BILL REQ. #:  S-1031.1 

Read first time 02/03/11.   Referred to Committee on Health & Long-Term Care.

     AN ACT Relating to Washington state food purchasing policy; adding a new section to chapter 43.19 RCW; and adding a new chapter to Title 70 RCW.

BE IT ENACTED BY THE LEGISLATURE OF THE STATE OF WASHINGTON:

NEW SECTION.  Sec. 1   (1) Washington state recognizes that it has a role in protecting and improving the nutritional health of its citizens and has made multiple efforts to promote healthy eating and active living, especially among the state's most vulnerable populations. In this role, the state government is often the employer, food purchaser, and caregiver. The legislature finds that as an employer, food purchaser, and caregiver, the state government should model its behavior in these capacities after contemporary practices for the purchase and service of food.
     (2) By setting standards for state food procurement, the legislature seeks to:
     (a) Make state government the model for efficient and healthy food purchasing;
     (b) Protect and support local and small business producers and distributors of healthier foods in Washington state;
     (c) Improve the nutritional quality of foods served to thousands of Washington residents each day, especially to our most vulnerable populations;
     (d) Decrease the impact of diseases related to poor nutrition in turn to cultivate national and global competitiveness for Washington residents and governmental employees; and
     (e) Generate a more capable, productive, and valuable workforce that pays dividends to Washington's economy.
     (3) The legislature further finds that obesity is a growing epidemic and that action must be taken to curb future health care costs and improve the health and well-being of our citizens. Healthy eating is a critical component to this effort and establishing stronger standards to all state government food purchasing should be examined in the future.

NEW SECTION.  Sec. 2   (1) By July 1, 2012, the department of general administration, in consultation with the department of health, must adopt a model food purchasing policy for all agencies to establish standards for all food:
     (a) Purchased by state agencies for their employees and guests at meetings; and
     (b) Made available to employees of state agencies in vending machines or through on-site vendors.
     (2)(a) By July 1, 2012, the department of social and health services and the department of corrections must each develop a food purchasing policy for all food served to persons: (i) In the direct custody of their respective department; and (ii) who reside at a department of social and health services' or department of corrections' institution.
     (b)(i) Policies developed under this subsection (2) must meet the requirements in section 3 of this act.
     (ii) To the extent possible, state agencies that are subject to this subsection are strongly encouraged to include the procurement of Washington grown food, as defined in RCW 15.64.060, in the policies developed under this section.

NEW SECTION.  Sec. 3   (1) Food purchasing policies adopted under section 2 of this act must at a minimum meet the requirements provided in subsections (2) through (10) of this section.
     (2) Meal standards must incorporate the following guidance:
     (a) Fruits and vegetables must:
     (i) Be fresh, frozen, or canned in their own juice or water;
     (ii) Have no added sugar; and
     (iii) Be very low in sodium;
     (b) Protein must come primarily from seafood, fish, and lean meats with no more than ten percent fat by body weight. Washington fish products must be offered whenever possible and highlighted on the menu. If offered, processed meats must be limited and contain no more than four hundred eighty milligrams of sodium per two ounces. Poultry may only be served without skin;
     (c) Dairy products must be either fat-free or low-fat with one percent dairy products or less;
     (d) Whole grain and high fiber options must be offered with respect to pasta, rice, breads, cereals, and snack foods. When available, whole grain must be the first or second ingredient and the product must contain at least two grams or more of fiber per serving;
     (e) Fried foods must be limited and healthy oils, such as canola, olive, sunflower, soybean, and safflower, must be prioritized;
     (f) Priority must be given to roasted, baked, microwaved, steamed, poached, or grilled food preparation.
     (3) Foods must limit added sugars.
     (4) Portion sizes must be reduced as a way to reduce calorie intake.
     (5) The lowest serving size must be chosen when possible or halved-serving sizes must be offered.
     (6) Meals must offer at least one vegetable choice and one fruit choice at each eating occasion.
     (7) Snacks served must contain:
     (a) No more than two hundred calories per serving;
     (b) No more than two hundred thirty milligrams of sodium per serving;
     (c) No more than ten percent saturated fat per serving; and
     (d) No trans fats.
     (8) By January 1, 2012, at least fifty percent, and by January 1, 2015, at least eighty percent, of the beverages sold in all vending machines or through on-site vendors must be:
     (a) Water;
     (b) Coffee;
     (c) Tea;
     (d) Reduced fat milk; and
     (e) One hundred percent fruit or vegetable juice.
     (9) By January 1, 2012, at least fifty percent of the snacks sold in all vending machines or through on-site vendors must contain no more than:
     (a) Thirty-five percent calories from fat;
     (b) Ten percent calories from saturated fat;
     (c) Thirty-five percent sugar by weight; and
     (d) Two hundred fifty calories or less.
     (10) By January 1, 2013, all vending machines must contain at least eighty percent healthy food choices.

NEW SECTION.  Sec. 4   (1) The department of general administration by November 15, 2013, must submit a report to the legislature summarizing the implementation of the model food purchasing policy developed under section 2 of this act, changes needed to the food purchasing practices of the department of general administration, any costs or savings realized through the policy, efforts made to create pricing incentives and disincentives, and recommendations for modifications to the policy requirements or food standards.
     (2) The department of corrections and the department of social and health services must each respectively submit to the legislature:
     (a) By January 1, 2013, a food policy as required to be developed under this chapter;
     (b) By September 1, 2013, a report of any revisions to the department's food policy developed under this chapter since the policy's initial implementation, efforts made to create pricing incentives and disincentives, and any costs or savings realized through the policy.

NEW SECTION.  Sec. 5   Sections 1 through 4 of this act constitute a new chapter in Title 70 RCW.

NEW SECTION.  Sec. 6   A new section is added to chapter 43.19 RCW to read as follows:
     The department of general administration, in conjunction with the department of health, must assist agencies attempting to implement food purchasing policies and food standards for people in the agency's custody by coordinating the purchase and delivery of food pursuant to the provisions of chapter 70.-- RCW (the new chapter created in section 5 of this act).