EXECUTIVE ORDER No. 122, FOOD POLICY COORDINATOR FOR THE CITY OF NEW YORK AND CITY AGENCY FOOD STANDARDS
Effective: 9/19/08 – Through: 6/1/23
WHEREAS, New York City is committed to reducing the prevalence of obesity and diabetes, which are the only major health problems in New York City that continue to affect increasing numbers of New Yorkers; and
WHEREAS, cardiovascular disease is the leading cause of death in New York City, and poor nutrition is a major contributor to the development of the disease; and
WHEREAS, the City is committed to promoting access to healthy, nutritious food for all New Yorkers; and
WHEREAS, the City serves over 1,000,000 meals on a typical day through its public schools, hospitals, senior centers, correctional facilities, homeless shelters, and other programs; and
WHEREAS, the City also supports and administers several food policy initiatives on an ongoing basis, including: Food Stamps, School Meals and the Emergency Food Assistance Program, which provide food to millions of New Yorkers in need; the Council on the Environment of NYC’s Greenmarket program, which operates several markets throughout the City each growing season; and nutrition regulation and education in City schools, day care programs, after-school programs, and other settings;
NOW, THEREFORE, by the power vested in me as Mayor of the City of New York, it is hereby ordered that:
Section 1. Food Policy Coordinator. There shall be a Food Policy Coordinator (“Coordinator”) for the City of New York within the Office of the Mayor, who shall report to the Deputy Mayor for Health and Human Services and the Mayor.
2. Duties of the Coordinator. The Coordinator shall develop and coordinate initiatives to promote access to healthy food for all New Yorkers. The Coordinator shall increase access to and utilization of food support programs for those who cannot afford to purchase food and ensure, to the extent allowable under federal, state and local law, that the meals and snacks served by City contractors and agencies in any City-funded programs meet the Food Standards as set forth in Section 3. The Food Policy Coordinator shall convene a Food Policy Taskforce, which shall have representation including, but not limited to, the Department of Health and Mental Hygiene (the “Health Department”), Department of Education, the Human Resources Administration, the Office of the City Council Speaker, and the Council on the Environment of New York City.
3. Food Standards. The Commissioner of the Health Department and the Coordinator shall develop City Agency Food Standards (“Food Standards”) for all meals or food supplies that are purchased, prepared or served in agency programs or other relevant settings. The Food Standards shall be formalized and circulated to all agency heads. All City agencies shall follow the Food Standards for all meals that are purchased, prepared or served by the agency. City agencies shall also ensure that their contractors follow the Food Standards for all meals served in City funded programs. The Coordinator and the Health Department, with input from other relevant agencies, shall periodically review and revise the Food Standards as needed, but at least once every three years from the date of their implementation. Such review shall take into consideration implementation progress and ensure that the Food Standards continue to meet or exceed current dietary recommendations based upon the latest scientific evidence.
4. Agency Cooperation. All City agencies shall cooperate with the Coordinator and with the Health Department in developing and ensuring compliance with the Food Standards. Such cooperation shall include, but not be limited to, ensuring that the meals served by the agencies meet the Food Standards, instituting and maintaining programs designed to increase access to affordable and nutritious food in communities with limited access to such items, and increasing the awareness and utilization of food assistance programs by those who qualify for them
5. This order shall take effect immediately.
NYC Food Standards include standards for meetings and events, food and beverage vending machines , commissaries, and any meals/snacks purchased and served by city agencies.
New York City Food Standards- MEETINGS AND EVENTS
Effective: 1/1/08 – Through: 6/1/23
Follow these Standards to provide healthier choices for employees and visitors when serving food at planned meetings and events. City agencies must follow these standards per Executive Order 122.
Beverages
1. Water must be available when food and/or beverages are served. New York City tap water is free, delicious and world-renowned for its quality.
2. All beverages must contain 25 calories or less per 8 ounces, except 100% juice or milk.
3. Milk must be 1% or non-fat, and unsweetened. Does not include milk available as a condiment for coffee or tea service.
4. Juice must be 100% (with no added caloric sweeteners) served in 6 ounce portions or less.
Fruits and Vegetables
5. Fruits or vegetables must be provided when food is served.
Sandwiches, Entrees and Sides
6. No doughnuts, pastries or sweet buns may be served. If providing breakfast breads, recommend mini muffins or mini bagels.
7. Whole grain options must be available when grains are served (e.g., whole-wheat bread and bagels). Recommend sandwiches be cut in half, or served on small rolls.
8. Yogurt must be plain (unflavored) and low-fat or non-fat. Sliced fruit served with yogurt is a refreshing and nutrient-packed alternative to baked goods at breakfast meetings.
