Draft Organisational Healthy Food and Drink Policy

Transcription

1 Draft Organisational Healthy Food and Drink Policy Creating a healthier food and drink environment in your organisation Developed by the National District Health Board Food and Drink Environments Network for discussion with key stakeholders, March Disclaimer: Network membership includes District Health Boards and/or Public Health Units and Ministry of Health: management, dietitians, nutritionists, public health, oral health, and food service managers; in association with Agencies for Nutrition Action, National Heart Foundation and the Ministry for Primary Industries. Advice was sought from a nutrition academic (University of Auckland), and the New Zealand Beverage Guidance Panel. The draft Policy provides practical suggestions to enhance the food and drink environments for District Health Boards (excluding patient meals) and are subject to change following the scheduled review in Products within the red category will be phased out over time in accordance with each individual DHB s implementation plan (up to a maximum of two years). Criteria within packaged / unpackaged food and drink items may not necessary align. DRAFT ORGANISATIONAL HEALTHY FOOD AND DRINK POLICY

2 Table of Contents 1. Introduction Overview Purpose Scope Healthy Food Policy Healthy Food and Drink Environments Healthy Food Policy Principles Promotion of Healthy Options Staff Facilities Purpose Facilities for Storing Own Meals Drinking Water Breastfeeding in the Workplace Healthy Food and Drink Environments Criteria Food and Drink Categories Food and Drink Availability Additional Requirements Vegetables and Fruit Grain Foods Milk and Milk Products Legumes, Nuts, Seeds, Fish and other Seafood, Eggs, Poultry (e.g. Chicken), and Red Meat Mixed Meals / ready to Heat & Eat Meals Fats and Oils, Spreads, Condiments and Dressings Packaged Snack Foods Bakery Items Drinks Associated Documents DRAFT ORGANISATIONAL HEALTHY FOOD AND DRINK POLICY

3 1. Introduction Healthy eating is essential for good health and wellbeing. With growing rates of overweight and obesity and consequent health effects such as type 2 diabetes it is important that District Health Boards (DHBs) and the Ministry of Health show leadership by providing healthy eating environments for their staff and visitors. The development of DHB Healthy Food Policies are an action in the Ministry of Health s Childhood Obesity Plan (Ministry of Health 2015a). DHBs and the Ministry formed a network to develop a consistent Healthy Food and Drink Policy across public health organisations nationally. The Policy aims to: support staff and visitors through consistent messaging and healthier food and drink environments, and assist the food industry by having one set of criteria for all DHBs. They have received support and advice from the Heart Foundation NZ, Agencies for Nutrition Action, Ministry for Primary Industries, New Zealand Beverage Guidance Panel and the University of Auckland in the development of the draft Organisational Healthy Food and Drink Policy (the draft Policy). The DHB Healthy Food and Drink Environments Network (the Network) undertook the following process to develop the draft Policy: Following a face-to-face meeting and regular teleconferences between the Network, the Healthy Food Policy Principles were agreed in December Internal consultation within DHBs on the Auckland DHB nutrient criteria that were used as the initial basis for the development of the nutrient criteria. A sub-group of the Network developed draft nutrient criteria following a face-to-face workshop and have participated in regular teleconferences. International review of other jurisdiction s policies. Review of relevant policies and guidelines within New Zealand. The draft Policy has been informed primarily by the following documents: Eating and Activity Guidelines for New Zealand Adults (Ministry of Health, 2015b) the Principles are based on these. Health Star Rating for packaged goods using 3.5 stars as an indicator of a healthier food based on a New South Wales Ministry of Health study (Dunford et al, 2015) Heart Foundation NZ s Healthier Cafeteria Guidelines (Heart Foundation NZ, 2015) and checklist that have recently been evaluated. Over the next 3-4 weeks, the Network members will share the draft Policy with their stakeholders. The purpose of this phase is to identify any issues that the Network may not have considered, and identify how the Policy could best be implemented. Following the discussion with key stakeholders, the Network will finalise the Policy, obtain appropriate sign-offs within their organisations, and each develop their own implementation plans. The Policy is expected to be operational from 1 July DRAFT ORGANISATIONAL HEALTHY FOOD AND DRINK POLICY

