Monitoring the financial impact of any change is important – we have tips, as well as pricing and promotional strategies to help you prevent any loss in revenue. Monitoring financial impact When making changes to your food and drink offerings its helpful to first review your sales data. This...
Do you associate reducing the amount of sugary drinks, confectionary and salty snacks in your food service with a reduction in profit? Evidence gathered from sport and recreation facilities who have trialled such initiatives suggest this is not the case! The following examples were conducted...
The Victorian Government has introduced the ‘Healthy choices: policy directive for Victorian public health services’ (the Policy directive). The Policy directive strengthens Victorian public health services as places that support the health and wellbeing of their staff and visitors. It...
Dairy is an important part of a child’s diet as it aids in healthy growth and development. Milk, cheese and yoghurt provide calcium in a readily absorbable and convenient form which is crucial for strong bones and teeth. They are also a good source of other nutrients including protein, vitamins A...
Do you avoid reduced fat or skim milk in your early childhood service because of the sugar content? Did you know there’s no added sugar in reduced fat milk? The sugar content is comparable to plain, regular full cream milk. Plain milk (full cream, reduced fat and skim) only contains one...
Did you know that 2021 is the International Year of Fruits and Vegetables? This is the perfect time to consider how your service is promoting healthy eating and oral health. There’s help out there to get you started! When it comes to helping children reach their fullest potential healthy...
Following the public announcement of the Nutritious, high quality and local food for Victorian public hospitals and aged care, a new healthy food and drink policy directive for health service retail and vending was announced by the Government on 12 April 2021. This new...
The environments in which we live, work, learn, and play are key drivers of the types of food and drink we consume. In many situations we are surrounded by unhealthy food and drinks and this is a key driver of poor diet - a risk factor for obesity, cardiovascular diseases, type 2 diabetes, and...
Having management’s support is crucial to successfully implement the Healthy Choices guidelines. Need some advice on how to approach yours? The Healthy Eating Advisory Service (HEAS) has launched free online training about how to engage management and gain their support for implementing...
Additional information and criteria have been added to the Victorian Government's Healthy Choices guidelines. These additions will make it easier for you to assess whether the foods and drinks you supply are classified GREEN, AMBER or RED. All of the additions are evidence-based and reflect...