Go for Green Guidelines: Deli/Sandwich Bar

Go for Green Guidelines: Deli/Sandwich Bar Overview Specialty bars are an excellent way to increase variety beyond what s offered on the Main/Hotline. When creating a Deli/Sandwich Bar, take into consideration the following performance-minded guidelines. These guidelines will help you achieve the Go for Green Menu Coding Goals. Your dining-facility staff influences what service members choose to eat through what your facility serves as well as where your staff places menu items. Featuring Green-coded menu items in prominent places and educating diners on how to select healthy meals encourages them to choose Green- and Yellow-coded options over Red-coded options. Your staff also can encourage diners to be creative and design their own entrées using different Green-coded items throughout the dining facility. For example, adding a Green-coded protein from the specialty bar, such as baked fish, on top of a salad (created from salad bar items) makes a balanced and delicious entrée. G4G Menu Coding Goals for Dining Facilities (See http://hprc-online.org/nutrition/files/g4g-coding-goals-table-070516-pdf for basic guidelines.) At least 2 sandwiches on the regular menu and any Featured Sandwich /specials must be Greencoded items. 1 FOOD PLACEMENT/SETUP The diagram below shows one possible way to present the Deli/Sandwich Bar to be within Go for Green guidelines. Use the equipment you have on hand to mimic these ideas. Consider low-cost changes and movement of equipment within the dining facility/galley when feasible. Salami Bologna Bacon Onions Banana peppers Olives Coleslaw Mayo Caesar dressing Deli turkey Ham Roast beef Tomatoes Bell peppers Pickles Tabbouleh Pesto * *Depending on recipe Horseradish Dijon sauce Roasted/ grilled Portobello or eggplant Tuna salad Roasted chicken slices Spinach, lettuce or mixed greens Cucumbers Diner flow of traffic Avocado Legumes Hummus Italian/ Greek vinaigrette Note: Breads can be kept off to the side or under the bar; display whole-grain varieties first. Additional condiments that do not require refrigeration also can be kept to the side with Green-coded items displayed first. Place Green-coded options in each category first on the line before Yellow- and Red-coded options to encourage the diner to choose the healthier options. 070816 1

Also place Green-coded items closest to the diner, requiring him or her to reach further for the Yellowand Red-coded options.place high-volume Green-coded options in the largest pans your bar accommodates. Place Red-coded options in the smallest pans your bar accommodates, and pair them with the smallest serving utensils. Serve Green-coded fats/oils, such as olive oil and avocado, in the smallest pans with small serving utensils to encourage diners to use the designated portions. Keep whole-grain bread options in sight, and promote them with the Featured Sandwich. Keep white bread options out of sight, for example under the serving line, so diners have to ask for them. 2 FOOD ITEMS Offer whole-wheat rolls, wraps, and breads in addition to white rolls, wraps, and breads. Offer non-traditional sandwich fillings such as whole-grain salads and lentils; these are performancefueling items that go well in wraps and pitas. Choose deli meats with reduced sodium, as well as nitrite-free and nitrate-free versions. Roast your own deli meats for less-processed options compared to traditional deli meats; these will code Green. Begin with offering one as a Featured Sandwich once a week. For example: roast beef, roast chicken, roast turkey, roast pork, or ham. Offer as many vegetable toppings and Green-coded fillings as you have room for, and vary them often. Offer fruits such as sliced apples or fruit spreads (raspberry jam, apple butter, etc.) as flavorful fillings and spreads. Order products with the least amount of added sugars. Offer Green-coded spreads such as hummus or guacamole instead of mayonnaise. 3 FEATURED MEAL OR PLATE Create a Green-coded Featured Sandwich at least once a week. Offer one daily if your facility staff can accommodate it. Diners will take your advice! The display for your Featured Sandwich should include a sign with: Sandwich name Ingredient list Directions on how to construct the Featured Sandwich, much like a recipe Within 6 months of launching G4G, work towards displaying a photograph of the Featured Sandwich or an actual plated sandwich. Featured Sandwich ideas: Whole-wheat pita + 3 oz roast beef + 2 Tbsp diced cucumbers + sliced red onion + sliced tomato + 2 Tbsp Tzatziki Sauce Whole-wheat wrap + 3 oz grilled chicken + 2 Tbsp croutons + 2 Tbsp banana peppers + ½ cup chickpeas + 1½ cups chopped kale + 1 Tbsp Caesar dressing Whole-grain ciabatta or focaccia + 3 oz roasted chicken + ¼ cup roasted red peppers + 2 Tbsp pesto Whole-wheat bread + 2.5 oz facility-roasted turkey + 1.5 oz sliced avocado (~¼ avocado) + romaine lettuce + sliced tomato + 1 oz (2 slices) turkey bacon + 2 oz light mayo Visit the G4G website for other ideas as they are developed: http://hprc-online.org/nutrition/go-forgreen/g4g-operations and click on Menu Revisions. 070816 2

