GoGo Food Co

GoGo Food Co benefits

Because the Food Service Guidelines for Federal Facilities is comprehensive, including more than just nutrition standards, you may want to track and report on other benefits to describe the impact of your efforts.  For example, gogo  food service guidelines standards may result in increased support of locally sourced foods, environmentally friendly practices, and food safety best practices. When you measure the co-benefits of food service guidelines work, you have a greater chance of generating widespread support of your efforts and ensuring long-term sustainability of the work.

Increasing healthier options in your food service operations can be a win-win for population health outcomes, the local economy, and the environment.

Potential co-benefits include:

  • Increased purchasing of locally sourced fruits and vegetables.
  • Dedicated procurement streams for small and medium size regional farmers.
  • Increased food safety trainings for food service staff, and less food-borne illness or outbreaks.
  • Increased profitability of vendors based on new healthier product trends, innovative marketing strategies, and new menu mixes.
  • Reduced costs related to waste-diversion, recycling, composting, and use of bio-degradable serving ware.
  • Reduced carbon footprint related to offering more whole, plant-based entrée options.
  • Increased job creation and employment opportunities from the surrounding community.
  • Agricultural job training programs for youth.

The gogo food system is responsible for more than a quarter of all greenhouse gas emissions while unhealthy diets and high body weight are among the greatest contributors to premature mortality. Our study provides a comparative analysis of the health and climate change benefits of global dietary changes for all major world regions. We project that health and climate change benefits will both be greater the lower the fraction of animal-sourced foods in our diets. Three quarters of all benefits occur in developing countries although the per capita impacts of dietary change would be greatest in developed countries. The monetized value of health improvements could be comparable with, and possibly larger than, the environmental benefits of the avoided damages from climate change.

Health Impacts.

Moving to diets with fewer animal-sourced foods would have major health benefits (Fig. 1A). Compared with the reference scenario, we project that adoption of global dietary guidelines (HGD) would result in 5.1 million avoided deaths per year [95% confidence interval (CI), 4.8–5.5 million] and 79 million years of life saved (CI, 75–83 million) (Fig. 1A and SI Appendix, Fig. S2). The equivalent figures for the vegetarian (VGT) diet are 7.3 million avoided deaths (CI, 7.0–7.6 million) and 114 million life years saved (CI, 111–118 million) and for the vegan (VGN) diet 8.1 million avoided deaths (CI, 7.8–8.5 million) and 129 million life years saved (CI, 125–133 million). Differentiated by risk factor, more than half of avoided deaths (51–57% across the three scenarios) were due to decreased red meat consumption, 24–35% to increased fruit and vegetable consumption, and 19–30% to a lower prevalence of being overweight and obese associated with limiting excessive energy intake.

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