Healthy Food Environments in Recreation Settings
Healthy Communities- Harvesting the BenefitsOctober 29th, 2016
Public Health Nutritionist Working Group in Saskatchewan
Heart and Stroke Foundation
Who We Are
• Public Health Nutritionist Working Group in Saskatchewan (PHNSWG)– work throughout Saskatchewan with the mandate to
promote, support and protect the nutritional health of Saskatchewan residents.
• Heart and Stroke Foundation (HSF)– For over 60 years, HSF has been tangibly improving the
lives of Canadians. Our mission is to prevent disease, save lives and promote recovery.
Who You Are
Your Role Your Sector• Policy maker - Recreation • Manager/Supervisor - Food Services• Program Staff - Sport• Coach - Health• Researcher - Education• Student - Business• Other - Other
Recreation Settings Provide…
• Community hub• Opportunities for indoor/outdoor play, recreation,
programs, etc.• Support people to be active within their
community• Promoted as a providing community with
opportunities to improve their health
Irony
Featured Speakers
• Lisa McLaughlin Program Manager - Communities ChooseWell, Alberta Recreation and Parks Association
• Ashley Hughes R.D., Project Assistant, Alberta Policy Coalition for Chronic Disease Prevention
• Rachel Prowse R.D., PhD Candidate, Eat Play Live Provincial Coordinator
LESSONS FROM ALBERTA
Healthy Food Environments in Recreation Centres
October 29, 2016SPRA Conference
Revisit - Who Are We?
Alberta Recreation and Parks Association
Alberta Policy Coalition for Chronic Disease Prevention
University of Alberta School of Public Health / Eat Play Live
But…
Communication & Collaboration are Key!
CHEERS - Collaborative for Healthy Eating Environments in Recreation and Sport Alberta Recreation and Parks Association Alberta Association of Recreation Facility Personnel Government of Alberta Ministry of Health Alberta Health Services University of Alberta School of Public Health Alberta Policy Coalition for Chronic Disease Prevention Ever Active Schools Be Fit for Life Network Champions from community recreation facilities
Objectives
1. Explore food environments in recreation settings using Alberta as an example
2. Provide examples of strategies and success stories to promote healthy food environments in recreation
3. Provide resources that can support strategies
Wellness is Recreation’s Business
“Recreation provides multiple pathways to
wellbeing for individuals,
communities, and for our built and natural
environments.”
“Recreation is the experience that results
from freely chosen participation in physical, social,
intellectual, creative and spiritual pursuits
that enhance individual and community
wellbeing.”
“The challenge today is to build pathways to
wellbeing…and to turn challenges into opportunities.”
“Health and wellbeing is determined by the physical and social
conditions that people experience…in the
places where they live, learn, work and play.”
Wellness is Recreation’s Business
Pathways to Well-Being: A Framework for Recreation in Canada 2015Recreation can address challenges like sedentary
behaviour and obesityGoal 1 of 5: Foster active living through physical
recreationGoal 4 of 5: Ensure the provision of supportive
physical and social environments (“help people…adopt healthy, active lifestyles by making “the healthy choices the easy choices””)
Healthy Food Environments in Recreation
Settings
Provincial Nutrition
Guidelines
Research
Grassroots Action
CommunityProjects
Resources
Collaboration
Key Change Factors in Alberta
FOOD ENVIRONMENTS
What is the “Food Environment?” Healthy Food Environments in Recreation
Settings
Promoting Healthy Eating in Recreation
http://www.everactive.org/hosting-healthy-sporting-events-videohttp://www.everactive.org/hosting-healthy-sporting-events-video
Healthy Food Environments in Recreation
Settings
BC Recreation and Parks Association (2015). Stay Active Eat Healthy®. http://stayactiveeathealthy.ca
Food Environments in Recreation Settings
Healthy Food Environments in Recreation
Settings
Healthy Food Environments in Recreation
Settings
LEARNING FROM RESEARCH
Healthy Food Environments in Recreation
Settings
Provincial Nutrition
Guidelines
Research
Grassroots Action
Community Projects
Resources
Collaboration
Alberta Nutrition Guidelines for Children and Youth
Voluntary guidelines Released in 2008 by Alberta Health Target settings: Schools, Recreation and Childcare centres
Foods are divided into three categories
1. Choose Most Often2. Choose Sometimes3. Choose Least Often Provincial
Nutrition Guidelines
Research in Alberta
1. Do Alberta recreation centres know of and use the ANGCY?
2. What factors influence use of the ANGCY?
3. How can food environments change? What impact do changes have on patron purchases and revenue?
ANGCY = Alberta Nutrition Guidelines for Children and Youth
Dr. Dana Olstad
Research
1) Do Alberta rec centres know of and use the ANGCY?
