cost?

4. Can you offer taste tests of different products in order to promote them?

5. How many employees does a company need to make vending worthwhile?

6. What are the cost differences between healthier vending options and
traditional vending options?

7. What incentives will the vendor need to stock the vending machine with
healthier items if they do not sell as rapidly at first?

8. What do you recommend is the most successful way to transition from

traditional vending to healthy vending? (A gradual phase in, etc.)

9. How long will you monitor the sales of healthy vending options to determine
its success?

10. Do you require a contract in order to offer services?

Assessment for Employees Sample

Healthy Vending Survey

We would like to know what you think of the food and beverage vending options at
your employment location. Please help us to better understand your thoughts and
wants regarding your vending machines by answering the questions below:

1. How often do you use the vending machine? Check one option below.

___ I use the vending machine everyday

___ I use the vending machine once or more times per week

___ I use the vending machine once or more times per month

___ I never use the vending machine (Skip to question 4)

2. What foods do you buy most often from the vending machine? If Other,
please write the names on the line below.

__ Chips __ Crackers

__ Candy __ Cookies

__ Other:

_____________________________________________________________

3. What beverages do you buy most often from the vending machine? If Other,
please write the names on the line below.

__ Soda __ Sports drinks

__ Juice __ Energy drinks

__ Other:

_____________________________________________________________

4. Would you be more likely to use the vending machine if healthier food and
beverage options were available?
_____________________________________________________________

5. If these healthier snacks were available in the vending machine, which would
you buy? Check all that apply.

__ Dried Fruit __ Wholegrain Crackers

__ Nuts __ Light Popcorn

Cold vending options:

__ Yogurt __ Salads

__ Sandwiches __ Fruit Cup

6. If these healthier beverages were available in the vending machine, which

would you buy? Check all that apply.

__ Iced Tea __ Flavored Seltzer Water __ Water

__ 100% Juice __ Low Fat Milk

7. What is the maximum you would be willing to pay for a healthier vending
snack option? Check the cost.

Snacks:

__ $1.50 __ $2.00 __ $2.50 __ $3.00

Meals:

__ $3.00 __ $4.00 __ $5.00 __ $6.00

8. What would make you more likely to try a new healthy vending option in the
vending machine? Check all that apply.

__ I was able to try it first (taste test)

__ I knew the nutritional benefits of choosing it (more information)

__ I could see the nutrition labeling on the vending options

__ Other: __________________________________________________________________
 9. What changes would you like to see in your vending machine? Write on the
line below.

_________________________________________________________________

10. What additional questions or comments do you have regarding the vending
machine and the vending machine options?

Development
Creating a Policy

The policy of the Healthy Vending Program is the framework of how it will be set up
and run. The policy tells employees what the new policy is, what it entails, how it
will be run, and when it will be enforced.

Sample Healthy Vending Policy for Employer

Purpose

Name of Organization is committed to support the health and wellbeing of our

employees through an environment that provides access to healthy vending options.
Therefore, Name of Organization will implement a healthy vending program that
makes healthier snack choices available at the worksite.

Policy

Procurement/Product Availability Policies:

Vending Snacks: It is the policy of Name of Organization that at least Percentage

of snacks in the vending machines are Better or Best options according to the
follow nutrition criteria of the full snack package:

Best options are

- 200 calories or less
- 2 grams or less of saturated fat (unless nuts or seeds)
 - Do not have trans fat
- 5 grams or less of sugar (unless fresh fruit)
- 140 milligrams or less of sodium

Better options are

- 200 to 300 calories
- 2 to 5 grams of saturated fat (unless nuts or seeds)
- Do not have trans fats
- 5 to 15 grams of sugar (unless fresh fruit)
- 140 to 350 milligrams of sodium

Vending Cold Snacks: It is the policy of Name of Organization that at least

Percentage of snacks in the vending machines are Better or Best options
according to the follow nutrition criteria of the full snack package:

Best options are

- 200 calories or less
- 2 grams or less of saturated fat (unless nuts or seeds)
- Do not have trans fat
- 10 grams or less of sugar (unless fresh fruit)
- 140 milligrams or less of sodium