9. No fried foods may be served (e.g., chips, French fries). Recommend serving condiments and dressings on the side.
Dessert
10. No more than one portion of dessert per person. Recommend serving desserts in small portions (e.g., mini cookies).
EXECUTIVE ORDER NO. 8 COMMITMENT TO HEALTH AND NUTRITION: FOOD STANDARDS AND GOOD FOOD PURCHASING
Effective: 2/10/22 – Through: 6/1/23
WHEREAS, the City is committed to procuring, preparing, and serving healthy and nutritious food, and promoting transparency relating to such vital services; and
WHEREAS, the City is further committed to promoting food justice; to empowering New Yorkers with information about, and access to, healthy and nutritious food; and to reducing health inequities shaped by historically racist and discriminatory policies and practices across the nation that have led to inequitable distribution of resources and opportunities for health and contributed to unfair differences in diet-related disease outcomes among the New York City population; and
WHEREAS, the City serves its most marginalized populations through its public schools, hospitals, older adult centers, correctional facilities, homeless shelters, and other programs; and
WHEREAS, the City has been at the forefront of a number of progressive food policy initiatives, for example, developing Food Forward NYC, a IO-year strategic food policy plan; expanding the Supplemental Nutritional Assistance Program; launching universal free school meals; and implementing the Emergency Food Assistance Program, all of which provide food and nutrition education in City schools, day care programs, after-school programs, and other settings throughout the city; and
WHEREAS, the City seeks to achieve sustainability goals in its food programs, with a target of reducing the associated greenhouse gas emissions by 25 percent by 2030, and to carbon neutrality by 2050; and
WHEREAS, City Charter section 20-i establishes an Office of Food Policy, which provides recommendations to the Mayor and City agencies regarding food policy, coordinates multi-agency initiatives relating to food policy, performs outreach to stakeholders to advance the City’s food policy, and supports initiatives designed to promote access to healthy food, focusing in particular on communities that have historically had inequitable access to healthy foods due to class oppression, racism, and environmental injustice;
NOW, THEREFORE, by the power vested in me as Mayor of the City of New York, it is hereby ordered:
Section 1. Definition. For the purpose of this order, the tenn “mayoral agency” means (i) any agency the head of which is appointed by the Mayor; (ii) any agency headed by a board, commission or other multi-member body, the majority of the membership of which is appointed by the Mayor; and (iii) the Office of the Mayor.
§ 2. Revocation. Executive Order No. 122, dated September 19. 2008, is revoked.
§ 3. Food Standards. The Commissioner of the Department of Health and Mental Hygiene (“‘Health Department'”) and the Mayor”s Office of Food Policy (“‘MOFP”‘) shall revise the City Agency Food Standards (“Food Standards”) for all meals or food supplies that are purchased, prepared or served in agency programs or other relevant settings. The revised Food Standards shall be circulated to all agency heads by April 1, 2022, and at least once every three years thereafter, following review and revision as needed, and incorporating input from other relevant agencies. Such review shall take into consideration implementation progress and ensure that the Food Standards continue to meet or exceed current dietary recommendations based upon the latest scientific evidence. Mayoral agencies shall follow the Food Standards for meals that are purchased, prepared or served by such agencies. Mayoral agencies shall also direct their contractors to follow the Food Standards for all meals served in City-funded programs.
§ 4. Good Food Purchasing Program. MOFP shall establish a Good Food Purchasing Program, the goal of which shall include the study and publication of data, on an annual basis, that provides transparency about how mayoral agencies’ procurements impact core values relating to local economies, environmental sustainability, valued workforce, animal welfare, and nutrition affecting the health of all New Yorkers.
§ 5. Agency Cooperation.
(a) All mayoral agencies shall cooperate with MOFP and the Health Department in supporting compliance with the Food Standards and establishment of the Good Food Purchasing Program. Such cooperation shall include, but not be limited to, assessing the extent to which the meals served by the agencies meet the Food Standards; providing relevant procurement and other data to MOFP; instituting and maintaining programs designed to increase access to affordable and nutritious food in communities with limited access to such items; and increasing the awareness and utilization of food assistance programs by those who qualify for them.
(b) The City shall take all steps necessary, consistent with applicable law, to facilitate and promote participation by the New York City Department of Education and the Health + Hospitals Corporation in the initiatives set forth in this Order.
§ 6. This Order shall take effect immediately.
New York City Food Standards, FOOD VENDING MACHINES
Effective: 3/1/22 – Through: 6/1/23
Snack Standards
1. Require snacks meet all of the following criteria, per package:
Calories: no more than 200 calories
Total fat: no more than 7 grams
Nuts, seeds, nut butters and cheese are exempt
Products containing nuts or nut butters are exempt
Saturated fat: no more than 2 grams
Nuts, seeds, nut butters and cheese are exempt
Trans fat: 0 grams trans fat
Sodium: no more than 200 mg
Cottage cheese: no more than 400 mg
Sugar: no more than 10 grams
Fruit and vegetable products with no added sugar are exempt
Yogurt: no more than 30 grams sugar per 8 ounces
Fiber: contain at least 2 grams of fiber, if product is grain/potato-based (e.g. granola bars, crackers, pretzels, cookies, chips)
2. Require calorie information is posted for each food item, as packaged.
Required for City agencies only.
3. For programs serving children age 18 and under: products cannot contain artificial flavors, artificial colors, artificial sweeteners, or other non-nutritive sweeteners (e.g. stevia, erythritol).
4. Recommend limit grain/potato-based snacks to no more than 50% of food items in machine.
Follow these Standards to provide healthier food options.
Organizations, such as hospitals, worksites, and community-based organizations can adopt the Standards to improve the food environment for employees and visitors.
City agencies follow these standards per Executive Order 122.
These Standards apply to all types of food vending machines including non-refrigerated “snack” and refrigerated machines.
Snacking in excess can lead to weight gain. Snacks, when consumed, should add healthy nutrients to the overall diet and help curb hunger.
Meal Standards
Meal items include salads, sandwiches, burritos, and combination packaged items such as tuna lunch kits. Breakfast breads and pastries must meet the snack standards.
