Maine School Union #106
Calais, Maine
Error processing SSI file| Categories | Use fundraising activities and rewards; Nutrition policies and standards; Establish nutrition standards for competitive foods; Make more healthful foods and beverages available; Influence food and beverage contracts |
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| Problem Overview |
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| Program/Activity Description |
In February 2003, Maine School Union #106 established a district-wide vending policy. The policy states that the only items recommended for sale in school vending machines are three types of beverages (100% fruit or vegetable juice, low-fat or non-fat milk, and water) and 12 types of snack foods. Schools can sell other items but they must be approved by a school committee assigned to this task, and they must meet the Food and Drug Administration (FDA) definition of a healthy food (namely, low in fat and saturated fat with limited amounts of cholesterol and sodium). Foods of minimal nutritional value (FMNV) are not allowed for sale. The policy discourages schools from signing beverage contracts that require the sale of items not approved for sale in vending machines. It also discourages the sale of food items for fundraising except for approved items in vending machines. Following the adoption of the policy, all six schools in the union have removed from their machines soft drinks and snacks that do not meet the definition of a healthy food. More healthful options have been added, including water, 100% fruit juices, breakfast bars, baked chips, and low-fat crackers. The change was implemented as part of a coordinated school health program, overseen by the school health advisory council (which includes parents and teachers) and supported by St. Croix Valley Healthy Communities, a Healthy Maine Partnership. The Healthy Maine Partnerships initiative coordinates State and local public health activities. Changing the contents of vending machines in all six schools took five months, from the initial discussion to the replacement. Since making the change, the high school student council has reported an increase in revenue from some machines and no change in revenue from the other machines. Changes in vending have encouraged gradual changes to meal options. Food service programs now serve low-sugar, whole-grain breakfast cereals instead of high-sugar cereals. Whole-wheat bread has replaced white bread. Changes to school nutrition environments are coordinated with initiatives to promote physical activity. The changes in Calais are part of a statewide effort to improve school nutrition. One result of these efforts is that a major soft drink company agreed to remove all soft drinks and all associated labeling from all state schools. Soft drink machines are being replaced with water and juice machines. |
| Program/Activity Outcome |
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| Words of Wisdom | "Persistence is key when changing the nutritional environment in your school. Go into the process with energy and enthusiasm and armed with the knowledge that you are doing what's best for your students. They all deserve the right to healthier options. When making your case at school committee meetings or student meetings, bring healthy snack options to the staff and students. Let them eat while you plead your case. They'll realize that the proposed snacks and drinks can taste good and still be good for you!" — Heather Henry, School Health Coordinator |
| Program Contact | Heather Henry |