The second step is to define objectives and indicators for your healthy food service operations policy and strategy. Align your objectives with your organization’s mission, vision, and values, as well as the needs and expectations of customers. Make sure that your objectives are SMART: specific, measurable, achievable, relevant, and time-bound. Examples of objectives include increasing the proportion of fruits, vegetables, whole grains, and lean proteins in the menu by 20%, reducing the amount of salt, sugar, and saturated fat in the food by 10%, offering at least one vegetarian, vegan, gluten-free, or allergy-friendly option for each meal, and training all staff on healthy food service practices and policies. Identify indicators to measure and monitor progress and performance; these can be quantitative or qualitative such as the number of servings or portions of healthy food items sold or consumed per day/week/month, the percentage of customers or staff who report satisfaction or improvement in health/nutrition after using your food service, feedback/ratings from customers/staff/suppliers/stakeholders on food service quality/variety/appeal, and compliance/adherence to food service standards/regulations.

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