Healthy Vending - Raritan Valley YMCA

RARITAN VALLEY YMCA
Healthy Vending
ShapingNJ Healthy Community
Grant Action Plan
Raritan Valley YMCA
144 Tices Lane East Brunswick, NJ
Healthy Vending
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Table of Contents
WHY DO WE NEED HEALTHY VENDING? .................................... 3
WHERE CAN THIS CHANGE BE IMPLEMENTED? ........................ 3
HEALTHY VENDING POLICY CHANGE ........................................ 4
1.
MAKE HEALTHY FOOD AVAILABLE!...................................... 4
2.
PROMOTE HEALTHY PRODUCT! ........................................... 7
3.
DO NOT GIVE UNHEALTHY OPTIONS! ................................... 7
HEALTHY BEVERAGE PRODUCT GUIDELINES ............................ 8
HEALTHY BEVERAGE RECOMMENDATION BY AGE ..................... 9
HEALTHY SNACK PRODUCT GUIDELINES ................................ 10
HEALTHY VENDING COMPANIES ............................................. 11
10 REASONS TO OFFER HEALTHIER OPTIONS AT PUBLIC
FACILITIES AND HOSPITALS ... ERROR! BOOKMARK NOT DEFINED.
VENDING PRODUCT LIST ........ ERROR! BOOKMARK NOT DEFINED.
FINANCIAL IMPLICATIONS OF HEALTHY VENDING ................. 21
TIPS FOR SUCCESSFUL IMPLEMENTING HEALTHY FOOD
GUIDELINES .......................................................................... 23
RESOURCES ........................................................................... 25
Healthy Vending
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Why Do We Need Healthy Vending?
Obesity crisis has escalated to a higher level among children and adults
across United States. It has become a number one factor that is leading to
costly and chronic diseases such as serious heart conditions and diabetes.
As of 2013, it has been reported that 27.1% of the adults in the U.S. are
obese, showing a full percentage increase from the past. Despite initiatives
designed to reduce marketing for unhealthy food and beverages and increase
physical activities, obesity in the nation is continuing to show a steady
rise. The eating habits are worsening and physical activity rate is
decreasing across all age groups. With schools shortening physical activity
times and offering unhealthy food, snack, and beverage options in schools,
the health of Americans are destined to decline. The lack of healthy food
options, especially when making food and beverage selections from vending
machines, it makes it difficult for people to make the right choices.
Vending machines are common sources of junk food and sugary drinks that
are easily accessible to any age group in public schools, libraries, gym, and
other public buildings. The “empty calorie” snacks and beverages are not
only high in calorie and fat, but it has also become a major contributor to
obesity and unhealthy eating habits. By continuously advertising and
offering unhealthy food options to individuals, it is ensuing their unhealthy
eating habits – which also puts their health and weight gain in danger
Where can this change be implemented?
Across New Jersey, there are many public buildings that give people an
access to vending machines. A healthy policy change must be executed to
make healthy foods available in public places, including:
•
Public Schools/ Day care
•
Public Municipal Buildings
•
Public Libraries
•
Hospitals
•
Worksites
•
Gym
•
Service organizations
Healthy Vending
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Healthy Vending Policy Change
The goal of ShapingNJ Healthy Community Action Grant Plan is to
implement policy and environmental changes to decrease and prevent
obesity in communities. The healthy vending policy will not only implement
policy changes that mainly focuses on food, nutrition and physical
activities, but it will also give wide variety of healthy food options in
public schools and buildings to both children and adults. This change will
allow individuals to engage in healthy eating life styles by paying more
attention to their daily food/snack and beverage consumption.
There are 3 steps that can be worked together to help create a healthier
environment for the community:
1. Make Healthy Food Available!
Instead of including candy bars, snacks in high-fat content, or sugary
beverages, offer healthy food and drink options in the vending
machines. It will provide students and employees with choices that
will lead to healthier eating habits.
Grade A
All snacks and beverages should meet or
exceed nutritional standard mandated by
the government and school nutrition
standards. 100% healthy snack options.
Grade B
Offers snacks with lower fat content and
beverages with fewer or zero calories and
less sugar. But not all meet the nutritional
guidelines. 75% healthy snack options.
Grade C
Includes snacks and beverages that do not
necessarily meet the nutritional standards
mandated by the government and school.
50% healthy snack options.
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Example). Pepsi Co.
Grade A – Good for You!
