FIT MDARD Teaming up with DNR and MRPA Goal is to support health - - PowerPoint PPT Presentation

FIT

 Goal is to support health and wellness for Michigan residents in a series of events that promote healthy eating, physical activity and

food safety of food events in parks.

MDARD Teaming up with DNR and MRPA

Why offer healthy foods in parks:  Consumers requests  Promote healthy eating in a healthy environment  Help with State of Michigan’s Obesity problem

Healthy Eating in parks

Obesity in Michigan’s Population

 Obesity is a major contributor to cardiovascular disease, cancer and diabetes. It also negatively impacts public health costs and educational outcomes.

2013 State of Michigan Governor’s Dashboard

State Park Popularity

 The more than a hundred parks and recreation areas in Michigan's state park system offer residents and visitors the

• pportunity to experience scenic forests,

trails, lakes and historic sites. Michigan is a prime destination for camping, fishing, boating, hiking, bicycling and a host of other

• utdoor activities.

2013 State of Michigan Governor’s Dashboard

More than 136,000 residents in in Tacoma-Pierce County, Washington, have access to fruits and vegetables through community gardens in Metro-Parks Nine community and school gardens and five farmers' markets were established in the Grand Rapids, Michigan, low-income areas to increase access to fruits and vegetables. Lockland School District and Princeton City Schools located in Hamilton County, Ohio, implemented Competitive Foods Guidelines, which provides healthier foods in the a la carte line and vending machines to more than 6,100 students.

Where are Healthy Food and Drink Options Showing Up?

Healthy Plate - Section 114 Veggie Chopped Salad Greek Salad Roast Beef with Blue Cheese on Baguette Grilled Veggie and Goat Cheese on Baguette Pesto Chicken Sandwich Local Cheese Sampler Cajun Chicken Wrap Grilled Veggie Wrap Hummus and Pita Chips Veg Out Cup Fruita Cup Whole Fresh Fruit South Capitol Grill - Section 212* Veggie Burger *Located in the Stars & Stripes Club. Fans must have a Stars & Stripes Club ticket or pass to gain access.

 Brushfire Grill

 LOCATION: The Brushfire Grill section 131  FOOD OFFERINGS: Hamburgers, Cheeseburgers, Garden Burger, Turkey Legs, Hot Dogs, Veggie Dogs, Chicken Sandwich, Kielbasa, Black Bean Burger, Veggie Italian Sausage, Peanuts, Draft Beer, Soda, Bottled Water, Margaritas

NRPA Success Stories

 Visitors to any of the 556 parks located in Chicago, Illinois, have access to vending machines that contain 100% healthy food items.

DNR hosted a “Great American Campout 2013” at Detroit’s Milliken State Park with partners DHS and MADARD

Foster children and their families were invited to the

• vernight campout .

A Healthy outdoor meal was provided, with a demonstration with a local chef John Prepolec, (Chef Johnny Prep) Food included: Turkey hot dogs (white meat), whole grain buns, Jamaican black beans Chef Prep’s non-creamy Asian coleslaw Chocolate milk and water; and S'mores that were made later that evening. High remarks were given from staff and campers.

How? and Which Healthy Foods Will Sell?

Studies on Michigan Parks

 NEMS (Nutrition Environment

measure Study)

 State park survey 2013

 Chief investigator: Kathryn Colasanti, MSU-CRFS

 Surveys:  Small concession venue  Restaurant  Park Store  Vending (food and beverages)  Visitors

 Petoskey State Park 2012

 Study conducted by:  Dennis McDermott – Park Supervisor  Linnae Dawson – Lead Ranger

 4 Main Factors:  Availability of products  Shelf life  Food service requirements  Customer requests

State and Local Parks Nutrition Environment Survey

SMALL CONCESSION VENUE Small Concession Type: O Snack shop O Gift store O Visitors center O Cart (ex: hot dog or popcorn cart) O Specialty shop (ex: ice cream, coffee) O Combination. Please specify_______________________ O Other: ________________________

 NEMS State Park Surveys through MSU-CRFS:  Surveys are currently being analyzed.  All study surveyors were trained ahead.  All state parks were included.  Results to be presented when available.

Studies on Michigan Parks Results

Petoskey State Park

 Park Highlights

 304 acres on Little Traverse Bay  1 mile of beautiful sandy beach shoreline  The busiest beach north of Ludington- approximately 225,000 visitors annually  Sand dunes and Petoskey Stones  Access to the Little Traverse Wheel-way  Hiking trails

 Surrounding area

 Focus on health and healthy eating  Numerous recreational

• pportunities

 In 2012 no vendors bid on beach concession contract  Park asked for and received special funding to operate the beach concession as a pilot project:  Re-opened and updated beach concession building  Advertised with signs throughout the park and other printed material  Continued funding was contingent on making the program sustainable.

How it all began: Beach Concession 2012

 Goals for 2013

 Provide a service to park users  Operate with a limited budget  Make a profit- sustainability  Offer healthier choices

Beach Concession 2013 June 14, 2013 – September 3, 2013

Products we sold:

• Gatorade and G2

$ 2.00

• Bottled Water

$ 1.00

• Hot dogs

$ 2.00

• Pizza slices

$ 2.00

• Ice Cream

$ 2.00 / $3.00

• Apple slices

$ 1.00

• Baby Carrots

$ 0.50

• 100% juice pouches

$ 1.00

• String Cheese

$ 1.00

• Baked chips/pretzels

$ 1.00

• Go-gurt

$ 1.00

• Fireballs and Lollies

$ .25 / $ .50

50 100 150 200 250 300 350 400 450 apples carrots amount bought amount sold Waste

Product Cost $ amount sold Profit Carrots $43.00 $14.00 $-29.00 Apple slices $110.55 $39.00 $-71.55 Go-gurt $30.44 $49.00 $18.56 Juice $65.30 $169.00 $103.70 String cheese $31.96 $118.00 $112.00 Candy $96.95 $381.50 $284.55 Chips $377.18 $842.00 $464.82 Pizza $725.50 $1,496.00 $770.50 Gatorade $559.60 $1,708.00 $1,148.48 Water $269.55 $1,443.00 $1,173.45 Hot Dogs $627.25 $2,376.00 $1,748.75 Ice-cream $3,220.65 $8,325.00 $5,104.35

THE BOTTOM LINE

 Given the healthier options, people still chose unhealthy things more often  Fresh fruits and vegetables didn’t sell as well as we had hoped and had a short shelf life  Although some of the healthier choices still showed a good percentage, we didn’t sell enough of them to make it profitable  Continued support/funding for our store is based on the State of Michigan’s business rules like cost to

• perate. If we cannot show that we are making a

profit, we will not be getting funded for this program.

Their Conclusions

 Bundling healthy foods  Pizza with apple slices  Chicken sandwich with carrot sticks  Advertising healthy foods  menu, table tents, door posters  Incentive buying  buy a chicken sandwich get apple slices free

What Could Be Done Differently?

www.michigan.gov/puremichiganfit

Website for information is currently being updated with recipes, list of what to pack, food safety and more.