Healthier)Food)Environments)in) Recrea4on ... · •...

Healthier Food Environments in Recrea4on

and Local Government Buildings Canadian Associa+on for Food Studies May 30, 2010

Stay Active Eat Healthy Presentation 1

Introduc4on •  A brief overview of the context for ac+on

•  Overview of the Healthy Food & Beverage Sales In Recrea7on Facili7es and Local Government Buildings ini+a+ve

•  Presenta+on of the results of the ini+a+ve

•  Real world examples of implemen+ng strategies to improve the food environment

•  Discussion


Recrea4on Facili4es: The Irony “We sell hotdogs, French fries, chocolate bars, candy,

chips and pop …”


“We support physical activity, sport, and wellness …”

Making the Healthy Choice the Easy Choice

√  Offering healthy choices is a chance to make a difference in the health and well-‐being of the community

√  In community seKngs, people should have the opportunity to support their health

√  Ac+on aligns with our values √  The public want a healthy

choice environment


Customer is King!


“My child is often hungry before/after doing activities, but I will not encourage poor eating habits. I find it disappointing and frustrating that there are really only junk food items available ... I would be refreshing to see a good selection of healthy options that would appeal to children.” ~Patron Survey Comment

“If people want unhealthy food they can bring it from home! The food offered should match the mission of the recreation centre. Thanks for getting us all to think about healthy eating.” ~Patron Survey Comment

Healthy Food and Beverage Sales in Recrea4on Facili4es and Local Government Buildings (HFBS)


√  Encouraging the sale of healthy food and beverages through on-site vending machines, concessions, cafeterias and snack bars and for programs and fund-raisers √  Making healthy food and beverage purchase choices widely (and predominantly) available where people live, work and play

Healthy Food & Beverage Sales in BC So What Went On?

•  First ini+a+ve of it’s kind in North America

•  49 BC Municipali+es/Districts (including 12 First Na+ons) applied across four phases of grant funding –  Less completed the evalua+on

•  Approximately 150+ facili+es –  Pools, arenas, mul+plexes, sports complexes, fitness facili+es, outdoor

sports fields, community mee+ng spaces, municipal buildings, band offices

•  Aligning with BC school guidelines and guidelines for government buildings


The Framework: Opera4onal areas within recrea4on where food policy and programs may have an impact


Municipal Recrea4on Food Environments

Food

Security

Community Kitchens

Community Gardens

Produce Boxes

Food Services

Concessions

Cafe or Restaurant

Catering

Vending Programs

Children

Youth

Adult

Senior

Fundraising Staff

Mee+ngs

Training

Work Space

Events Educa4on & Awareness

Workshops

Website Development

Posters, Clings, Flyers

Newsle_ers

POLICY

Program Components – Capacity building approach Grants, Toolkit and Resources

Planning Grants •  Support communi+es planning for change

Toolkit •  Developed and piloted prior to ini+a+ve

Other Resources

•  Quick Start Guide •  Rack cards, Quick facts cards •  Distribute resources from other HE programs


Program Components – Capacity-‐building approach Orienta4on, Training, and Communica4ons

Technical Support •  Live and interac+ve web-‐based Cross-‐community sharing •  Teleconferences


HFBS Program Components – Capacity-‐building Approach Web-‐based Resources

•  www.stayac+veeathealthy.ca •  www.healthysales.ca •  www.brandnamefoodlist.ca


Promising Prac4ces Videos h"p://www.stayac-veeathealthy.ca/managers/promising_prac-ces.html


Vending Audit >>The Brand Name Food List


HFBS Program Components>> Marke4ng Resources


Program Components: Community Evalua4on


Baseline data returned to community to act on

Project Phases and Ini+a+ve Timeline


Detail of Project Phases 2008-‐2010


Geographical Loca4on of All HFBS Par4cipa4ng Communi4es (Including First Na4ons), Phase I-‐IV


Figure 3: Geographical Loca4on of Facili4es Impacted by HFBS, Phase I-‐1V


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EVALUATION METHODS & RESULTS Phase I-‐!V


HFBS: A Natural Experiment


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Evaluation Design

Com

para

tor C

omm

unity

Ass

essm

ent

18%

37% 39% 34%

25%

43% 42% 39% 42%

32% 36% 35%

73%

49%

60% 58%

0%

10%

20%

30%

40%

50%

60%

70%

80%

Strategic Planning Supportive Environments

Communication & Education

TOTAL

Scor

e in

Per

cent

age

(%)

Facilities Assessment Category

Average Facilities Assessment Scores for Comparison and HFBS Grant Communities

Comparison Communities Baseline

Comparison Communities Follow-up

HFBS Grant Communities Baseline

HFBS Grant Communities Follow-up

*ç

*

*

* *

Facility Assessment -‐ Capacity


** *

* = p<.05

Healthy Food & Beverage Policy


Policy Implemented Policy Under Development No Policy Category Legend

Vending


Category Legend Choose Most Choose Sometimes Choose Least Not Recommended

*

**=p<.05

Transi4oning to Healthy Choices In Vending >> What it Looks Like


Transi4oning to Healthy Choices In Concessions >> What it Looks Like


Before

“Everything is offered on whole wheat bread, or buns or wraps, and everything comes with a salad. It doesn’t mean that they can’t choose fries, they just have to ask.”