“At PepsiCo, Good For You means just that: nutritious products that
include fruits, vegetables, whole grains, low-fat dairy, nuts, seeds and key
nutrients, with limits on sodium, sugar and saturated fat that meet global
dietary requirements. These are the foods and beverages that fuel your
body, your performance and your lifestyle”
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Grade B – Better for You!
“Indulging yourself doesn't have to mean feeling guilty. Our Better For You
brands offer snacks baked with lower fat content, snacks with whole grains,
and beverages with fewer or zero calories and less added sugar.”
Grade C – Fun for You!
“Life shouldn't just be lived... it should be savored. PepsiCo Fun For You
brands are the food and beverages making life more fun for people around
the world.”
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2. Promote Healthy Product!
Often, the main contributor to obesity is low socioeconomic status.
Because unhealthy food – fast food, chips, soda – are cheaper than
healthy food – vegetable, fruit, salad, organic foods – people with low
income will have no other options but to engage in unhealthy eating
habits. Therefore, if healthy snacks and beverages in the vending
machines are offered with low prices, it may encourage people of all
socioeconomic status to purchase these products. In addition, with
successful promotion and marketing strategies, obesity awareness may
also be spread around the community.
• Contact the healthy vending companies or even local
vending companies to discuss healthy products.
• Place variety of healthy snack and beverage options that
will draw the attention of all age groups
• If not all products meet the nutritional guidelines
mandated by the government and schools, indicate which
ones are healthy and unhealthy in the vending machine
• Confirm with the vending machine companies that all
snacks meet FDA requirements
• Place posters or fliers that spreads the awareness of
obesity and the importance of healthy eating
3. Do not give unhealthy options!
When implementing healthy vending policy, strive to offer the best,
healthiest snacks and beverages that the vending companies offer. All
products should meet the vending guidelines and work towards
Grade A vending machines. Try not to give options that will allow
people to choose unhealthy snacks or beverages over healthy ones.
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Healthy Beverage Product Guidelines
Beverages
Priority Products
Specific Standards
Water
Seltzer and flavored water without
added caloric sweeteners
Unsweetened Tea
No added caloric sweeteners or
creamer products
Fat Free or 1% low-fat milk
or calcium and vitamin D fortified
soymilk
100% Fruit Juice
100 Vegetable Juice
Low-Calorie Beverage
These may include Sport Drinks
Less than 200 Calories and no
more than 8 ounces of servings
If flavored, not more than 150
calories per 8 ounces
Limit to maximum of 12 ounce per
container; No added caloric
sweeteners; No more than 180
calories
Limit to maximum of 12 ounce
container; No added caloric
sweeteners; Less than 180
calories; Less than 200 milligrams
of sodium per container
These beverages include no more
than 40 calories per container
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Healthy Beverage Recommendation by Age
Age Group
Preschool
(Ages 2-4)
Children
(Ages 5-10)
Youths
(Ages 11-13)
Adolescents
(Ages 14-18)
Adults
(Ages 19 above)
Healthier Beverage Recommendation
Milk
Juice
Only unflavored, low-fat
and non-fat milk, and soy
beverages (calcium and
vitamin D fortified) in no
more than 8-ounce
portions
100% fruit or vegetable
juice with no added
sweeteners, no more than
70mg of sodium per
portion. 0-4 ounce portion
limit
Unflavored, low-fat and
non-fat milk, and soy
beverages (calcium and
vitamin D fortified) in no
more than 8-ounce
portions
100% fruit or vegetable
juice with no added
sweeteners, no more than
100mg of sodium per
portion. 0-6 ounce portion
limit
Unflavored, low-fat and
non-fat milk, and soy
beverages (calcium and
vitamin D fortified) in no
more than 12-ounce
portions
100% fruit or vegetable
juice with no added
sweeteners, no more than
140mg of sodium per
portion. 0-8 ounce portion
limit
Unflavored, low-fat and
non-fat milk, and soy
beverages (calcium and
vitamin D fortified) in no
more than 12-ounce
portions
100% fruit or vegetable
juice with no added
sweeteners, no more than
140mg of sodium per
portion. 0-8 ounce portion
limit
Low-fat and non-fat milk,
and soy beverages
(calcium and vitamin D
fortified) with no more
than 130 calories per 8
ounces in more than 12ounce portions
100% fruit or vegetable
juice with no added
sweeteners, no more than
140mg of sodium per
portion. 0-8 ounce portion
limit
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Healthy Snack Product Guidelines
Snacks
Priority Products
Specific Standards
Dried Fruit
•
