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Go for Green 2.0 coordinates the color-coding of meals well, but another had green signage on food items that
and menu items centrally instead of the decision being should clearly be labeled red,” she said. “The original basis
interpreted at the dining facility level. “While the origi- of the Go for Green green, yellow and red classifications
nal concept might have been a good one,” Deuster said, was based primarily on low-calorie cut-offs, and did not
reflect the nutritional quality of the items.”
Standardized training is available to dining
facilities in all aspects of implementing Go for
Green 2.0, including its coding criteria. But, CHAMP
advises dining facility managers to consult with a
qualified nutrition professional to assist with its
implementation and daily operation.
“There’s a change in how the menu design
would happen when you go to implement Go for
Green 2.0,” Deuster said. “You need to involve
someone with the nutritional expertise to either
assign these color codes or adopt a standardized
Dietitians centralized the color coding of meals that became familiar with the original Go for menu that’s going to reflect the goals.”
Green to ensure that each serving option is evaluated against the latest nutritional science.
(Photo by Senior Airman Kaylee Dubois, USAF, 633rd Air Base Wing Public Affairs.) CONSISTENT CODING
Much of the revised Go for Green 2.0 involves
“there was no systematic plan to replicate the Go for Green defining standard criteria that ensure more consistent la-
program across all of these dining facilities. And, that’s beling across the Department of Defense (DoD) of a food,
something they have been able to address in this revision.” recipe or menu item with one of the three color-codes.
Centralizing the color-coding of meals and menu items Service members continue to follow the familiar three
ensures that each serving option is evaluated against cur- traffic light-color labels to identify foods they should eat
rent nutritional science. “We’ve been sent pictures from often (green), occasionally (yellow) or rarely (red) and to
all across the DoD where a dining facility was color coding make better food and beverage selections that support

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