4 2. Overview 2.1 Purpose The purpose of this document is to support the organisation to: provide an environment that promotes healthy food and drink options by improving their availability demonstrate commitment to the health and wellbeing of staff, visitors and the general public by providing healthy eating and drink options, which support a balanced diet in accordance with the Eating and Activity Guidelines. acts as a role model to the community by providing and promoting healthy, and safe food and drink choices acknowledge the needs of different cultures, religious groups and those with special dietary needs, and accommodate these on request, where possible and practicable. 2.2 Scope This policy applies to all organisation facilities/sites and contractors and staff including: All food and drink provided or able to be purchased from any retailer, vending machine, or volunteer service on the organisation s premises for consumption by staff and visitors. Any external parties contracted to provide food or catering services at any organisation facility or function. This includes functions, meetings, special events at any organisation facility organised by any employee, contractor, visitor or student; or any offsite function organised by any employee for organisation staff and/or visitors. Any fundraisers organised by groups associated with the organisation where food and drinks are sold or intended for consumption on organisation premises. Fundraisers associated with groups outside of the organisation which do not meet this policy should not be promoted on organisation premises or through organisation communications. Any gifts offered to guest speakers and/or formal visitors on behalf of the organisation if containing food and/or drinks should be in keeping with this policy. All contracted providers who have a food and drink environment clause in their contract with the organisation and all future contracts with external food providers, and any future leased space selling food or drinks on the organisation s premises. This policy excludes: inpatient meal services food and drinks brought to work by staff for their own consumption food and drinks provided by clients/patients for their own use self-catered staff shared meals and treats for staff, e.g. birthday cakes and food brought for special occasions gifts from families /whānau of patients, or clients to staff Recommendations in relation to alcohol as each organisation already has policies on this. However staff, clients/patients and families are encouraged to provide healthy food and drink options. DRAFT ORGANISATIONAL HEALTHY FOOD AND DRINK POLICY

5 3. Healthy Food Policy 3.1 Healthy Food and Drink Environments The intent of this policy is to ensure that the organisation and its contracted providers (with a healthy food and drink contract clause) role model an environment that consistently promotes healthy food and drink options. Section five of this policy provides Healthy Food and Drink Criteria to provide greater clarity on how the Policy can be implemented. Consistent with the Eating and Activity Guidelines for New Zealand Adults (Ministry of Health 2015b), messages and practices relating to food and drinks in the organisation will reflect the following agreed principles: 3.2 Healthy Food Policy Principles A variety of foods from the four food groups including: plenty of vegetables and fruit grain foods, mostly whole grain and those naturally high in fibre some milk and milk products, mostly low and reduced fat some legumes, nuts, seeds, fish and other seafood, eggs, poultry (eg, chicken) and/or red meat with the fat removed. Mostly prepared with or contain minimal saturated fat, salt (sodium) and added sugar, and that are mostly whole and less processed. Some foods containing moderate amounts of saturated fat, salt and added sugar may be sold but only in small portions (eg, some baked or frozen goods). Confectionery (eg, sweets and chocolate) and fried foods would need to be limited to meet this requirement. The cold drinks available across all DHB settings will predominantly be plain water and unflavoured milk Availability and portion sizes of artificially sweetened drinks, and no added sugar juices would need to be limited to meet this requirement. No sugar sweetened drinks will be sold. (Defined as Any drink that contains added caloric sweetener usually sugar. The main categories of sugary drinks include softdrinks/fizzy-drinks, sachet mixes, fruit drinks, cordials, flavoured milks, flavoured waters, iced teas/coffees, and energy/sports drinks. ) DRAFT ORGANISATIONAL HEALTHY FOOD AND DRINK POLICY

