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Provide Food Storage and Preparation Equipment

To support employees in their efforts to increase their consumption of healthier foods, ensure that staff have access to a fridge, a microwave, and a toaster in break areas. Lunches brought from home are typically lower in fat, salt/sodium, and calories than lunches purchased at restaurants, cafeterias, or from vending machines. For example, the refrigerator could be used to keep milk, sandwiches, vegetables and low-fat dip, or yogurt cold. 

 

Source: Windsor Essex County Health Unit

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