“We sell pop, we sell chips, we sell hotdogs.”

After

Transi4oning to Healthy Choices In Concessions >> What it Looks Like


Types of Community Strategies Used to Transi4on to Healthier Choices in Concessions

–  Developing a policy –  Including concessionaires in the planning process –  Hiring a Die++an to consult and provide advice –  Finding ‘healthy’ alterna+ves to popular ‘not recommended items’ –  Taste tes+ng –  Selling smaller por+ons –  Make the healthy op+on the default op+on (e.g. salad instead of fries) –  Provide a sense of choice –  Changing equipment to support serving healthy op+ons –  Place healthy choices more prominently on display –  Limi+ng concession hours to peak +mes to reduce opera+on costs –  Changing things one item at a +me –  Crea+ng new menus –  Providing public educa+on and promo+onal supports


Awareness of healthy ea4ng promo4ons at the facility according to patron survey


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36%

52% !"

0%

10%

20%

30%

40%

50%

60%

Before HFBS intervention After HFBS intervention

Other Impacts: Programming & Events


•  Offered healthier meal and beverage options and limiting junk food in programming for birthday parties, youth dances, after school programs.

•  Planned special events to celebrate and promote a new healthy food culture in the facility. E.g. Decorated lobby, offered free food samples, distributed information, hired a dietitian to answer questions.

•  Improved food practice at annual and ongoing events. E.g. replaced pop with 100% fruit juices at sporting events and tournaments.

Other Impacts: Food Security


•  Built community gardens. •  Hosted pocket and farmers markets in or around

local recreation facilities and community buildings.

•  Planted fruit trees.

Other Impacts: Staff


•  Served healthier snack and beverages at staff training events and celebrations.

•  Used the “Eat Well Meet Well” resource to improve practice in staff meetings and conferences.

•  Offered Food Safe training for concession staff. •  Revamped staff lunch rooms to support staff in

packing a healthy lunch and eating well.

Other Impacts: Fundraising


•  Used non-food options to raise funds for sports teams, special-interest groups and general operations budget.

Implementa4on: Transi4oning to healthier op4ons is complex


Implementa4on: There is lots of support for change!


Strengths and Limita4ons of the Evalua4on

Limita-ons •  large variability in the ac+ons and evalua+on +melines across communi+es. •  communi+es were not randomized into condi+ons. HFBS grant applicants were

automa+cally the ‘interven+on condi+on’ while those that hadn’t yet applied but were willing to be measured became non-‐equivalent comparator communi+es.

•  staff collected vending and survey data and submi_ed it to the evalua+on team •  facility assessment and interviews were self-‐reported. Strengths •  the consistency of the findings over four different phases in 48 different

communi+es and when HFBS communi+es were compared to non-‐HFBS communi+es.

•  we used a mixed methods triangula+on design and found not only corrobora+on across data sources but corrobora+on across communi+es and phases.


A Summary of HFBS Posi4ve Ac4on in BC

•  Significantly healthier op+ons in vending and concessions

•  Significantly increased organiza+onal capacity

•  Food Security-‐ community gardens and pocket markets

•  Healthy op+ons in children’s programs

•  Suppor+ng sports teams and athletes perform their best

•  Product-‐innova+on in industry

•  Crea+ng healthy environments everywhere-‐ synergy with schools and local businesses and program areas within recrea+on

•  Local ac+on on provincial guidelines

•  Suppor+ng healthy work environments


Lessons learned at the ini4a4ve level

There were many lessons learned during implementa-on of HFBS. Across all four phases communi-es highlighted the following: •  Change is a process that takes +me; the process could take anywhere from

2-‐5 years. •  A phased approach to change is more feasible; taking small steps is best. •  Pairing educa+on with policy is effec+ve in making the healthy choice the

easy choice. •  Every community can act, but change starts at different points. •  Evalua+on & monitoring support change but evalua+on is hard and requires

resources.


Healthier Food Environments in Recrea4on

and Local Government Buildings Canadian Associa+on for Food Studies May 30, 2010


www.stayactiveeathealthy.ca www.healthysales.ca www.brandnamefoodlist.ca

THANKS!

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