Better options are

- 200 to 300 calories
- 2 to 5 grams of saturated fat, unless nuts or seeds
- Do not have trans fats
- 10 to 20 grams of sugar (unless fresh fruit or yogurt under 30g)
- 140 to 350 milligrams of sodium

Vending Cold Meals: It is the policy of Name of Organization that at least

Percentage of snacks in the vending machines are Better or Best options
according to the follow nutrition criteria of the full meal package:

Best options are

- 400 calories or less
- 10 grams or less of saturated fat
- 15 grams or less of sugar
- 500 milligrams or less of sodium

Better options are

- 400 to 600 calories
- 10 to 15 grams of saturated fat
- 15 to 20 grams of sugar
- 500 to 700 milligrams of sodium
 Vending Beverages: It is the policy of Name of Organization that at least
Percentage of snacks in the vending machines are Better or Best options
according to the follow nutrition criteria of the full drink:

Best options are

- 200 calories or less
- 1.5 grams or less of saturated fat
- 5 grams or less of sugar
- 50 milligrams or less of sodium

Better options are

- 200 to 300 calories
- 1.5 to 5 grams of saturated fat (unless nuts or seeds)
- 5 to 25 grams of sugar
- 50 to 140 milligrams of sodium

Other Policies to Promote Healthy Choices

Gradual Transition: The percentage of healthy vending options will increase

over a gradual period of time until the Goal Percentage of healthy options in the
vending machine is reached.

- In Amount of Time, Percentage of the options will be healthy.

- In Amount of Time, Percentage of the options will be healthy.
- In Amount of Time, Percentage of the options will be healthy.
- In Amount of Time, the goal of Percentage will be healthy options.

Employee Survey: Employees will be given the chance to provide feedback on

the vending program. This feedback will be used for improvement and to gain
employee satisfaction. The surveys will be distributed and collected every Amount
of Time.

Go, Slow, Whoa: Food and beverage items in the vending machines will be
labeled with Go, Slow, and Whoa stickers to inform employees of the nutrition
of the product. The Best options will receive a Go sticker, the Better options will
receive a Slow sticker, and the Traditional/Good option will receive a Whoa
sticker.

Placement: The Best and Better vending options will be placed at employee eye
level to make them more visible than the Traditional/Good options.

Promotion: Signs will be posted on the sides of the vending machine, around the
worksite, and on handouts to promote the food/beverage options that meet the Best
and Better nutrition criteria.
 Nutrition Facts/Labeling: The front of the vending machines will contain
nutrition facts/statements that promote making healthier choices when choosing
food/beverages.

Commencement

This policy will be effective beginning Date and replaces any previous vending
program policies.

Scope

This policy applies to all vending machines located in Name of the Organization
worksites.

Procedures

Name of Organization will establish procurement procedures that ensure foods and
beverage available in vending machines meet the standards of this policy and will
discuss the new standards with the vendors responsible for stocking the vending
machines. Employees will be informed of the new program through Meeting, Email,
Letter.

Employee Buy-In Strategies

There are various ways to encourage employee participation in your organizations

healthy vending program. Here are a few that can help:

Gradual Transition

Changing the options from traditional vending options to healthier vending options
in a gradual manner will increase employee buy in. Giving the employees time to get
used to the new options and while still offering the options will ease them into the
change. A good start begins with a 20:80 ratio of healthy to traditional items, then
increasing it to 50:50 over 1 year. If successful, increase to 75:25 in 2 years and
100:0 over four years.

Employee Surveys

Continuously asking employees for feedback throughout the process about the
healthy vending options is a good way to assess acceptance and satisfaction. Survey
information can lead to small improvements that will increase employee buy-in.
Employee surveys should be administered every other month until the program
reaches proper acceptance.
Taste Tests/Sampling

Give employees the chance to try all of the new healthy vending options. This will
increase their familiarity with the new choices and increase their likelihood of
choosing them when they are looking for a snack. Contact your vending distributor
about providing samples to help increase their sales.

