NUTRITION

NIKE WILL OFFER MENUS THAT PROVIDE LOCALLY RELEVANT CHOICES ALIGNED WITH NUTRITIONAL GUIDELINES

Menu Design: All menus must be designed to ensure local and nutritious food offerings. Five main factors should be considered for menu design:

• Data Driven Analysis: Regularly research market trends and analyze sales data to identify top-selling items, underperforming items, local trends and preferences, and opportunities to better serve employee demand and drive participation
• Operational Capabilities: Understand the operational capabilities at a location as menus are designed including production capacity, equipment capabilities, food availability, employee skills and financial constraints when designing an effective menu
• Budget Limitations: Work and fit within the established budget for food services
• Nutritional Guidelines and Regulations: All menus must adhere to nutritional guidelines to ensure alignment with geographic nuances. In the absence of readily available local guidelines, locations should reference established standards such as the World Health Organization, Dietary Guidelines for America, and Harvard School of Public Health
• Streamlined Selection: All food menus should offer a curated selection of dishes that are informed by demand to help streamline decision-making and reduce time spent placing orders
  

NIKE WILL ROTATE MENUS TO KEEP OUR OFFERINGS FRESH AND EXCITING TO ENCOURAGE PARTICIPATION IN THE PROGRAM

Menu Rotation: Develop a clear cadence of rotation that supports the location working model and meets the demand.

• Leverage static menus (little to no change) to create a foundation for your food program and rotating menus to add excitement and drive participation
• At the minimum, menu offerings should be evaluated semi-annually to incorporate seasonal and locally sourced ingredients to maximize freshness, flavor, and sustainability
  

NIKE WILL SOURCE GOODS AND SERVICES THROUGH LOCAL SUPPLIERS WHEREVER FEASIBLE

Prioritize Local Sourcing: Nike should commit to prioritizing locally sourced foods to support the local economy. Local suppliers are classified as those who are within 250 miles of a Nike location. When collaborating with local partners, Nike must:

• Partnerships should include local producers, farmers markets, and food cooperatives to ensure a steady supply of fresh, locally grown produce
• Aim to incorporate at least 25% of locally sourced ingredients in all food program offerings
• Implement a transparent procurement process for local suppliers to compete for partnerships