Welcome to the Australian Local Food System Policy Database. This is a collection of policies from New South Wales (NSW) and Victorian local governments that relate to healthy, sustainable, and equitable food systems.
For further information about using the database and how it was created see How to use the database. You can search the database by using the fields below. Domain refers to eight broad categories under which various topics are situated. The domains and topics are based on a framework of recommendations for local government action on creating a healthy, sustainable, and equitable food system (also located on the ‘How to use the database’ page linked above).
To cite the database: Reeve B, Carrad A, Rose N, Charlton K & Aguirre-Bielschowsky I (2021) Australian Local Food System Policy Database. Available at: https://law-food-systems.sydney.edu.au/policy-database (access date).
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Hold Ctrl to select multiple terms. Using ‘any words’ functions as an “OR” search. Using ‘all words’ functions as and “AND” search.
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| Document title | Relevant text in the policy | Domain | Topic | State | Local Government name | Council type |
|---|---|---|---|---|---|---|
| Nutrition and mealtimes | Parents/guardians will be provided with information regularly on nutrition, age appropriate diet, food handling, food storage and other relevant information. This information will be provided to parents/guardians in the form of newsletters, brochures and notices displayed on noticeboards. | Health and Wellbeing | Education/events on food system issues | Victoria | Stonnington | Metropolitan |
| Nutrition and mealtimes | Sharing of information with children and their parents/guardians Educators, staff, children and families are seen as key partners in promoting and supporting healthy eating initiatives in the service. The details of food eaten will be provided to parents/guardians of children via a communication method such as whiteboard, daily diary, and daily information sheets. Educators will incorporate strategies into the program to encourage healthy food habits and initiate discussions with children about food, health and nutrition. Food awareness activities will be undertaken like group time discussions, craft activities – cutting and pasting pictures of healthy foods, songs and rhymes about food, physical activity both indoor and outdoor, food and cultural awareness activities, celebration days and events, and promotion of positive mealtime and snack experiences etc. Educators, staff and families will be provided with information, ideas and practical strategies on a regular basis to support healthy eating in the service and at home Children will be encouraged to participate in food preparation and presentation; educators should consult with the cook on ways to participate. When cooking with the children as an activity, educators should follow the guidelines within this Nutrition and Mealtimes Policy as well as the Food Safety Policy. Parents/guardians will be provided with information regularly on nutrition, age appropriate diet, food handling, food storage and other relevant information. This information will be provided to parents/guardians in the form of newsletters, brochures and notices displayed on noticeboards. | Health and Wellbeing | Education/events on food system issues | Victoria | Stonnington | Metropolitan |
| Nutrition and mealtimes | Discretionary food and drinks: high in saturated fat, added sugar and/or added salt and low in fibre with little nutritional value are not provided by the service (with exception to cultural celebrations where parents have provided a specific food to be shared for that cultural celebration alongside our planned menu). Families are asked to bring healthy alternatives (such as real fresh fruit cake) for all cultural and birthday celebrations. | Health and Wellbeing | Traditional food cultures | Victoria | Stonnington | Metropolitan |
| Nutrition and mealtimes | food and cultural awareness activities | Health and Wellbeing | Traditional food cultures | Victoria | Stonnington | Metropolitan |
| Nutrition and mealtimes | Meals that are provided from home (Occasional Care Centre ONLY) Educators will encourage parents/guardians to provide sufficient quantities of foods which are culturally appropriate | Health and Wellbeing | Traditional food cultures | Victoria | Stonnington | Metropolitan |
| Nutrition and mealtimes | The menu and manner of presentation will reflect children’s cultural backgrounds. Parents/guardians may be asked to contribute nutritious recipes from their culture. | Health and Wellbeing | Traditional food cultures | Victoria | Stonnington | Metropolitan |
| Nutrition and mealtimes | Where food is provided (Long Day Care Centres), the development of menus and preparation of meals will incorporate cultural values and dietary requirements. During the development of menus cooks and/or educators will respect cultural, religious and personal food differences. | Health and Wellbeing | Traditional food cultures | Victoria | Stonnington | Metropolitan |
| Nutrition and mealtimes | Breast milk/formula and the introduction of solids Educators will encourage and support mothers who choose to continue breastfeeding their child once they have started in care. Procedures for breast milk: Mothers are welcome to breast feed at the service and a suitable space for breastfeeding will be provided or to provide expressed breast milk for educators to give the child Expressed breast milk should be brought in clearly labelled as breast milk and with the child’s full name and date of when it was expressed. | Health and Wellbeing | Breastfeeding | Victoria | Stonnington | Metropolitan |