Nutrition Facts and Information

There are multiple platforms where you can display nutrition facts and information
about the healthy vending options including on the glass of the vending machine, in
handouts available near the vending machine, or in the machine near each option.
Increased information about each option or possible health affects of choosing
healthier options over unhealthy options could persuade employees to choose a
healthier option.

Go, Slow, Whoa

Using the Go, Slow, and Whoa criteria labels can promote the choice of
healthier vending options. Adding the labels to the options and having an
explanation of the labeling system is an easy way for employees to assess the
nutritional quality of what they are choosing for a snack.

Advertisements

Use the sides, front, and areas around the vending machine to promote the healthier
option in the vending machine. This can include using pictures of the new healthy
products, advertisement slogans, etc. These are used to catch the consumers eye
and attract them to the healthier options.

Employer Subsidization

The cost of the healthier options could be a barrier for the employees purchasing
them. If the employer/company subsidizes the healthy vending options, they will
cost the same as the other options or even less. A decrease in cost will make buying
the healthier options an easy decision, especially if the price is lower than the
unhealthy options. This can be promoted as a company perk!

Contacts with Vendors

Contracts are a simple way to put a healthy vending program into writing for the
vendors to follow. The contract with the vending company is a written instruction of
what is expected of them for the healthy vending program to work. Below are a few
things to keep in mind when making or signing a contract with a vendor when
starting a healthy vending program.

1. Contracts as Leverage

A contract is a very powerful incentive for vendors to supply the healthier options. If
the vendor you are currently working with does not want to provide healthier
options, you can take your business to another vendor who is willing to work with
you. This notion may motivate vendors to increase their healthy snack options for
your site or help you to connect with a new vendor that will provide healthy snacks.
Vendors do not want to lose your business and may be more cooperative when their
contract depends on their ability to meet your expectations.

2. Asking Vendors for Healthy Options

Do not be afraid to ask vendors for healthier options! After deciding that the
organization would benefit from healthier snack availability, talk with your current
vendor about changing what is sold in their vending machines. From there, you can
discuss the healthy/ traditional vending ratio you want to start implementing and
create timelines for increasing the healthier options over time and put it in the
contract. It may also be in the contract that the vendors supply free samples to
introduce and promote the healthier options available.

3. Keeping the Healthy Vending Options

The contract is a tool to help keep the healthy vending program on track with the
policy. After the initial start, there could be a dip in sales for vendors that may lead
to them slowly changing the vending back to traditional options. It is important to
monitor the vending options and have the healthy vending requirements in the
contract to prevent the less healthy options from coming back into the vending
machine. Having parts of the contract that hold the vendors accountable for keeping
the vending options healthy is a good way to ensure a successful program. For
example, adding a section that states that the vendor must fix any vending machine
out of compliance with the proper nutrition standards will need to be corrected in
24 hours or the contract will be terminated.

4. What if there is no Contract?

If the vending company does not require a contract, still find a way to put in writing
the expectations that come with a healthy vending program. This could be in the
form of a letter or email that will help the vendor to stay in accordance with the
programs requirements. Below is an example of a letter to a vendor.

Sample Letter for Vendor

Vendor Name

Vendor Address

Dear Vending Company,

In support of increasing healthier snack options for our employees, Organization

Name has decided to start a healthy vending program. We would like to change our
current vending machines to contain Percentage healthy options by Date.

Our organization has created a healthy vending policy that has goals for increasing
the health of the vending options available over Amount of Time. We will survey our
staff about their healthy vending preferences and will continue to do so once the
program has started. Please review the preference list and healthy vending policy
enclosed and let us know if you have any further concerns or recommendations
regarding the vending item change.

To help us create a work environment that supports the consumption of healthier

food choices, we are asking you to designate Percentage of the vending slots for
healthy vending options according to our new policys criteria and identify the
criteria met with the appropriate sticker/label. We will periodically check the
vending machines to assure that the stickers/labels are in the proper place in regard
to the nutrition criteria specified.

We would like all of the vending machines to be in compliance of our new healthy
vending policy by Date. Before implementation, we would like to meet with one of
your representative to discuss further details including the healthy vending options
available, the possible labeling of the items, the cost of the new items, and contract
details. Please contact us with any questions to about the transition. Thank you for
helping us to achieve a healthier work environment for our employees.

