Medium and large food service venues can implement some of the options below to achieve their required point levels (medium venues = 25 points, large venues = 50 points).
3 Point Options
- Have at least one Washington grown food product available at all times.
- Offer half-sized portions for at least 50% of entrée items and promote that option.
- Serve non-fried vegetables or fruit as the default side dish with meals.
- When grains are offered, make the whole grain options the default for 50% of the meals.
- Offer a salad bar.
2 Point Options
- Allow substitution of a non-fried vegetable side dish for no extra charge and promote the option.
- Serve one meal that provides at least three of the following items:
- one serving of fruit.
- one serving of vegetables.
- one serving of beans (black, pinto, kidney).
- one serving of whole grains.
- Offer healthy options with bread in place of butter, such as olive oil or hummus.
- If dessert is offered, offer smaller portions (2 oz.) of cookies, bars, etc.
- Offer at least one fish or seafood option prepared using a healthy cooking method (broiled, grilled, baked, roasted).
- For cheese, yogurt and other milk products, offer low-fat and non-fat products as the default options.
- For breakfast baked goods, offer small portions of muffins (3 – 3 ½ oz.), quick breads and bagels.
- Offer condiments, sauces and dressings on the side.
1 Point Options
- Offer low-sugar cereals (6g or less of sugar per serving) with at least 3g of fiber.
- Only offer yogurt with no added caloric sweeteners or labeled as reduced/less sugar.
- Locate fruit in close proximity to dessert options.
- Offer at least one oil and vinegar based salad dressing that is also low in sodium.
- Purchase lower sodium products, such as soup base, deli meats, canned tomatoes, fresh or frozen vegetables or bread products. 1 point for each low sodium product purchased for a maximum of 5 points.