Applesauce
•
Fruit Snacks
•
Yogurt
Nuts/ Seeds
Granola Bars
Cereal Bars
Cookies
Chips
Crackers
•
•
•
•
No more than 200 calories per
package
No more than 35% calories from fat
(7 grams of fat for 200 calorie snack)
– with exception of 100% nuts or
seeds
No more than 10% calories from
saturated fat (2 grams of saturated
fat for 200 calorie snack)
0 grams trans fat
No more than 35% of calories from
total sugar (max. no more than 10
grams of total sugars)
No more than 200 mg of sodium
Each food item must contain at least
one of the following
1. ¼ cut of fruit, non-fried vegetable
or fat-free/low-fat dairy
2. 1oz of nuts or seeds or 1
tablespoon of nut butter
3. At least 50% of the grain
ingredients are whole grain
4. 10% of Daily Value (calcium,
potassium, vitamin D or fiber)
Popcorn
** For Snack and Beverage Product list for Healthy Vending, please
see the attached information
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Healthy Vending Companies
Healthy You Vending
Over 1,100 healthy
snacks and beverages to
choose from
New healthy products for
vending machines are
introduced every week
through distribution
network
Contact Information:
(1-800) 775-4605
Healthy Vending
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H.U.M.A.N. Healthy Vending
10% of all profits go to
fighting the causes of
childhood obesity
Over 1000 HUMAN-approved
foods and beverages that are
healthy, delicious, and
affordable
Meets government/school
nutritional standard mandates
Contact Information:
(310) 845-7745
human@healthyvending.com
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Fresh Healthy Vending
Launched over $1 million
to provide locations
(especially schools) with
financial incentive to
switch from junk to
healthy
Main goal is to fight
childhood obesity
More than 6,500 healthy
snacks available
Products meet and exceed
nutritional standard
required by government
and school nutrition
standards
Contact Information:
(888) 902-7558
Healthy Vending
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Grow Healthy Vending
Over 82 years of
manufacturing experience
Over 1000 Healthy and
traditional products that
meets the nutritional
guidelines mandated from the
government and public schools
Contact Information:
(800) 310-0707
info@growvending.com
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Resources
PepsiCo: http://www.pepsico.com/Brands
A Blueprint for Healthier Vending:
https://www.cityofchicago.org/content/dam/city/depts/cdph/CDPH/BlueprintH
ealthierVending2013.pdf
Healthy You Vending: www.healthyyouvending.com
H.U.M.A.N. Healthy Vending: www.healthyvending.com
Fresh Healthy Vending: www.freshvending.com
Grow Healthy Vending: www.growhealthyvending.com
Center for Science In the Public Interest:
http://www.cspinet.org/nutritionpolicy/foodstandards.html
Recommendation for Healthier Beverages:
http://www.rwjf.org/content/dam/farm/reports/issue_briefs/2013/rwjf404852
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Reasons to Offer Healthier Options at
Public Buildings and Facilities
1. Two thirds of Americans are overweight or obese, which contributes to heart disease,
cancer, diabetes, and other health problems.
2. Diet-related diseases, such as diabetes, stroke, and osteoporosis, are leading causes of
disabilities. For example, nationally, 12,000 to 24,000 people with diabetes become blind
each year.
3. Public nutrition standards and food policies
could decrease the economic burden of obesity,
which cost $150 billion a year – half of that is paid
by taxpayers through Medicaid and Medicare.
4. American competitiveness is reduced when
diet-related diseases reduce productivity of
working-aged adults and more money is spent on
health care.
5. Offering healthy options demonstrates government commitment to addressing obesity.
Serving and selling unhealthy food contributes to obesity and chronic diseases. Instead,
governments can become an active driver of demand for and access to healthful food.
“Providing exclusively healthier options in vending machines is not only a responsible business practice, but a lucrative one.” Sean Kelly, CEO & Co‐Founder of HUMAN Healthy Vending 6. Healthier options in public buildings and
facilities contribute to state and local programs,
policies, and goals to address obesity and
nutrition.
7. Public agencies should be a model for healthy
eating and can show that healthy food tastes
good.
8. People eat many meals and snacks during the workday. Public nutrition standards and
food policies make healthier choices easier.
9. Healthier food through public venues would support healthy eating by many people,
including government employees, visitors to public buildings and property, program
participants, and institutionalized people (examples: prisons, childcare, assisted living
communities, homeless shelters, public hospitals, etc.). 17 million people work for state and
local governments.
