Healthy Vending 101 June une 16, 2 , 2016 1-2 p.m .m. Todays - PowerPoint PPT Presentation

Healthy Vending 101 June une 16, 2 , 2016 1-2 p.m .m.

Today’s Webinar Hannah Walters, MPH Katie Bishop, MS, MPH Chuck Steinfurth Project Manger, Let’s Go! SC State & Community Obesity Statewide HEPA Coordinator Eat Smart Move More SC Policy Manager SC Alliance of YMCAs hannah@eatsmartmovemoresc.org American Heart Association chuck@scymcas.org katie.bishop@heart.org

Healthy Vending 101 June 16, 2016 Katie Bishop, MS, MPH State and Community Obesity Policy Manager 3

Healthy Vending 101 • Getting started • What to include in a policy • How to put the policy in place • Successful implementation • Examples 4

Getting Started • Talk with the agencies with the most machines • Identify where your machines are located • Identify the vendors • Look at contracts • Reach out to the vendors – Listen to and be ready for their concerns – Randolph-Sheppard Act • http://publichealthlawcenter.org/resources/mini-randolph-sheppard-acts-in-south- carolina • http://publichealthlawcenter.org/sites/default/files/resources/PHLC%20_fs.healthy_vendi ng_RSAct%20Jan%202015.pdf 5

What to Include in a Policy • Strong Nutrition Guidelines (AHA, GSA/HHS, NANA) • Calorie Labeling • Percent Healthy (ideally 100%) – Currently: • 42% of beverages healthier • 15% of food options healthier – Especially sodium and trans fat Source: http://cspinet.org/vendingcontradictions.pdf 6

Pricing, Placement, and Promotion • Pricing – Healthier items less expensive • Placement – Healthier items in more prominent locations • Promotion – Healthier items promoted instead of less healthy items 7

What to Include in a Policy Cont. • Contracts • Implementation – Nutrition stds., breach of • Enforcement contract, enforcement • Review and Update Over Time 8

How to Put the Policy in Place • Legislation • Regulation • Executive Order • Contracts – at least five years • Ensure sustainability 9

Successful Implementation • Taste tests • Employee/visitor surveys • Promotion • Provide education • Kick-off event • Announcement to the community 10

Examples • Mecklenburg County, NC • Tulsa, OK – Board of County Commissioners – Executive Order July 1, 2015 – December 20, 2011 original policy – GSA/HHS nutrition standards – September 22, 2015 updated the – Calorie labeling standards – Union engagement – AHA nutrition standards – Poll of community members – 100% healthier products • Springdale, AR – Calorie labeling – Executive Order May 2, 2016 – Review and update – GSA/HHS nutrition standards – Calorie labeling 11

Resources • Voices for Healthy Kids Toolkit • GSA/HHS Guidelines – http://procurement.voicesforhealthy – http://www.cdc.gov/chronicdisease/ kids.org/ pdf/guidelines_for_federal_concessi ons_and_vending_operations.pdf • American Heart Association Food • National Alliance for Nutrition and and Beverage Toolkit Activity Health Vending Guidelines – http://www.heart.org/HEARTORG/H – http://cspinet.org/new/pdf/final- ealthyLiving/WorkplaceHealth/Empl oyerResources/Healthy-Workplace- model-vending-standards.pdf Food-and-Beverage- Toolkit_UCM_465195_Article.jsp#.V1 gh8ZMrLBI 12

Beyond Vending • Service – Nutrition standards for the meals and snacks served in cafeterias, concession stands, and at meetings and • Institutional Feeding – Nutrition standards for any meals served to custodial populations – events 13

Your South Carolina Contact Yarley Steedly Government Relations Director Yarley.Steedly@heart.org 14

YMCA HEPA INITIATIVE CHUCK STEINFURTH STATEWIDE HEPA COORDINATOR SC ALLIANCE OF YMCAS

A COMMITMENT TO HEALTH What is HEPA? (Healthy Eating and Physical Activity) 2011: Michelle Obama addresses childhood obesity 2012: YMCA of USA adopts HEPA Standards 2014: South Carolina YMCA CEO’s commit to HEPA as a priority *50+ branches *100 afterschool programs *5000+ children -Serve healthier foods -Increase physical activity levels -Eliminate screen time -Provide staff training -Staff role model healthy habits

HEALTHY VENDING AT THE LAURENS FAMILY YMCA 1. Began conversation in 2011 2. Wanted their environment to support healthy living 3. Educate staff and members, create “buy - in” 4. Contacted vending representative 5. Removed foods high in sugar and salt 6. Added whole grain, low sugar, fruit, etc.

LAURENS FAMILY YMCA “People will eat what we make available, and if what is available is healthy, then we’re doing our job.”

THANK YOU Chuck Steinfurth Statewide HEPA Coordinator chuck@scymcas.org

Questions? Please use the question box on your screen.

For more information… Hannah Walters, MPH Katie Bishop, MS, MPH Chuck Steinfurth Project Manger, Let’s Go! SC State & Community Obesity Statewide HEPA Coordinator Eat Smart Move More SC Policy Manager SC Alliance of YMCAs hannah@eatsmartmovemoresc.org American Heart Association chuck@scymcas.org www.esmmsc.org katie.bishop@heart.org www.scymcas.org www.heart.org Thank you!