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Donna Smith , MPH, RD, Policy and Program Coordinator, Nutrition Resource Centre, Ontario Public Health Association Lisa Swimmer , MHSc., RD, Manager, Chronic Disease and Injury Prevention, Toronto Public Health Jason Boyer , RRFS, CIT, Manager of Park & Recreation, Township of Lucan Biddulph Kim Bergeron , PhD, Health Promotion Consultant, By-law and Policy Development Health Promotion Capacity Building, Public Health Ontario

Recreation settings are gathering places for community to engage in physical activity, leisure activities and organized sports Why Focus on Food Environments within Recreation Settings? • Potential to influence eating and drinking behaviours of community members of all ages, specifically children • Food environment in rec spaces determines access, availability and quality or “healthfulness” foods and beverages in these settings

Components of the Recreation Setting Food Environment • Foods/beverages offered for sale • vending machines, canteens, concessions, restaurants • Foods/beverages served • meetings, recreation programs, organized sporting events • Foods involved in/tied to fundraising • Foods that are advertised

How Healthy are the Beverages in Recreation Settings?  Recreation settings serve as key community hubs that promote active living  Yet, Canadian research verifies that the majority of beverages served in recreation settings are high in calories and of low nutritional value  Opportunity to promote health by increasing access to healthy beverage choices, such as water, in local recreation and sports facilities

How can we increase healthier beverage options in recreation settings?  Patrons desire healthier options in recreation settings  Common concern from food service operators:  “Healthy foods/beverages sold in recreation settings are not profitable”  Some municipalities have policy prohibiting the sale of bottled water…  Potential to unintendedly increase sales /consumption of unhealthy beverages  Across Canada, very low policy adoption rate to regulate the nutrient quality of food and beverages within the recreation settings  How can we take action to improve this key food environment by limiting access to SSBs and promoting water consumption for healthy hydration? References: 1. Ontario Society of Nutrition Professionals in Public Health: Healthy Eating in the Recreation Setting Work Group. Building Healthier Food Environments within Recreation Settings. Available from http://www.osnpph.on.ca/healthy-eating-in-the-recreation-setting 2. Phorson, J. (2015) Initiatives Shaping Recreation Centre Food Environments in Canada. Available from http://www.opha.on.ca/getmedia/9d7257e6-026c-4c4a-bff4-bd9ea4b6a2c9/2- Page-Fact-Sheet-Rec-Centre-Programs.pdf.aspx 3. Ontario Society of Nutrition Professionals in Public Health: Healthy Eating in the Recreation Setting Work Group. (2015) Make the Healthy Choice the Easy Choice at Recreation Centres

Efforts to Improve the Food Environment in Toronto Recreation Settings Lisa Swimmer, MHSc, RD Manager, Chronic Disease and Injury Prevention Toronto Public Health

Foods and beverages are sold at Toronto Parks Forestry & Recreation (TPF&R) facilities through: • Cold beverage vending • Snack vending (includes hot beverage vending) • Concession stands/snack bars • Restaurants There is a range of TPF&R facilities including: • Community centres • Recreation centres • Arenas • Parks

Opportunities for creating healthier food environments in recreation settings • Inter-divisional collaboration • Policy levers • Political leadership • Ability to reach a broad cross section of the population, including higher needs individuals and neighbourhood improvement areas • A food environment that is theoretically within our control • Healthy food marketing opportunities

Changes towards healthier food environments in Toronto recreation settings 1. Voluntary participation in a project to offer and promote healthier food/beverage choices for concession stand vendors (2002). 2. RFP process for cold beverage vending machine contracts included a requirement for 50% healthier beverage choices (starting in 2005). 3. RFP process for new snack vending machine contract included a requirement for 20% healthier snack choices across the city (with progression to 50% healthier snack choices) and a 100% healthy vending choices pilot project in 20 TPF&R sites (2008).

