TheSchoolLunchChallenge - School Nutrition Toolbox · • Use Smarter Lunchrooms trainings to...

5/26/16

1

Small Changes that Make a Big Difference

© BEN Center 2013

© BEN Center 2013

The School Lunch Challenge � The Challenge:

�  Improve nutri9onal content of meals � Maintain low cost � Maintain par9cipa9on � Encourage longer-‐term healthy decisions

© BEN Center 2013

School Lunch “Trilemma” � Pressure to improve the nutri;on of meals � Pressure to keep par;cipa;on up � Pressure to balance revenue and cost

We are going to stop offering chocolate milk I’ll stop

buying

I’ll drink 3 glasses of

chocolate milk when I get

home

5/26/16

2

© BEN Center 2013

Choice Architecture

� Choice architecture: � Designing the choice to lead an individual to a par;cular outcome without forcing them.

� Uses the tools of psychology to access economic decision-‐making.

� Generally, adjus;ng the choice architecture is cheap. � Big bang for the buck!

© BEN Center 2013

How Behavioral Economics Helps: Economics & Psychology

�  Reactance �  Rebelling against a threat to

freedom. �  “Don’t press this buIon.”

�  AHribu9on �  It was my choice, I will repeat it

in the future. �  Choosing between celery and

carrots.

© BEN Center 2013

Hot vs. Cold Decisions

Cold State � We consider

�  Prices �  Health informa;on �  Logic

� We buy �  Smaller por;ons �  Moderate foods

Hot State � We eat for

�  Taste �  Convenience �  Size �  Visual effect �  “This decision is an excep;on”

� We buy �  Bigger por;ons �  More hedonis;c

5/26/16

3

© BEN Center 2013

What Does This Mean for Kids? Ever wonder why kids’ food is generally less healthy? �  Kids have not fully developed their ra;onal system.

�  Very liIle understanding of long term consequences. �  Developing understanding of the marketplace. �  Almost like a hot state – all the ;me. �  Reactance to paternalism.

�  Fortunately, most kids find some healthy foods to be appealing and acceptable �  We can make some foods cool. �  We can lead them to make the right choice.

© BEN Center 2013

Smarter Lunchrooms

� What if we design the lunch room to gently encourage the decisions we want? � Use behavioral theory to encourage beIer choices � Some of these changes can be extremely low cost � This avoids reactance because banning certain foods can be self-‐defea;ng

� Encourages future healthy choices

© BEN Center 2013

Give Them a Choice! � People report being more sa;sfied with an op;on if they have chosen it than if it is forced on them, even when the default op;on is the what they would have chosen anyway!

� Kids given a choice between carrots and celery ATE 91% of the vegetable taken vs. 69% when carrots alone were offered.

This?

Or This?

5/26/16

4

© BEN Center 2013

Give Milk the Edge � Rearranging the coolers to highlight white milk resulted in an increased rate of purchase by approximately 46%.

� Removal of flavored milks in lunchroom caused daily milk sales to decrease nearly 11%.

© BEN Center 2013

Increase Variety of Complementary Foods

�  Increase the variety of more healthy a la carte items. � Decrease the variety of less healthy selec;ons.

�  Pre-‐cut vegetables and health bars rather than chips and cookies.

�  Integrate whole grain op;ons into food items. �  Pizza made with whole wheat flour.

� Changes to school lunch foods should be made gradually (Ideally, over the summer or ader a break, or made in increments).

© BEN Center 2013

6 Basic Principles to Consider The following principles are based on research concerning various environmental cues that influence ea9ng behavior. They are true in school lunchrooms as well as in restaurants, food courts, and even in your home kitchen!

Manage Portion Sizes

Set Smart Pricing

Strategies

Enhance Taste

Expectations

Increase Convenience

Improve Visibility

Utilize Suggestive

Selling

Let’s look at each principle separately…

5/26/16

5

© BEN Center 2013

Large portions = eating more


Set Smart Pricing Strategies

Enhance Taste

Expectations

Increase Convenience Improve Visibility

Utilize Suggestive

Selling

Use smaller containers, plates, & serving utensils for foods you wish to limit

Small portions = eating less

© BEN Center 2013

Make healthy foods more convenient.