| Nutrition and mealtimes | Breast milk/formula and the introduction of solids Educators will encourage and support mothers who choose to continue breastfeeding their child once they have started in care. Procedures for breast milk: Mothers are welcome to breast feed at the service and a suitable space for breastfeeding will be provided or to provide expressed breast milk for educators to give the child Expressed breast milk should be brought in clearly labelled as breast milk and with the child’s full name and date of when it was expressed. Breast milk is to be thawed naturally or in a jug of warm water. Always thaw the oldest breast milk first. Remember first in, first out. Over time, the quality of breast milk can decrease. Use breast milk within 24 hours of thawing in the refrigerator (this means from the time it is no longer frozen or completely thawed, not from the time when you took it out of the freezer) Once breast milk is brought to room temperature or warmed after storing in the refrigerator or freezer, it should be used within 2 hours. Never refreeze break milk once it has been thawed. Microwaves are not used with breast milk as it may destroy the immune properties of breast milk. Breast milk is to be swirled in a circular motion and not shaken as the milk will separate if shaken too much. This is also done to prevent hotspots in the milk during heating. Breast milk is warmed by standing in a jug of warm water (not hot) or in a bottle warmer just prior to the feed and only the amount needed is warmed All breast milk brought to the service should be immediately stored in the fridge maintained at below five degrees until needed and discarded if not used within two days. Breast milk should not be placed in the door of the fridge due to the frequent opening of the fridge throughout the day. Breast milk can be stored in an insulated cooler bag with frozen ice packs for up to 24 hours when the family is traveling to the centre. Once you have arrived, breast milk should be used right away or stored in the refrigerator. Exclusively breastfed infants do not require additional fluids up to 6 months of age. Children under 12 months old are to be nursed and engaged with during bottle feeding time. | Health and Wellbeing | Breastfeeding | Victoria | Stonnington | Metropolitan |
| Nutrition and mealtimes | No child should be propped up on a pillow unsupervised or left in their cot whilst having a bottle. Times and consumed amounts are to be documented for parents and communication with fellow educators. Procedures infant formula: parents/guardians are required to provide infant formula parents/guardians are asked to label all bottles and containers clearly with the name of the formula and the child’s full name parents/guardians are asked to hand all bottles and formula to educators on arrival to the service or place in the appropriate fridge Formula milk should not be placed in the door of the fridge due to the frequent opening of the fridge throughout the day. parents/guardians are encouraged to bring bottles filled with boiled water and measure the correct amount of formula for each bottle and put each amount per bottle into separate containers, and formula can be heated in the microwave with the lid of the bottle taken off. All milk is gently shaken and temperature checked prior to giving to infants. Cooled boiled water will be offered to children less than 12 months or on request. Children under 12 months old are to be nursed and engaged with during bottle feeding time. No child should be propped up on a pillow unsupervised or left in their cot whilst having a bottle. Times and consumed Times and consumed amounts are to be documented for parents and communication with fellow educators. Educators will communicate with Parents/guardians of babies with regard to their child’s current food and drink requirements on commencement at the centre and as the introduction of solid foods begin. The Dietary Requirements Form needs to be completed by parents/guardians to inform the cook the foods that have been introduced. Infant feeding: age appropriate food and textures are provided in accordance with State Guidelines in the Healthy Eating Advisory Service/ Menu Planning For Babies Foods should be introduced slowly and carefully, at home. Parents/guardians should inform educators when new foods are introduced and any reactions that may have occurred. A cup can be introduced around 6 months, to teach infants the skill of sipping drinks from a cup For infants over the age of 6 months or for those who are not exclusively breastfed, tap water is preferred as the only other fluid in infant feeding (as consistent with the Australian Dietary Guidelines) but this should be boiled and cooled for infants until 12 months of age. Only foods that have been introduced to babies at home will be served to them at the service. | Health and Wellbeing | Breastfeeding | Victoria | Stonnington | Metropolitan |
| Nutrition and mealtimes | Children will have access to water (preferably tap) at all times, both indoors and outdoors. | Health and Wellbeing | Access to safe drinking water | Victoria | Stonnington | Metropolitan |
| Nutrition and mealtimes | For infants over the age of 6 months or for those who are not exclusively breastfed, tap water is preferred as the only other fluid in infant feeding (as consistent with the Australian Dietary Guidelines) but this should be boiled and cooled for infants until 12 months of age. | Health and Wellbeing | Access to safe drinking water | Victoria | Stonnington | Metropolitan |