Sincerely,

Name
Title
Phone Number
Email

Implementation
When implementing the program, you must communicate with the employees about
the program. This can be in the form of a letter or an email. Examples of both are
provided below.
Communicating with Employees

Sample Communication Email/Letter to Employees

Letter

Organization Name
Address
City, ZIP Code

Employees Name
Address
City, ZIP Code

Date

To All Employees:

On Date, Name of Organization will start to implement a healthy vending policy. This
healthy vending policy is meant to support employee health and wellness by
providing access to healthier snack options in the vending machines.

Due to this policy implementation, you should expect to see some new healthy
vending options in the vending machine while some of the traditional vending
options are removed. We plan to phase in the healthier options over a period of time
to help with this adjustment.

If you have any questions or concerns regarding this change, please call Phone
Number or email at Email Address for more information.

Sincerely,

Name
Title
Organization

Email

To: Employee Name

Subject: Healthy Vending Program

Dear Employees,
On Date, Name of Organization will start to implement a healthy vending policy. This
healthy vending policy is meant to support employee health and wellness by
providing access to healthier snack options in the vending machines.

Due to this policy implementation, you should expect to see some new healthy
vending options in the vending machine while some of the traditional vending
options are removed. We plan to phase in the healthier options over a period of time
to help with this adjustment.

If you have any questions or concerns regarding this change, please call Phone
Number or email at Email Address for more information.

Sincerely,

Name
Title
Organization

Assessment
Assessing the program to make improvements is important to programs success.
Surveys can give insight on changes that need to be made to make the program
stronger and more suited for the employees.

Satisfaction Survey Sample

Healthy Vending Satisfaction Survey

We would like to know what you think of the healthy food and beverage vending
options at your employment location. Please help us to better understand your
thoughts and wants regarding the healthy vending program by answering the
questions below:

1. How have you used the vending machine since the healthy vending program
was implemented? Check one option below.

___ I use the vending machine everyday

___ I use the vending machine once or more times per week

___ I use the vending machine once or more times per month

___ I never use the vending machine (Skip to question 4)

2. What foods do you buy most often from the vending machine? If Other,
please write the names on the line below.

__ Dried Fruit __ Wholegrain Crackers

__ Nuts __ Light Popcorn

Cold Vending Options (If Applicable):

__ Yogurt __ Salads

__ Sandwiches __ Fruit Cup

__ Other:

_____________________________________________________________

3. What beverages do you buy most often from the vending machine? If Other,
please write the names on the line below.

__ Iced Tea __ Flavored Seltzer Water __ Water

__ 100% Juice __ Low Fat Milk

__ Other:

_____________________________________________________________

4. Do you enjoy having the healthier options in the vending machine?

_____________________________________________________________

5. What would make you choose a new healthy vending option in the vending
machine? Check all that apply.

__ I was able to try it first (taste test)

__ I knew the nutritional benefits of choosing it (more information)

__ I could see the nutrition labeling on the vending options

__ Other: __________________________________________________________________

6. What changes would you like to see in the health vending options? Write on
the line below.
 _______________________________________________________________

7. What additional questions or comments do you have regarding the healthy

vending program and the vending machine options?

Making Revisions
After collecting the assessment of the program, analyze the results and make
adjustments as needed.

For example:

Response from survey: I do not like the healthy vending options.

Revision: Talk with vendors about replacing the current healthy

vending options with new healthy options. There will be other healthy
snacks that the employees might like better.

Response from survey: The healthier options cost too much money.

Revision: Think about subsidizing the healthier options to decrease

their cost. Cost of a product should not be a barrier to the employee
making a healthier choice.

Response from survey: I miss the traditional vending options.

Revision: Review your transition plan to see if you are transitioning to

the healthy option goal too fast. Employees may need more time to get
used to the newer options before they will start choosing those over
the traditional options.

