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Charleston Healthy Business
Challenge
Creating a Healthy Food
Environment at Work
Susan L. Johnson, Ph.D.
Director of Health promotion
Medical University of South Carolina
The American Workforce
 67% Overweight or
obese
 58% Poor eating habits
 56% Problems with daily
stress
 40% Inadequate exercise
 16% Tobacco users
Total Value of Health
30% DIRECT
Personal Health Costs
 Medical costs
 Pharmaceutical costs
Productivity Costs
70% INDIRECT
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Absenteeism
Short and Long Term Disability
Presenteeism
Overtime
Turnover
Customer dissatisfaction
Variable product quality
Workers compensation, etc.
Charleston Healthy Business Challenge
 Physically Active Workplace: Policies, programs and an
environment that support access to and participation in
physical activity in the workplace.
 Healthy Food Environment: Policies, systems and an
environment that promote healthy food choices and provide
access to healthy food and beverages in the workplace.
 Tobacco-Free Environment: Policies and procedures that
support a tobacco-free workplace and provide resources to
support tobacco-free employees.
 Stress Management: Policies and programs that support
stress management and mental health of employees.
www.chbchallenge.com
Healthy Food Environment
 Provide access to
delicious, affordable
healthy items in the
workplace
 Core Principles:
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•
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Access
Pricing
Marketing
Benefits
Topics and Speakers
 Food Policies & Guidelines – Susan Johnson
 Healthy Options
Healthy Vending (Debbie Petitpain)
 On-Premise Dining (Debbie Petitpain)
 Catering (Debbie Petitpain, Sodexo & Jennifer Ferrebee, Verde)
 Healthy Beverage Strategies (JoBeth Edwards, Coca-Cola)
Community Supported Agriculture – Jim Martin, Compost in My Shoe
Mobile Farmers Market - Lowcountry Food Grocery, Kate DeWitt
Weight Management – Laura Nance, MUSC Weight Management
Center
Community Partners & Resources – Katie Schumacher, American Heart
Association
Business Spotlight – Maddie Cooper, SIB
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Culture of Wellness Pyramid
Individual
feedback
Programs &
Campaigns
Benefits & Incentives
Policy & Environmental Support
Healthy Food Policies
Healthy Food Environment
Vending: Provide access to
delicious, affordable
healthy items.
 Core Principles:
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•
•
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Access
Pricing
Marketing
Benefits
Vending Challenges
•
Ongoing multi-year contract in place
with traditional vending machine
supplier, renewed per state guidelines
•
Contractually up to 25% of the items in
to meet “healthy” nutritional criteria
•
Stocking and product placement was
entirely dependent on the supplier
•
Ongoing evaluation of the items offered
was not possible
•
Product Placement didn’t promote
healthy choices, no nutritional signage
Transformed to Healthy Vending
•
New Signage: Traffic Lite System
posted on existing machines to
encourage healthier choices.
•
The labeling and % of healthy
choices verified by RD – one
machine at a time
•
A 5-cent surcharge is added to all
Red Light choices, and the proceeds
benefit the MUSC's Heart Health
program.
•
Removed LTO signs (eg: M&M
candies)
Fresh! Healthy Vending
• The items range in price from $1 to $3
• Follow UNFI and Whole Foods
guidelines
• Machines accept credit cards and have
a guaranteed delivery system in place;
if the coil jams, the purchaser can
make another selection or “request
money back.”
• The built-in computer system allows
sales tracking in real time, allowing for
re-stocking the machines with the
most popular items.
http://www.freshandhealthy.org/
• Currently machines are located in the
Wellness center and student library
https://www.healthiergeneration.org/take_action/
schools/snacks_and_beverages/smart_snacks/
On-Site Dining Strategies
– pricing
• use pricing structure to incentivize purchase of
healthy options
• increase price of unhealthy
• pricing difference 15-35% can influence choice
– placement
• use product placement to make healthy options
more prominent and accessible
– labeling
• point of decision nutrition info
• identify foods meeting healthy nutrition criteria