6 Healthy food and drink choices appropriate to a wide variety of people should be available, with consideration given to cultural preferences and religious beliefs. Vegetarian options should be available, taking into account that not all vegetarians eat eggs and dairy products. Breastfeeding is supported in all organisation settings as the optimum nutrition for infants. 3.3 Promotion of Healthy Options It is important that the organisation and its staff are role models for the community in obesity prevention and advocate for healthy nutrition in the workplace and other settings as appropriate. The organisation will actively promote healthy food and drink options with visitors, staff and volunteers. Healthy options ( Green category foods and drinks refer Section 5) should be the most prominently displayed items by retailers, and should be readily available, in sufficient quantities, competitively priced and promoted to encourage selection of these options. The organisation will ensure all facilities owned and operated by the organisation do not advertise, sell, provide or promote unhealthy food and drink options or utilise in any manner or for any purpose the name, logos, symbols or associated materials of, or sponsorship from, a business associated with unhealthy foods or drinks. The organisation will promote healthy eating behaviours to staff, visitors and the general public through the provision of consistent evidence-based nutrition messages. 4. Staff Facilities 4.1 Purpose The organisation will provide staff with reasonable access to facilities that ensure staff are able to provide their own healthy food and drink options Facilities for Storing Own Meals Staff should be provided with reasonable access to storage facilities for when they bring their meal to work, such as fridges, lockers or cupboards. Wherever possible this would also include reasonable access to a microwave oven. 4.3 Drinking Water The organisation will provide reasonable access to drinking water for all staff on site. Wherever possible this should be tap water and/or water fountains, with staff encouraged to bring their own water bottle. Where water coolers are provided, each service must ensure that they are kept stocked of cups, and cleaned and serviced on a regular basis. 4.4 Breastfeeding in the Workplace The organization will promote and support optimal infant nutrition by: 1 Low fat milk should be available for use in drinks where tea and coffee are provided as per employment agreements DRAFT ORGANISATIONAL HEALTHY FOOD AND DRINK POLICY

7 Encouraging and supporting breastfeeding within the workplace Providing suitable areas that may be used for breastfeeding and for expressing and storing breast milk. Providing suitable breaks for employees who wish to breastfeed during work, where it is reasonable and practicable. 5. Healthy Food and Drink Environments Criteria 5.1 Food and Drink Categories Foods and drinks are placed into three categories: Green These foods and drinks are part of a healthy diet. They are consistent with the Healthy Food Policy Principles reflecting a variety of foods from the four food groups including: plenty of vegetables and fruit grain foods, mostly whole grain and those naturally high in fibre some milk and milk products, mostly low and reduced fat some legumes, nuts, seeds, fish and other seafood, eggs, poultry (eg, chicken) and/or red meat with the fat removed; and are low in saturated fats, added sugar and added salt, and mostly whole and less processed. Green category products must consist of only green category foods / drinks / ingredients. Amber These food and drinks are not considered part of an everyday diet. They may have some nutritive value but can contain saturated fats, added sugar, or added salt. Foods and drinks in this category can contribute to consuming excess energy, and are often more processed. The amber category contains a wide variety of foods, some healthier than others. Where possible provide the healthier options within this category e.g. a potato top pie instead of a standard pie. Amber category products can contain a mixture of green and / or amber foods / drinks / ingredients. Red These food and drinks are of poor nutritional value and high in saturated fat, added sugar, and/or added salt and energy. They can easily contribute to consuming excess energy. These are often highly processed foods and drinks. 5.2 Food and Drink Availability Choices always need to be available so that the dominant ratio of Green to Amber food choices remains constant throughout service. The 55:45 ratio of green to amber food choices is the minimum requirement. Organisations are encouraged to increase the ratio of green category items over time. Green Green category items: dominate the food and drinks available (at least 55% of choices available) are displayed at child and adult eye level on shelves, benches, cabinets and vending machines are displayed at the front of cabinets or bain maries are always available in sufficient quantities to be the predominant option. DRAFT ORGANISATIONAL HEALTHY FOOD AND DRINK POLICY

