HEALTHY MEETINGS AND EVENTS PROCEDURE TEMPLATE DEFINITIONS Cultural preferences: Refers to local cultural traditions or customs involving food or meal times. Local foods: Refers to food grown or produced in our immediate community - then region, province (Ontario/Manitoba), and country. The organization supports consumption of local foods in order to promote sustainability, build community, decrease community dependency on foreign foods and protect the environment against fossil fuel emissions during food transportation. Special dietary needs: Refers to food allergies, intolerances, or dietary restrictions, whether religious, cultural or medical. KEY / CRITICAL STEPS Staff organizing and planning for community events, meetings, workshops, or educational sessions for employees, management, volunteers, clients, guests, and partners shall consider the following guiding principles listed below: Provide healthy food and beverages. Practice safe food handling. Support and encourage standing and sitting for meetings lasting longer than 1 hour. Support and encourage ‘active meeting’ options. Promote physical activity opportunities and breaks. Accommodate special dietary needs and cultural preferences (where possible). Support local foods. Minimize waste. Limit packaging such as individual portions. Use reusable plates, cups, and utensils. Be fiscally accountable. 2.0 Use the Suggestions Checklist - Healthy Eating” (Appendix A) to assist with “Practical food selection. 3.0 Use the (Appendix B) to assist in “Practical Suggestions Checklist – Physical Activity” planning active meeting options. 4.0 Use the Food Handling Practice Guidelines” (Appendix C) to ensure that all food “Safe preparation and service requirements are met. 5.0 Choose local or Ontario/Manitoba grown and produced foods whenever possible. If locally produced foods are not available, the organization will make every effort to purchase all refreshments from local businesses within the host community. 6.0 Ensure that money spent on meals and breaks balances the guiding principles at the lowest possible cost. A healthy choice is always required. Appendix A: - “Practical Suggestions Checklist Healthy Eating”
HEALTHY MEETINGS AND EVENTS PROCEDURE TEMPLATE DEFINITIONS Cultural preferences: Refers to local cultural traditions or customs involving food or meal times. Local foods: Refers to food grown or produced in our immediate community - then region, province (Ontario/Manitoba), and country. The organization supports consumption of local foods in order to promote sustainability, build community, decrease community dependency on foreign foods and protect the environment against fossil fuel emissions during food transportation. Special dietary needs: Refers to food allergies, intolerances, or dietary restrictions, whether religious, cultural or medical. KEY / CRITICAL STEPS Staff organizing and planning for community events, meetings, workshops, or educational sessions for employees, management, volunteers, clients, guests, and partners shall consider the following guiding principles listed below: Provide healthy food and beverages. Practice safe food handling. Support and encourage standing and sitting for meetings lasting longer than 1 hour. Support and encourage ‘active meeting’ options. Promote physical activity opportunities and breaks. Accommodate special dietary needs and cultural preferences (where possible). Support local foods. Minimize waste. Limit packaging such as individual portions. Use reusable plates, cups, and utensils. Be fiscally accountable. 2.0 Use the “Practical Suggestions Checklist - Healthy Eating” (Appendix A) to assist with food selection. 3.0 Use the “Practical Suggestions Checklist – Physical Activity” (Appendix B) to assist in planning active meeting options. 4.0 Use the “Safe Food Handling Practice Guidelines” (Appendix C) to ensure that all food preparation and service requirements are met. 5.0 Choose local or Ontario/Manitoba grown and produced foods whenever possible. If locally produced foods are not available, the organization will make every effort to purchase all refreshments from local businesses within the host community. 6.0 Ensure that money spent on meals and breaks balances the guiding principles at the lowest possible cost. A healthy choice is always required. Appendix A: “Practical Suggestions Checklist - Healthy Eating”
Healthy%20Meetings%20and%20Events%20Procedure%20Template.docx