| Nutrition and mealtimes | Emergency foods In the event of an emergency of lack of cooking facilities, educators will go to the supermarket and purchase enough food for the children. In these circumstances such a meal may consist of sandwiches including roast chicken, salad, cheese and fruit. | Sustainability and Environment | Food supply and food system resilience | Victoria | Stonnington | Metropolitan |
| Nutrition and mealtimes | Breast milk is to be thawed naturally or in a jug of warm water. Always thaw the oldest breast milk first. Remember first in, first out. Over time, the quality of breast milk can decrease. Use breast milk within 24 hours of thawing in the refrigerator (this means from the time it is no longer frozen or completely thawed, not from the time when you took it out of the freezer) Once breast milk is brought to room temperature or warmed after storing in the refrigerator or freezer, it should be used within 2 hours. Never refreeze break milk once it has been thawed. | Food Quality and Safety | Education on/enforce food safety regulations | Victoria | Stonnington | Metropolitan |
| Nutrition and mealtimes | Breast milk is warmed by standing in a jug of warm water (not hot) or in a bottle warmer just prior to the feed and only the amount needed is warmed All breast milk brought to the service should be immediately stored in the fridge maintained at below five degrees until needed and discarded if not used within two days. Breast milk should not be placed in the door of the fridge due to the frequent opening of the fridge throughout the day. Breast milk can be stored in an insulated cooler bag with frozen ice packs for up to 24 hours when the family is traveling to the centre. Once you have arrived, breast milk should be used right away or stored in the refrigerator. | Food Quality and Safety | Education on/enforce food safety regulations | Victoria | Stonnington | Metropolitan |
| Nutrition and mealtimes | Parents/guardians will be provided with information regularly on nutrition, age appropriate diet, food handling, food storage and other relevant information. This information will be provided to parents/guardians | Food Quality and Safety | Education on/enforce food safety regulations | Victoria | Stonnington | Metropolitan |
| Nutrition and mealtimes | When cooking with the children as an activity, educators should follow the guidelines within this Nutrition and Mealtimes Policy as well as the Food Safety Policy. | Food Quality and Safety | Education on/enforce food safety regulations | Victoria | Stonnington | Metropolitan |
| Nutrition and mealtimes | 1. Purpose As a health promoting service, the City of Stonnington will promote oral health and healthy eating for children, educators, staff and families through learning, policies, creating a safe and healthy physical and social environment and developing community links and partnerships. All members of the service including educators, staff, children, families and volunteers will be given a chance to review the policy, and will be supported in its implementation 2. Policy Stonnington Early Years Services acknowledges its commitment to ensuring that all children receive a wide variety of nutritious foods that meets their daily nutritional requirements and drink plenty of water as outlined in the Australian Dietary Guidelines, National Health and Medical Research Council, 2013. Healthy eating and good nutrition have a major influence on children’s health and wellbeing and a direct impact on their growth and development. It is important to provide access to and establish good healthy eating practices at a young age, as most children have formed lifelong habits by school age. Early Years Services will promote and support parents/guardians and children in the development of healthy food habits, promoting relaxed and social mealtimes/snack times. Where food is provided (Long Day Care Centres), the development of menus and preparation of meals will incorporate cultural values and dietary requirements. During the development of menus cooks and/or educators will respect cultural, religious and personal food differences. The weekly menu is on display at each service, parent/guardian feedback and suggestions are always welcome. | Health and Wellbeing | Healthy/sustainable LG food procurement policies | Victoria | Stonnington | Metropolitan |
| Nutrition and mealtimes | 6. Procedure Menu preparation and development Where food is provided (Long Day Care Centres), a weekly menu will be developed in consultation with interested parents/guardians and will be prominently displayed within the centre such as outside the kitchen and in the foyer. Recipes will be | Health and Wellbeing | Healthy/sustainable LG food procurement policies | Victoria | Stonnington | Metropolitan |
| Nutrition, meals and dietary requirements | Cooks who are responsible for the daily provision of meals to children and others will: Complete an approved course on nutrition, meal planning and food safety. The cook will have access to ongoing professional learning and/ or online resources. Any pers | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Bega | Regional |
| Nutrition, meals and dietary requirements | Educator, Staff and others will: Sit and eat together with children to model good eating practices and to encourage pleasant and respectful social conversations and experiences. Have access to information that identifies children’s special food needs including allergies, intolerances, cultural or religious practices or beliefs, likes and dislikes. This may be kept in the child’s individual record and displayed on the food trolley for quick reference where necessary. Respect individual eating preferences, food choices and food approaches. For example children may be offered small helpings, a special eating utensil or a limited range of foods on their plate at each serve. __________ | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Bega | Regional |