Suggested Deli/Sandwich Bar items to help meet Go for Green Menu Coding Goals Use the following menu items and recipes to modify your specialty bar to increase the number of Green-coded options. Many items are available ready-to-serve or can be prepared from scratch and/or speed scratch using Armed Forces Recipe Service (AFRS) recipes. In-house preparation is preferred when possible because you have more control over ingredients and preparation techniques. A certain items might code differently based on whether it is an AFRS homemade recipe vs. commercial, which might vary among brands. Sodium codes are assigned based on standard portion sizes; if a larger-than-standard portion is served, the code might be incorrect. Listed by type: Breads, protein, cheese, grains/starchy vegetables, vegetables, fats, and condiments. Bar Item G4G Color Code G4G Sodium Code AFRS Recipe Number* Breads Note: For whole-wheat/whole-grain breads to be Green-coded, they must contain at least 2 grams of fiber per ounce. Calculate the weight per ounce. (An average slice of sandwich bread weighs one ounce.) Tortilla, whole wheat, soft, 10-inch Bread, pita, whole wheat, 5-inch Bread, submarine (hoagie) rolls, whole wheat Green Moderate D-003-00 Bread, whole wheat, sandwich Green Moderate D-008-00 Bread, multi-grain, sandwich Bread, sandwich thins, whole wheat Bread, focaccia, whole wheat Green Moderate D-061-00 Flatbread, whole wheat Tortilla, spinach, soft, 10-inch Yellow Moderate Tortilla, sun-dried tomato, soft, 10-inch Tortilla, garlic-herb, soft, 10-inch Yellow Moderate Yellow Moderate Bread, pita, white, 5-inch Yellow Moderate Bread, submarine (hoagie) rolls, white Yellow Moderate D-003-01 Bread, white, sandwich Yellow Moderate D-008-01 Bread, rye, sandwich Yellow Moderate D-006-00 Bread, sandwich thins, white Yellow Moderate 070816 3

Bread, French baguette, sandwich Yellow Moderate D-004-00 Bread, ciabatta, sandwich Yellow Moderate Bread, ciabatta, Asiago, sandwich Yellow Moderate Bread, croissant Yellow Moderate Bread, focaccia Yellow Moderate D-061-01 Bagels, white Yellow Moderate D-013-00 Flatbread, white Yellow Moderate Bagels, whole wheat In development Protein Turkey (boneless), roasted, skin removed Green Low L-162-00 Beef, roasted Green Low L-005-00 Chicken, roasted Green Moderate L-143-03 Tuna salad Green Moderate L-132-00 Tuna, chunk light, plain Peanut butter Yellow Moderate Turkey breast, roasted, deli-style Yellow High Beef, roasted, precooked deli Yellow High L-005-01 Ham, roasted (baked) Yellow High L-069-00 Ham, boneless, precooked deli Yellow High Bacon, turkey, oven fried, drained Yellow Moderate L-001-03 Chicken salad Red Moderate L-151-00 Bologna, deli-style Red High Salami, deli-style Red High Pastrami, precooked Red High N-023-00 Swiss Yellow Low 070816 4

Mozzarella Yellow Low Provolone Yellow High Feta, crumbles Yellow High Cheddar Red High American Red High Monterey Jack Red High Pepper Jack Red High Grains/Starchy Vegetables Whole grains, cooked, cooled (quinoa, brown rice, barley, farro) Chickpeas (canned or dry, cooked, drained and chilled) Legumes, cooked, cooled (lentils, black beans, pinto, kidney) Tabbouleh salad In development Vegetables Lettuce, romaine Lettuce, leafy green or red Lettuce, mixed, spring greens Lettuce, arugula Spinach, baby or regular Kale, shredded or baby Cabbage, green or red, shredded Tomatoes, sliced Cucumbers, sliced Peppers, bell, green, red, and yellow, strips Onions, sliced Onions, sliced, caramelized 070816 5

Roasted red bell peppers, sliced Banana peppers, sliced Cole slaw, vinaigrette Yellow Low M-008-00 Roasted vegetable blend In development Eggplant, marinated, grilled or roasted, sliced Mushrooms, Portobello, marinated, grilled, or roasted, sliced In development In development Fats Avocado, sliced Olives, black, sliced Olives, kalamata, whole Olive oil Pesto Red Low O-038-00 (Yellow-coded version in development) Condiments Hummus Green Low B-005-01 Guacamole, chunky Green Low B-006-00 Tzatziki Sauce Green Low O-024-00 Mustard, spicy brown or deli-style Mustard Ketchup Olive oil, extra virgin Vinegar, balsamic, red wine, or white wine Barbeque sauce (Kansas City Style) Hoagie & sub sandwich relish spread ( hots ) Green Moderate O-002-00 Pickles, sliced Pickle relish 070816 6

BBQ sauce Salsa Salad dressing (mayonnaise-type), light Yellow Low Horseradish Dijon sauce Yellow Low O-028-00 Thousand Island dressing Yellow Low Herbed mayonnaise Yellow Moderate O-025-00 Honey mustard sauce Yellow High O-029-00 Mayonnaise, regular Red Low Butter Red Low Blue dressing Red Low Caesar dressing Red Moderate Italian/Greek Vinaigrette In development Roasted garlic & parmesan aioli In development Balsamic vinaigrette In development * AFRS recipes can be found on the G4G website: http://hprc-online.org/nutrition/go-for-green/g4goperations, click on Menu Revisions. 070816 7