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Gold Standard Brochures/Reference for Public Sector Organizations
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.
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.