Catering Program Application

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1 Catering Prgram Applicatin Eat Well Berkeley Missin: T identify and prmte healthier fd ptins thrughut the UC Berkeley campus and campus cmmunity. In rder t prmte health amng UC Berkeley students, staff, faculty and guests, Health*Matters Wellness Prgram and the UC Berkeley Nutritin and Physical Activity Wrkgrup strive t ensure access t healthy fd and beverage chices n and arund campus. We have develped nutritin guidelines fr catering, meetings and events, vending, and restaurants t ensure healthy chices are available in fd venues n campus. The guidelines are designed in supprt f the Dietary Guidelines fr Americans with a desire t ffer fd and beverage menu ptins that: Include mre fruit and vegetables, whle grains, and high fiber fds Use lean surces f prtein Offer vegan and vegetarian menu ptins Prepare fds with healthy fats, n trans fats, and less added fat Emphasize whle and fresh ingredients, prepared with less sdium and sugar, and fewer prcessed and pre-packaged items Prvide healthy prtin sizes (small t mderate) Emphasize sustainable fds t help achieve campus sustainable fd service gals Catering Operatins must meet all f the nutritin guidelines utlined in the applicatin t be registered with the Eat Well Berkeley Catering Prgram. Once yu are apprved, yu will be prvided with an implementatin tlkit that includes: 1. Electrnic Eat Well Berkeley (EWB) lg and check mark icn ( ) t identify EWB items n menus and signage 2. Explanatry text describing and prmting the purpse f the prgram as well as text defining the EWB icns 3. Electrnic template t highlight participatin in the prgram 4. Prmtinal materials and marketing strategies fr healthier fd items 5. Other tips and suggestins fr prgram prmtin T get started: 1. Mail, fax, r the cmpleted applicatin per the instructins n the next page. 2. Include a cpy f yur current catering menu via mail, fax, r with the cmpleted applicatin r direct us t an nline menu n yur website. Once we receive yur applicatin, we will review yur menu and cnfirm Eat Well Berkeley eligibility and selected Eat Well Berkeley menu ptins. Please nte: If yu d nt currently meet ne r mre f the guidelines, we can ffer technical assistance n simple changes yu can make. Fr questins r assistance: Thank yu fr taking the time t cmplete this Eat Well Berkeley applicatin. If yu have questins r need assistance, please cntact Kim Guess, RD at r kguess@berkeley.edu. Eat Well Berkeley is spnsred by Health*Matters, UC Berkeley s Wellness Prgram, in partnership with the UC Berkeley Nutritin and Physical Activity Wrkgrup.

2 Catering Prgram Applicatin Cntact Infrmatin Name f Catering Business Name f Cntact Persn Street Address City ST ZIP Cde Phne Address Website Address Is yur catering menu psted nline? Which fd distributrs d yu use primarily fr staples? Envirnmental Health Check here if yur catering peratin is in gd standing with the Envirnmental Health Divisin regulatins and has a valid and psted health permit. Agreement and Signature By submitting this applicatin, I affirm that the facts set frth in it are true and cmplete. I understand that if my catering business is accepted as an Eat Well Berkeley Caterer, any false statements, missins, r ther misrepresentatins made by me n this applicatin may result in my remval frm the prgram. Name (printed) Signature Date Return the cmpleted applicatin by fax, pst r Kim Guess, RD, UHS Health*Matters Mail: 2222 Bancrft Way, Berkeley, CA Fax: (510) Phne: (510) kguess@berkeley.edu 1

