Laserfiche WebLink
Within school districts, you may want to start with the superintendent <br />or assistant superintendent. Contact human resources or the wellness <br />coordinator for staff health. If the district has one, contact the person <br />in charge of the Student Health Advisory Council, the athletic director, <br />foodservice manager, business club advisors, school nurses or school <br />administrators. Concerned parents and students will also be interested <br />in your efforts. And, always Include the individual or department <br />responsible for contracting decisions. <br />• Your team should always include as many of the local vending <br />operators and food product distributors as possible. <br />Step 2 — Research <br />Start the process by collecting information. This can be a very educational <br />part of the process. Ask each team member to find out: <br />❑ Where are their vending machines physically located? <br />❑ Who is /are their vending operator(s) for each machine and do they <br />offer Fit PickTM2 (At a multi -site organization, more than one operator <br />may be involved.) <br />❑ Who controls the vending contracts at each organization? (See <br />"Vending Basics. ") <br />❑ Who benefits from commissions? Include this individual /department in <br />your discussion. <br />❑ Which stakeholders at each organization support health and wellness? <br />❑ What groups or individuals oppose changes in vending? <br />❑ Who determines the contents of the vending machines? (The vending <br />operators can provide this information If machines are owned by a <br />food or beverage manufacturer, the vendor may be restricted to <br />stocking only products from that manufacturer.) <br />❑ What types of machines are available at each site (beverage, <br />refrigerated, non - refrigerated, etc.)? <br />❑ What is your budget for promoting Fit PickTM2 <br />❑ Who can help with the "legwork" involved in promotion? <br />Step 3 — Plan <br />Stakeholders from each organization will need to make key decisions for a <br />successful vending program. Although each organization may want to <br />individualize their options, there is strength in consistency throughout the <br />community. For example, all partners may agree to start with 30% of <br />machine capacity using the 35 -10 -35 criteria for snacks only . This will <br />13 <br />