A02-TECHNICAL EXHIBIT 5 Go for Green.docx

TECHNICAL EXHIBIT 5

Attachments:

Go For Green Army – Implementation Guide

BREAKFAST

Breakfast meal patterns will include the following on a daily basis:

1. Beverages (Hydration Stations):

a. Pasteurized skim or nonfat white and chocolate milk, 1% white milk, and low fat chocolate milk; all must be fortified with vitamin A and vitamin D

b. Two 100% Juice Options or 100% Juice fruit and vegetable Blends

i. Orange Juice fortified with Calcium (minimum of 300 milligrams of calcium per 8 oz serving) and Vitamin D (minimum of 150 International Units (IU) of vitamin D per 8 oz serving)

ii. Another juice high in Vitamin C

d. Unsweetened iced tea and hot tea

e. Coffee (regular and decaf)

f. Hot chocolate

g. (Optional) 100% Vegetable juice or tomato juice, preferably low sodium [vegetable juices mixed with fruit juice are acceptable.

h. (Optional) No-sugar beverage base (dispenser and/or BIB)

i. (Optional) Diet tea/ Flavored diet tea (dispenser and/or BIB)

j. (Optional) Carbohydrate electrolyte beverages

k. (Optional) Based on customer demand, offer lactose free milk and/or soy milk fortified with calcium, vitamin A and vitamin D.

l. Sodas/ Seltzer water as second carbonated option. If soda is offered, one must be caffeine-free or diet.

2. Fruit:

a. Offer two or more choices of whole fresh fruit.

b. Offer precut (cut pieces or sectioned) fruit, for example, cantaloupe, pineapples, grapefruit, Kiwi etc.

d. (Optional) Offer frozen fruit with no added sweetener or canned fruit, packed in light syrup or 100%juice, when fresh fruits are not available. Priority: 1-Fresh, 2-Frozen, 3-Dried, 4-Canned.

e. Seasonal fruits offered as much as possible when available.

3. Cereal:

a. One cooked whole grain cereal choice without added fat or sugars.

b. A minimum of three ready-to-eat cereal choices with fewer than 230 milligrams of sodium per serving must be provided. Out of the three, one must be whole grain ready-to-eat cold cereals. One must be without sugar coating and one of the three must contain >3g fiber per serving. Bulk dispensing of the highest volume cereals is recommended, and more bulk choices may be offered.

4. Eggs:

a. Liquid pasteurized frozen egg products must be used unless the end item has a distinct yolk.

b. Offer Omega-3 fatty acid rich eggs when available.

c. Eggs to order may include omelets with ingredients/fixings such as peppers, onions, tomatoes, mushrooms, spinach, etc, as well as traditional ingredients such as cheese, lean meats, etc. Vegetable ingredients/fixings for eggs to order must be available.

5. Grilled Specialty Breads: Offer one grilled specialty item such as griddlecakes/pancakes, whole grain French toast, or whole grain waffles with syrup on the side. Priority: 1-Whole grain, 2-Made with real fruit/vegetables, 3-Deep Color, 4-White/Enriched

6. Breakfast Meats: Choice of two breakfast meats, one of which must be lower in fat (less than or equal to 1 gram of saturated fat per 100 calories, equating to approximately 10% saturated fat content and total fat 12grams per serving for patties/links and less than 5g of fat per serving for turkey bacon, Canadian bacon, center cut bacon). Cream beef may be served as an additional breakfast meat.

7. Potato/Starch Choice: One hot starch served at breakfast. Priority: 1-Whole grain, 2-Vegetable Enhanced, 3-Deep Color, 4-White/Enriched. Starch options include, but are not limited to, potatoes (white, purple, gold, red, sweet), rice (brown, white, wild), pasta (whole grain, vegetable, white), quinoa (any color), couscous, squash (acorn, butternut, pumpkin), etc.. Potato choice must be cooked using lower fat preparations methods Baked or Grilled. Deep fat frying last method.

8. Bread: A rotation of bread types will be available with at least two of the following per meal period.

a. Sliced bread must be 100% whole grain (whole wheat with at least 2.5 g fiber per serving).

b. One whole grain white bread with at least 2.5 grams fiber per serving.

c. (Optional) Tortilla. Options include, but are not limited to, whole grain, spinach, plain, and tomato basil, etc. Flavors to be rotated throughout the menu cycle.

d. In addition, one of the following will be available such as biscuits, bagels, English muffins, fruit breads, or small low-fat muffins (1.5 to 3 ounces, less than 30% of calories from fat, and at least 1 g fiber).

10. Yogurt: At a minimum offer two flavors of non-fat or low fat (less than 3 g of fat per serving) individual yogurt (at least 6 oz but no more than 8 oz) or bulk low fat (less than 3 g of fat per serving) yogurts.