3 Catering Prgram Applicatin Eat Well Berkeley Guidelines Participating caterers must ffer menu items that meet specific Eat Well Berkeley Optin guidelines. These items shuld be labeled as Eat Well Berkeley items n menus, pster bards, r table tents s that they are easily identifiable. Eat Well Berkeley Item Requirements: T qualify as an Eat Well Berkeley ptin, the item must include: Fruit & Vegetables 1. Includes at least ne serving f fruits and/r vegetables. Whle Grains 2. When grain prducts (bread, pasta, rice, etc.) are included, must be cmprised f whle grains with a minimum f 50% whle grain ingredients. Healthy Prteins 3. When meat r meat alternative is included, must be either a lean r plantbased prtein surce (e.g. pultry, seafd, tfu, egg whites, beans) f nt greater than a 4- unce prtin prepared in a healthy way (briled, grilled, rasted, steamed, r pached). Preparatin fllwing Dietary Guidelines 4. Prepare fds with healthy fats, n trans fats, and less added fat. Emphasize whle and fresh ingredients, prepared with less sdium and sugar, and fewer prcessed and pre-packaged items. Sandwiches and Wraps: Must meet Eat Well Berkeley item requirements and: Prtin is nt greater than 8 unces by weight r 650 calries Include n mre than 2 unces f high fat cndiments (cheese, may, pest, etc.) Salads: Must meet Eat Well Berkeley item requirements and: Dressing must be nn-creamy r vinaigrette style, served n the side and n greater than a 2 unce prtin Include n mre than 1 unce f cheese Additinal tppings (crutns, trtilla strips, nuts, etc.) shuld cmply with dietary guidelines r be mitted Appetizers and Side Dishes: If applicable, my menu ffers at least ne fruit/vegetable r 100% whle grain ptin in each categry that is prepared fllwing the Dietary Guidelines listed abve. Bxed Lunches/ Cmb Meals If applicable, my menu ffers at least tw individual bxed lunches r cmb meals meeting the fllwing guidelines: a) A main dish (sandwich, entrée salad, etc.) meeting the Entrée and Meal Requirements b) Side dish that is cmprised f either fruits/vegetables r made frm 100% whle grains c) Dessert (when applicable) is either fresh fruit r a small serving (1 unce ckie, 2 inch square bar, small candy r mint) d) N additinal prcessed r prepackaged items e) If a beverage is included it must be unsweetened, water r 100% fruit r vegetable juice 2

4 Catering Prgram Applicatin Beverage Requirements: My catering menu meets the fllwing nutritin guidelines fr beverages: Please nte: Campus Event Planners are encuraged t always make water available as a beverage chice, preferably tap water served frm large pitchers, rather than individual water bttles. a) The beverage menu ffers drink selectins ther than sweetened beverages (e.g. water, unsweetened iced tea, sparkling water, ht tea, lw-fat milk). b) If the beverage menu ffers sda r ther sweetened beverages in single servings, the serving size f 12 unces r smaller is available. Select ne f these ptins fr submitting yur menu items 1 I d nt knw if my menu currently meets these guidelines. I wuld like assistance. 1 I am attaching my menu with items identified (circled r highlighted) that meet the guidelines. Eat Well Berkeley Recmmendatins (Suggestin nly; these are nt requirements t participate) Recmmendatins Where applicable, lw-sdium ingredients are the default (sy sauce, brth, sups, cheese). Where applicable, the unsweetened ptin is the default fr all meals and beverages (e.g. unsweetened ygurt, added sweeteners nly upn request, atmeal served with brwn sugar n the side). Plant based prteins are encuraged fr vegetarian ptins and whenever pssible shuld be hmemade r minimally prcessed (preferred ver prepackaged/highly prcessed meat alternatives). Smaller prtins r half sizes are available at a reduced price, preferably at a cst that is prprtinal t that f the riginal size. Desserts and baked gds are ffered in a small serving such as a 1-unce ckie, 2 square bar r small sliver (1/16) f cake. Cndiments and dressings served n the side by default. All cmb meals that include a side dish have a fruit r vegetable side as the default. Nutritinal Analysis Data (Fr infrmatinal purpses nly; this is nt a requirement t participate) 1 Check here if yur catering peratin has access t nutritinal analysis data f the menu items yu have identified meeting the nutritin guidelines. List the name brand f the nutrient analysis sftware: Sustainable Fd Purchases (Suggestin nly; this is nt a requirement t participate) The University has a gal f increasing sustainable fd 6 purchases n campus t 20% by 2020 and individual fdservice peratins are encuraged t help achieve this gal. Additinally, fdservice prviders can help achieve campus waste diversin gals by participating in the campus recycling and cmpsting prgrams as well as ther initiatives. 3

