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Healthy Recipe Challenge

Challenge: Which federal employee can submit an original healthy recipe that is
both nutritious and delicious?

Overview: The healthy recipe challenge is apart of the FedsGetFit (FGF) wellness
initiative. The recipe challenge is a fun and interactive way for federal employees
to share recipes with their colleagues that will encourage healthy lifestyles.

Details of Challenge:
- The challenge will be launched during National Nutrition Month on Monday,
March 22, 2010 by award winning nutritionist and book author, Chef Robyn
Webb, and a local caterer and Top Chef finalist, Chef Carla Hall, via a
webcast on the FGF website.
- FGF Coordinators will be responsible for marketing the event in their
agency by sending an email with a flyer and instructions (these will be
provided by OPM).
- Federal employees can enter the contest by submitting their favorite
ORIGINAL healthy recipe via the FGF website.
- The submitted recipes will be reviewed by a panel of judges who will select
the top recipes (no more than 5). The employees who submitted the top
entries will be asked to participate in a cook-off. At the cook-off these
employees will cook the recipe they submitted and the panel of judges will
taste the dish and select the winners.
- The winning recipes will be published in an FGF Cookbook and posted on
the FGF website during the month of April alongside the name and picture
of the federal employees who submitted them.

Entry Instructions:
- Go to www.fedsgetfit.gov
- Fill out ALL fields of the entry form and submit.
o Full Name*
o Street Address, City, State*
o Federal Agency *
o Component and/or Division Title*
o Email Address (work)*
o Phone Number (work) *
o Statement for employee to review and verify by checking a box.*
For example, “I agree to conditions and terms of contest”.

FGF Recipe Challenge 1


This is an original work that I have developed for the FedsGetFit recipe contest.
To the best of my knowledge, this work does not infringe upon the trademark or
copyright rights of any third party. I understand and agree that the U.S. Office
of Personnel Management (OPM) may use, reproduce and display the recipes
that are submitted, descriptions of how they are healthy, and photographs of the
finished dishes without compensation to the submitter. By my signature below, I
hereby irrevocably assign to OPM all of my rights in this entry, including
copyrights.

o Recipe name and the number of servings the recipe yields*


o Precise measures of ingredients*
o Step-by-step preparation and cooking/baking directions*
o Description of how this recipe is healthy. For example, low fat, low
cholesterol, low sugar, gluten free, low carbohydrates, uses lean
meat, includes vegetables and/or fruit, suitable for special dietary
needs?*
o Photographs of the prepared dish (Optional)
o Special or fun stories about how the recipe was developed. For
example, changed a family recipe to be healthier, part of a weight
loss effort, created in hopes to eat more vegetable, etc. (Optional)
*Required Fields

Rules and Guidelines:


- Recipe must be ORIGINAL. The employees must verify this by agreeing to
contest terms when they fill out the entry form (See above).
- Recipe must include the number of servings the recipe yields, precise
measure of ingredients, step-by-step preparation and cooking/baking
directions, a description of how the recipe is healthy, and a photograph of
the prepared dish.
- Recipes must be nutritious and delicious, and must meet the criteria of the
challenge. The employees must select the appropriate category they would
like their recipe to be judged in.
- Submissions will be accepted ONLY from federal employees (not contractors
or family members).
- Only one submission per federal employee
- Submissions must include the required fields listed under “Entry
Instructions”
- Entries that do not follow the “Rules and Guideline” will be disqualified.

Recipe Judging:
- Recipes will be judged by a panel.
- The panel will include registered dietician(s) and professional chef(s).
- The panel will consider a variety of factors when judging the recipes such
as: most nutritious, most delicious, most creative, most likely to actually be
made by busy working employees, most attractive, and/or recipes suitable
for special dietary restrictions or needs.

FGF Recipe Challenge 2


Judging Method (Cook-Off Challenge):
- Panel will receive entries that follow the “Rules and Guidelines”. Entries that
do not follow the “Rules and Guideline” will be disqualified.
- Panel will do an initial review of the qualified entries and select the top
recipes (no more than 5).
- The employees who submitted the top recipes will be invited to participate
in a cook-off challenge*. These employees will cook the recipe they
submitted. The employees will be responsible for bringing the ingredients
for the recipe; however, there will be staple ingredients on hand for
participants to use. A list of these ingredients will be provided to employees
prior to the cook-off.
- The panel of judges will taste the dishes cooked by the employees and
select the winners. The winning dishes will be the ones that are the most
nutritious and taste the best.
- The winners will be notified after the cook-off challenge.
- The winners will be highlighted on the FGF website and their recipes will be
published in the FGF cookbook.