Olstad et al., 2011 BMC Public Health
50%
14%
6%
0
10
20
30
40
50
60
Heard ofANGCY
Agreed tofollowANGCY
Taken stepsto apply theANGCY
% o
f Res
pond
ents
13%
50%
32%
5% HighPriority
MediumPriority
LowPriority
Unsure
See research summary: Knowledge and Use of Voluntary
Nutrition Guidelines…
Research
Barriers:1. Perceived loss of profits2. Incompatibility with organizational mandates3. Perceived limited control over food service4. Complexity5. Limited resources6. Desire to maintain current cultural norms
2) What factors influence the use the ANGCY? Research
See research summary: Knowledge and Use of Voluntary
Nutrition Guidelines…
Necessary factors: Champion Values, beliefs Knowledge Resources Relationships Limited competition
Helpful factors: Contract expiration Broader support Adoption of choice-
based policy
Supporting factors:
2) What factors influence the use the ANGCY? Research
See research summary: Knowledge and Use of Voluntary
Nutrition Guidelines…
When more healthy food
was offered, more healthy
food was sold.
Total revenue did not
change. Patrons spent the
same.
Olstad, et al. 2015
3) How can we change the food environment?
See research summary: If We Offer It,
Will Children Buy It?
$1.73/ customer
$2.19/ customer
Add healthy items to your menu!
Research
Olstad, et al. 2014
See research summary: Nudging Customers to the Healthy
Choice in Recreation Settings
3) How can we change the food environment?
Signage
Signage
Signage
Taste Test
Taste Test
Price Drop
+
+ +
Sales of healthy items
30%
Promotion
13%
29%
• Sales of healthy items was 33% higher
after these promotions were removed.
• Total daily revenue and profit was not
affected by these promotions
Research
Promote healthy items!
Example healthy combo promotion
Research3) How can we change the food environment?
Most Healthy
Somewhat Healthy
Least Healthy
3) How can we change the food environment? Research
Identify healthy items!
Olstad, et al. 2015
3) How can we change the food environment? Research
See research summary: Using Traffic Light Labelling to Promote
Healthier Food Purchases…
TLL did not affect concession revenue.
• The total amount of money received from concession sales and the total number of food items sold did not change after TLL was introduced.
Olstad et al. 2015
3) How can we change the food environment?
See research summary: Using Traffic Light Labelling to Promote
Healthier Food Purchases…
Research
Healthy vending with traffic light labelling
Research3) How can we change the food environment?
New menu boards with healthy labelling
Research3) How can we change the food environment?
Municipal RecreationFood Environments
Food Security
Food Services
New equipment
Label menu
Coupons
Prizes
Survey
Vending
Sourcing new
vendors
No CLO
Labelling
Programs
Healthy catering for kids events
Linking with swim groups for
healthy smoothies
Fund-Raising
Sourcing more funds to support
changes
Healthy board
sponsor-ship
Staff
Healthy workplace
eating challenge
Events
Healthy foods for special events
Healthy tournamen
t menus
Taste tests
Education &
Awareness
Hockey Associatio
ns
Digital ads
Posters
News articlesPOLICY
Municipal policy, lease agreements, contracts
3) How can we change the food environment? Research
Healthy Food Environments Module Part of ARPA’s Excellence Series Two parts Funded by Alberta Health October 20, 2014
to March 31, 2015 Available to complete at no cost
43 respondents
Research
Facility Food Services & Healthy Choices Research
Appetite for Change: Current vs. Future HFE Practices Research
Which stage of change best describes your facility or community?
Research
1 My facility/community hasn’t thought about making any changes.
2 My facility/community has thought about making changes, but hasn’t made any plans yet.
3 My facility/community has plans to make changes and will do so very soon.
4 My facility/community has recently started to make changes.
5 Changes are well underway in my facility/community, or some have been completed and are being maintained.
Recent Changes to Improve Nutrition Research
Implementation of HFE Practices Research
Impact of Nutritional Improvements on Food & Beverage Sales Revenue Research
Facility Nutrition Policy Research
Healthy Food Environments in Recreation
Settings
Provincial Nutrition
Guidelines
Research
Grassroots Action
Community Projects
Resources
Collaboration
LEARNING FROM ACTION
City of St. Albert
Success Story: Highlights City of St.
Albert’s efforts to create healthy food environments at City facilities by strategically redeveloping their vending machine and concession stand Requests for Proposals (RFPs)
Grassroots Action
Overcoming Hurdles
Challenge: Making a business case to food operators that healthy food can be profitable.
Strategy: Show opportunities coming from the healthy RFP.
Give examples of the range of healthier options they could capitalize on. Suggest swapping the soft drink with water in a combo meal.
Grassroots Action
Key Lessons from St. Albert
A highly qualified champion to pave the way
Connecting with knowledgeable stakeholders
Working with the business community
Public support
Grassroots Action
City of St. Albert, AlbertaWikimedia Commons
Moo’s – Mooving Toward Healthier Concessions in Edmonton
Success Story: Highlights Moo’s Healthy
Food Fast (Moo’s) successful efforts to offer and promote healthy food at Kinsmen Sports Centre in Edmonton
Grassroots Action
Moo’s Healthy Food Fast
The response was phenomenal, and especially to have the moms come up and say, ‘I am so glad you’re here…
I want my kid to have something healthy.Val Locke, Moo`s Healthy Food Fast
Overcoming Hurdles
Biggest Challenge: Moo`s featured a menu 85% healthy options. Customer demand for unhealthy food was a key challenge to overcome.
