Expert Task Group Recommendations

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Stewart Day
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1 Expert Task Group Recommendations

2 Expert Task Group Randy Penney (Chair), RVH & SFMH Marc LeBoutillier, HDGH Frances Furmankiewicz, TOH Erinn Salewski, OPH Pam Cranfield, RVH Bernice Wolf, CHEO Dr. Debbie Timpson, PRH Mary Bush, Health Canada (formerly) Laurie Dojeiji, CCPN Danielle Simpson, CCPN

3 The Headlines The Tim Hortons debate has come to Ontario hospitals - OPSEU Diablogue, June 4, 2012 Hospitals fear lost beds and jobs amid confusion over funding changes - The Ottawa Citizen, March 5, 2012 Scarborough Hospital plans to serve patients food that s delicious, local and made from scratch - The Star, March 21, 2012 Tim Hortons goodie ban part of hospital strategy - CTV News, May 21, 2011 Burger King loses foothold at Sick Kids - The Globe and Mail, March 20, 2011 Frying up hospital cafeteria food CMAJ Editorial, July 29, 2008

4 Case for Action Poor diet quality is linked to chronic disease risk factors*: Hypertension (14.9%) Diabetes (6.1%) Overweight/ obesity (33.4%) Unique opportunity for hospitals to model healthy environments & behaviours Potential to reach >28,000 hospital staff *Risk factor prevalence in Champlain region (Atlas of Cardiovascular Health in the Champlain Region 2011)

5 Defining Healthy Foods in Hospitals Initial discussion to define scope In-patient food? All onsite food retail, or just cafeterias? Other health care institutions (e.g. long-term care)? Agreement to focus on cafeterias and other food retail (e.g. vending) on hospital campuses Scalable Forms foundation for future action re: food provision in health care settings

6 What is happening in Champlain? CAFETERIA SERVICES Service provision models vary across hospitals 83% of cafeterias are self-operated 17% of cafeterias are contract services Scale of operations varies greatly Total gross revenue ranged from <$10,000 to >$1M Most cafeterias are running a deficit Wide variation in degree to which healthy offerings are provided 63% of cafeterias use deep fryers Source: Champlain Hospital Baseline Survey & Consultation Meetings. April to June 2012.

7 What is happening in Champlain? OTHER KEY FINDINGS: Choice is a key principle Reliance on convenience foods (vs. cooking from scratch) is significant 16% of cafeterias display nutritional titi linformation Salt packets or shakers are readily available in 95% of cafeterias 80% of hospitals offer other food retail or restaurant services Source: Champlain Hospital Baseline Survey & Consultation Meetings. April to June 2012.

8 Franchises in Champlain Hospitals Source: Champlain Hospital Baseline Survey & Consultation Meetings. April to June 2012.

9 Most Significant Issues The business of hospital food provision ($$$) Defining healthy offerings Offering choice vs. healthy foods only approaches Scratch vs. convenience-based food preparation Making healthy foods a priority

10 Key Opportunities Sharing of successes & ideas across hospital food service leads Disclosing of nutrition information in cafeterias (i.e. Hospital Check) Exploring standardization opportunities (i.e. common food providers, recipes & nutritional information) Linking healthy eating environments to employee Linking healthy eating environments to employee wellness (comprehensive workplace health)

11 Vision To create supportive, Healthy food is healthy environments seen as good in Champlain hospitals HEALTHY business. FOOD so that the healthy CULTURE choice is the easy Healthy choice for staff (incl. physicians & volunteers), visitors, enjoyed and patients food is purchased, consumed, enjoyed. Healthy food is available, accessible, affordable.

12 Strategy Components Regional Infrastructure Education, Awareness Raising & Skill Building Supportive Environments (physical and social) Evaluation & Monitoring

13 Recommendations Regional Infrastructure: 1. Establish leadership table To champion & provide oversight to HFH strategy 2. Establish regional healthy foods operations committee To share successes, ideas at implementation level

14 Recommendations (con t) Regional Infrastructure: 3. Establish hospital wellness committees To support hospital-level planning 4. Explore regional partnership & standardization opportunities To leverage costs & sharing of menus/ tools

15 Recommendations (con t) Education, Awareness & Skill Building: 5. Present recommendations to Champlain LHIN 6. Adopt Hospital Check across the Champlain region To disclose nutrition information in To disclose nutrition information in cafeterias (calories, sodium, trans fat, total fat)

16 Recommendations (con t) Education, Awareness & Skill Building: 7. Create & implement a common regional marketing strategy t To promote healthy eating 8. Establish the business case for healthy eating in hospitals (as a workplace)

17 Recommendations (con t) Supportive Environments: 9. Increase availability of healthier offerings (initial emphasis on cafeterias) 10. Pilot a healthy foods only approach in a select # of Champlain hospitals 11. Create & implement product placement, promotion & pricing strategies

18 Recommendations (con t) Monitoring & Evaluation: 12. Establish regional evaluation and accountability mechanism To monitor progress and ensure ongoing priority to healthy foods in hospitals

19 Expected Impacts & ROI Investing in health promotion contributes to curbing long- term incidence of chronic disease (including health care costs) Strategy for recruitment and retention Healthy workplaces = healthy staff, staff satisfaction, productivity, absenteeism, insurance costs, turnover Contributes to broader societal shift re: food attitudes and availability of healthier offerings across environments Hospitals are role modeling health from all aspects of service delivery

20 Why Healthy Foods in Hospitals as part of the CCPN Action Plan? Health care setting in Champlain has some catching up to do! School environments Promising practices in Canadian hospitals (Capital Health Nova Scotia; Alberta Health Services) A mood exists among some Champlain hospitals to take action

21 QUESTIONS

Creating healthier food environments in Canada: Current policies and priority actions

Executive Summary FALL 2017 Creating healthier food environments in Canada: Current policies and priority actions Report Authors Lana Vanderlee, PhD Sahar Goorang, MSc Kimiya Karbasy, BSc Alyssa Schermel,