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

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 !