improving food choices in public places and workplaces katie bishop, ms, mph nutrition policy...
TRANSCRIPT
Improving Food Choices in Public Places and Workplaces
Katie Bishop, MS, MPH
Nutrition Policy Associate
Growing Movement
American Heart Association Priority
CDC Chronic Disease Funding
CDC Local Sodium Reduction Funding
State and Local Health Departments
Workplaces and Institutions
Hospitals
NC Prevention Partners Hospitals
Types of Food to Cover
Vending
Concessions
Cafeterias
Institutional Feeding
Meetings
Events
Venues to Cover
Government Buildings
Community-Based Organizations
Worksites
Parks
Community Centers
Recreational Facilities (city and non-profit)
Childcare Facilities
Hospitals
Local Universities and Colleges
Group Homes
Residential and Day Rehabilitation Programs
Homeless Shelters
Soup Kitchens and Pantries
Senior Centers
Why Improve Food Choices?
Lower-cost“Walk-the-walk”Workplace environment and individual health
Potential cost saverHealth care costsAbsenteeismProductivity
Benefits to people with disabilities
Why Improve Food Choices?
Model and support healthy eating
Help shape social norms
Impact food manufacturers
Why Improve Food Choices?
More and more people are interested in healthier snacks
74% of consumers are trying to eat healthier
65% eating specific foods to lose weight Sales growth of healthier snacks are outpacing traditional snack foods by 4:1
Which Nutrients?
Nutrients to Reduce:
CaloriesSaturated FatTrans FatSodiumAdded Sugars
Which Nutrients/Foods?
Nutrients and Foods to Increase:
FruitsVegetablesWhole GrainsNutrients of Public Health Concern
What Percent Healthy?
100% BestDifferent political climates and restrictions
Adopt the highest percent that is feasible
Try a phased-in approach
Vending Nutrition Standards
Vending Nutrition Standards
Typical Healthier Products
Fresh fruit and vegetables
Other fruit Yogurt Nuts and seeds Granola bars Whole grain cookies Baked chips Whole wheat crackers Popcorn
Waters 100% juice Low and fat-free milk Fortified soy milk Diet juice drinks Diet and unsweetened teas or coffees
Low-calorie sports drinks
Diet soft drinks
Cafeterias
Nutrient based v. food basedCooking MethodsAdditional requirementsPercentage of options v. across the board
Levels of certification
Cafeterias
New York City Guidelines
GSA/HHS Guidelines
Washington State Guidelines
Institutional Feeding
Captured audience
Per meal, per day, per week requirements
Institutional Feeding
New York City GuidelinesMassachusetts State Guidelines
Washington State GuidelinesCalifornia State Guidelines
Meetings and Events
National Alliance for Nutrition and Activity Healthy Meeting Toolkit
University of MN, School of Public Health Guidelines
Healthy Meeting Pledge
Other Provisions
Update guidelines over time
Pricing strategiesPlacement of healthy options
Promotion and marketing
Phase-In Inclusion for people with disabilities
Acceptability of food
Working with Vendors
Include them early
Make sure they understand the standards
Listen to and be ready for their concerns
Product availability
Revenue
Revenue Impact
Baldwin Park, California Experienced a dip in sales in the beginning, but
after six months revenue returned to previous levels
Chicago Parks District Overall have gone up and exceeded sales
forecasts
Missouri Department of Health and Senior Services
Revenue increased $670 during 3 month pilot
General Services Administration 34% increase in sales
Revenue Impact
Rady Children’s Hospital, San Diego, California
Revenue increased Healthier drink purchases increased 40% Healthiest drink purchases increased 64% Sugar-sweetened beverages decreased 35%
Connecticut Mental Health Center Healthier beverage sales increased 44% and 74%
in last two quarters
Fairview Hospital, Great Barrington, MA No revenue loss
Vanguard Health Chicago Revenue remained stable
Working with Vendors
Product lists or sample menus
Offer to partner with them on implementation
Replace products that aren’t selling well
Stakeholders
Leadership Elected Officials Vendors Food Service Directors
Insurers Local Advocates
American Heart Association
Health Coalitions
Disability Services
Local Health Department
Hospitals Dietitians and Other Health professionals
Residents, Visitors, or Customers
Area Farmers and Farmers Markets
Tips for Successful Implementation
Stealth Health Promotion
Front and side panel
Emails to staff, flyers, presentations at staff meetings, posters
Provide Education Educate leadership and employees on benefits of having healthy options
Communication
Multiple formsLarge printEasy to readLess text and more pictures
Consider literacy level
Tips for Successful Implementation
Taste Tests Hold taste tests to determine which healthy options are
preferred in your location
Surveys Conduct surveys to get feedback from consumers
Kick-off eventAnnouncement to the Community
Tips for Successful Implementation
PresentationDescriptive NamesPricingPlacement
H. 2011
An Act Relative to Expanding Access to Healthy Food Choices in Vending Machines on State Property
Will update with current information before the conference
CSPI’s Website
www.cspinet.org/nutritionpolicy/foodstandards.html
Email: [email protected]