Expanding Health Eating Policies: Nova Scotia Context

Report
Expanding Health
Eating Policies – Nova
Scotia Context
Creating Supportive Environments for
Healthy Eating & Physical Activity
A policy and environment approach
2
Why we need Thrive!
• Abundant, cheap processed food
• Increasingly stressed for time
• Food and lifestyle marketing
• Communities designed for cars
• Sitting at desks, cars, screens
Support a
1 Healthy Start
for Children and Families
4
Plan and Build
Healthier
Communities
Equip People with
2 Skills and
Knowledge
for Lifelong Health
4
3. Opportunities to Eat Well & Be Active
• Support food policies in public institutions
–Schools, child care, DHAs, sport & recreation facilities,
colleges and universities, NS government
–Breakfast Program transition (Nourish NS)
• Increase participation in after school Physical activity
programs
- Implement Community use of schools grant
- Community based programming for junior high
students
5
6
Healthy Eating Policies in
District Health Authorities
• Focus on the retail
food service
• Have had success
with vendors
changing products
Thrive! Healthy Eating Grants for
Publically Funded Institutions
23 projects funded = $385,689
Focus on healthcare, municipalities, postsecondary institutions and sport and
recreation
Healthy Eating in Recreation and
Sport Setting
• Developed guidelines at the provincial
level (graphic design pending)
• Looked at foods sold and served,
fundraising, marketing and advertising,
breastfeeding, local food etc.
Traditional Concession
Equipment Grants
• ~ 30 grants
• Curling rinks, community centres, mutlipurpose facilities, ice arenas
• Removal of deep fat fryer was required
• Up to $15,000 available
DHA/IWK Policy
• Working on one policy for the province
• Building on current work
• Focus on retail
• Similar nutrient criteria used across
settings
University/ College
• Environmental Scan of the food
environment complete
• Currently analyzing results
• Individually university/colleges are doing a
lot of work
– Dalhousie University procures 30-55% of their
food locally
– Very student body driven
Department of Health and
Wellness Healthy Eating Policy
• Came into place in September 2014
• Applies to catering and fundraising
• Hoping to expand to other government
departments
Common Issues Between
Settings
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Fundraising
Sponsorship
Product procurement
Showing the “worth” – monitoring and
evaluation
Thank you!
[email protected]

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