Barriers to achieving healthy food environments in recreation settings • Revenue generation mandate vs. health mandate • Competing political interests • Defining “healthy choice” • Availability of vendible items that meet the definition of healthy choice (items labeled for individual sale, shelf life, refrigeration) • Multiple contracts, multiple vendors, multiple settings • Voluntary vs. mandatory approaches • Implementation plan vs. actual implementation • Incorrect promotion of healthier items • Ability to monitor compliance and take corrective action Consumer demand for/ competition from less healthy items •

Sample Planogram for Healthy Vending Machine (provided by Vending Company)

Sample Marketing Materials

For Further Details: Cold Beverage Vending Staff Report: Healthy Vending Criteria - Cold Drink Vending Request for Proposal • http://www.toronto.ca/legdocs/mmis/2010/gm/bgrd/backgroundfile-30121.pdf Staff Report: License Agreement for the Operation of Beverage Services for Cold Drink Vending and Pouring Rights • http://www.toronto.ca/legdocs/mmis/2011/gm/bgrd/backgroundfile-41282.pdf Staff Report: The Health Rationale for Offering Healthy Choices in Beverages • http://www.toronto.ca/legdocs/mmis/2011/gm/bgrd/backgroundfile-36766.pdf Government Management Committee Item 31.19 - Healthy Vending Criteria - Cold Drink Vending Request for Proposal (Ward: All) • http://app.toronto.ca/tmmis/viewAgendaItemHistory.do?item=2011.GM2.16

For Further Details: Snack and Hot Beverage Vending Staff Report: Request for Proposal for Snack and Hot Drink Vending • http://www.toronto.ca/legdocs/mmis/2008/gm/bgrd/backgroundfile-14469.pdf Staff Report: Contract Award – Request for Proposal (RFP) 0612-08-0248 Supply, Installation and Operation of Snack and Hot Drink Vending • http://www.toronto.ca/legdocs/mmis/2008/gm/bgrd/backgroundfile-17384.pdf

Toronto City Council Decision City Council on April 12 and 13, 2011, adopted the following: 1. City Council request the General Manager of Parks, Forestry and Recreation to issue a Request for Proposal (RFP) for a five-year term for the purpose of entering into a license agreement for the operation of beverage services for cold drink vending machines and pouring within Parks and Recreation facility locations. 2 City Council direct that the criteria for cold drink vending sales and distributions be limited to 50 percent healthy vending. 3. City Council request the Medical Officer of Health to periodically review and report to the Board of Health on the content of the 50 percent healthy criteria. 4. City Council request the General Manager, Parks, Forestry and Recreation to ensure there is an abundant supply of drinking water available in all recreation centres and arenas prior to its proposed elimination from vending machines in December 2011. For further information: http://app.toronto.ca/tmmis/viewAgendaItemHistory.do?item=2011.GM2.16

Changings in the Environment • Eliminate advertising of non-nutritional foods • Removed 25 cent candy machine, slushy machine, nacho machine • Reduced beverage vending machines from 3 down to 1, size of chip bags and pop cans • Increased the price of pop to offset the lower price of water • Put in a water bottle filling station in main lobby • Added milk, chocolate milk, fruits, and eggs to the menu

PROCESS AND BARRIERS • 3 year process, slow changes • Getting out of contracts and being in control of our facility • Education (Council, Staff, Citizens) • Take action (Active member in both Middlesex Active Communities and HKCC) • Pricing and working with our supplies

Key Lessons/Advice • Think about the big picture, and what the overall goal is • Always revert back to it and make sure you are staying on track • Ask the question(s) “Is that the best decision” or “Are we doing this because” 1) It’s the best business decision 2) It’s the best for our residents/kids/seniors “BE THE CHANGE THAT YOU WISH TO SEE IN THE WORLD” Mahatma Gandhi

Strategies, resources and tools to support healthy beverages in recreation settings: What does the evidence say? May 19, 2016

Your level of familiarity with influencing recreation decision makers How would you rate your level of familiarity with influencing recreation decision makers? a) I’m a beginner b) I have some idea of what could be done c) I am very familiar with how to influence these decision makers 22