1. Require each meal meet all of the following criteria:
Calories: no more than 700 calories (all items ≤ 200 calories must follow snack standards)
Total fat: no more than 35% of calories
Salads: no more than 60% of calories
Saturated fat: no more than 10% of calories
Salads: no more than 20% of calories
Trans fat: 0 grams trans fat
Sodium: no more than 800 mg
Soup: no more than 480 mg per 8 ounces
Sugar: no more than 35% of calories
2. Refrigerated machines must stock fresh fruit and vegetable items.
3. Require calorie information is posted for each food item, as packaged. Required for City agencies only.
4. For programs serving children age 18 and under: products cannot contain artificial flavors, artificial colors, artificial sweeteners, or other non-nutritive sweeteners (e.g. stevia, erythritol).
New York City Food Standards, BEVERAGE VENDING MACHINES
Effective: 3/1/22 – Through: 6/1/23
This document outlines standards for beverage vending machines on City property (per Executive Order 8). The New York City (NYC) Food Standards, under which the Standards for Beverage Vending Machines fall, aim to reduce the availability and consumption of sugary drinks, with the goal of improving the health of all New Yorkers. Other organizations may also adopt the Standards for Beverage Vending Machines to offer healthier beverage choices to their clients, staff and visitors.
For more information, please contact nycfoodstandards@health.nyc.gov.
Section 1. Standards for Cold Beverage Vending Machines
The following standards apply to cold beverage vending machines serving people of all ages. Additional standards for cold beverage vending machines serving children are described in Section 2.
1. Require all beverages stocked contain ≤ 24 calories per 8 ounces (oz) and no added sugars.
There are two exceptions:
100% fruit juice with no added sweeteners may be stocked in a maximum of two slots. This maximum applies no matter how many slots a machine has.
Unsweetened 1% and nonfat milk and nutritionally equivalent milk substitutes (such as soy milk) that contain ≤ 9 grams of total sugar may be stocked in an unlimited number of slots.
Sugary drinks are beverages with added sugars (such as sodas, sports and energy drinks, and sweetened iced tea) and cannot be stocked.
2. Require the top row of each machine be stocked with at least two slots of water.
Water must contain 0 calories and no added colors, flavors or sweeteners.
If drinking water (such as from a water fountain) is available near a machine, the slots of water can be substituted with slots of unsweetened and unflavored seltzer.
Recommend machines be stocked with water and unsweetened seltzer only.
Recommend setting lower prices for water and unsweetened seltzer than for other beverages.
3. Require 100% fruit juice with no added sweeteners be sold in 12-ounce or smaller containers and stocked only on the bottom row.
4. Require advertisements on machines be of water or unsweetened seltzer only.
5. Require calorie information be posted, as packaged, for each beverage.
Section 2. Additional Standards for Cold Beverage Vending Machines Serving Children
Children (age 18 and younger) have different nutritional needs than adults. Cold beverage vending machines serving children are required to follow the standards described in Section 1, unless stated otherwise below.
1. Require beverages do not contain low- or no-calorie sweeteners, or artificial colors or flavors.
2. Require, for sites serving children age 12 and younger, beverages contain ≤ 10 calories per 8 oz.
3. Require, for sites serving children age 12 and younger, beverages do not contain caffeine.
Section 3. Standards for Hot Beverage Machines
The following standards apply to hot beverage machines serving people of all ages.
1. Require all beverages contain ≤ 24 calories per 8 oz and no added sugars.
Condiments (such as milk, sugar, and low- and no-calorie sweeteners) can contain > 24 calories per 8 oz.
2. Require calorie information be posted, as packaged, for each beverage.
Executive Order 54 of 2020 ended the purchase of single-use plastic bottles and restricted their sale on City property. To read Executive Order 54 of 2020, visit nyc.gov/assets/home/downloads/pdf/executive-orders/2020/eo-54.pdf.
For more information, visit nyc.gov/health and search for NYC Food Standards, or call 311.
New York City Food Standards, MEALS/SNACKS PURCHASED AND SERVED
Effective: 3/1/22 – Through: 6/1/23
This document outlines standards for food purchased and meals and snacks served by City agencies and their contractors, with the goal of improving the health of all New Yorkers. The New York City (NYC) Food Standards (Standards) aim to reduce the prevalence of chronic disease, such as obesity, diabetes and cardiovascular disease, by increasing access to healthy foods and improving dietary intake. The Standards help to combat some of the structural inequities that make healthy eating inaccessible for those with limited resources by ensuring that any New Yorker accessing meals or snacks from City agencies and their contractors will be served more nutritious foods. The Standards recognize the importance of promoting an economically and environmentally sustainable food system that supports local and regional economies while minimizing environmental impacts and the alignment of this effort with long-term public health goals. Thus, NYC has committed to adopting a Good Food Purchasing [1, 2] framework to align and direct its food buying power in support of healthy and sustainable food practices. Requirements and recommendations related to these priorities are included throughout the Standards and reflect the interrelated nature of promoting individual, community and planetary health.
Agencies and their contractors are required to follow the standards described in each of the three sections:
Section 1. Standards for Purchased Food
Addresses food items purchased and provides specific standards by food category.
Section 2. Standards for Meals and Snacks Served
Addresses the overall nutrient requirements for meals and provides standards for snacks and special occasions.
Section 3. Agency- and Population-specific Standards and Exceptions
Addresses standards for specific populations (for example, children) and agencies. The additions and exceptions in this section supersede the first two sections. For example, children ages 12 months to 2 years may be served whole milk instead of 1% or nonfat milk as required in Section 1.
