Food and drink guidelines for sporting clubs in Queensland Healthy profit + healthy kids. Jane Baxter and Peta Patterson Queensland Health

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1 Food and drink guidelines for sporting clubs in Queensland Healthy profit + healthy kids Jane Baxter and Peta Patterson Queensland Health

2 Overview of session Background to development of guidelines Overview of guidelines Support package and sporting clubs survey Case study

3 Background Sporting clubs are in a unique position to provide healthy lifestyle messages: Promote physical activity messages but often provide and promote unhealthy food Why have a healthier canteen? Improved performance Provide choice to consumers Promote health and wellbeing Consistency of message

4 Obesity and prevention 1 in 3 adults overweight and 1 in 4 obese 1 in 4 children overweight or obese Queensland Government implementing multistrategy approach to address obesity Includes initiatives to improve the food and drink supply in various settings Improve the supportiveness of the environment and make healthy choices easier choices A Better Choice (health facilities), Smart Choices (schools) and Food for Sport

5 Development Steering Committee: Department of Communities (Sport & Recreation Services) Queensland Health (Healthy Living Branch) Good Sports (Australian Drug Foundation) QSport Nutrition Australia Queensland Heart Foundation Queensland Diabetes Australia Queensland Queensland Association of School Tuckshops Guided by Smart Choices, A Better Choice and work in other jurisdictions (e.g. Fuel To Go in WA)

6 Development challenges/considerations Unique situations in sporting clubs compared with schools and Queensland Health facilities: Run by volunteers (often on a roster basis) Often only open on weekends (Saturday morning sport) Limited food preparation spaces and equipment Food not limited to canteens/kiosks vending machines, player of the match, food carts, half time refreshers

7 Overview of the guidelines Based on Dietary Guidelines for Australians Objectives: Increase the availability and promotion of healthier food and drinks Restrict the availability and promotion of unhealthier foods

8 Classification Foods and drinks are classified according to nutritional value: GREEN Eat everyday AMBER Choose carefully RED Limit

9 The GREEN category At least 50% of food and drinks displayed should be from the GREEN category GREEN foods and drinks are the best choices Actively promote and encourage GREEN foods and drinks at all times

10 The AMBER category Aim for maximum of 30% of food and drinks displayed from the AMBER category AMBER foods are mainly processed foods that have some sugar, salt and/or fat added Have some nutritional value but can, in large serve, contribute to excess energy avoid large sizes

11 The RED category No more than 20% of food and drinks displayed should be from the RED category RED foods and drinks are not an essential part of a balanced diet and it is recommended that they are only consumed occasionally and in small amounts RED foods and drinks: Lack nutritional value Are energy dense Are high in added fats and/or sugar and/or salt

12 Website Food for Sport: A guide to healthy food and drink supply in sporting clubs can be found on the Sport and Recreation Services website Step-by-step guide to making the change six steps Includes supporting tools and resources

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14 Resources There are 13 resources available to assist clubs to implement the guidelines

15 Implementation First stage Web-based guidelines and supporting toolkit Second stage Supporting resources (posters and factsheets) 2010/2011

16 Implementation Third stage Appointment of external provider to deliver support package to clubs Resources, training, /phone support, workshops, accreditation/incentives system Funding Invitation to Offer currently open details on QGov Marketplace e-tender website Planned appointment Nov/Dec 2011

17 Baseline survey Baseline survey recently conducted Will inform Food for Sport support package and enable evaluation Online survey 181 clubs responded Site visits and telephone interviews 41 clubs Survey results: 67% south-east Qld, 19% central Qld and 14% north Qld

18 Baseline survey Most popular items: hot chips, hamburgers/bacon and egg burgers, soft drinks, sports drinks, sausage in bread Most profitable items: hot chips, soft drinks, hamburgers/bacon and egg burgers, alcoholic drinks and sausage in bread Average 57% of food and drink supply from Red category Quarter of clubs had % of food and drink supply from Red category

19 Baseline survey Also gathered information about: Fundraising Catering equipment Staffing Knowledge, attitudes, understanding and confidence Promotional strategies Barriers and facilitators to healthy food and drink supply

20 Baseline survey Support needed to provide healthy food and drink supply Workshops by canteen experts (43%) Menu reviews and ideas (37%) Online resources (36%) Recipes (34%) Funding/financial support (4%) More information provided through interviews and site visits

21 Case study Nutrition Australia

22 Case study 2010 Bowled over by good food Brisbane Healthy Cricket Club project Funding via Community Partnership Grant with Qld Cricket Conducted Healthy Sporting Club Makeovers Basis of changes were in line with Food for Sport strategy

23 Overview of activities Review of current menu and inclusion of new items Development of action plans and timelines Promotion strategies - menu boards, healthy choice stickers, meal deals and specials, product placement Go healthy days to trial new nutritious menu items Nutrition education sessions with parents, coaches, managers and players

24 Key lessons Initial trepidation usually overcome Increased interest in the canteen Customer base increases Volunteers increased No decrease in profits on go healthy days Good buy-in by club community Requires an in club champion and support of the committee

25 More information Website ry-information/clubs/food-for-sport

26 Thank you