11. Condiments/Toppings: Offer condiments in portion control containers, bag in a box pump, or bottles. Ensure the choice made best suites the needs of your dining facility based on cost, sanitation, etc. after accessing operations. Also, ensure the choice made does not result in complaints about condiments not being readily available or not visible to the diner. At the minimum these condiments/toppings listed below should be provided. Other condiments may be offered to complement menu items such as steak sauce and tartar sauce.

a. Butter, and/or Trans-Fat free liquid margarine spread

b. Sugar, Brown Sugar and Artificial sweetener

c. Salt and Pepper and Sodium free seasonings in shakers with no monosodium glutamate (MSG) or individual packets will be placed either on the dining table or on the serving line readily available for diner use based on your dining facility operation assessment.

d. Katsup, hot sauce, mayonnaise, mustard, relish, as applicable

e. Jams or Jelly

f. Syrup

g. Spreads (e.g. cream cheeses, honey)

h. Nut butters (e.g. peanut, almond)

i. (Optional) Salsa

j. (Optional) Trail mix

Lunch/Dinner

1. Beverages (Hydration Stations): Same as breakfast criteria.

2. Soups: Offer one soup per day either cream or broth based (Broth type mixed soups with vegetables, rice, pasta, beans, chicken, turkey, stew, or chili type. Offer broth-based soups at higher frequency than cream-or milk-based soups.) Based on customer demand and/or to complement meal.

3. Entrees: Main entrée choices, which will be naturally lean selections; such as, but not limited to, fish, seafood, poultry, red meat, or vegetarian, prepared and served without added fat.

a. Entrées will be prepared by either baking, grilling, steam, broiling, braising or roasting and served without added fat. If facility serves only one entree on the main line per meal, no more than one fried entrée per day. Deep fat frying last option in preparing entrees. DFACs priority: 1. Baked, 2. Grilled, 3. Steamed, 4. Broiling, 5. Braising 6. Deep Fat Fryers.

b. At least one entrée per meal (short order or main line) will be non-pork.

c. Fish served at a minimum of three times per week as a main entrée for either lunch or dinner. At least one fish high in Omega-3 fatty acids (salmon, tuna, trout, herring, mackerel, and sardines) will be served per week.

d. Vegetarian or meatless entrée option will be offered as rice, vegetable, pasta, or potato based and may be served as side items in smaller / half sized portions.

4. Sauces/Gravies: As appropriate offer one or more sauces or gravies to accompany entrees. Serve gravy on the side unless it is an integral part of the recipe.

5. Potato/Starch Choice: Same as breakfast criteria.

6. Vegetables: One hot vegetables per meal with minimal to no added fat, sugar or salt; must be non-starchy and a good source of vitamin A or vitamin C (colorful, dark leafy and deep yellow, orange and red vegetables including carrots, summer squash, tomatoes, zucchini, spinach, greens, and broccoli).

a. One additional hot vegetable is optional.

b. No more than one starchy vegetable at lunch and dinner meals. Starchy vegetables include corn, winter squash (pumpkin, butternut, acorn, etc.), potatoes, peas (black-eyed, green), beans (baked beans, black beans, chick peas, garbanzo, kidney, lima, navy, pinto refried beans).

7. Fruit: Same as breakfast criteria.

8. Breads: Same as breakfast criteria.

9. Desserts: “Sugar-free” or sugar-substitute (non-nutritive sweeteners) based type desserts are acceptable. At least 2 different dessert choices that vary daily such as the following: frozen yogurt, Greek-style yogurt, parfaits, cookies, cakes, pies, ice cream etc... Preference for baked goods to be made in house.

10. Condiments/Toppings: Same as breakfast criteria.

SHORT ORDER

1. At least two short order items per lunch/ dinner meal. Grilled item examples can include but are not limited to hot meat or vegetarian sandwiches, wraps, flatbreads/pizzas, burritos, fajitas, grilled chicken, kabobs, flatbread or wrap sandwiches, hamburgers, cheeseburgers, grilled ham and cheese, grilled cheese, frankfurters, or stir-fry options.

2. One grilled, fresh vegetable or hot vegetable served at short-order station.

3. French fries, onion rings preferably air fried or baked.

4. Chip and pretzel options if offered should include baked or whole grain varieties.

5. Assorted condiments and toppings to compliment short-order items.

STANDARD SALAD BAR

1. Leafy green salad such as romaine, kale, endive, mixed greens, arugula, or spinach with no dressing added. An optional second salad can be prepared to provide more options as well.

2. A minimum of 8 fresh toppings will be offered and can be selected from the following: Tomatoes; cherry or wedged, Radishes, Radicchio, Carrots; baby sliced shredded or sticks, Kale, Celery Sticks or sliced, Broccoli florets, Red or White onions; sliced or chopped, Snow Peas, Cauliflower florets, fresh mushrooms, sweet peppers, cucumbers, zucchini, yellow squash, scallions, shredded cheese.

3. Fresh fruits and or canned fruit in 100% fruit juice may be cut and served as a fruit salad and served on the salad bar.

4. Additional toppings that can be offered at diners preference are: Green olives, Feta Cheese, String Cheese, Cottage Cheese, Hard Boiled Eggs, Quinoa, Blueberries, Crumbled Bacon, Tofu, Black Beans, Chicken, Tuna; canned, Chickpeas, Water Chestnuts, Ham, Almonds, Walnuts, Pecans, croutons.

5. Five separate salad dressings choices; at least two of low-fat/light salad dressing (low fat is preferred over no-fat/fat free) options available.

6. (Optional) A selection of salad oil such as canola, olive, sesame, or blends of these oils will be offered.

7. (Optional) A selection of vinegar such as apple cider, balsamic, red, or white vinegar will be offered.

8. Mayonnaise based salads prepared using the recipe cards must use lower fat/light mayonnaise or lower fat/light salad dressings.