The first two sections overlap: All purchased food items must meet the standards in Section 1 and be incorporated into meals or snacks that meet the nutrient requirements in Section 2. The Standards for Purchased Food have been adopted to provide healthier options for those who only eat a few items of each meal. The Standards for Meals and Snacks Served have been adopted to provide those eating whole meals and snacks with a nutritious, balanced diet.
The Standards were developed based on each City agency’s feedback, review and agreement. All food purchased and served by a City agency must meet the required standards that appear in bold. Agencies are expected to be in compliance with the revised Standards by July 1, 2023. Agency contractors are also required to comply with these Standards. This includes food service contractors, such as caterers, and programmatic contractors that serve food within the context of the program.
These Standards do not apply to concessions that provide food for sale through leases, licenses or contracts at City programs.
The Standards were first made effective by an Executive Order in 2008. Executive Order 8, [2] signed on February 10, 2022, continues the mandate for the Food Standards and requires that they are reviewed and revised every three years. The Standards were revised in March of 2022. Updates were previously made in 2011, 2014 and 2017. The Executive Order mandates that all City agencies follow the Standards for all foods that are purchased, prepared or served by the agency, agency contractors or both, as well as the NYC Standards for Food Vending Machines and the NYC Standards for Beverage Vending Machines. [3] The Executive Order also commits to the establishment of a Good Food Purchasing framework to provide transparency about how mayoral agencies’ food procurements impact core values relating to local economies, environmental sustainability, valued workforce, animal welfare and nutrition.
For more information, contact nycfoodstandards@health.nyc.gov.
Section 1. Standards for Purchased Food
These standards are defined per serving of food as shown on a product’s Nutrition Facts label, unless otherwise specified. [4]
A. Nutrient Requirements
The following applies to all purchased food.
Trans fat
Require all items are free of partially hydrogenated oils (for example, industrially produced trans fats).5
Sodium
Require all individual items contain less than or equal to (≤) 480 milligrams (mg) of sodium per serving, unless a lower standard is specified in the Food Category Requirements below. Recommend “low-sodium” items (≤ 140 mg of sodium per serving).
B. Food Category Requirements
The following applies to specific categories of purchased foods. These requirements apply to items that City agencies choose to purchase. City agencies are not required to purchase food or beverages from the categories outlined below.
Recommend products that are grown by producers using low amounts of or no pesticides, or an integrated pest management system.
Recommend foods produced using regenerative agricultural practices.
Recommend animal products are produced without the use of antimicrobial drugs for disease prevention purposes.
Beverages
Require all beverages contain ≤ 24 calories per 8 ounces (oz), except milk and 100% fruit juice.
Require fruit juice be 100% with no added sweeteners.
Require milk be 1% or nonfat with no added sweeteners.
Require fluid milk substitutes (or nondairy beverages) are nutritionally equivalent to fluid milk (for example, soy milk) and contain ≤ 9 grams (g) of sugar per 8 oz.
Dairy
Require low-fat or nonfat yogurt be plain (unfavored) or contain ≤ 25 g of sugar per 8 oz or equivalent (for example, ≤ 12 g of sugar per 4 oz, or ≤ 19 g of sugar per 6 oz) or 14 g of added sugar per 8 oz or equivalent.
Require cheese contain ≤ 350 mg of sodium per serving.6
Recommend serving only plain (unfavored) yogurt and phasing out sweetened yogurt.
Bread and other grains
Require all breads and grains (for example, dinner rolls, bagels, tortillas, breakfast breads, muffins, pastries, cakes and cookies) served as part of meal service (breakfast, lunch or dinner):
Contain ≤ 18 g of sugar per serving.
Contain ≤ 290 mg of sodium per serving.
See separate standards for sliced sandwich bread, cereal and snacks below.
Require sliced sandwich bread: Contain ≤ 180 mg of sodium per serving. Be whole wheat or whole grain. [7] Contain greater than or equal to (≥) 2 g of fiber per serving.
Recommend all grains be whole grain [7] (for example, brown rice and whole-wheat pasta, dinner rolls, muffins, bagels and tortillas).
Cereal
Require cereal:
Contain ≤ 215 mg of sodium per serving.
Contain ≤ 6 g of sugar per serving.
Contain ≥ 2 g of fiber per serving.
Be whole grain. [7]
Require cereals that contain dried fruit (for example, dried cranberries, dates and raisins) contain ≤ 17 g of sugar per serving. All cereals must still meet the above fiber and sodium standards.
Fruits and vegetables
Require canned and frozen vegetables contain ≤ 220 mg of sodium per serving.
Require canned and frozen beans contain ≤ 290 mg of sodium per serving.
Require canned fruit is in 100% fruit juice or water with no added sugar. Do not purchase fruit canned in syrup.
Tuna, salmon and other seafood
Require canned and frozen seafood contain ≤ 290 mg of sodium per serving.
Recommend seafood purchased be from sustainable fisheries and stocks.
Poultry
Require canned and frozen poultry contain ≤ 290 mg of sodium per serving.
Beef and pork
Require canned beef or pork contain ≤ 480 mg of sodium per serving.
Recommend ground beef and pork be extra lean (total fat ≤ 5%) and ≥ 90% lean.
Processed meat
Require processed meat [8] (for example, deli meat or ham) contain ≤ 480 mg of sodium per serving.