with consistent icon
HEALTHY CATERING
 Developing a workplace healthy catering policy can help
to drive culture change among your staff.
 It’s also the best way to ensure long-term commitment
to healthier food and drink choices in the workplace.
 A workplace healthy catering policy makes it easier for
everyone in your workplace (including staff, volunteers
and board members) to follow consistent catering
practices.
 It should apply to all workplace catering, internal and
external, including staff meetings, breakfast meetings,
holiday parties, conferences, seminars, fundraising
events, launch parties and community events.
Promoting Healthy Beverages
Choice:
Water
Unsweetened tea
Regular (black) coffee
Diet soda
Unflavored milk: skim, 1%, or
soy
Flavored water and sports
drinks:
≤50 calories for 8 ounces
100% real fruit juice: 12 oz.
max serving size
Marketing:
•Use an icon to easily
identify healthy beverages
•Label all drinks with
calorie & nutrition
information
•Position healthy items to
be more accessible
Lots of Choices, Calories Optional
Charleston Healthy Business
Challenge
Coca-Cola has a long history
of leadership in service
Our commitment is to help you achieve your vision
A history of
Innovation
125+
years
Confidential
21
However, there is a major
challenge facing the nation and
the healthcare Food & Beverage
industry
Obesity is negatively impacted by the prevalence
of high caloric content and lack of physical
activity
Providing the right products and programs help
consumers make informed and healthy beverage choices
Educate
Increase the consumer
understanding of the products CocaCola offers which support health
and wellness.
Activate
Provide actionable tools promoting
wellness, and execute at locations
to positively impact people’s
decisions and actions.
Coca-Cola is committed to promoting health and
wellness in an effort to fight obesity
Our commitment continues
through our products
• Delivering more low- and
no-calorie beverage
options
• Smaller portion sizes
• Clearly communicating
product calorie content
Offer a variety of healthier options
Coca-Cola’s commitment to wellness begins with the essence of our company – our
brands. Our beverage portfolio features over 300 “low” and “no” calorie beverages
choices. We offer a product that suits the needs of nearly all consumers.
Keeping the consumer informed to make better
choices
Coca-Cola’s commitment continues with programs designed to clearly communicate
realistic product servings and caloric content.
Our product packaging now features “frontof-package” calorie and serving size
information. These graphics make it easier
for consumers to see the information,
keeping them informed about their choices.
“Clear on Calories” is a national program
developed to inform consumers about their
vending choices. As part of this initiative,
vending machines feature “Calories Count:
Check then Choose” signage on their fronts,
reminding consumers to consider calories in
their beverage choices.
Healthy Vending Options
Access to Local Food
 Community Supported Agriculture (CSA)
 Farmers Markets
 Special Events/Cooking Demos
Lowcountry Street Grocery
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Farm-Fresh Produce
Meats, Dairy, Cheeses, & Breads
Local & Artisanal Goods
+ Free Nutrition Education &
Information!
LAUNCHING SUMMER 2015
Contact Us
[email protected]
www.lowcountrystreetgrocery.com
@LSGmobilemarket
lowcountrystgrocery
Lowcountry Street Grocery: A Mobile Farmers’ Market
MUSC Weight
Management Center
Worksite Weight
Management
Program
Tonya Turner, RD, LD, MPH
MUSC Weight Management Center:
Staff and Philosophy
 Multidisciplinary
o
o
o
o
o
Registered Dietitians
Exercise Physiologists
Psychologists
Physicians
Nursing Staff
 Lifestyle
o
Staff:
Change
We will help you make sustainable behavior
changes
www.MUSChealth.com/weight
MUSC Weight Management Center:
Awards/Recognition
 40
years of providing evidence-based
weight management
 2 MUSC Distinguished Faculty Service
recipients (Malcolm & O’Neil)
 Former President of the Obesity Society
(O’Neil)
2
dietitians recognized as Outstanding
Dietitians by the SC Dietetic Assn (Nance &
Turner)
www.MUSChealth.com/weight
One of Top 15 Weight
Management Centers in Nation
www.MUSChealth.com/weight
MUSC Weight Management Center:
Worksite Weight Management
 What