5 Catering Prgram Applicatin Thank Yu and Fllw-up Thank yu fr yur interest in the Eat Well Berkeley Restaurant Prgram and fr taking the time t read thrugh and/r cmplete the applicatin. Once the paperwrk has been cmpleted, please mail, fax r applicatin and restaurant menu t the cntact belw. We lk frward t wrking with yu! Kim Guess, RD UHS Health*Matters Mail: 2222 Bancrft Way, Berkeley, CA Fax: (510) Phne: (510) kguess@berkeley.edu 4

6 Appendix Definitins These definitins have been develped using fd and nutritin guidelines set frth by the United States Department f Agriculture, American Diabetes Assciatin, American Heart Assciatin and Whle Grains Cuncil. 1 Fruit & Vegetables One serving Fruit is apprximately 1 medium piece (apple, peach, range) ½ large piece (banana, grapefruit, mang) 1 cup berries r cubed meln One serving f Vegetables is apprximately ½ cup cked r chpped raw vegetables 2 cups raw leafy greens 2 Whle Grains Whle grains cntain all the essential parts and naturally-ccurring nutrients f the entire grain seed. If the grain has been prcessed (e.g., cracked, crushed, rlled, extruded, and/r cked), the fd prduct shuld deliver apprximately the same rich balance f nutrients that are fund in the riginal grain seed. Cmmn examples include: Prducts made with whle grain flur (bread, wraps, pasta) Brwn rice Oats (including atmeal) Quina 3 Healthy Prteins Includes lean meats, pultry and seafd as well as minimally prcessed plant-based prteins. Cmmn examples include: Skinless turkey r chicken breast Fish fillet (whitefish, salmn, cd, etc.) Lean beef Canned tuna in water Shellfish Nnfat r lw-fat dairy Egg whites r egg substitute Beans and legumes (black beans, chickpeas, lentils, etc.) Tfu, tempeh 4 Preparatin Fllwing the Dietary Guidelines Excludes trans fats (partially hydrgenated ils) Limits added fat Prepared in a manner that is nt fried r deep fried Use f lw-fat r fat free milk & ygurt Prtins f cheese and ther high-fat cndiments (may, pest, etc.) ttal n greater than 2 unces ttal (1 unce = 1 slice f cheese, 2 Tablespns r 1/8 cup cndiments)

7 Favrs fats that can prvide health benefits such as liquid mn- and plyunsaturated fats frm live il, vegetable ils, nuts, seeds, avcad and fatty fish. Utilize whle-fd ingredients that have been minimally prcessed with preference given t prducts made in-huse as ppsed t packaged items Lw in added sdium Utilize lw r reduced sdium prducts when available (e.g. sy sauce, brth, sups, bread, cheese) Lw in added sugar Prvide unsweetened ptins when available and serve added sweeteners n the side r by request (e.g. plain ygurt, unsweetened iced tea, atmeal served with brwn sugar n the side) ** Nn-calric sweeteners d nt cntribute added sugars but are nt cnsidered acceptable substitutes fr calric sweeteners 5 Vegetarian & Vegan Fd meets vegetarian standards by excluding meat and animal tissue prducts. Vegan ptins exclude all animal prducts including eggs, dairy prducts and ther animal-derived substances. 6 Sustainable Fd In line with UCOP plicy, UC Berkeley initially adpts the fllwing definitin f sustainable fd fd purchases that meet ne r mre f the fllwing criteria: Lcally Grwn (defined as fd grwn r prduced within a 16-cunty radius + ) Fair Trade Certified Dmestic Fair Trade Certified Shade-Grwn r Bird Friendly Cffee Rainfrest Alliance Certified Fd Alliance Certified USDA Organic AGA Grassfed Pasture Raised Grass-finished/100% Grassfed Certified Humane Raised & Handled Cage-free Prtected Harvest Certified Marine Stewardship Cuncil Seafd Watch Guide Best Chices r Gd Alternatives Farm/business is a cperative r has prfit sharing with all emplyees Farm/business scial respnsibility plicy includes (1) unin r prevailing wages, (2) Transprtatin and/r husing supprt, and (3) health care benefits. * This definitin will be reviewed annually + The Buy Fresh, Buy Lcal definitin

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