Require phasing out processed meats8 by 2025.
Recommend processed breakfast meat (for example, bacon, turkey bacon and sausage) contain ≤ 290 mg of sodium per serving.
Condiments and sauces
Require salad dressings contain ≤ 290 mg of sodium per serving.
Require sauces contain ≤ 480 mg of sodium per serving. Require soy sauce with “less” or “reduced” sodium. [9]
Portion-controlled items and other convenience foods
Require portion-controlled items and other convenience foods (for example, breaded chicken, veal patties, and frozen French toast and waffles) contain ≤ 480 mg of sodium per serving.
Frozen whole meals
Require frozen whole meals contain ≤ 35% of the Chronic Disease Risk Reduction10 threshold for sodium (children 2 to 3 years: ≤ 420 mg of sodium; children 4 to 8 years: ≤ 525 mg of sodium; children 9 to 13 years: ≤ 630 mg of sodium; children 14 to 18 years, adults and seniors: ≤ 805 mg of sodium).
Fats and oils
Recommend increasing unsaturated plant oils (for example, olive oil, canola oil, corn oil and sunflower oil) and minimizing saturated animal fats and plant oils (for example, butter and coconut and palm oils).
Section 2. Standards for Meals and Snacks Served
This section applies to all meals and snacks that are served. [11] All City agencies must have a plan for regular menu review to make sure that they meet the standards in Parts B and C.
A. Food Preparation and Service Require no deep frying.
Require all new or renovated kitchens be built without deep fryers.
Require that sites solicit client feedback annually regarding meals and snacks and consider results as part of their menu planning process. Sites must solicit client feedback regarding cultural preferences, taste and food quality.
Recommend establishing size standards for food containers (for example, smaller food plates or beverage cups) to help ensure reasonable portion sizes.
Recommend whole foods (unprocessed) or foods that are minimally processed when possible. [12]
Recommend focus on seasonal and locally sourced foods when developing menus.
Recommend cooking from scratch whenever possible.
Recommend increasing unsaturated plant oils (for example, olive oil, canola oil, corn oil and sunflower oil) and minimizing saturated animal fats and plant oils (for example, butter and coconut and palm oils).
B. Meals Served
1. Nutrient Requirements For sites serving three meals per day:
Require three meals combined meet the following daily standards: [13, 14]
Calories* 2,000 calories
Sodium < 2,300 mg
Saturated Fat < 10% of total calories
Fiber ≥ 28 g
Added Sugar < 10% of total calories *Require daily calories are no more than 10% above or below the standard. For sites serving only one or two meals per day: Require each meal served meets appropriate range of calories, sodium and fiber: 25% to 30% for breakfast 30% to 35% for lunch [3] 0% to 35% for dinner Require each meal served meets the percentage for saturated fat stated on the chart above. Require total meals served daily meet the percentage for added sugar stated on the chart above. Recommend each meal served meets the percentage for added sugar stated on the chart above. Note regarding added sugar meal standard: If an agency or their contractors cannot assess their compliance with the added sugar standard due to limitations of vendors, contracts, data and/or software, agencies must submit an action plan that includes: 1) a strategy for data collection and assessment and expected timeline for assessment and 2) any available nutrition data on added sugar. This plan must be submitted to the Mayor’s Office of Food Policy and the New York City Department of Health and Mental Hygiene (NYC Health Department) on or before December 31, 2022. The NYC Health Department will work with agencies to develop reporting plans following the submission of the action plan. Exemption A contracted agency program may apply for an exemption from the above Nutrient Requirements if it meets all the following requirements: Meals are prepared on-site or by another similar program (for example, a day care center that prepares food for another facility). Program does not have access to a nutritionist (City agency-employed, consultant or contractor) for regular menu review. Program regularly serves fewer than 200 people per meal. Program is not part of a larger contract for food purchasing coordinated by a City agency. Exempt programs should strive to meet these Nutrient Requirements through thoughtful menu planning. Should exemption be granted, programs must still comply with all other requirements of the NYC Food Standards. 2. Meal Requirements The following applies to specific categories of foods for agencies serving meals to adults and children. Fruits and vegetables Require at least 1 serving [15] of fruit per day. 100% fruit juice does not count toward this requirement. Require starchy vegetables [16] be limited to no more than 1 serving [15]per day. Require for sites serving three meals per day: 5 or more servings [15]of fruits and vegetables at lunch and at dinner. At least 2 servings [15] of nonstarchy vegetables [16] per day. Require for sites serving one to two meals per day: 2 or more servings [15] of fruits and vegetables at lunch and at dinner. At least 1 serving [15] of nonstarchy vegetables [16] per day. Recommend: 2 or more servings [15] of fruits and vegetables at breakfast. Fresh or frozen fruits and vegetables are served instead of canned. 