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The Healthy Snack Box Café Workplaces Working on Healthy Eating A Healthy Workplace Initiative at the NS Public Service Commission Presented by: Jessika.

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Presentation on theme: "The Healthy Snack Box Café Workplaces Working on Healthy Eating A Healthy Workplace Initiative at the NS Public Service Commission Presented by: Jessika."— Presentation transcript:

1 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

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

3 What resulted? The Café operated from July 14 th -August 21 st (6 weeks total) The Café operated from July 14 th -August 21 st (6 weeks total) Several events took place that engaged staff as well as family to become educated about healthy foods 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 Provided a convenient, economical and health benefiting service for all employees to use Increased nutrition knowledge amongst employees Increased nutrition knowledge amongst employees Created a positive atmosphere in the workplace Created a positive atmosphere in the workplace Increased social interaction between employees Increased social interaction between employees Employees very supportive and appreciative of café 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) 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 Visit to Heart & Stroke Foundation – looked at their healthy snack box operation Google Search – articles, websites, etc. 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. 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 Gather information from NS PSC employees on level of nutrition knowledge Find limitations that prevent healthy eating in workplace Find limitations that prevent healthy eating in workplace Assess level of interest employees had regarding the purchasing of healthy foods Assess level of interest employees had regarding the purchasing of healthy foods Determine what types of foods employees preferred to create an appealing menu Determine what types of foods employees preferred to create an appealing menu Fresh produce Fresh produce Lunch items Lunch items Beverages? Beverages?

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

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

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

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

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

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

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

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

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

15 Product Nutrition Developed HSB café nutrition guide Developed HSB café nutrition guide Nutrition analysis for each product offered Nutrition analysis for each product offered Made available in café for all employees to review Made available in café for all employees to review Also incl. Tim Horton's nutrition guide for comparison 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 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! 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 Increased the purchase of healthy foods such as fresh fruits and vegetables Convenient and easily accessible location Convenient and easily accessible location Low cost compared to other food services Low cost compared to other food services Cost-comparison sheet Cost-comparison sheet Healthy and practical to meet large range of customer needs & demands Healthy and practical to meet large range of customer needs & demands Contributed to developing a healthy workplace Contributed to developing a healthy workplace

19 Cons Spoilage of foods such as fresh fruits and vegetables Spoilage of foods such as fresh fruits and vegetables Honor system may not work in every workplace environment (trial & error) Honor system may not work in every workplace environment (trial & error) Requires a volunteer staff (min. 2 people) to operate efficiently 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 Pests! Plans to manage pests are necessary for food safety and to prevent loss of product Plastic tubberware used to store stock Plastic tubberware used to store stock Food never left out of containers Food never left out of containers Shelve case with glass doors 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 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 Increasing fruit and vegetable intake by increasing access and improving affordability To increase the availability of locally produced foods To increase the availability of locally produced foods Lets Make a Meal – awareness through décor Lets Make a Meal – awareness through décor Brochure and food guide – take away sources Brochure and food guide – take away sources Connection to take back the lunch break campaign 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 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 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. The complete Kit will be available for downloading through the HWP website soon. Potential for concept to spread across the provincial government Potential for concept to spread across the provincial government

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

23 Thank you! Questions? Happy Healthy Snacking !


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