1 / 23

The Healthy Snack Box Café Workplaces ‘Working’ on Healthy Eating

The Healthy Snack Box Café Workplaces ‘Working’ on Healthy Eating. A Healthy Workplace Initiative at the NS Public Service Commission Presented by: Jessika Quigley, BScAHN HWP Dietetic Intern Mount Saint Vincent University. Introduction to the Café.

fagan
Download Presentation

The Healthy Snack Box Café Workplaces ‘Working’ on Healthy Eating

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. The Healthy Snack Box CaféWorkplaces ‘Working’ on Healthy Eating A Healthy Workplace Initiative at the NS Public Service Commission Presented by: Jessika Quigley, BScAHN HWP Dietetic Intern Mount Saint Vincent University

  2. Introduction to the Café • Officially opened July 14th, 2009 following ‘Make your own Yogurt Parfait’ kick off event (July 7th) • Initially planned to run as a 3 week pilot project • Offered a wide variety of healthy snack food options to NS PSC employees on the 5th & 4th floors of the WTCC • Provide access to healthy foods at low prices to support employee’s efforts to eat healthier and make healthier food choices • Cost-recovery, honor payment system

  3. What resulted? • The Café operated from July 14th-August 21st (6 weeks total) • Several events took place that engaged staff as well as family to become educated about healthy foods • Provided a convenient, economical and health benefiting service for all employees to use • Increased nutrition knowledge amongst employees • Created a positive atmosphere in the workplace • Increased social interaction between employees • Employees very supportive and appreciative of café

  4. Initial Research • Magazine Article, ‘In Your Workplace’ sparked idea (Apples & oranges: how to start a healthy snack box in your workplace) • Visit to Heart & Stroke Foundation – looked at their healthy snack box operation • Google Search – articles, websites, etc. Google alerts including healthy eating in the workplace; nutrition in employees, etc. • Investigated ‘Lean Machines’ business at Public Health – looked at operations, products, etc.

  5. Survey Objectives • Gather information from NS PSC employees on level of nutrition knowledge • Find limitations that prevent healthy eating in workplace • Assess level of interest employees had regarding the purchasing of healthy foods • Determine what types of foods employees preferred to create an appealing menu • Fresh produce • Lunch items • Beverages?

  6. Kick off event • Make Your Own Yogurt Parfaits • Invited all PSC WTCC employees to attend • Promote the café’s location, service and products as well as provide an example of a healthy snack food • Great turnout!

  7. The HSB café menu: nutrition • Fresh Fruit and Vegetables • Whole grain, high fiber items • Low in sodium & added sugar • Trans fat free & low in saturated fats • Low fat dairy & lean protein sources • High in nutrients, low in calories

  8. The HSB café menu: employee • Food preferences • Dietary restrictions (allergies, intolerances, etc.) • Nutritional concerns (high blood pressure, high cholesterol, diabetes, etc.) • Healthy Weight Maintenance • Economical • Convenient

  9. Employee Tabs • Honor System • Employee Check List • Weekly Tabs • Notification through e-mail • Absence of payment- carried to following week • System ran smoothly

  10. Sales $  • Friday : Inventory Day $ • Count all product and subtract from initial • Amt. Sold x unit price • Total sales calculated and compared to total owed from employee tabs • Allow for slight dollar difference (due to human error, spoilage, etc.)

  11. Distributor • All product was purchased in Bulk (Costco) • Buying bulk allowed for stock which saved on trips to other retailers • Grocery List updated each week • Volunteer based so no additional fees besides cost of product

  12. Prices & Profit • Prices were set at cost-recovery • Small profit made over 6 week duration • Profit will go towards ‘needs’ fund • Purchase of mini fridge • Future promotional events (such as yogurt parfait parties) • Purchase of new product • Allow for any spoilage or damaged product to be covered

  13. Policies & Procedures • Monday – Thursday : stock and general maintenance (food spoilage, shortage, etc) • Friday – inventory day & employee tab notifications • Health Canada Safe Fruit & Vegetable Policy • Healthy Env. Initiative: waste management. • HACCAP followed when preparing foods: • Bagged fresh veggies & fruit, nuts, HWP mix • Clean hands; plastic gloves; hair nets, etc. • Preparation of all foods in sanitized kitchen area

  14. Advertising, Marketing & Promotions • Kick off Yogurt Parfait event • Posters, emails, etc. • Healthy Snack of the Week • The Nutritionist is In event • The Healthy Art Event • Cost Comparisons • Meal Makeovers

  15. Product Nutrition • Developed HSB café nutrition guide • Nutrition analysis for each product offered • Made available in café for all employees to review • Also incl. Tim Horton's nutrition guide for comparison • Product Nutrition information was retrieved from product labeling as well as researching products on internet and applying nutrition knowledge in an understandable communication

  16. Huge Success • “Great job in setting up the café and pursuing it! I usually bring my own snacks but have greatly appreciated the convenience and very reasonable prices of having some healthy options a few steps away. I hope the service continues. Excellent job Jessika!”

  17. ‘Feed’-back “A very practical, pragmatic approach to encourage healthy eating habits”. “Thank you for setting this up. I did not access as much as I would have liked because of summer vacation, however I feel that is a great idea and it will be beneficial in the future!”

  18. Pros • Increased the purchase of healthy foods such as fresh fruits and vegetables • Convenient and easily accessible location • Low cost compared to other food services • Cost-comparison sheet • Healthy and practical to meet large range of customer needs & demands • Contributed to developing a healthy workplace

  19. Cons • Spoilage of foods such as fresh fruits and vegetables • Honor system may not work in every workplace environment (trial & error) • Requires a volunteer staff (min. 2 people) to operate efficiently • Pests! Plans to manage pests are necessary for food safety and to prevent loss of product • Plastic tubberware used to store stock • Food never left out of containers • Shelve case with glass doors

  20. The HSB café Builds on Healthy Eating in the Workplace • Service builds on work previously done in the ‘Healthy Eating in the Workplace’ guide • Increasing fruit and vegetable intake by increasing access and improving affordability • To increase the availability of locally produced foods • Lets Make a Meal – awareness through décor • Brochure and food guide – take away sources • Connection to ‘take back the lunch break’ campaign • commit to take a nutritious lunch break at least 3x/week to feel healthier, happier and more productive

  21. HSB Café Tool Kit • The Healthy Snack Box café tool kit will be made available to other HWP committees • The complete Kit will be available for downloading through the HWP website soon. • Potential for concept to spread across the provincial government

  22. The future of the HSB cafe • Meeting on August 20th with members of the PSC Healthy Workplace Committee • Basic operations will continue after August 21st (sell stock) • Meeting planned for September 8th for final decision to continue operations

  23. Thank you! Questions? Happy Healthy Snacking !

More Related