The General Services Administration (GSA) and the Department of Health and Human Services (HHS) have issued their regulations for foods sold on government properties managed by HHS and GSA. The following is a pdf link.
www.gsa.gov/graphics/pbs/Guidelines_for_Federal
_Concessions_and_Vending_Operations.pdf
This is the final version of the document the National Automatic Merchandising Association (NAMA) reviewed last fall, according to Ned Monroe, NAMA senior vice president of government affairs. Monroe said an issue for vending operators may be the sodium levels of snacks which will be capped at 230 mg sodium per serving.
The rules only requires at least 25 percent "better for you" product mix, and it do not address caffeinated beverages.
The guidelines in this document apply to all food service concession operations and vending machines managed by HHS and GSA. These guidelines may also be applied at sponsored or co-sponsored conferences and events onsite and offsite, as deemed appropriate.
T section on vending states:
"II. Food, Nutrition, and Sustainability Guidelines for Vending Operations
The following guidelines are to be used by vendors providing services to the federal government and for the evaluation of the services being provided. The requirements apply to all packaged food sold at HHS and are strongly encouraged in all properties managed by GSA.
1. Menu labeling
* In accordance with Section 4205 of the Patient Protection and Affordable Care Act: In the case of an article of food sold from a vending machine that does not permit a prospective purchaser to examine the Nutrition Facts Panel before purchasing the article or does not otherwise provide visible nutrition information at the point of purchase; the vending machine operator shall provide a sign in close proximity to each article of food or the selection button that includes a clear and conspicuous statement disclosing the number of calories contained in the article.
2. Only offer items that contain 0 grams trans fat per serving as defined by FDA.
3. Only offer snack items that contain 230 mg sodium per serving (excludes refrigerated meals).
4. Individual meal items must contain 480 mg sodium per serving.
5. In addition to meeting the requirements listed above, at least 25 percent of all packaged food choices must meet the following criteria:
a. Limit all snack (not refrigerated meals) items to 200 calories per item (excluding nuts and seeds without added fats, oils, or caloric sweeteners).
b. Limit total calories from saturated fat to 10 percent (excluding nuts and seeds without added fats or oils).
c. Limit calories from sugars to 35 percent of total weight (excluding fruits or vegetables without added caloric sweeteners).
6. Beverage requirements:
a. At least 50 percent of available beverage choices (other than 100 percent juice and unsweetened milk) must contain 40 kcalories/serving.
b. If milk is offered, only offer 2 percent, 1 percent and non-fat milk dairy-type products.
c. If juice is offered, offer at least one 100 percent juice with no added caloric sweeteners.
d. Vegetable juice must contain 230 mg sodium per serving.
Above Standard:
i. For beverages with more than 40 kcalories/serving, only offer servings of 12 ounces or less (excluding unsweetened milk and 100 percent juice).
ii. At least 75 percent of beverage choices (other than 100 percent juice and unsweetened milk) must contain 40 kcalories/serving.
iii. Offer as a choice a non-dairy, calcium-fortified beverage (such as soy or almond beverage); these beverages must not provide more sugars than milk (thus be a 12 g/8 ounce serving or less), provide the same amount or more of protein (at least 6 g/8 ounce), calcium (250 mg/8 ounce), and provide less than 5 g total fat (equivalent to 2 percent milk).
iv. Offer at least one low sodium vegetable juice (140 mg sodium per 8 ounces).
Sustainability Requirements:
a. Above Standard:
i. Give preference to products in recyclable or compostable packaging.
ii. Offer some organic, local, or documented sustainably grown products. Label products that are organic, local, or documented sustainably grown.
iii. Use Energy Star certified machines.
iv. Use energy conservation methods such as LED lighting and occupancy sensors that can be added to existing machines (refrigerated and non-refrigerated)."
