Become a Partner

Guiding Stars is cited by the U.S. Surgeon General as a program that positively impacts eating behavior.

“Promising results were seen just after one year of implementation. Selection of whole milk with no stars dropped,—- while fat-free milk, three stars, increased. Selection of breakfast cereals with stars increased three and a half times more than no-star cereals. Selection of fattier meats declined and starred chicken grew at nearly 5 percent.”
— Speech from Acting U.S. Surgeon General Steven K. Galson: The Weight of the Nation

The simplicity and user friendliness of the 0, 1, 2, 3 stars rating system works well not only in stores, but also on food packaging as well as in school cafeterias, college dining halls, hospital cafeterias, and even restaurants.

Launched as a nutrition guidance program within grocery stores, Guiding Stars has quickly demonstrated its value in a wide variety of environments as a key nutrition guidance component in incentive programs for health insurers, and health and wellness programs offered by innovative consumer-oriented companies.

Just as each person has different dietary needs, so does your business. Guiding Stars is not a one-size-fits-all program.

From product formula optimization to store signage, Guiding Stars is a versatile program that can benefit a wide range of businesses and organizations. As a strategic partner and licensee, we’ll work with you to customize a seamless integration of Guiding Stars with your product, program or service.

Take a few minutes to fill out the request form, and we’ll call you to discuss how your business can benefit from the growing trend of nutritious eating and the simplicity of following the stars.

Published Research

American Journal of Clinical Nutrition

Guiding Stars: The effect of a nutrition navigation program on consumer purchases at the supermarket

New research published in the American Journal of Clinical Nutrition shows Guiding Stars had a positive influence on food purchasing decisions after the implementation of the zero-to-three star rating system and that these changes continue to be significant in achieving healthier food choices in the supermarket.