Healthy Food Criteria for Cafeterias

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.