Adjustments that help the program can be simple as long as you take the time to
review the feedback and work with the employees and vendors to make positive
changes. Make sure to continuously assess and make revisions as the program
continues, especially if there is a decrease in participation.
Another Option: Employee Run Snack Basket
Program
Overview

Having healthy, low cost snacks available for employees can increase
productivity and satisfaction at work. According to a study conducted by the
International Labour Organization based in Geneva, a poor employee diet can
reduce productivity by up to 20%. Offering a snack basket at your worksite
can be a solution to making quick, healthy snacks available to employees,
especially for organizations that are too small for vending machines. This can
also be promoted as a company perk! There are many ways to start and
maintain a healthy snack basket program for employees. The section below
provides information and additional thoughts to consider when starting this
program.

How does it work?

An employee snack basket can be an actual basket/cabinet of snacks in the

office, a small refrigerator filled with cold foods and drinks in the break
room, or a combination of both. The snack baskets are meant to provide
healthy snack or meal options for employees at a lower cost while keeping
employees in the office to increase productivity. Each item in the snack
basket will have a price and the employees will pay to take the items they
want. In return, the money they pay will go toward replenishing the snack
basket with more items so it is always well stocked. If snack basket items are
subsidized, then the price of the items will be adjusted to fit the new price or
some organizations may decide to provide the snack items for employees
free of charge, as a company perk.

Funding

The initial funding for the snack basket can come from the department
budget, staff donations, or a combination of both. The amount of employees
in the department/organization and the employee interest surveys will
determine the amount of money that will be needed to start the employee
basket. After the initial fund, the employee snack basket will be funded by the
cost of the individual items that the basket manager/employer will
determine.

For example, if Dannon Light and Fit Greek Yogurt with 18 yogurts per case
cost $12.98, then $12.98/18 servings = $0.72. The employee price for this
yogurt would be $0.75 in order for the purchaser to break even when
restocking the snack basket.

If the snack basket is subsidized, then the organization will determine the
amount of money to contribute to the snack basket. The organization may
fully fund the snack basket by paying the full cost of the snacks or they can
contribute enough to decrease the prices of the snacks for employees.
According to Paige Craig, founder of BetterWorks, companies that fully
subsidize the employee snack baskets spend on average $65.00 per
employee per month. With that cost, if you have 20 employees in your
company, then it cost $15,600 a year to provide fully subsidized snacks for
employees. This cost can be lower or higher based on the type of snacks
provided and the amount of employees.

Basket Manager

The snack basket will require one employee to manage the buying and the
pricing of the snack basket items if they are not fully subsidized. The Basket
Manager will follow the employee snack basket policy when purchasing the
snacks to ensure the snacks meet the nutrition criteria and are restocked on
a regular basis during company time. When introducing the snack basket
idea to employees, find out who would be interested in taking on this role
before implementation or identify an employee that would be appointed to
this role. This position will become a part of the employees job description.

Introducing the Snack Basket

Start introducing the idea of beginning the snack basket program with
employees before implementing the program. Employee feedback is
important to creating a successful program and ensuring employee buy-in.
Use an employee snack basket survey to get a better understanding for their
level of interest and ideas regarding the snack basket program. This will help
the program cater to their snacking needs/preferences such as what types of
snacks they may want, or if they feel like cold meal options would be most
desired.

Area for the Snack Basket

 Find a small space in the employee break room or office where everyone will
have access to the snacks. If refrigeration and/or heating are required for the
items, make sure there is area available with outlets away from employee
work areas as to not distract anyone from their work.

Implementation Checklist

Step Whos Responsibility Completion Date

Determine budget/funding source

Conduct employee snack basket survey

Create employee snack basket policy

Design food list for the basket and associated prices

Determine placement of the snack basket

Assign the Basket Manager position:

1. Will buy and refill snack options
2. Determine how frequently snacks will be bought
3. Determine prices of future snack items

Determine the implementation date

Add snack basket policy to employee handbook

Create flyers to promote the snack basket

(Healthy Monadnock can help!)
Communicate to employees the implementation date
and provide information. (e.g. at companywide staff
meeting, email, printed notices, etc.)
Create storage area (basket/fridge) and basket label

Grocery shop for snack items and create price labels

Set up snack basket on implementation date

Perform a two-week check-in survey for employees

Evaluate/Apply changes based on two-week survey

Perform staff satisfaction survey after one month

Evaluate/Apply changes based on one month survey

Perform staff satisfaction survey after three months

Evaluate/Apply changes based on three month survey

Sample Policy

Healthy Snack Basket for Employees

Purpose

Enter Name of Organization is committed to supporting the health and

wellness of its employees through their nutrition. Therefore, Enter Name of
Organization will strive to organize and oversee a Healthy Snack Basket for
Employees program to help promote healthier snack options available to
employees.

