Improving Food Choices in Public Places and Workplaces

Katie Bishop, MS, MPH

Nutrition Policy Associate

kbishop@cspinet.org

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: kbishop@cspinet.org