takeaways unwrapped event 070411 jemma grime presentation - changing market mechanisms barriers...
TRANSCRIPT
Changing Market MechanismsBarriers faced by the small business sectory
Jemma Grime
HBA Project Manager
Wigan Council
IntroductionThe Healthy Business Award is delivered by Wigan Council, funded by NHS Ashton, Leigh and Wigan and works in partnership with the School of Food g gScience and Nutrition at the University of Leeds.
The HBA has a dedicated delivery team skilled in public health, food science, nutrition business management development & engagement and media &nutrition, business management, development & engagement and media & communications.
The HBA has several different interventions which are designed by business tsector.
The Healthy Business team works with cafes, restaurants, fish and chip shops, workplace canteens, nurseries, care homes, hospitals, stadia, vending and p , , , p , , gmanufacturers.
Small Independent Food SectorUnderstanding a business’s trading environment is key to improving the nutritional content of the food small businesses serve.nutritional content of the food small businesses serve.
Factors influencing the delivery of an effective intervention:
• Motivation – are they interested in healthy eating?• Motivation – are they interested in healthy eating?
• Education – can they cook?
Financial natural ingredients often more expensive less shelf life• Financial – natural ingredients often more expensive, less shelf life
• Time – Short-staffed due to poor economic climate
P i Wh i h l h f d? Will i ?• Perception – What is healthy food? Will customers want it?
• Management issues – Change in ownership, compliance with Food Safety and Trading Standards legislationSafety and Trading Standards legislation.
Tackling the BusinessesgMaintenance of the business’s trading environment, key considerations:
Saturating the Healthier Choice market could prove too much competition for a fixed market, contributing to further economic decline.
The ‘Hard to Reach’ businesses do not like trying new ingredients and cooking practices – consultative phased approachpractices consultative phased approach.
Many consumers do not wish to eat healthily - by carrying out stealth changes this issue is negated.
Two key approaches:
• Increasing labelling of healthier options – making it easier for people to eat healthily when they want tohealthily when they want to.
• Nutritionally improving businesses by reformulation, improved cooking practices, procurement and portion size.
Case StudyyFish and Chip Shops
• Business and consumer perception
• Research - raw ingredients, prepared ingredients, g p p gingredient preparation, cooking and serving practices.
• Health vs Taste – links between quality and health.Health vs Taste links between quality and health.
• Engaging the businesses
Barriers faced on delivery of yintervention
K l d d i f f• Knowledge and experience of fryer• Frying Practice
• Ingredients e g potato variety & quality (seasonal variations) oil type• Ingredients e.g. potato variety & quality (seasonal variations), oil type.
• Frequency of oil change – indicators of oil degradation
• Speed of Service and ‘Hot Hold’ time• Speed of Service and Hot Hold time
• Equipment and facilities available.
Barriers faced on delivery of i t tiintervention• Equipment and facilities available .
• Frying ranges are often 20 years old – simple tasks such as emptying and cleaning of range pans becomes difficult.
• Temperature management issues• Temperature management issues.
• Lack of awareness to oil : product.
• Potato storage and prep area too cold• Potato storage and prep area too cold.
• Added sodium through batter mixes, gravy/curry mixes, bicarb for peas.
• Additives including colourings and flavour enhancersAdditives including colourings and flavour enhancers.
• Meal deals incentivising large portions.
• Issues surrounding food safety• Issues surrounding food safety.
Intervention Results• Fried products contain approx 27% less fat and saturated fat post intervention.
• The fat that is absorbed in the product contains less undesirable compoundsThe fat that is absorbed in the product contains less undesirable compounds such as trans fats and acrylamide.
• Cost of additional oil changes largely off-set by introducing more efficient and economical practiceseconomical practices.
• Shops report that they are busier due to increased product quality and marketing of the HBA Fish and Chip shop work.
• Type of fat used e.g. Palm Oil is generally used due to healthier oils being less stable, taste preference, cost of the fat and the issue with equipment.
• Portion sizes of chips are often reduced due to offering meal deals which include peas at the expense of a few chips. Packaging methods which reduce the portion size are also trialled with the business.
• Less sodium introduced into the product through pre-mixes.
• Scraps no longer served.
Outcomes
1. The HBA has improved the health of the borough’s residents through reducing fat, saturated fat, salt and added sugar and increasing the consumption of fruit, vegetables and fibre. The fish and chip p g pintervention is just one of several strands of the HBA programme.
An estimated 70,000 premature deaths in the UK could be avoided each year if diets matched nutritional guidelines in terms of consumption of vegetables and reduced consumption of salt, saturated fat and added sugar. p , g
This is more than 10% of current annual mortality. The health benefits of meeting the national nutritional guidelines have been estimated to be as high as £20 billion each yearas £20 billion each year. Quality Adjusted Life Years (QALY) Department of
Health estimate.
Outcomes
2. Food consumed from HBA premises contributes less to i i b d f t th HBA iincreasing body fatness than non-HBA premises.Increasing body fatness is associated with serious medical complications for example diabetes hypertension CAD stroke and cancerexample diabetes, hypertension, CAD, stroke and cancer.
Kopelman, P/ 2007. Helath Risks Associated with Overweight and Obesity. Short Science Review. Foresight Tackling Obesities; Future Choices. Obesity Reviews, 8 (s1); 13-17.
Cost to the NHS: If the ratio of total costs of overweight and obesity toCost to the NHS: If the ratio of total costs of overweight and obesity to health service cost of obesity remains similar to 2001 (i.e. 7 to 1), by 2050, an overall total cost of overweight and obesity per annum of £49 9 billion at today’s prices can be anticipated£49.9 billion at today s prices can be anticipated.
McPherson, K., Marsh, T. and Brown, M. 2007. Modelling future Trends in Obesity and the Impact on Health; Foresight Tackling Obesities; Future Choices.Health; Foresight Tackling Obesities; Future Choices.
Outcomes
3. The HBA is working towards reducing inequality in the g g q yborough with approximately 45% of HBA premises serving SOAs.
4. The HBA has raised personal awareness around healthier lifestyles as shown by project evaluation and informal y y jfeedback.
5. HBA is helping to address salt perception through5. HBA is helping to address salt perception through reformulation and added salt reduction, complementing the FSA’s salt reduction targets.
