The Alliance for a Healthier Generation

Kraft Foodservice is involved in several

partnerships in an effort to promote healthier lifestyles for children.

To combat the childhood obesity epidemic

that currently affects more than 11 million children, Kraft Foods is part of a joint initiative of the Alliance for a Healthier Generation. In May 2005, the William J. Clinton Foundation partnered with the American Heart Association to create
the Alliance for a Healthier Generation.
It aims to prevent childhood obesity and create healthier lifestyles for all children.

The Alliance for a Healthier Generation

launched its Healthy Schools Program

in February 2006. This program takes a

comprehensive approach by supporting

schools seeking to improve the nutrition

of the foods sold in schools, to provide
high-quality physical- and health-education

programs, to offer after-school programs

that incorporate physical activity and to

establish staff-wellness programs. Its efforts focus on four key areas: industry, schools, healthcare professionals and children.

In October 2006, our company, along with

four other food-industry leaders, collaborated

with the Alliance for a Healthier Generation

to establish the first-ever voluntary guidelines

for snacks and side items sold in schools,

to provide healthier choices for our

nation’s children.

Alliance for a Healthier Generation

100 Calorie Packs Sportz

Healthy Edge

Launching the Healthy Edge: Building
Healthy School Meals program

In late 2005, Kraft, the School Nutrition Association and the Child Nutrition
Foundation announced the launch of the 
Healthy Edge: Building Healthy School
Meals program. This online continuing- education curriculum offers participants
10 credit hours of continuing education to
help them provide healthy school meals
and teach children the value of proper nutrition. In addition, the program is an approved course for any professional
seeking SNA certification.

Through the Healthy Edge program, users
will learn the most essential and current school nutrition and foodservice information.
A specific focus is placed on:

• The latest dietary guidelines, including portion size, variety, essential nutrients, etc.
• Ensuring that food is handled and
  prepared safely.
• Marketing to the toughest customers,
  the students.
• Making a long-term impact on students’ health through nutrition education.