1. GSA Wellness in Concessions

2. President’s initiative Improve employee health and reduce health care costs through worksite wellness. Environmental

3. The Federal Campus GSA Buildings + Employee Programs Stakeholders: Partner Agencies Local/State Government Community groups Federal Exec Board Community Level: Area wide programs Farmers Markets Shared agreements Security and access Shared cost/pricing Set vision/expectations Stakeholders: Property Management Building Occupants Program Experts Vendors/Service Providers Building Level: Concessions Program Healthy Choices Fitness Center Program Health Units Child Care Sustainability Energy consciousness Stakeholders: Human Resources Client Agencies Vendors/Service Providers Individual Employees Individual Level: Employee education Exercise programs Wellness activities Employee Assistance Physician/Nurse program Health monitoring Disease prevention

4. The National Concessions Template the new language… Wellness Menu planning Food preparation Marketing and education Portions and pricing Use of technology/services Sustainability Green purchasing Green cleaning Recycling and waste management Sustainable foods

5. taking action… First Steps Completed concessions data call Regional input and comment Conduct RFI with industry Department of Ed / Randolph Sheppard Partner with USDA on use of Dietary Guidelines

6. implementation plan… Next Steps Focus on expiring commercial contracts Develop scorecard evaluation to assess areas of improvement Incorporate changes where wellness programs are adequately supported Tiered language based on size/market Capture wellness changes already completed

7. The End Result A standard definition of “healthier” concessions that is easy to implement for our vendors. A standard national template for concessions RFPs A win-win relationship for our customers and our vendors A new way of doing business…

8. Questions?