10. State and local jurisdictions are large purchasers of
food. Directing their food dollars towards healthful
options drives demand for healthier products and spurs
companies to reformulate their products.
For more information, contact the Center for Science in the Public Interest
at 202-777-8351 or kbishop@cspinet.org.
Financial Implications of Healthy Vending
Many vendors have found that revenue is unaffected by
implementing healthy vending: and some vendors have even
experienced an increase in sales when they increased healthier
options. The transition will go more smoothly with nutrition
education, taste tests, promotions, and changes to pricing.
More and more people are interested in healthier snacks.
According to a 2010 study by the Snack Food Association, about
74% of consumers are trying to eat healthier, with about 65%
eating specific foods to lose weight. Sales of healthier snacks are
outpacing traditional snack foods by 4 to 1 1 and contribute to
increased sales growth and profits for food companies. 2
Increasing Healthier Choices
•
•
In February 2012, the Chicago Parks District implemented 100% healthier products in
all park vending machines. Revenue varies considerably from month to month, due to
popular programs starting and ending, but revenue has not decreased. The park
wellness manager said that vending sales overall have gone up and exceeded sales
forecasts. 3
Consumers might take a
• Baldwin Park, California implemented nutrition
few months to get used
standards for all foods and beverages sold in city
to new products. One way
vending machines. During the initial six months the city
to mitigate this dip in
experienced a dip in sales, but after six months revenue
sales is to educate
returned to previous levels. 4
consumers about the
changes and offer taste
• A three-month pilot program in the Missouri
tests to find out which
Department of Health and Senior Services
healthier products work
demonstrated that with 50-60% of vending stocked with
best in different facilities.
healthier options the vendor experienced a $670
increase in revenue compared to the same three month period in the previous year.
By month, sales increased 5.9% in November, 16.4% in December, and 6.2%
January. 5
Implementing a healthy beverage policy, St. Elizabeth’s Hospital, in Boston,
Massachusetts, experienced a 30% increase in healthy beverage sales, and overall
sales increased compared to the previous year. 6
Placement strategies,
• Rady Children’s Hospital, in San Diego, California,
like putting healthier
increased the number of healthier beverage choices
drinks at eye level
available in cafeterias and vending machines,
instead of in the bottom
conducted an education campaign, and implemented
of a vending machine,
placement strategies to make the healthier options
support healthier choices
when the vending
more prominent. Over four months, revenue has
machine
is not stocked
remained stable, healthier drink purchases have
with 100% healthier
increased 40%, and healthiest drink purchases have
7
products.
increased 64%.
•
A healthy vending pilot was conducted in three Delaware state agency buildings
from October 2011 through April 2012. During the pilot, healthy selections were
increased to 75% of food or beverage selections. The healthy vending pilot
successfully shifted purchasing away from unhealthy beverages as compared to
2011 sales. In one location, sales of unhealthy beverages dropped from 75% of the
units sold to 38%, while the overall units sold during those months increased. 8
•
Iowa Department of Public Health used a social marketing approach to develop and
test messages to motivate consumers to make healthy choices from vending
machines. In pilot sites in office settings, there was a 10% shift in sales to healthier
choices when messages were placed at the point of purchase in comparison to
control machines (both sites had the same mix of products). In manufacturing
settings, there also was a positive shift toward healthier product choice, but to a
lesser extent than in office settings (5.7%). 9
•
The Centers for Disease Control and Prevention and U.S. Department of Agriculture
examined 17 schools and districts across the country that implemented nutrition
standards for the foods and beverages sold through vending machines, a la carte,
snack bars, and school stores. After a period of adjustment, most schools and
districts found that revenue increased (71% of schools) or stayed the same (24% of
schools). 10
“Providing exclusively healthier options in
vending machines is not only a responsible
business practice, but a lucrative one.” Sean
Kelly, CEO & Co-Founder of HUMAN Healthy Vending
Competitive Pricing
•
The University of Minnesota added healthier options to
vending machines in 12 worksites. They implemented
price reductions for healthier items of 10%, 25%, and
50%, and saw sales increase by 9%, 39%, and 93%,
respectively. Average profits per machine were not
affected by the changes. 11
Pricing healthier
options less than
unhealthy options is an
effective strategy for
increasing consumption
of healthier options,
without negatively
influencing revenue.
For more information, contact Katie Bishop at 202-777-8351 or kbishop@cspinet.org
Wyatt SL. State of the Snack Food Industry 2010. PowerPoint Presentation, 2011.
