Business View - February 2016 83
das sweetened with high-fructose corn syrup, cookies
made with refined flour, chips fried in high-saturated
fats, etc. Into this space stepped Fresh Healthy Vend-
ing, a San Diego, California vending machine company
that was determined to change that paradigm and of-
fer only healthy alternatives to traditional vending ma-
chine snack foods and beverages.
Nick Yates is the Chariman of Fresh Healthy Vend-
ing. He recounts how the idea for his company began
taking shape in 2006. “We felt, as industry pioneers,
that there was a market for health food in vending ma-
chines. Junk food was peddled through vending ma-
chines as common thread. There were no regulations
in place to stop the sale of junk food through vending
machines, let alone control it in any way.”
Fortunately, California was one place where the situ-
ation was a bit less anarchic. For example, in 2001,
the state had introduced the Pupil Nutrition, Health,
and Achievement Act, which set nutritional standards
for foods sold in elementary schools. According to the
law’s guidelines any snacks sold outside the federal
meal program must have no more than 35 percent of
its calories from fat; have no more than 10 percent of
AT A GLANCE
WHO:
Fresh Healthy Vending
WHAT:
Franchisor of vending machines that sup-
ply health food snacks, drinks, and meals
WHERE:
San Diego, California
WEBSITE
:
FRANCHISE
