OSNPPH Nutrition Exchange 2016 and NRC 2016 Forum

This session will explore examples of collaboration with the private sector to transform the food environment and support healthy food among public.


Freezing the puck on unsupportive food environments: A healthier recreation concession pilot project
Can a healthier recreation concession menu establish the same sales outcome as a traditional menu? This session discusses a collaborative pilot project that took place at a rural recreation facility during the 2015/2016 fall/winter season. A municipality, health unit, food supplier and local signage company worked together to monitor sales, operational costs, feedback, and promotions with the goal of creating a business model to advocate for healthier food environments within recreation facilities. Menu adjustments, competitive pricing, product placement and promotional strategies were used. This session will deliver a comprehensive sales analysis, feedback from various stakeholders, and recommendations for future work.


Working with retailers to make healthy eating possible
Grocery stores are a natural place for food and nutrition education.  As a leading retailer in Canada, Loblaw Companies Limited takes an active role in health promotion through the in-store Dietitian program and Guiding Stars.  Join Senior Director of Wellness Alexis Williams, RD as she speaks about some of the public-private collaborations Loblaw participates in to promote healthy eating and nutrition.