Step 2: Develop a list of the venues that sell beverages to students in your school or district and determine the department, faculty member or administrator who is responsible for each venue

It is quite common for schools and districts to have different staff members responsible for individual contracts or agreements with various companies for beverages sold in different venues. For example, the food service director may contract with a food and beverage distributor to supply beverages for the a la carte line, while the physical education teachers have an agreement with a local bottler for vended beverages, and a principal might purchase cases of drinks at a warehouse club for sale in the school store. 

Take an inventory of the various venues offering beverages for sale to students outside of the reimbursable meal program during the regular and extended school day in each school.  These venues might include vending machines, a la carte stations, school stores, canteens, beverage carts, fundraising or other venues.  The inventory should include the kinds and sizes of beverages offered.  Determine the faculty or staff owner of each venue and the vendor who provides beverages to it.