Policy Implementation Michelle Murton, School Nutritionist

Overview  The Policy  Development  Content  Implementation  Supports  Successes  Challenges

“ 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

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

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.

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

A Coordinated Investment in Children and Youth The Policy is part of… Healthy Eating Nova Scotia (HENS) Learning for Life II: Brighter Futures Together Provincial Health Promoting Schools Philosophy

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)

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

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

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

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.

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

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 or the Department of Health Promotion and Protection

Implementation Supports (  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)

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

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)

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).

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

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

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

Thank you!