| Nutrition, meals and dietary requirements | Families who send a lunch box to the service will: Follow a healthy foods checklist for a day that includes o 3 child size serves of dairy or high calcium foods o 1 good size serve of iron o 2 child size serve of cereal based food o 1 child size serves of fruit o 2 child size serves of vegetables • Send lunches in an insulated lunch container with an ice brick or frozen drink to maintain temperature • Avoid sending lollies, fruit straps, chocolates, sweet biscuits, chips, fizzy drinks | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Bega | Regional |
| Nutrition, meals and dietary requirements | The following meals will be offered to children each day: Morning tea Lunch Afternoon tea Water will be available to children at all times. Where children bring their own juice, good dentition practices require it to be diluted 50:50 with water. Develop a weekly menu that meets the dietary requirements of all children The Approved Provider and Nominated Supervisor will ensure: The weekly menu is displayed and followed The weekly menu makes a range of nutritious foods available to children that support their growth, health and wellbeing. Any special cultural or dietary requirements are incorporated into the daily meals provided. The Cook will: Develop the menu in consultation with families and children. The menu will balance a nutritious range of foods with children’s food needs, likes and dislikes. Display the menu in a central location for all families to read. Any daily changes to the menu will be recorded for families in an agreed location. | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Bega | Regional |
| Nutrition, meals and dietary requirements | Provide children with the opportunity to identify their preferred seating in a social group and to sit with friends or family where possible Provide children with access to nutritious food if they are hungry. This may include: o Access to their lunch box o Progressive morning/ afternoon tea o Additional serves of snacks or the main meal o An alternative food if they do not like the meal offered Support children to become independent eaters Educators, Staff and others will provide children with opportunities to: Practice good hand-washing and food handling hygiene Choose foods from a well-balanced and nutritious range Make decisions about what to eat Make decisions about how much to eat Serve themselves Clean or scrape plates or utensils Drink water whenever thirsty Be involved in growing, preparing, cooking and eating a range of foods as part of their ongoing pleasure in good foods. Ensure families are involved in meal-times Educators will provide families with opportunities to: Give information about their child’s likes and dislikes Share information about their child’s food practices, needs, allergies or intolerances Stay or visit for a meal with their child Join the group for a mealtime or special celebration Bring recipes in to share with the cook and others involved in the education and care service Give feedback on the menu, and suggestions for alternative meals All E | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Bega | Regional |
| Nutrition, meals and dietary requirements | Cooks who are responsible for the daily provision of meals to children and others will: Complete an approved course on nutrition, meal planning and food safety. The cook will have access to ongoing professional learning and/ or online resources. | Health and Wellbeing | Education/events on food system issues | NSW | Bega | Regional |
| Nutrition, meals and dietary requirements | Educational Leaders and Cooks will: Provide families with information that supports healthy eating for children who attend the education and care service. Provide advice and notices to all families about items that should be excluded from lunch boxes. This will apply to foods that may pose a health and safety risk to a child or to others with food intolerances or allergies e.g. fish, popcorn, nuts, eggs | Health and Wellbeing | Education/events on food system issues | NSW | Bega | Regional |
| Nutrition, meals and dietary requirements | The Cook will: Develop the menu in consultation with families and children. The menu will balance a nutritious range of foods with children’s food needs, likes and dislikes. Display the menu in a central location for all families to read. Any daily changes to the menu will be recorded for families in an agreed location. Provide families with information that supports appropriate food choices for children who bring their own food | Health and Wellbeing | Education/events on food system issues | NSW | Bega | Regional |
| Nutrition, meals and dietary requirements | Any special cultural or dietary requirements are incorporated into the daily meals provided. | Health and Wellbeing | Traditional food cultures | NSW | Bega | Regional |
| Nutrition, meals and dietary requirements | Have access to information that identifies children’s special food needs including allergies, intolerances, cultural or religious practices or beliefs, likes and dislikes | Health and Wellbeing | Traditional food cultures | NSW | Bega | Regional |
| Nutrition, meals and dietary requirements | Make meal times are individually, socially and culturally appropriate | Health and Wellbeing | Traditional food cultures | NSW | Bega | Regional |