§  The easier it is to eat a food, the more likely we are to eat it!

§  Make healthy foods easy to get to by pugng them on the middle shelves of the display or cooler, in front.

§  Put indulgent treats at the very top or boIom shelves, in the back.



Enhance Taste

Expectations


Utilize Suggestive

Selling

© BEN Center 2013

o  Simply seeing a brownie or other high-‐calorie food can lead to unplanned consump;on – we crave it and eat it before we think twice.

o  Conversely, the image or presence of a healthy food op;on can lead to consump;on of healthier foods. In one school, simply moving a salad bar 3 feet to the center of the serving area tripled salad sales!

�  Items displayed more visibly (at eye level, first in line, under a spotlight, or in clear-‐glass cooler cases) are chosen more oden

�  Put healthier choices in these prime loca;ons



Enhance Taste

Expectations

Increase Convenience

Improve Visibility

Utilize Suggestive

Selling

Out of sight, out of mind.

5/26/16

6

© BEN Center 2013

Hot Lunch Line

Old Location

for Salad

Bar

Cash Register

#2

Cash Register

#1

New Location for Salad Bar

Daily salad sales increased

200-300% within two weeks

Increase Convenience of Healthier Foods

© BEN Center 2013

•  Food tastes how we expect it to taste – which is why it's such a shame that people are taught to think healthy foods are yucky!

•  Name, appearance, and reputa;on create our expecta;ons.



Enhance Taste

Expectations Increase

Convenience Improve Visibility Utilize

Suggestive Selling

If it looks delicious and sounds delicious... it must be delicious!

© BEN Center 2013

Say what? � Agtudes are contagious! We are influenced by people around us.

� Signs and verbal prompts influence us to see and desire products.



Enhance Taste

Expectations


Utilize

Suggestive

Selling

Casserole Macaroni Veggie Mania

5/26/16

7

© BEN Center 2013


Set Smart Pricing

Strategies

Enhance Taste

Expectations


Utilize Suggestive

Selling

Money Talks People like to save money, but it can backfire... many examples of “bundling” result in ea;ng LOTS of unplanned, unnecessary, and even unwanted calories.

Nutri;onally speaking, a Value Meal is a really bad deal!

© BEN Center 2013

Smarter Lunchrooms Self-‐Assessment Scorecard

•  100 evidence-‐based sugges;ons

•  Quick and easy

© BEN Center 2013

Smarter Lunchrooms is part of:

� HealthierUS School Challenge, HUSSC:SL Cer;fica;on

� Local School Wellness Policy proposed regula;ons

� Professional Standards learning topic

� Team Nutri;on Training Grant funding

5/26/16

8

�  The Healthier US School Challenge: Smarter Lunchrooms (HUSSC: SL) is a voluntary certification initiative recognizing those schools enrolled in Team Nutrition that have created healthier school environments through promotion of nutrition and physical activity

�  Evolved to incorporate Smarter Lunchrooms changes

�  Pennsylvania Department of Education, Division of Food and Nutrition developed a webinar overviewing the application process

�  http://www.ProjectPA.org �  What can you do in the mean time? Check out our webinar and

work on becoming a Team Nutrition school, if you aren’t already!

�  http://www.fns.usda.gov/tn/join-team

Healthier US School Challenge: Smarter Lunchrooms

Smarter Lunchrooms in Pennsylvania Schools

Announcement: Opportunity for PA Schools to have Smarter Lunchrooms Assessment, Feedback, and Support

5/26/16

9

PA Smarter Lunchrooms Cadre •  Seven Retired/Former SFSDs •  Participated in 2-Part training

•  Available to Conduct SL assessments in PA schools

PA Smarter Lunchrooms Cadre Work with Schools •  Initial Site Visit

1.  Complete Scorecard Before and During Lunch

PA Smarter Lunchrooms Cadre Work with Schools •  Initial Site Visit

2. Debriefing

5/26/16

10

PA Smarter Lunchrooms Cadre Work with Schools

•  Follow-up Communication

•  Follow-up Site Visit

Schools:

•  Complete on-line application – www.projectpa.org

•  Host Cadre member •  Implement agreed-upon changes •  Document results

•  Submit Promising Practice

Smarter Lunchrooms Mini-Grant Opportunity ($1,200)

•  signage •  menu boards •  posters •  attractive containers for

displaying fruits/vegetables •  costs related to a Student Advisory Council

5/26/16

11

Smarter Lunchrooms Mini-Grant Requirements

•  NSLP sponsor •  Team Nutrition School •  Self-operating school food service program •  Smarter Lunchrooms assessment completed by cadre member

Project PA: www.projectpa.org Elaine McDonnell: [email protected]

814-865-5869

5/26/16

12

5/26/16

13

Purchase of “1 great Tray” Posters and Hanging Signs that were found & “repurposed”

5/26/16

14

5/26/16

15

5/26/16

16

5/26/16

17

Smarter Lunchrooms in the School District of Upper Dublin By Kristan Delle, MS, RD, LDN, CLC

Background: Ø The School District of Upper Dublin has 6

schools and kitchens and has 4500 enrolled students. 4 Elementary Schools, 1 Middle School and 1 High School.

Ø Previously participated in a Smarter Lunchrooms School Site Visit with cadre member.

Need throughout District •  Increased amount of waste when offering skim or 1%

milk •  Lots of waste of fresh and canned fruit •  Longer line times (at Elementary Level) due to prompting

children to get fruit/veggie for a reimbursable meal. •  Threat of not getting reimbursement •  Lack of participation

5/26/16

18

Game Plan •  Start Small •  Talk to your managers first about Behavioral Economics

and/or the Smarter Lunchrooms Movement, then approach the kitchen staff.

•  Complete a scorecard, then have staff work together to complete their own Kitchen Scorecard.

•  Talk about some of the things that you both found to be strengths and opportunities

Simple Instructions

Completed

Possible Opportunities

Before- SRMS •  Students passed the refrigerated fruit and veggie bar to get

their trays, would never come back around. •  Cafeteria Aides stood in front of the fruit and veggie bar,

essentially blocking it off from the students. In essence they were leading the students to the entrée and a la carte section.

•  Staff kept one line of white milk in the back of the cooler, because the children “didn’t want” white milk.

•  A case of whole oranges would go bad regularly

5/26/16

19

Changes-SRMS •  After looking over our self assessment tool results we

decided to focus on fruits, veggies and milk. •  We moved the trays to the fruit and veggie cart, so this

was the first stop for all children coming into the cafeteria.

Changes-SRMS •  We arranged the fruits and veggies in alternative orders to look

more appealing and colorful.

Changes-SRMS

5/26/16

20

Little Changes-SRMS •  We asked the staff to encourage the students to head over

to the cart first. •  We starting putting fruits and veggies at the registers. •  We starting cutting the oranges! Our staff were amazed at

how quickly the students took the oranges when they were cut!!!

Little Changes-SRMS •  Milk- rearranged the way that milk was set-up •  (we took pictures so our student helpers could adjust to our new system)

Results-SRMS •  Participation has increased by 10% overall. •  Fruit and Veggie intake has increased by 30% •  Line times have decreased •  We have not wasted ONE CARTON OF MILK since we

started doing this. •  Compliments on differences in the cafeteria. •  Staff more positive about the time that it takes to prepare

food. •  NO REAL INCREASES TO LABOR!

5/26/16

21

Continued Opportunities •  Incentivize implementations •  Use the scorecard to plan for the following year •  Use Smarter Lunchrooms trainings to support your efforts

•  Little by little can make BIG results for your program!

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: [email protected]. This institution is an equal opportunity provider.

TheSchoolLunchChallenge - School Nutrition Toolbox · • Use Smarter Lunchrooms trainings to...

Documents

Transcript of TheSchoolLunchChallenge - School Nutrition Toolbox · • Use Smarter Lunchrooms trainings to...