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
is this program?
11-week interactive, competition-based weight
management class
Participate in-person or online (from computer, smartphone, or tablet)
Classes are even recorded, so you could keep up even if
you had to miss a week
Tailored dietary instruction, help developing appropriate
exercise goals, and behavioral information to promote
long-term healthy behavior change and weight
management
ALL weight ranges with any type of eating, exercise, &
weight goals
Beginning and ending measurements (body fat, waist, hip,
& blood pressure) can be an included as an add-on option
www.MUSChealth.com/weight
Go ahead,
click
Simple, simple!

Step 1: Simply click on the following link:
https://connect.musc.edu/selecthealth_demo/

Step 2: Click “Enter as a Guest”, type whatever
name you’d like displayed, and click “Enter Room”
www.MUSChealth.com/weight
Community Partners & Resources
The MUSC Urban Farm is
designed to be a living
classroom where students,
faculty, staff, and the
community come together to
explore the connection
between food and health
through hands-on learning
about the many varieties of
vegetables, fruit, and herbs
grown in South Carolina.
Programs and Participants
 Work & Learns
 Tours
 Lunch & Learns
 Children’s Programs
 Cooking
Demonstrations
 Special Events
Sodium Intake
World Salt Awareness Week – March 16-20
National Eating Healthy Day
November 4, 2015
Healthy Workplace – food and beverage toolkit

Provides guidance for healthier meals,
snacks and vending machines

Can be adopted by any size
organization
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Qualitative – recommendations, tips
and suggestions
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Quantitative – nutrition standards for
specific food categories

Sample menu, tools and additional
resources
www.heart.org/foodwhereur
heart.org
The Heart-Check mark on
food packaging helps you
find foods that can be part
of an overall healthy diet.
For more information
about the program,
nutrition requirements and
a list of certified products,
heartcheckmark.org
For more healthy living
info and resources:
heart.org/healthyliving
Success Stories
Company Overview
•
Founded in 2008
•
Headquartered in
downtown Charleston
(NoMo)
•
50 on-site employees and
25 consultants nationwide
Photo Credit: SIB Fixed Cost Reduction
Our Priorities
• Encourage our employees to make
healthy choices by providing nutritious
meal and snack options
• Teach employees the importance of
healthy eating
• Serve dishes that are flavorful, filling,
and avoid high-calorie items
• Utilize local and organic ingredients
whenever possible
Photo Credit: Sarah Pack
• Take each employee’s dietary needs
and preferences into consideration
whenever possible
How We Do It
• We work with Limehouse and Ambrose
Farms to ensure high quality products
• Limit “cheat days” to about once a
month
• Keep it healthy with smaller portion
sizes
• Salad is always available and produce
is delivered daily
• Vegetables always play a big part in our
dishes
Company Chef Jordan Marhoefer
Photo Credit: Sarah Pack
• Chef is always available to make
something if the nutritional needs of an
individual SIB employee are not being
met for any given reason (allergies,
Employee Benefits
• Employees are able to discover new,
healthy food options they may not have
been exposed to previously
• Healthy afternoon snacks provide an
energy boost (fruit platters, vegetables
with hummus, fresh fruit smoothies)
Photo Credit: SIB Fixed Cost Reduction
• Left over dishes are available for
anyone to take home, so healthy food
options are available outside of the
office
Steps to a Healthier Workplace
• Go to CHBChallenge.com and
register for the Challenge.
• Once registered, complete the
scorecard - taking note of areas
needing improvement.
• Establish leadership support,
organize a wellness committee,
and review scorecard.
• Develop realistic goals based
on scorecard results as well as
organizational priorities, needs
and interests.
Steps to a Healthier Workplace
• Create a timeline and action
plan.
• Learn new healthy business
practices and strategies by
attending free quarterly
seminars.
• Update scorecard throughout
the year as strategies are
incorporated.
• Submit a final scorecard by
October 30, 2015.
• Celebrate successes with other
businesses at the awards event!
For More Information
 MUSC Office of Health Promotion: Susan Johnson, Ph.D. [email protected]
 MUSC Nutrition Services: Debbie Petitpain, MS, RDN, [email protected]
 Lighten Up Charleston: Paul Wieters, [email protected]
 Arthur J. Gallagher: Brandon Guest, MHA,CEBS, [email protected]
 Coca-Cola: JoBeth Edwards, [email protected]
 Verde: Jennifer Ferrebee, [email protected]
 Compost in My Shoe: Jim Martin, [email protected] & Chef David
Vagasky, [email protected]
 Lowcountry Food Grocery: Kate DeWitt, [email protected]
 MUSC Weight Management Center: Laura Nance, RDN, MPH, [email protected]
 American Heart Association: Katie Schumacher, [email protected]
Find us on Facebook at www.facebook.com/chbchallenge!
Thank You!