Procurement – Who? What? Where? When? and How?

1. Procurement – Who? What? Where? When? and How? Jessica Lee, MS, RD, LD Columbus Technologies Contractor/Public Health Analyst Division for Heart Disease and Stroke Prevention National Center for Chronic Disease Prevention and Health Promotion Centers for Disease Control and Prevention 2010 Division for Heart Disease and Stroke Prevention Grantee MeetingSeptember 15, 2010

2. Overview • What is a food procurement policy? • Who can/should work on procurement? • Where can a procurement policy be implemented? • Developing the policy. • Benefits of a food procurement policy.

3. What is a food procurement policy? • Applies to foods purchased, served and/or distributed. • Specifies standards for sodium and can also include other factors like sugar and trans fats. • Can be far reaching. • “Money where your mouth is”.

4. Who Should Work on Healthful Food Procurement? • Any location that purchases, contracts and/or serves food can implement a procurement policy. • Federal, state, local, organizational.

5. Who is Affected by a Food Procurement Policy? • Worksite • Government agency • School district • Hospital • University • Community based organization (faith-based venue)

6. Policy Initiation and Adoption • Typically, a procurement champion will initiate the policy. • Policy adoption would occur by an executive order or change in the health code. • Need buy-in from stakeholders. • Build the team early.

7. Policy Initiation • Consider forming a larger workgroup or advisory committee after the core team is built. • Assess the food environment to determine where food is purchased, distributed, and served. • Look for champions and partners. • Conduct a needs assessment.

8. Conducting a Needs Assessment • Determine where you have jurisdiction. • Define the contract process. • Consider input from • Contracts managers/food purchasers • Nutritionists/dietitians • Grantees or sub-contractors • Food service vendors/vending machine contractors • Food service staff (food preparers) • Administrators and legislators • Results from needs assessment can help determine which settings to work with and what is feasible.

9. Considering the Policy Language • Which departments, programs, or food service settings will be required to implement the policy and which entities, if any, will be exempt? • Who will oversee implementation of the policy and who will enforce the policy? • Timeline. • The penalties for noncompliance. • Nutrition standards that will be included.

10. Food and Nutrient Standards • Consideration in developing standards. • Phasing in. • Varying needs of populations in each agency. • Defined food categories or total meal allowances?

11. Determining Resources • Staffing • Food Costs • Complementary Interventions • Surveillance and Evaluation

12. Policy Implementation • Designate a Point of Contact. • Training needs. • Ensuring compliance. • Evaluation. • Sharing lessons learned.

13. Benefits of a Procurement Policy • Contribute to the organizational mission (health departments) • Avoid negative publicity associated with purchasing unhealthful products • Set a positive example for constituents, employees, or stakeholders, or other employers • Build awareness and support among decision‐makers, budget holders, and purchasing staff • Facilitate communication with suppliers, purchasers, employees, and the public • Increase consumer demand for healthier food from food suppliers • Improved health

14. Activity