Food advertising
- 37 Drinking water promotion
- 38 Fruits and vegetables
- 39 Processed foods
- 40 Food allergies
- 41 Hand washing
- 42 Food contamination
- 43 Artificial ingredients
- 44 Nutritional information
- 45 Food advertising
- 46 Safe food preparation materials
- 47 Serving sizes
- 48 Special diets
- 49 Responsible food production
- 50 Food storage
- 51 Food production
- 102 Innovation feature II
- 206 Education space provisions
45. Food advertising
Limiting exposure to the advertising and marketing of unhealthy foods can help decrease the likelihood that individuals will make unhealthy eating choices. Additionally, by having access to information about nutrition, individuals can learn about and develop better eating habits.
This feature eliminates the advertising of unhealthy foods, while promoting the advertising of better food choices such as fresh fruits and vegetables and whole food meals.
If solid foods are sold or distributed on the premises by (or under contract with) the project owner, then the selection includes at least one of the following:
Using prominent displays such as educational posters, brochures or other visual or written media, designated eating areas or common areas contain a total of at least 3 instances of messaging intended to achieve each of the following requirements:
The following requirements are met for point-of-decision prompts to promote healthier eating decisions:
Applicability Matrix
| Core & Shell | Tenant Improvement | New Construction | |
|---|---|---|---|
| Part 1: Fruit and Vegetable Variety | - | P | P |
| Part 2: Nutritional Messaging | O | P | P |
| Part 3: Healthy Choices Promotion | - | - | - |
| Commercial Kitchen | Schools | Multifamily Residential | Restaurant | Retail | |
|---|---|---|---|---|---|
| Part 1: Fruit and Vegetable Variety | - | P | - | P | - |
| Part 2: Nutritional Messaging | - | P | O | P | - |
| Part 3: Healthy Choices Promotion | - | P | - | P | - |
Verification Methods Matrix
| Letters of Assurance | Annotated Documents | On-Site Checks | |
|---|---|---|---|
|
PART 1 (Protocol) Fruit and Vegetable Variety |
Operations Schedule | Spot Check | |
|
PART 2 (Protocol) Nutritional Messaging |
Auditor Inspection | ||
|
PART 3 (Design) Healthy Choices Promotion |
Architect |
| 45.1.a |
The U.S. Department of Agriculture's Dietary Guidelines for Americans identifies that nutrition and physical activity decisions are influenced by marketing and media. |
| 45.2.a |
The U.S. Department of Agriculture's Dietary Guidelines for Americans identifies that nutrition and physical activity decisions are influenced by marketing and media. |
| 45.2.b |
The U.S. Department of Agriculture's Dietary Guidelines for Americans identifies that nutrition and physical activity decisions are influenced by marketing and media. |
| 45.3.a |
The Healthy Eating Design Guidelines outline the provision of menu signage at the entry to the dining area as a strategy for reinforcing healthy eating messages. |
| 45.3.b |
The Healthy Eating Design Guidelines outline the provision of menu signage at food serving areas as a strategy for reinforcing healthy eating messages. |
| 45.4.a |
Slim by Design notes that descriptive words for healthy menu options sell more of that item. |
| 45.4.b |
Slim by Design discusses how the design of a menu could help guide the viewer's eye to healthier items, such as through the use of text styling differences that catch the eye including bold type or icons. |
| 45.4.c |
Slim by Design notes to list healthier items first under menu sections. |
| 45.4.d |
Slim by Design discusses how menu the design of a menu could help guide the viewer's eye to healthier items, and notes that typically menus are read in a Z-shaped pattern, starting at the top left. |