Cardello H, Wolfson J. Lower-Calorie Foods and Beverages Drive Healthy Weight Commitment Foundation Companies’ Sales Growth. Accessed at
http://www.hudson.org/files/publications/LowerCalHealthyWeightCommitment--May2013.pdf on September 2013.
3 C. Lammel, personal communication, January 7, 2013.
4 Galindo RR. “Achieving a Healthy Community.” PowerPoint Presentation, September 29, 2010. Accessed at
<http://astphnd.org/resource_files/225/225_resource_file2.pdf> on February 26, 2013.
5 Missouri Department of Health and Senior Services. “Healthier Vending Campaign at Missouri Health and Senior Services.” Report, December, 2009.
Accessed at <http://astphnd.org/resource_files/225/225_resource_file1.pdf> on February 26, 2013.
6 Public Health Law Center. “Healthy Beverage Programs, Healthy Bottom Lines.” Access at
http://www.publichealthlawcenter.org/sites/default/files/resources/MN.healthcare.Healthy%20beverage%20programs,%20healthy%20bottom%20lines.pdf on
April 23, 2013.
7 Fidles C, Schlichtholz MB. Rethink Your Drink Initiative Healthy Beverages Symposium. PowerPoint Presentation, February 21, 2013.
8 J. Weber, personal communication, March 26, 2013.
9 Iowa Department of Public Health. “NEMS-V Social Marketing.” Accessed at <http://www.nems-v.com/NEMS-VResourcesSuccessStory.html> on March
11, 2013.
10 U.S. Department of Agriculture, U.S. Department of Health and Human Services, U.S. Department of Education. Making It Happen: School Nutrition Success
Stories. March, 2005. Accessed at
<http://www.fns.usda.gov/tn/resources/makingithappen.html> on February 26, 2013.
11 Association of State and Territorial Public Health Nutrition Directors. “Healthy Vending Machine Sales Data.” Accessed at
<http://astphnd.org/resource_read.php?resource_id=225&sid=a9cb71&origin=&category=> on February 26, 2013.
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2
Tips for Successfully Implementing Healthy
Food Guidelines
•
Partnerships – vendors, the Department of
Health, and other stakeholders (General Services
Administration, health professionals, wellness
directors, representatives from a variety of state
agencies, community partners, advocacy
organizations) could form partnerships to help
with education, taste tests, promotions, and other
activities to help ensure healthy food guidelines
are successfully implemented.
•
Provide Education and Promote Program – provide education to leadership and
employees about the benefits of offering and choosing healthy foods and beverages.
Use available methods to promote healthy options, cultivate support for the program,
and promote educational events, taste testing, etc. Promotional methods might include
speaking at staff meetings, posters, flyers, e-cards, emails to staff, newsletter articles,
postings on bulletin boards, or signage near vending machines, cafeterias, or concession
stands. Work with leadership from outset for strong buy-in and have messages from
leadership or leadership’s signature on promotional materials and messages.
•
Hold Taste Tests – offer taste testing of a variety of snack, beverage, or meal options
that meet the nutrition standards. Have survey cards handy and tally up votes. Share
results of taste testing and keep vending machines, cafeterias, and concession stands
stocked with preferred items. Note: preferences may be location specific.
•
Administer Online Surveys – conduct online surveys in addition to or in lieu of in-person
taste testing. Find out which products and meals customers enjoy, do not prefer, and
which healthy foods they eat at home. Use online
surveys as opportunities to promote healthy
options.
•
Announce Healthy Food Program to
Community – share information with the public
to increase acceptance of new healthier options
and make healthier eating the norm. Share
information with the public through press
releases, social media, etc.
•
Phased-In – if a high percentage of healthier options does not seem feasible at first, a
phased-in approach over a number of years might be a reasonable approach.
If starting with less than 100% healthy foods and beverages, try these strategies to support
the healthy options:
•
Product Selection – identify products that currently are not selling well and replace
those with healthy options.
•
Price – beverages and foods that meet nutrition standards should be priced
competitively (e.g., at or ideally, below) to similar items that do not meet the nutrition
standards. Studies have shown that pricing
strategies can increase healthy purchases without
reducing revenue.
•
Placement – beverages and foods that
meet nutrition standards should be as or more
visible than similar items that do not meet the
nutrition standards (for example, they should be
closer to eye level or at the beginning of the buffet
line).