8 Amber Amber category items: should be small portion sizes do not dominate the available choices at the expense of Green category items. make up less than 45% of available choices. are not prominently displayed at the expense of Green category items. Red Red category items: are not to be sold at organisation food and drink outlets, offered in catering menus or provided at functions if these products are currently available within the organisation, they should be phased out over time in accordance with each individual organisation s Policy implementation plan. 5.3 Additional Requirements All pre-packaged foods (excluding drinks) must meet set nutrient criteria standards (e.g. Health Star Rating of at least 3.5 stars 2 ). Additional criteria (such as portion sizes) may apply to some categories. For packaged foods without a Health Star Rating, the rating be calculated here. All unpackaged / prepared on site foods / drinks are required to be made following the overarching policy principles and the Guidelines for Providing Healthier Food (National Heart Foundation, 2015). It is acknowledged that specialty items such as gluten free items may not be able to comply with all criteria however products are still required to reflect the overarching principles and relevant criteria where practicable. 2 Technical Report: Alignment of NSW Healthy Food Provision Policy with the Health Star Rating System: DRAFT ORGANISATIONAL HEALTHY FOOD AND DRINK POLICY

9 DRAFT_ National DHB Food and Drink Environments Guidelines Feedback v5_14/03/16 CATEGORY GREEN 55% of products must fit within this category AMBER < 45% of products must fit within this category RED Products within this category are not permitted. Please talk to your organisation contact person for any queries regarding the guidelines or products that are not mentioned within the guidelines. 5.4 Vegetables and Fruit Vegetables All fresh, frozen, canned and dried plain vegetables Opt for no / minimal added unsaturated fat / salt varieties. Fruit All fresh, frozen and canned fruit Opt for no / minimal added sugar varieties. Recommend drain and rinse before use/serving where practical. Dried fruit 30g serving size 5.5 Grain Foods Breads & crackers All wholegrain, multigrain, wheatmeal or wholemeal breads and crackers with a 3.5 HSR All wholegrain, multigrain, wheatmeal or wholemeal breads and crackers with a <3.5 HSR. All white breads and crackers with a 3.5 HSR. All white breads, crackers and specialty breads with a <3.5 HSR. Breakfast Cereals Wholegrain breakfast cereals with a 3.5 HSR and <15g / 100g sugar. Breakfast cereals with a 3.5 HSR All breakfast cereals that do not meet the green / amber criteria. Cereal Foods Wholegrain and high fibre varieties e.g. Wholegrain rice, wholemeal pasta, quinoa, polenta (unless degermed), buckwheat, bulgur wheat, oats, spelt, rye. Refined grains and white varieties e.g. Rice, plain pasta, unflavoured noodles, polenta, couscous, pearl barley

