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Public Sector Toolkit

Public-sector employers are well-positioned to serve as role models not only for their employees’ health and wellness practices, but for other employers who may become inspired to pursue CEO Cancer Gold Standard™ accreditation. It’s a win-win!


General application guidelines can be found at this link.
Resources of particular interest to Public Sector Employers are shared below.


 

Gold Standard Public Sector Organizations

Quitlines potentially have broad reach, are effective with and can be tailored to diverse populations, and increase quit rates.
Best Practices for Comprehensive Tobacco Control Programs
Centers for Disease Control and Prevention

Increasing health outcomes in Oklahoma is one of my number one priorities. Health affects everything from our quality of life to the state of our economy. If we are going to continue to grow and thrive as a state, we need healthy individuals, healthy families and a healthy workforce. I’m proud that Oklahoma has been recognized by the CEO Roundtable on Cancer for the gains we’ve made and the steps we’ve taken to improve employee health.

Mary Fallin
former Governor
State of Oklahoma

Articles of Interest

Colorado Springs Gazette
New England Journal of Medicine

Research & Evidence

Centers for Disease Control and Prevention

Brochures/Reference

Best Practices for Comprehensive Tobacco Control Programs

Tobacco use is the single most preventable cause of disease, disability, and death in the United States. Nearly one-half million Americans still die prematurely from tobacco use each year, and more than 16 million Americans suffer from a disease caused by smoking. Despite these risks, approximately 42.1 million U.S. adults currently smoke cigarettes. And the harmful effects of smoking do not end with the smoker. Secondhand smoke exposure causes serious disease and death, and even brief exposure can be harmful to health. Each year, primarily because of exposure to secondhand smoke, an estimated 7,330 nonsmoking Americans die of lung cancer and more than 33,900 die of heart disease. Coupled with this enormous health toll is the significant economic burden. Economic costs attributable to smoking and exposure to secondhand smoke now approach $300 billion annually. 

State of CO Executive Order B 2018 011

Amending Executive Order D 0036 90 Regarding Smoking in State Buildings and Further Directing State Agencies to Take Action to Limit the Use of Tobacco Products, Vaping 
Products, and E-Cigarettes by Youth

State of OK Executive Order 2012-01

Executive Order prohibits the use of any tobacco product on any and all properties owned, leased or contracted for use by the State of Oklahoma, including but not limited to all buildings, land and vehicles owned, leased or contracted for use by agencies or instrumentalities of the State of Oklahoma. The goal of this Executive Order isto provide for a healthier work environment, encourage healthier lifestyle choices for state  employees and protect visitors to state property. 

State of OK Executive Order 2013-43

Executive Order prohibiting the use of electronic cigarette or vaping device on any and all properties owned, leased or contracted for use by the State of Oklahoma, including but not limited to all buildings, land and vehicles owned, leased or contracted for use by agencies or instrumentalities of the State of Oklahoma.

Smart Food Choices

The purpose of this document is to help you implement food service guidelines in your government work site or other public facilitya to increase the availability of healthier choices at food service venues, including cafeterias, concession stands, snack bars, and vending machines. The Centers for Disease Control and Prevention recommends using the Health and Sustainability Guidelines for Federal Concessions and Vending Operations from the US Department of Health and Human Services (HHS) and the General Services Administration (GSA), but the action steps in this document are applicable to any food service guideline. The HHS/GSA guidelines include specific food and nutrition standards that are based on the Dietary Guidelines for Americans 2010 and sustainability standards for food and food service operations.