Strategy: Strategic promotion and marketing of healthy products to generate demand.
Consultation with stakeholders and knowing the audience was key.
Grassroots Action
Moos – Mooving Toward Healthier Concessions in Edmonton
Moo’s worked with the City to pilot and establish a seasonal kiosk featuring healthy smoothies and snacks at the Queen Elizabeth pool, located outside Kinsmen.
Moo’s Healthy Food Fast KioskQueen Elizabeth Pool, Kinsmen Sport Centre
Grassroots Action
Key Lessons from Moo’s
Policy as the foundation
Identify champions
Supportive partnerships and open lines of communication
Learning what’s working in the private sector
Be Creative (Use Evidence-Based Strategies)
Grassroots Action
ARPA Project: Healthy Eating in Recreation Settings
3 communities Projects to
i) increase availability of healthy choicesii) decrease availability of less healthy choicesiii) promote and increase selection/sale of current healthy choices
$2500 grants + resources + staff support
Community Projects
Town of OkotoksHealthy Eating Initiative
Goals of the project: Increase patrons’
awareness of healthy foods available for sale at the concessions
To increase patrons awareness of which menu items available at the concession are healthy
Motivate patrons to purchase healthy items at the concession
Community Projects
Healthy Choices = Happy Bodies
A promotional campaign was initiated in Jan 2016
Focused on annual pass holders
Pass holders were also emailed a survey related to food choices at ORC
Community Projects
Making Healthy Choices
Foods or beverages being purchased or promoted had to align with the ANGCY
Partnered with KC’s Eatery to develop a traffic light labeling system for foods at concession
Community Projects
Healthy Choices at ORC Community Projects
Healthy Choices at the ORC Community Projects
Grassroots Action: A Few Lessons
Assess your context and tailor your approach Use RFPs and contracts as tools for change Engage food service providers early in the process Work with existing food & beverage providers Engage patrons in the change process Use media to raise awareness and promote changes Approach as a community initiative to support wellness Build a convincing business case Understand the real risk Consider alternative sources of revenue Ask Council to subsidize revenue shortfalls & invest in a healthy
community Use different messages for different audiences
Grassroots Action
Healthy Food Environments in Recreation
Settings
Provincial Nutrition
Guidelines
Research
Grassroots Action
Community Projects
Resources
Collaboration
Tools & Resources
The FARE Project: Food Action in Recreation Environments
FARE uses a collaborative approach to promote healthier food environments in Edmonton and area recreational facilities through policy change
www.apccprecproject.com
Resources
Find out about the issue: bit.ly/FAREvideoAccess tools and resources: bit.ly/FAREproject
The FARE Project:Food Action in Recreation
Environments
Resources
FARE Policy Tools and Resources:
Find out! Explore our Policy Readiness Tool:
• Assess your community’s readiness for policy change• Identify strategies for taking action
Resources
Is your community ready for policy change?
FARE Policy Tools and Resources:
Try out evidence-based strategies from research!
Discover evidence-based strategies to:
Promote healthy food Support policy development Address barriers to policy change
Resources
Research links to Policy. Traffic Light Labelling, nudging and offering more healthy foods are examples of promising strategies that can be sustained and supported through policy change.
Read successful stories of policy development from jurisdictions across Canada
Development of healthy food and beverage policies
Challenges and facilitators Lessons learned
ResourcesFARE Policy Tools and Resources:
Learn from other communities!
How can you get involved?Take our Community Challenge
Resources
ResourcesI Support Healthy Food in Rec Facilities because… @APCCP #HealthyRecFood
Alberta Resources for Healthy Eating in Recreation Settings
Resources
Other Resources for Healthy Eating in Recreation Settings
Resources
Questions?
?
Contact Us
Lisa McLaughlinphone: 403-479-2453
e-mail: [email protected]: www.arpaonline.ca
Ashley Hughesphone: 780-492-6913
e-mail: [email protected]: www.apccprecproject.com
Rachel Prowsephone: 204-996-7525
e-mail: [email protected]
Thank you!
Saskatchewan Research
• Heart and Stroke- Opportunities for Recreation Facility Nutrition Policies in Saskatchewan (June 2015)
• Survey of the food environment in public recreation facilities in Saskatchewan-partnership with the U of S
Discussion
• What is the appetite in SK for healthy foods in rec facilities?
• What is needed in SK for changes to occur in recreation facilities to offer increased healthy foods?
• What support do you need to offer healthy foods and beverages in your recreation setting?
Tools & Resources
Contact Us
• Tracy SandenPublic Health NutritionistRegina Qu’Appelle Health Region
• Nicole FergusonManager, Health Promotion Heart and Stroke Foundation, [email protected]
