1. Happy Heart @Work Janis Morrissey Dietitian, M.Sc., MINDI

2. Happy Heart @ Work (Est. 1992) Healthy Eating Physical Activity Heart Health Checks Over 900 companies reaching 400,000+ employees

3. Rationale ‘The nutrition programme in particular, with its strong focus on making healthier food choices available to employees, is in keeping with good quality research. (2001)

4. Rationale Conclusion: ‘Structured catering initiatives in the workplace are a potentially important option in the promotion of healthy food choices.’

5. Healthy Eating Award Aims: –To facilitate heart-healthy choices in staff restaurant –To encourage employees to choose healthy choices. Objectives: –To reduce fat, salt and sugar –Increase fibre, fruit & vegetables –Portion sizes

6. Criteria based on National Guidelines

7. Recertification visit every 2 years Achievement of Healthy Eating Award Monitoring visit by IHF contractor dietitian Catering audit by IHF contractor dietitian Committee reviews guide; conducts staff survey; raises awareness Co-ordinator guide sent Process

8. Catering Audit overall food choice food counter layout food preparation practices menus recommendations to reduce fat, sugar and salt and to increase fibre, fruit and vegetables employee feedback through informal discussions at tables with dietitian during lunch verbal feedback re. changes required

9. Achieving Award Criteria Changes can be by: Providing new healthy alternatives on menus and food counters Use of healthy ingredients and healthier cooking practices in existing dishes

10. Keys to Success Begin with strong management support Develop a well planned programme in consultation with employees Set realistic objectives which are relatively easy to achieve Have good communication channels within the organisation with IHF and external bodies. Focus on other lifestyle behaviours especially physical activity Build on these steps over months and years

11. Awards Ceremony

13. Programme Audience Any company/organisation with in-house or contracted catering facilities for staff.

14. Programme Benefits Company Increased productivity Less absenteeism Improved employee morale Improved lifestyle habits Caterer More satisfied customers Increased business and turnover Better catering staff and employee relations Employee Loss of excess weight and attainment of desirable weight Lower blood cholesterol Lower blood pressure Increase in vitality and well-being

15. Programme Impact Over 200 companies (approx 133,000 employees) with current certificates. Ensures healthy options are provided and promoted to staff (supportive environment). Encourages positive behaviour change. Even small changes can make a big difference. Changes are sustained over time and so have greater impact than information/campaigns alone.

16. Programme Value to Workplace Independent assessment Seen as ‘gold standard’ One-to-one on-site contact time with dietitian Tailored advice Ongoing support and information

17. Developments Community Training Centres (2010-) Award expanded to Community Training Centres (early school leavers/disadvantaged). –Certifies catering service –Integration of heart-healthy catering into training Post-Primary Schools (2013-) Project completed to examine potential of expansion into PPS. Working towards development of Award programme.

18. IHF Position on Calorie Posting in Workplaces 2013 - Present Encourage sites as part of customer info Direct to FSAI website for guidance Maintain emphasis on overall heart- health nutrition 2016 Onwards Launch of graded Award Requirement for calorie posting in at least some menus/food categories Maintain emphasis on overall heart- health nutrition

19. Benefits of linking Calorie Posting to Award Complements Award aims Increases customer information Drives demand for change in catering practices, portion sizes, healthier options Site visits by IHF dietitian assist HSE in monitoring implementation of Calorie Posting Policy

20. IHF Experience of Challenges/Barriers Perception of work/time required Standardisation of recipes Standardisation of portion sizes Staff training to ensure consistency Clear and adequate customer information

21. Communication to Customers Multiple channels Site-specific Clear Accurate Part of ongoing customer education/ health promotion activities

22. Thank You