10 DRAFT_ National DHB Food and Drink Environments Guidelines Feedback v5_14/03/ Milk and Milk Products Milk & milk products Also refer to Drinks section Reduced or low fat (with a 3.5 HSR): Milks (e.g. plain/soy/rice/almond) Yoghurt/Dairy food ( 150mls portion) Cheese ( 40g portion) Custard ( 150mls portion). Use plain unsweetened reduced fat yoghurt as the default yoghurt. Full-fat (with a >3.5 HSR): Milks (e.g. plain/soy/rice/almond) Yoghurt / Dairy Food ( 150mls portion) Custard ( 150mls portion). Full fat cheese ( 40g portion) Reduced or low fat varieties of the above (with a 3.5 HSR) with portion sizes greater than those stipulated in green category. Lite cream Full-fat (with a <3.5 HSR): Yoghurt / Dairy Food (>150mls portion) Custard (>150mls portion). Full fat cheese (>40g portion) Cream Iced Confection (e.g. ice creams) Frozen Yoghurt 5.7 Legumes, Nuts, Seeds, Fish and other Seafood, Eggs, Poultry (e.g. Chicken), and Red Meat Dried and canned beans and peas. Legumes E.g. Baked beans, red kidney beans, soy beans, mung beans, lentils, chickpeas, split peas, bean curd & tofu. Use reduced salt/sodium varieties where applicable. Nuts and seeds See Fats & Oils section for nut butters. All plain unsalted, roasted/toasted raw nuts and seeds with no added fat or sugar. All salted nuts and seeds with or without dried fruit. 50g portion All salted nuts and seeds >50g / portion. All sugared / candied / enrobed nuts and seeds Fish and other seafood, eggs, poultry (eg, chicken), and red meat Premium mince (95% visual lean meats/90% chemical lean) and other lean meat such as chicken, turkey, beef, pork, lamb, and veal with visible fat and skin removed. All fresh and plain frozen fish and seafood. Eggs. Standard mince cooked and fat drained off. Canned and packaged fish with a 3.5 HSR. Standard mince and other cuts of meat Canned fish or chicken with a <3.5HSR Processed meats and chicken with: Serving size 50g Meet HeartSAFE sodium targets Sausages 650mg/100g Bacon & ham 1090mg/100g All meat and poultry with visible fat and skin remaining All products that do not meet amber serving size, HeartSAFE sodium targets, and HSR criteria

11 DRAFT_ National DHB Food and Drink Environments Guidelines Feedback v5_14/03/ Mixed Meals / ready to Heat & Eat Meals Mixed meals (2 or Mixed meals & ready to heat/eat meals: more items/ Unpackaged: 50% of meal is *vegetables and ingredients from Meals prepared with all green category ingredients only. different food groups) and ready to eat / Or packaged: 3.5 HSR and meet the above criteria. heat meals *A variety of coloured vegetables are recommended. Mixed meals & ready to heat/eat meals: Unpackaged: Meal includes *vegetables and Meals prepared with at least 50% green category ingredients. Or packaged: 3.5 HSR and meet the above criteria. *A variety of coloured vegetables are recommended. Mixed meals & ready to heat/eat meals: Unpackaged: Meal includes no vegetables and Meals prepared with less than 50% green category ingredients. Or packaged: <3.5 HSR. Sandwiches Prepared with green category items only. Prepared with 50% green category items. Prepared with 50% green category items. 5.9 Fats and Oils, Spreads, Condiments and Dressings Fats and oils, spreads, sauces, condiments and dressings Reduced fat/sugar/salt varieties of: Table spreads, margarine, nut butters, salad dressings, mayonnaise, vege based sauces and spreads, hummus, yeast and vegetable extracts and mustard. Mono- or poly-unsaturated spreads, oil sprays and vegetable oils e.g. canola, olive, rice bran, sunflower, soya bean, flaxseed, peanut or sesame. Use in small amounts / Serve on the side. Regular varieties of: Table spreads, margarine, nut butters, salad dressings, mayonnaise, vege based sauces and spreads, hummus, yeast and vegetable extracts and mustard. Lite cream, lite coconut cream/ lite coconut milk. Single serve butter (Make margarine the default option for single serve ( 10g PCU spreads). Use in small amounts / Serve on the side. Saturated fats and oils e.g. butter (excluding single serve 10g PCU butter), lard, palm oil, coconut cream, coconut oil and cream. Deep fried foods No deep fried foods. Where applicable, use healthier cooking methods i.e. braise, bake, steam, grill, pan fried, or poach