2 servings [15] per week of dark green vegetables. [17] 6 servings [15] per week of red and orange vegetables. [18] Grains Require at least half of all grains served [19] are whole grains [7] (for example, brown rice and whole-wheat pasta, dinner rolls, bagels and tortillas). Require all cereal and sliced sandwich bread served are whole grain. [7] Recommend all grains served are whole grain. [7] Protein foods Beef Require, for sites serving three meals per day, no more than 2 servings [19] of beef per week only. Require, for sites serving one to two meals per day, no more than 1 serving [19] of beef per week per meal type. [20] Processed Meat Require, for sites serving three meals per day, no more than 1 serving [19] of processed meat8 per week per meal type. [20] Require, for sites serving one to two meals per day, no more than 2 servings [19] of processed meat8 per month (or no more than one serving every other week) per meal type. [20] Require phasing out processed meats [8] by 2025. Plant-Based Protein Require at least 1 serving19 of plant-based entrees [21] featuring a whole or minimally processed plant-based protein (for example, beans, lentils, peas, nuts, edamame or tofu) per week per meal type (except breakfast). Recommend 2 servings19 of plant-based entrees [21] featuring whole or minimally processed plant-based protein (for example, beans, lentils, peas, nuts, edamame or tofu) per week per meal type. Seafood Recommend 1 to 2 servings [19] of seafood per week with at least one of those servings being fish (for example, tuna or salmon) that contain heart-healthy oils. Recommend seafood purchased be from sustainable fisheries and stocks. Dairy Recommend serving cheese as the primary protein no more than once per week per meal type. [20] Beverages Require, for sites serving adults, beverages contain ≤ 24 calories per 8 oz, with the exceptions of milk and 100% fruit juice. Require water at all meals (this can be in addition to or in place of other beverages regularly served). Recommend tap water whenever possible. Require milk be 1% or nonfat with no added sweeteners. Require fluid milk substitutes (or nondairy beverages) are nutritionally equivalent to fuid milk (for example, soy milk) and contain ≤ 9 g of sugar per 8 oz. Require juice be: 100% fruit juice with no added sweeteners. Limited to portion sizes of ≤ 6 oz, if served. Served no more than once per day if providing meals. Recommend serving juice less frequently or phasing out completely. C. Snack Standards Snacks should add important nutrients to the overall diet and help curb hunger. The following standards apply to sites serving snacks to adults and children. 1. Overall Requirements Require items free of partially hydrogenated oils (for example, industrially produced trans fats). [5] Beverages Require, for sites serving adults, beverages contain ≤ 24 calories per 8 oz, except milk and 100% fruit juice. Require milk be 1% or nonfat with no added sweeteners. Require fluid milk substitutes (or nondairy beverages) are nutritionally equivalent to fluid milk (for example, soy milk) and contain ≤ 9 g of sugar per 8 oz. Require juice be: 100% fruit juice with no added sweeteners. Limited to portion sizes of ≤ 6 oz, if served. Served no more than once per day if providing meals. Require water at all snack times. Recommend tap water whenever possible. Refer to Executive Order 54 of 2020, ending the purchase of single-use plastic bottles and restricting their sale on City property. [22] Recommend serving juice less frequently or phasing out completely. 2. Food Category Requirements Recommend choosing more whole foods such as fruits, vegetables, nuts and seeds. Fruits and vegetables Examples of fruits and vegetables: carrot sticks, celery sticks, pepper slices, salads, apples, bananas, pears, oranges, dried fruit, unsweetened applesauce, and canned fruit in unsweetened juice or water. Breads and other grains Require sliced sandwich bread be whole grain [7] and contain ≤ 180 mg of sodium per serving. Require cereal: Be whole grain. [7] Contain ≤ 215 mg of sodium per serving. Contain ≤ 6 g of sugar per serving. Contain ≥ 2 g of fiber per serving. Require all breads and grains (for example, crackers, pita bread, granola bars, muffins and cookies): Contain ≤ 200 mg of sodium per serving. Contain ≤ 10 g of sugar per serving. Contain ≥ 2 g of fiber per serving. Require at least half of all grains served are whole grains. [7] Recommend all grains served are whole grain. [7] Examples of whole-grain products: whole-wheat pita triangles, whole-grain cereal, whole-grain crackers, whole-wheat bread, popcorn. Pastries, croissants and cake are not recommended. Protein [23] Recommend lean, low-sodium protein choices. Examples of protein choices: hummus, bean dip, cottage cheese, low-fat cheese, hard- boiled eggs, low-fat or nonfat plain (unfavored) yogurt, low-sodium tuna, grilled chicken, nuts, nut butters and sunflower seeds. D. Special Occasion Standards for Meals and Snacks Special occasion standards apply to trips, parties for major holidays and special events. This also includes food purchased from vendors not routinely used by the agency for normal food service. Require serving healthy options, such as fresh fruit, leafy green salad or vegetable slices. Require serving water at all special occasions. Recommend adopting a policy for special occasion meals and snacks. Recommend limiting special occasion meals and snacks (for example, once per month). Recommend, if serving sweets or desserts, offering them in moderation and in small portions (for example, one small cookie per person). Recommend adhering to beverage standards described in Section 1.B on Page 2. Recommend eliminating all foods that meet the USDA definition of Foods of Minimal Nutritional Value (FMNV). [24] Examples of FMNV include chewing gum, candy and ice pops. Section 3. Agency- and Population-Specific Standards and Exceptions A. Children Children have different nutritional needs than adults. This section provides specific nutrition standards and exceptions that apply to agencies that serve those age 18 years and younger. 