•
Promotion – promotional space on vending machines (e.g., sides and front panel),
including but not limited to language and graphics, should promote only products that
meet the nutrition standards. Use signage in or near the cafeteria or concession stand to
promote healthy options.
•
Descriptive Names – in cafeterias and concession stands, label entrees and sides with
descriptive names, such as “Tuscan Grilled Chicken with Rosemary” and “Roasted
Carrots with Fresh Tarragon,” as opposed to “Grilled Chicken” and “Carrots.”
•
Presentation – present healthy options in an attractive way with adequate lighting.
For more information, contact Katie Bishop at the Center for Science in the Public
Interest at 202-777-8351 or kbishop@cspinet.org
Beverage and Snack Options that Meet NANA Vending Standards Items listed below meet the National Alliance for Nutrition and Activity (NANA) vending machine standards. This list does not contain every product that meets the standards, but it offers a sense of what types of products could be placed in healthier vending machines. In addition to the products listed below, look for local and regional companies that offer products that meet these standards. The NANA standards and additional resources on healthier food choices for public places are at http://www.cspinet.org/nutritionpolicy/foodstandards.html. Once you have identified qualifying products, hold tastes tests and have employees vote for their favorite options. This will assist in determining the best options for your site. In addition, educate employees about why nutrition standards are being implemented to help ease the transition to healthier products. ______________________________________________________________________________ Beverages
Bottled Water Any bottled water with no added caloric sweeteners Smart Water Evian Poland Springs Fiji Perrier Volvic Deer Park Arrowhead Water Vittel Ayala’s Herbal Water Seltzer and Flavored Water Seagrams’ Seltzer (all flavors) Amelia Sparkling Water (all flavors) Polar Seltzer (all flavors) Dasani Flavored Waters (all flavors) Aquafina FlavorSplash (all flavors) Vitamin Water Zero (all flavors) 100% Fruit Juice Any 12 ounce 100% juice (look at % juice on food label) Tropicana (all 100% juice) Ocean Spray (all 100% juice) Minute Maid (all 100% juice) Veryfine (all 100% juice) Welch’s (all 100% juice) Juicy Juice (all 100% juice) Motts Apple Juice 100% Vegetable Juice V‐8 Low‐Sodium 100% Vegetable Juice (11.5 oz.) Campbell’s Low‐Sodium Tomato Juice (11.5 oz.) Fat‐Free & 1% Low‐Fat Milk & Soy Milks Any unflavored or flavored fat‐free or 1% low‐
fat milk with less than 200 calories per container Garelick Farms TruMoo Fat‐free, up to 12 oz. (Chocolate, Coffee, Strawberry, and Vanilla) Nesquick No Sugar Added Chocolate Low‐fat and Low‐fat Chocolate (8 oz.) Silk Soymilk Very Vanilla and Chocolate (8 oz.) Soy Dream Soymilk Enriched, Chocolate Enriched, Vanilla Enriched (8 oz.) 1 Smoothies Lifeway Low‐fat Kefir (8 oz.) Stonyfield Farm Organic Super Smoothie (6 oz.) DanActive Smoothies (3.1 oz.) Hot Coffee and Tea, Vending Unsweetened coffee and tea, if condiments are provided milk/creamer must contain less fat than cream, like whole or 2% milk Juice Drinks Drinks that contain 40 calorie or less per container Country Time Light Lemonade Sunkist Diet Sparkling Lemonade Tropicana (Light Lemonade, Light Fruit Punch, and Light Berry Blend) Hawaiian Punch Fruit Juicy Red Light V8 Splash (Diet Berry Blend and Diet Tropical Blend) Minute Maid Light Lemonade Snapple (Diet Noni Berry and Diet Cranberry Raspberry) SoBe (B‐Energy Strawberry Apricot, Lean Fuji Apple Cranberry, Lean