Policy

Snack Nutrition
Good better best for the basket Print out of the example with prices
It is the policy of Enter Name of Organization that the snacks available in the
Healthy Snack Basket for Employees meets at least one of the following criteria:

1. The snacks provided are a whole fruit or vegetable.

a. Examples include apples, oranges, or carrot stick packets.

2. The snacks provided meet the nutrition criteria of

a. Containing 200 or fewer calories
b. 2g or less of Saturated Fat
c. 0g of Trans Fat
d. 10g or less of sugar
e. 140mg or less of sodium
Or

Have a Good, Better, Best criteria system for the snack basket items

Best Options
Calories 200 or fewer
Saturated Fat 2g or less (unless nuts or seeds)
Trans Fat 0g
Sugar 5g or less
Sodium 140 and below

Better Options
Calories 200-300
Saturated Fat 2-5g
Trans Fat 0g
Sugar 5-15g
Sodium 350-140

Good/Traditional Options
Calories 300 and above
Saturated Fat 5 and above
Trans Fat Above 0g
Sugar 15 and above
Sodium 350 and above

*Note: All of these criteria are related to the nutrition of the full snack package,
not only the stated serving size.

Operation of Employee Snack Basket

It is the policy of Enter Name of Organization that the snack basket will be run by
the employee identified Basket Manager and overseen by Enter Name/Title. The
operation of the snack basket will run as stated:

1. The Department will cover the cost for the startup of the snack basket.
2. (If not subsidized/not fully subsidized by organization) When an
employee takes a snack from the snack basket, they must contribute the
price indicated on the price sheet for the item selected to the snack
basket in order to fund the next purchase of snack items to replenish the
basket. The prices of the items will be determined by the buyer of the
snacks and approved by management. The prices for the items will be
clearly labeled.

Or

(If fully subsidized by organization) Employees may take the free snacks
from the snack basket as a perk for being a part of the organization.
3. The Basket Manager will be responsible for buying the employee snack
basket food item(s) on Enter Day. They will use the money collected in
order to cover the cost of the snacks to replenish the supply.
4. The snack basket will be located in the Enter Area. It should not be
removed from this location.
 5. The details of the program will be communicated to employees through
Staff meeting/Email/Printed Notice.
6. It is the responsibility of the employees to operate the snack basket
program.
7. The program will be evaluated every Amount of Time through employee
surveys and adjusted accordingly.

Commencement

This policy will be effective as of Date and replaces any previous employee snack
basket policies.

Scope

This policy applies to all employees who with to utilize the Healthy Snack Basket for
Employees in Enter Name of Organization.

Conclusion
This booklet has been created to help employers increase the accessibility of healthy
snacks at the workplace. An environment that makes healthier choices easier
supports better health outcomes.

Please use this guide to start a healthy vending/ healthy snack basket program in
your workplace!

References
1. http://www.cfah.org/hbns/2014/obese-employees-cost-employers-
thousands-in-extra-medical-costs
2. https://www.cityofchicago.org/content/dam/city/depts/cdph/CDPH/Bluep
rintHealthierVending2013.pdf
3. https://cspinet.org/sites/default/files/attachment/NANA%20Model%20Ve
nding%20Standards.pdf
4. http://www.huffingtonpost.com/bryce-maddock/5-employee-costs-
founders_b_2977397.html
5. https://www.communitycommons.org/2013/05/healthy-vending-
machines/
6. http://www.machc.org/documents/Healthy%20Vending%20Guide%20-
%20FINAL%2010%2002%2012.pdf