1. Requirements for Purchased Foods Agencies purchasing food for children (age 18 and younger) are required to follow the standards listed in Section 1 unless stated otherwise below: All food and beverages Require, for sites serving a majority of children age 18 and younger, food and beverages do not contain low-calorie or no-calorie sweeteners. Beverages Require, for child care facilities regulated by Article 47 of the NYC Health Code, not serving 100% fruit juice to children age 2 and younger. Require, for child care facilities regulated by Article 47 of the NYC Health Code, 100% fruit juice with no added sweeteners limited to ≤ 4 oz per serving. Milk and milk substitutes Require, for child care facilities regulated by Article 47 of the NYC Health Code, only unsweetened milk. Require, for children age 12 months to 2 years, only unsweetened whole milk. Require, for children age 2 years and older, only unsweetened 1% or nonfat milk (unless milk with a higher fat content is medically required, as documented by a child’s medical provider). Require, for children age 4 to 18 years, favored milk or favored fluid milk substitutes be ≤ 130 calories per serving. Recommend that agencies set a time line for phasing out favored milk and favored fluid milk substitutes. 2. Nutrient Requirements for Meals and Snacks Served [25] Overall requirements Recommend, for agencies serving a majority of participants age 18 years and younger, following the National Academies of Sciences, Engineering, and Medicine’s Dietary Reference Intakes for appropriate age groups. [26] Sodium Require, for sites serving a majority of children age 2 to 3 years, limiting sodium to ≤ 1,200 mg per day (breakfast: ≤ 360 mg; lunch: ≤ 420 mg; and dinner: ≤ 420 mg). Require, for sites serving a majority of children age 4 to 8 years, limiting sodium to ≤ 1,500 mg per day (breakfast: ≤ 450 mg; lunch: ≤ 525 mg; and dinner: ≤ 525 mg). Require, for sites serving a majority of children age 9 to 13 years, limiting sodium to ≤ 1,800 mg per day (breakfast: ≤ 540 mg; lunch: ≤ 630 mg; and dinner: ≤ 630 mg). Fiber Require, for sites serving a majority of children age 2 to 3 years old, ≥ 14 g of fiber per day. Require, for sites serving a majority of children age 4 to 8 years old, ≥ 19 g of fiber per day. Require, for sites serving a majority of children age 9 to 13 years old, ≥ 24 g of fiber per day. Calories Participants of the School Breakfast Program and National School Lunch Program may adhere to the calorie requirements provided by this program. B. Correctional Population Agencies serving the adult correctional population have a majority of young, moderately active people who may require a higher than average caloric intake. Require ≤ 2,200 calories per day for females and ≤ 2,800 calories per day for males. [27] C. Youth Detention Facilities Agencies serving the youth detention population have a majority of young, moderately active people who may require a higher than average caloric intake. Require ≤ 2,500 calories per day for males.27,28 D. Adult Male Residents of the Shelter System Require ≤ 2,600 calories per day for males residing in the shelter system (for example, single-adult male shelters, safe havens, drop-in centers, adult family shelters, and those for families with children).[27, 28] E. Child Care Services Providers Home-based child care providers are not required to comply with these Standards. F. Patients Under Therapeutic Care Nutrition requirements consistent with established medical guidelines and diets for patients under therapeutic care supersede general nutrition criteria described here. The Patient Bill of Rights allows patients under therapeutic care to request specific food items. These items are considered part of the therapeutic diet and do not need to meet the nutrition criteria. Require plant-based meal and snack options be available to patients upon request, in compliance with New York State law.[29] G. Populations With Religious or Special Dietary Food Needs If an agency cannot meet the required purchased food standards in Section 1 due to a lack of availability of food items that meet specific needs of the population it serves (for example, packaged kosher foods), the agency is expected to seek suitable replacements in the marketplace as quickly as possible. The agency must identify and report these products to the Mayor’s Office of Food Policy and the NYC Health Department. H. Emergency Food Agencies that purchase food to be distributed by a third party to emergency food providers, such as soup kitchens and food pantries, are required to follow the standards outlined in Section 1. This does not include food purchased for the intention of a disaster response outlined in this section (see Section 3.K: Foods for Disaster Response). I. Federal Commodity Food Program Food provided by the federal government to agencies or agency programs is not required to meet the standards outlined in Section 1. However, agencies and programs accepting these foods are required to meet the standards outlined in Section 2. Agencies and programs are expected to provide documentation upon request to verify which products were obtained through the commodity food program. J. Donated Foods Foods that are donated or provided at no cost to a program may be permitted to be served as a supplement to regularly scheduled food service. Donated individual food items that contain Nutrition Facts labels, such as those listed in Section 1 (for example, canned and frozen vegetables, sliced sandwich bread) must adhere to the standards outlined in Section 1. These items are not required to meet standards in Section 2. Donated ready-to-eat or prepared foods (for example, ready-to-eat sandwiches or meals) are not required to meet standards outlined in Sections 1 and 2. If supplementing food service with donations of prepared foods, programs should make an effort to serve these foods in small portions (for example, half-sized sandwiches). Programs may not accept any donations of candy, desserts (for example, cakes, cookies and pastries), fried foods (for example, fried chicken, potato chips, French fries and doughnuts) or sugary drinks (for example, soda, fruit drinks and iced tea) for use in regular meal or snack service. If desserts are donated for a special occasion meal, it may be offered if a “healthy option” (for example, fresh fruit, leafy green