Policy Implementation Michelle Murton, School Nutritionist

1. Policy Implementation Michelle Murton, School Nutritionist

2. Overview • The Policy • Development • Content • Implementation • Supports • Successes • Challenges

3. “A secure, healthy environment supporting physical activity, healthy eating, and emotional well-being needs to be created alongside academics. Academic achievement cannot happen without these.” • --Junior High School Principal, Nova Scotia

4. Launch of the Food and Nutrition Policy for Nova Scotia Public Schools September 12, 2006

5. Policy Development • The policy was created by educators, parents, health professionals, and students committed to health and improving the food and beverage choices in schools. • In September 2004, the Department of Education, in partnership with the Department of Health Promotion and Protection, established a Policy Work Group to coordinate policy development efforts provincially.

6. Evidence-Based and Consultative Process Evidence • Existing policies and healthy eating momentum in NS schools • Review of local, national, and international school food policies • Examination of the health evidence (e.g. CLASS Study 2003, CCHS 2004) Consultation • Key Informant Survey (June 2004) • Education Partner’s Forum (February 2005) • Principals’ Conference (May 2005) • Public consultation (September-October 2005) ~1000 responses • School board, student, and industry focus groups • Nova Scotia Teachers Union support • Working Group discussion and expertise

7. A Coordinated Investmentin Children and Youth • The Policy is part of… • Healthy Eating Nova Scotia (HENS) www.gov.ns.ca/hpp • Learning for Life II: Brighter Futures Togetherwww.ednet.ns.ca • Provincial Health Promoting Schools Philosophy

8. The Food and Nutrition Policy for Nova Scotia Public Schools • Impacts all students in the public school system • Includes standards for food and beverages • Provides a supportive environment for healthy choices • Is comprehensive – extends to the curriculum and reaches out to the broader school community • Complements the actions and messages of other settings to support healthy eating (e.g. home, community) • Focuses on the school’s role in promoting healthy eating (does not apply to items brought from home)

9. Policy Kit • Three Booklets • - Executive Summary • - Policy Directives and Guidelines • - Food and Beverage Standards • Three Posters (Maximum, Moderate, and Minimum Nutrition)

10. Twelve Policy Directives - Required • Food and Beverages Served/Sold (Standards) • Clean Drinking Water • Programming • Pricing • Fundraising • Special Functions • Promotion & Advertising • Food as a Reinforcer • Students Who may Be Vulnerable • Portion Size • Food Safety • Nutrition Education

11. Five Guidelines - Encouraged • Time to Eat • Nova Scotia Produce and Products • Food Packaging and Environmental Consciousness • Role Models • School Partnerships and Commitment

12. Monitoring and Evaluation • School Boards are responsible for monitoring implementation and participating in a provincial evaluation of the policy. • Monitoring and evaluation tools are in process.

13. Implementation Schedule • Policy is being phased-in over three years beginning the 2006-2007 school year with full implementation expected by June 2009 • Implementation schedule determined through consultations • Many schools have implemented directives ahead of the implementation schedule

14. Policy Distribution • Widely Distributed • Schools, boards, School Advisory Councils, home and schools associations, Health Promoting Schools Committees, teachers union, public health professionals, food industry, academia, others • Download in English or French from the Department of Education www.ednet.ns.ca or the Department of Health Promotion and Protection www.gov.ns.ca/hpp

15. Implementation Supports (www.gov.ns.ca/hpp) • Question and Answer Guide • Generic Power Point Presentation • Fundraising with Healthy Food and Beverages • Pamphlets for Maximum and Moderate Nutrition • Strive for Five at School! A Guide to Promoting • Fruit and Vegetables in School (Recipes & • Facilitator's Guide)

16. Implementation Resources • Funding to school boards for policy implementation • Staff and funds that are part of Health Promoting Schools and Provincial Breakfast Programs Grants • New Provincial staff positions: School Nutritionist and School Health Coordinator • Active Healthy Living Consultants within boards and Public Health Nutritionists within district health authorities • Active parent groups • Food industry: vendors, suppliers, dietitians • Formal sharing of information and lessons learned

17. Implementation Successes • Policy generally very well accepted because of the development process (engaged and involved many) • Positive media stories (seen/heard by the community) • Food industry has responded well with new products that fit the policy (local companies with local products)

18. Success Lesson • Timely funding, information, staffing, and links to support people and resources proved essential. • It was important to invest in building local capacity for school food and nutrition (e.g. students, parents, educators, board staff, nutritionists).

19. Success Lesson • Coordinated planning and budgeting between government departments • Partnerships between sectors • Shared funding, supports, and accountability for implementation

20. Implementation Challenges • Foodservice Companies and Suppliers… • Fundraising… • Pricing… • Loopholes… • Confusion regarding policy interpretation… • Resistance to change… • Fear of lost revenue…

21. Next Steps • Monitor Implementation • Continue to build local capacity in Public Health Nutritionists, School Board Dietitians, DOE staff (e.g. Active Healthy Living Consultants), school foodservice workers, educators, students

22. Thank you!