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impressionable age group. Health care and other government-funded facilities serve as examples for the general public with regard to what foods they believe are acceptable to be served, as ostensibly these are the very institutions that have significant investment in population health and health care costs. The article summarizes consensus recommendations developed by thought leaders from across the country for procuring and providing healthy foods in public sector settings, and highlights the critical roles that multiple stakeholders are required to perform in successful implementation of healthy food procurement policies on a large scale.