salad and vegetable slices) is offered with it. These items may only be served in preplanned, special-occasion meals. Programs should prioritize donations that are healthy, including minimally processed, whole and plant-based foods, such as fruit, vegetables, whole grains and low-sodium foods, when possible. K. Foods for Disaster Response Food purchased by agencies to serve solely for a disaster or crisis response are not restricted by these Standards, recognizing that foods stocked for such purposes intentionally include nutrient-dense products. Recommend agencies develop a plan to address nutrition requirements for meals and snacks served during prolonged disaster (more than one month) and submit a plan to the NYC Health Department. For more information, visit nyc.gov/health and search for NYC Food Standards, or call 311. —— 1 Center for Good Food Purchasing Program. The Good Food Purchasing Values. Available at goodfoodpurchasing.org. 2 View the Executive Order at nyc.gov/assets/home/downloads/pdf/executive-orders/2022/eo-8.pdf. 3 View the NYC Standards for Food Vending Machines at nyc.gov/assets/doh/downloads/pdf/cardio/cardio-vendingmachines-standards.pdf and the NYC Standards for Beverage Vending Machines at nyc.gov/assets/doh/downloads/pdf/ cardio/cardio-vending-machines-bev-standards.pdf. 4 Serving size is based on the Food and Drug Administration’s established lists of “Reference Amounts Customarily Consumed Per Eating Occasion.” 5 Restriction is consistent with federal law. For more information, visit federalregister.gov/documents/2015/06/17/ 2015-14883/fnal-determination-regarding-partially-hydrogenated-oils. 6 Cottage cheese is exempt due to the limited availability of this product type that meets this standard. 7 Contains all the essential parts and naturally occurring nutrients of the entire grain seed in their original proportions — 100% of the original kernel and all the bran, germ and endosperm. View at wholegrainscouncil.org 8 Meat that has been transformed through salting, curing, fermentation, smoking or other processes to enhance favor or improve preservation. Available at who.int/news-room/q-a-detail/cancer-carcinogenicity-of-the-consumption-of-red-meat-andprocessed-meat. 9 Soy sauce is exempt from the sodium standard due to lack of market availability for products that meet this standard. 10 Chronic Disease Risk Reduction Levels are based on the United States Department of Agriculture (USDA) 2020-2025 Dietary Guidelines for Americans at dietaryguidelines.gov/sites/default/fles/2020-12/Dietary_Guidelines_for_ Americans_2020-2025.pdf 11 See Page 11 for children’s standards and other population-specifc exceptions. 12 Whole foods are unprocessed foods that are edible parts of plants or animals after separation from nature. Minimally processed foods are “unprocessed, or whole foods, altered by industrial processes such as the removal of inedible parts to extend shelf life but that do not add or introduce any new substance (such as fats, sugars, or salt).” Examples include milk, frozen fruits and vegetables, nuts and whole grains (adapted from NOVA, a food classifcation system). 13 Standards are based on the United States Department of Agriculture (USDA) 2020-2025 Dietary Guidelines for Americans. Visit dietaryguidelines.gov/sites/default/fles/2021-03/Dietary_Guidelines_for_Americans-2020-2025.pdf. 14 Recommend the following daily nutrient standards: Protein: 10 to 35% of total calories; Carbohydrate: 45 to 65% of total calories; Potassium: 4,700 mg; Calcium: 1,000 mg; Iron: > 8 mg for males and 18 mg for females.
15 One serving of fruit or vegetable for adults is equal to a cup or oz equivalent as defned by the USDA. For detailed descriptions of fruit and vegetable cup equivalents, visit myplate.gov/eathealthy/vegetables (see “cup of vegetable table”) and myplate.gov/eathealthy/fruits (see “cup of fruit table”). If serving children age 13 years and younger, a serving of fruits and/or vegetables is equal to:
• Age 2 to 3 years (child care): 1/2 cup equivalent
• Age 4 to 13 years (pre-K, elementary and middle school): 3/4 cup equivalent
16 Starchy vegetables include potatoes, corn, green peas, lima beans, plantains and cassava. Nonstarchy vegetables include lettuce, asparagus, broccoli, cucumber, spinach, mushrooms, peppers, carrots and tomatoes.
17 Dark green vegetables include broccoli, spinach, leafy salad greens, collards and kale.
18 Red and orange vegetables include tomatoes, carrots, sweet potatoes, peppers, winter squash and pumpkin.
19 Serving is defned by an item appearing on the menu. Recommend 1 serving of plant-based protein be a minimum of 2 oz-equivalents. For more detailed information, see the “Ounce-Equivalent of Protein Foods Table” at myplate.gov/ eathealthy/protein-foods.
20 Meal type refers to the type of meal being served (for example, breakfast, lunch or dinner).
21 An entree that includes a whole or minimally processed plant-based protein item such as beans, chickpeas, lentils, edamame, tofu, nuts and seeds as the primary protein component.
22 To read the Executive Order 54 of 2020, visit nyc.gov/assets/home/downloads/pdf/executive-orders/2020/eo-54.pdf.
23 Per the Child and Adult Care Food Program (CACFP), this category is referred to as “meat or meat alternative.”
24 The definition is available at govinfo.gov/content/pkg/CFR-2011-title7-vol4/pdf/CFR-2011-title7-vol4-part210-appB.pdf.
25 See Page 7 for programs that are exempt from this standard.
26 The National Academies of Sciences, Engineering, and Medicine. Health and Medicine Division. To view the Dietary Reference Intakes tables and application, visit nationalacademies.org/hmd/Activities/Nutrition/SummaryDRIs/DRI-Tables.aspx.
27 Calorie requirements are based on 2020-2025 Dietary Guidelines for Americans, which only offer information by sex assigned at birth.
28 Based on agency-specific population data.
29 New York State regulations can be found at legislation.nysenate.gov/pdf/bills/2019/S1471A.