*Cook-Off Challenge Details:


- The cook-off challenges will be in April.
- The cook-off challenges will take place in DC and each of the
participating FEB locations.
- The location, date, and time of the cook-off challenges will be provided.
- The agency of the employees who are asked to attend the cook-off
challenge will be responsible for covering the travel costs for the
employee.
- The cook-off challenge will take place at a federal cafeteria or at a local
restaurant.
- The employees who submitted the top recipes will be invited to
participate in a cook-off challenge. These employees will cook the recipe
they submitted. The employees are responsible for bringing the main
ingredients for the recipe; however, there will be staple ingredients for
participants to use. A list of these ingredients will be provided to
employees prior to the cook-off.
- The panel of judges will taste the dishes cooked by the employees and
select the winners. The winning dishes will be the ones that are the most
nutritious and taste the best.
- The winners will be notified after the cook-off challenge.
- The winners will be highlighted on the FGF website and their recipes will
be published in the FGF cookbook.

Partners:
- FGF Agency Coordinators

FGF Recipe Challenge 3


- Federal Executive Boards
- Chief Human Capital Officers Council
- Agency Leaders

FGF Agency Coordinator Responsibilities:


- Participate in ongoing weekly teleconferences led by OPM on updates on
FGF and the recipe challenge.
- Market the event to the federal employees in your agency using the flyer
and instructions provided to you by OPM. Remember, the recipe challenge
is only open to federal employees.
- Send out reminders for the recipe challenge.
- Be available to answer questions from employees in your agency.

FEB Responsibilities:
- Designate a FGF point of contact for your FEB area.
- Participate in ongoing weekly teleconferences led by OPM on updates on
FGF and the recipe challenge.
- Market the event to agencies in your FEB area using the flyer and
instructions provided to you by OPM.
- Send out reminders for the recipe challenge.
- Be available to answer questions about the recipe challenge from federal
employees in your FEB area or direct them to the appropriate contact.
- Set-up logistics and coordinate the cook-off challenge in your area. The OPM
FGF Coordinator will provide you with a list of potential judges to contact in
your area.
- Inform the OPM FGF Coordinator about the details of your cook-off
challenge.
- Submit videos and/or pictures of the Cook-Off challenge in your area.

Recognition:
- Winners will be selected from DC and each of the participating FEB
locations, which may include (Atlanta, Baltimore, Boston, Buffalo, Chicago,
Cincinnati, Cleveland, Dallas-Ft. Worth, Denver, Detroit, Honolulu, Houston,
Kansas City, Los Angeles, Minnesota, New Mexico, Newark, New Orleans,
New York City, Oklahoma, Oregon, Philadelphia, Pittsburgh, San Antonio,
San Francisco, Seattle, St. Louis, South Florida).
- The winning recipes from DC and each of the participating FEB locations will
be posted on the FGF website during the month of April alongside the name
and picture of the federal employees who submitted them.
- Each winning recipe will be published in a FGF Cookbook with the winner’s
name, picture, and recipe.
- Employees who submit a top recipe in a location that does not have a
designated cook-off challenge will receive honorable mention. Their recipe

FGF Recipe Challenge 4


will be posted on the FGF website and included in the FGF cookbook in the
honorable mention category.
- Employees who participate in the cook-off challenge and win will have their
recipe published in the FGF Cookbook, as well as their recipe and picture
posted on the FGF website. The cook-off winners will receive a copy of the
FGF cookbook autographed by the judges and will be the first to view a
webcast cooking demonstration which will showcase the top winning
recipes.

Prizes:
- Each cook-off winner will have their name, picture, and recipe posted on the
FGF website.
- Each cook-off winning recipe will be published in a FGF Cookbook with the
winners name, picture, and recipe.
- Each cook-off winner will receive a copy of the FGF Cookbook autographed
by the judges.
- Each cook-off winner will be the first to view a webcast cooking
demonstration which will showcase the top winning recipes.
- Employees who submit a top recipe in a location that does not have a
designated cook-off challenge will receive honorable mention. Their recipe
will be posted on the FGF website and included in the FGF cookbook in the
honorable mention category.

Timeline:
Contest Launch: March 22, 2010
Recipe Entry Period: Monday, March 22, 2010 – Friday, April 2, 2010

Recipe Judging
Panel Initial Review: Monday, April 5, 2010 – Friday, April 9, 2010
Cook-Off Invites Sent: Monday, April 12, 2010 – Wednesday, April, 14, 2010
Cook-Off: Tuesday, April 20, 2010 – Thursday, April 22, 2010

Winners Notified/Posted on FGF Website:


Friday, April 23, 2010 and Monday, April 26, 2010

OPM POC: Mary Bussjaeger (FedsGetFit@opm.gov) or 202-606-1480

FGF Recipe Challenge 5