The Colorado Healthy Hospital Compact

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Dorthy Randall
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1 Creating a Healthy Food Environment: Colorado Hospitals Collaborate with Food Service Providers, Leadership & Staff: Making the Easy Choice the Healthy Choice Renee Porter, RN, CPNP, DNP Michael Conroy Joe Colcleasure Centura Health St. Anthony Hospital 9th Annual Colorado Culture of Health Conference April 27, 2016

2 Objectives To provide education on evidence based strategies to change the environment of the cafeteria to serve and promote healthy options. To demonstrate little to no financial impact as a result of the changes. To provide tools on ways to partner with food service vendors in changing the offerings.

3 The Colorado Healthy Hospital Compact Nutrition Focus is enlisting hospitals to join a statewide movement to create healthier food and beverage environments in their institutions. Colorado hospitals entering the Compact commit to implementing at least one and up to four programs to achieve bronze, silver, gold or platinum status. The four programs are: Healthier Food Program that meets Compact nutrition guidelines, Healthier Beverage Program that reduces sugar-sweetened beverages, Marketing Program that promotes and incentivizes the purchase of healthier foods and beverages, Breast Feeding Policy and Support Program that implements healthy breastfeeding policies and practices.

4 Compact Benefits Compact members will be recognized as leaders in the hospital community for improving worker, patient and visitor health and supporting Colorado s cross cutting and coordinated efforts to reduce obesity.

5 Presenters Children s Hospital Colorado Renee Porter, RN, CPNP, DNP Centura Health St. Anthony Hospital/ Sodexo Food Services Chef Centura Health St. Anthony Hospital/ Sodexo Food Services Director of Food Services

6 Renee Porter, RN, PNP, DNP Children s Hospital Colorado Lifestyle Medicine Program Manager

8 Children s Hospital Colorado Obesity Prevention Model Children s Hospital Colorado Advocacy/Policy Advocacy and Obesity Experts Community Needs Assessment Primary Care Training Schools/Early Childhood Building evidence base

9 5 P s of Marketing

11 Product Promotion: evidence support

12 Policy support: no Sugary Drink advertisement

13 Standardized Evidence-Based Promotion

14 Utilizing Stoplight to assess Product ratio and make changes 100% 90% 80% 70% 60% 50% 40% 30% 20% 10% 0% 8% 25% 56% 11% 2015 Product Selection 25% 43% 31% 1% 2016 Product Selection Green-"Go" Yellow-"Slow" Red-"Whoa" Uncategorized

15 Using consistent labeling/messaging for simple Promotion for healthier Products Internal Web Promotion/articles Taste Testing days Placement Best sellers Contests Incentives

16 Using Price to encourage purchasing of healthier products

17 Assessing Employee Engagement (People)

18 St. Anthony Hospital April 27, 2016

19 A Culture of Health Offers a blueprint of nutritional guidelines that are evidence based that all food providers can align with. Supports Organizational Strategy- Population Health Management. Centura Health is leading a culture of health by making sustainable environmental changes that models healthy lifestyles. 19

20 Time Line of Success Year 2012 Established baseline data to measure successes and look for opportunities during the implementation process Mindful Baseline Sales less then 3% Year 2013 September 1, 2013 Successfully integrated marketing and display features in The Green Market and Café to educate and promote a healthier lifestyle Tasting Days with Administration involvement Cross collaborative team was identified to develop next step strategies Developed healthy Combo option and marketed at checkout Patient menus were reviewed and revised to establish Wellness meal options Baseline achieved of 40% Entrees and side dishes Eliminated marketing that was not supported by PHA All menu offerings were complete with posted Nutritional information Implemented My Fitness Pal Mindful Sales improved to 3% plus Year 2014 September 1, 2014 Increased composed Wellness meal offerings in both Café and patient menus Increased to 50% Entrees and side dish offerings on campus In November we became a founding partner in CHHC Mindful Sales incrementally increased to 9% Centura sponsored Wellness challengea 12 week program that had workshops, incentives and tracking Goal to increase the number of Wellness champions in the organization Mindful Sales increased to 9% Year 2015 September 1, 2015 Removed Fryers and implemented a Grill concept that increased our offerings to over 60% PHA compliance Implemented a twotier discount strategy- 25% healthy items and 10% for all others Established a new Healthy Grab n Go cooler Mindful Sales are now 32-35%! Full Integration Point August 2015 With the removal of fryers and implementation of our Mediterranean Grill Concept we achieved our goal of being leaders in the PHA community

21 Healthy Combo at Checkout 2013 Mindful Sales are up 3% 21

22 3 Wellness Meals, 50% healthy entrees and sides offered 2014 Mindful Sales increased 9% 22

23 Removed Fryers and Added Grill 2015 Mindful Sales at 35% 23

24 Pricing Strategy Implemented a new associate discount program for food sold in our cafeteria. Features a two tier discount percentage structure: Items which meet the Partnership for a Healthier America nutritional guidelines discounted 25%. Other items which qualify for a discount, but do not meet the Partnership for a Healthier America nutritional guidelines discounted 10%. 24

25 Key Outcomes Sales Customer Count December - January December- January December - January December- January

26 Building The Partnership Regularly met with a select group of St. Anthony Hospital administrators, during both the exploratory and the implementation phases Communicated consistently as the process developed Sought input and support as hurdles were identified Worked closely with marketing and Administration on promotion talking points Administration was present during our Go live day

27 Studied existing Retail menus to identify qualifying items Created additional qualifying menu items to round out each stations menu offerings Tried to anticipate and proactively address scenarios that may be challenges Thought through the process from the customers perspective to minimize barriers and\or potential confusion Identified capabilities and limitations of the POS system In-serviced Cooks and Cashiers on qualifying items Began promoting change 3 weeks prior to launch q q q Implementation Mass from administration with talking points Promotion signage in The Green Mountain Marketplace and Café Staff encouraged to spread the word and promote the healthy new items and menu concept

What s New This Year?

What s New This Year? NEW MANAGEMENT TEAM University of Evansville Dining is ready to go to a new level! Ken Boyer has been in the Hospitality Business since he was 16 years old working in Fast Food with