Raspberry Lemonade, and B‐Energy Black Cherry Dragonfruit) Ocean Spray (Diet Sparkling Cranberry, Diet Blueberry, and Diet Cran‐Pomegranate) Sports Drinks Drinks that contain 40 calorie or less per container Propel Zero (all flavors) Gatorade G2 (all flavors) Powerade Zero (all flavors) Low‐Calorie Soda Drinks that contain 40 calorie or less per container Diet Coke (also Lime and Vanilla) Coke Zero Sprite Zero Fresca Diet Mellow Yellow Diet Dr. Pepper (also Cherry Vanilla) Dr. Pepper 10 Diet Sunkist Diet Sun Drop Diet 7‐Up Teas Diet Pepsi (also Lime, Vanilla, and Wild Cherry) Drinks that contain 40 calorie or less per Pepsi Max container Diet Sierra Mist (also Cranberry Splash and Snapple (Diet Peach Tea, Diet Plum‐a‐Granate Ruby Splash) Tea, and Trop‐A‐Rocka Tea) Diet Mug Root Beer Nestea (Diet Sweetened Lemon Ice Tea and Diet Mug Cream Soda Diet Green Tea) Diet Mountain Dew (also Code Red) Brisk No Calorie Lemon Iced Tea Diet A&W Rootbeer Lipton (White Tea with Raspberry, Diet Green Diet Stewarts Rootbeer Tea with Watermelon, and Green Tea with Diet Stewarts Orange and Cream Mixed Berry) Schweppes Diet Ginger Ale ____________________________________________________________________________ Snacks FRESH FRUIT AND VEGETABLES Many varieties of fresh fruit and vegetables work well in refrigerated vending machines. Examples include: Apples (whole or sliced in packages) Oranges (whole or sliced in packages) Cut up fruit (melon, pineapple) Berries 2 Grapes Baby Carrots Celery Sticks Grape or Cherry Tomatoes FRUIT CUPS Fruit cups in single‐serve cups with less than 200 calories Del Monte Diced Peaches, no sugar added Diced Pears, no sugar added Mixed Fruit, no sugar added Mandarin Oranges, no sugar added Pineapple Tidbits in 100% Juice Stretch Island Fruit Leather (Orchard Cherry, Abundant Apricot, Harvest Grape, Autumn Apple, Ripened Raspberry, Mango Sunrise, and Summer Strawberry) DRIED FRUIT Dried fruit in single‐serve packs with less than 200 calories and no added sugars Brothers‐All‐Natural Fruit Crisps (Strawberry Banana, Fuji Apple, Asian Pear, Strawberry, Banana, Peach, Pineapple, Apple Cinnamon, Mixed Berry, and Mandarin Orange) Dole Cherry Mixed Fruit in 100% Juice Diced Peaches in 100% Juice Mixed Fruit in Sugar Free Cherry Gel Mandarin Oranges in 100% Juice Mixed Fruit in 100% Juice Peaches in 100% Juice Tropical Fruit in 100% Juice Red Grapefruit Sunrise Frozen Fruit Cups (Blueberry, Pineapple, and Sliced Strawberry) Sun‐Maid Raisins Apricots Pitted Plums Fruit Bits Apples Mixed Fruit Tropical Trio Goldens (raisins) and Cherries Schwann's Fruit to Go Cup APPLESAUCE Applesauce in single‐serve pack with less than 200 calories Matern Go‐Go Squeeze Applesauce on the Go (Apple Banana, Apple Cinnamon, Apple Peach, Apple Strawberry, Apple) Musselman's Natural Totally Fruit Applesauce (Peach and Strawberry) Motts Natural FRUIT SNACKS Fruit snacks in single‐serve packs with less than 200 calories and made from 100% fruit Azar Nut Co. Raisins Crispy Green Crispy Fruit (Apple, Asian Pear, Banana, Mango, and Pineapple) Crunchies Food Company Freeze Dried Fruit (Cinnamon Apple, Mango, Mixed Fruit, Pear, and Pineapple) Funky Monkey Fruit That Crunches Freeze Dried Fruit (Applemon, Bananamon, Carnaval Mix, Jivealime, MangoJ, Pink Pineapple, and Purple Funk) Bare Fruit Apple Chips (Cinnamon Apple, Fuji Red, and Granny Smith) FROZEN FRUIT OR DAIRY BARS Dole Banana Dippers (Dark Chocolate with and without almonds) 3 Edy’s/Dreyer’s 100% Fruit Bars (Strawberry, Tangerine, and Raspberry) Schwann’s Crème Bars YOGURT Yogurts listed are 6 oz. servings or less Dannon Light N' Fit (all flavors) Oikos 0% Greek (all flavors) Light & Fit 60 Calorie Packs (all flavors) Activia Light (all flavors) Yoplait Light (all flavors) Light with Fiber (all flavors) Light Thick & Creamy (all flavors) Greek 100 (all flavors) Breyers Light (all flavors) Stonyfield 0% Fat, Smooth and Creamy (all flavors) 0% Fat, Fruit on the Bottom (all flavors) Oikos 0% Greek (all flavors) Low‐fat, Smooth and Creamy (expect Peach) Low‐fat, Smooth and Creamy (except Mango Honey) Wallaby Non‐fat (all flavors) Low‐fat (only Key Lime and Vanilla Bean) Low‐fat Down Under (only Passion Peach) Fage Total 0% (except Honey) Chocolate, Sea Salt, and Wasabi and Soy Sauce) Emerald Nuts Almond 100 Calorie Packs (Dry Roasted, Cocoa Roasted, and Natural) Planters Peanuts Dry Roasted Honey Roasted Salted David David in Shell Original Sunflower Seeds (Original, Bar‐B‐Q, and Ranch, 1.75 oz.) Azar Nut Co. Peanuts (Roasted, Salted Pumpkin Seeds (Ranch Sunflower Kernels (Honey Roasted or Roasted and Salted Sunrich Natural Chili Limon Pepitas Pumpkin Seeds Blaze‐In’ Hot Sunflower Kernels Lightly Salted Pepitas Pumpkin Seeds Lightly Salted Sunflower Kernels Kar’s Nuts Roasted, Salted Cashews Salted Almonds Salted Peanuts Sunflower Kernels Mr. Nature Salted Almonds Salted Cashews Salted Peanuts GRANOLA BARS Siggi's Non‐fat (all flavors) Quaker Chewy Chocolate Chip Chocolate Swirl Peanut Butter Chocolate Chip Chobani 0% (all flavors) NUTS/SEEDS Nuts and seeds are 1 oz., unless otherwise noted Blue Diamond Almonds 100 Calorie Pack (Lightly Salted, Whole Natural, Cinnamon Brown Sugar, Dark TLC Chewy Granola Bars Honey Almond Flax Chewy Trail Mix Cherry Dark Chocolate Dark Mocha Almond Peanut Butter 4 TLC Crunchy Granola Bars Honey Toasted 7‐Grain Pumpkin Spice Flax Roasted Almond Crunch CEREAL BARS General Mills Cereal Pouches Cinnamon Toast Crunch On‐The‐Go Pouch Cinnamon Toast Crunch Crisps Cocoa Puffs Cereal On‐The‐Go Pouch ‐ Reduced Sugar Corazonas Foods Corazonas All Natural Oatmeal Squares (Banana Walnut, Blueberry, Chocolate Brownie Almonds, Chocolate Chip, Cranberry Flax, and Peanut Butter) GUM Any sugar‐free gum Trident (sugar‐free) Stride (sugar‐free) Orbit (sugar‐free) Eclipse (sugar‐free) Extra (sugar‐free) COOKIES Otis Spunkmeyer Delicious Essential Reduced Fat 51% Whole Grain Cookies, 1.5 oz. or less (Carnival, Chocolate Brownie, Chocolate Chip, Oatmeal Raisin, and Sugar) Readi‐Bake 1.2 oz. or less 51% Whole Grain ABC Graham Crackers 51% Whole Grain Dots Graham Crackers 51% Whole Grain Sports Graham Crackers CHIPS 1 oz., unless otherwise noted Baked! Lays Potato Crisps (Original, BBQ, Sour Cream and Onion, and Southwestern Ranch) Baked! Doritos Nacho Cheese Baked! Tostitos Scoops! Doritos Reduced Fat (Cool Ranch, Spicy Sweet Chili, and Nacho Cheese) Soy Crisps Apple Cinnamon Crunch Michael Season’s Baked Potato Crisps (Sweet Barbeque) Popchips 0.8 oz bags (Barbeque, Cheddar, Jalapeno, Original, Parmesan Garlic, Salt & Pepper, Sea Salt & Vinegar, and Sour Cream & Onion) Baked Wise Original Dr Sears Whole Grain Popumz (BBQ, Ranch, and Cheddar) Glenny’s Whole Wheat Popped Crispy Chips (Sea Salt) CRACKERS 1 oz. unless otherwise noted Wheat Thins Multigrain Wheat Thins Hint of Salt Wheat Thins 100‐Calorie Pack POPCORN 1 oz. or less Jonny Rapp’s (Lite White Cheddar Popcorn and Lite White Popcorn) Mini Pops Air Popped Sorghum Grain (Baby White Cheddar, Itty Bitty Butter, Subatomic Sea Salt) Herr’s Light Popcorn Wise Reduced Fat Butter For more information, contact Katie Bishop, M.S., M.P.H. at 1220 L Street, NW, Suite 300,
Washington, D.C. 20005, Phone: 202-777-8351, E-mail: kbishop@cspinet.org
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