12 DRAFT_ National DHB Food and Drink Environments Guidelines Feedback v5_14/03/ Packaged Snack Foods Packaged snack foods 3.5HSR and 800kj per packet >3.5 HSR and / or >800kj per packet Confectionery All confectionery Bakery Items Bakery items GREEN CATEGORY FOODS AMBER CATEGORY FOODS 4 RED CATEGORY FOODS (Scones, muffins, No bakery items fit into the green category cakes, slices, sausage rolls, pies, biscuits, pastry items etc) Biscuits: 30g Slices, cakes and muffins, scones (sweet and savoury), pikelets: 80g Desserts: 100g Pies: 180g Small Pastries Sausage rolls: 100g Unpackaged bakery items guidelines: Minimum of 50% of baked products include wholemeal flour Minimum of 50% of baked products include fruit/vegetables Minimal icing (e.g. water icing) Use smaller amounts of fat, salt and sugar No confectionary 1 within products (Pies only) Follow the Better Pies Guidelines Packaged bakery items guidelines: Minimum of a 3.5 HSR and portion size consistent with the above All products that do not meet the amber criteria 3 Confectionary includes a range of sugar-based products, including boiled sweets (hard glasses), fatty emulsions (toffees and caramels), soft crystalline products (fudges), fully crystalline products (fondants), gels (gums, pastilles, and jellies), fruit leathers, enrobed (yoghurt covered items), candied fruit and chocolate. (Heart Foundation Food and Drink Classification System) 4 The amber category contains a wide variety of foods, some healthier than others. Where possible provide the healthier options within this category e.g. a potato top pie instead of a standard pie

13 DRAFT_ National DHB Food and Drink Environments Guidelines Feedback v5_14/03/ Drinks Drinks containing added sugars*: sugar sweetened drinks 5 Plain full-fat milk Carbonated water dairy based drinks with added sugar including milkshakes, thickshakes and liquid breakfasts Cold Drinks Plain, unflavoured, water and reduced fat milk. Still/carbonated drinks that are sweetened with intense sweeteners 300mls; Diluted no added sugar fruit or vegetable juices with total sugar content < 20g (this will be equivalent sugar content to 200mls of 100% fruit juice) and 300mls 100% fruit and/or vegetable juices with no added sugar and 200mls Still/carbonated drinks that are sweetened with intense sweeteners > 300mls Diluted no added sugar fruit or vegetable juices with total sugar content 20g and/or > 300mls All fruit juice and vegetable juices > 200mls Hot Drinks No criteria developed for hot drinks at this stage. Try to minimize added saturated fat, salt and sugar. 5 Any Drink that contains added caloric sweetener usually sugar. The main categories of sugary drinks include soft-drinks/fizzy-drinks, sachet mixes, fruit drinks, cordials, flavoured milks, flavoured waters, cold teas/coffees, and energy/sports drinks

14 DRAFT_ National DHB Food and Drink Environments Guidelines Feedback v5_14/03/16 6. Associated Documents Ministry of Health 2015a. Childhood Obesity Plan. URL: (accessed on 17 March 2016). Ministry of Health 2015b. Eating and Activity Guidelines for New Zealand Adults. URL: (accessed on 17 March 2016). Ministry of Health Guidance on supporting breastfeeding mothers returning to work. URL: (accessed on 18 March 2016). Ministry of Health 2015c. National District Health Board and Ministry of Health Healthy Food and Drink Environments Policy Principles. URL: (accessed on 17 March 2016). Heart Foundation NZ Guidelines for Providing Healthier Cafeteria Food. URL: (accessed on 17 March 2016). New Zealand Beverage Guidance Panel New Zealand Drink Guidance Panel Policy Brief: Options to Reduce Sugar Sweetened Drink (SSB) Consumption in New Zealand. URL: (accessed on 17 March 2016). Dunford, E., Cobcroft, M., Thomas, M., & Wu, J.H. (2015). Technical Report: Alignment of NSW Healthy Food Provision Policy with the Health Star Rating System. Sydney, NSW: NSW Ministry of Health. URL: (accessed on 17 March 2016). Ministry for Primary Industries Health Star Rating. URL: (accessed on 17 March 2016)