Fresh Tastes Tool Kit - Public Schools NSW

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19 ASSESSING THE CURRENT SITUATION cont... Canteen Improvement Checklist In addition to reviewing the types of foods and drinks offered for sale through the canteen, successful implementation of the Strategy requires careful attention to a number of other matters. The following Canteen Improvement Checklist identifies the key elements for success to achieve a Fresh Tastes canteen. Each one can be explored and discussed by the canteen committee and areas for improvement identified and documented. If the canteen’s practice meets the key element described then a tick should be entered in the ‘yes’ column. If it is not met or only partially met, comments need to be entered into the ‘Areas that need improvement’ column following committee discussion.An example of such comment is included as the first item. CANTEEN IMPROVEMENT CHECKLIST Key elements of success Yes Areas that need improvement ✔ (provide details) CANTEEN COMMITTEE A functioning canteen committee, eg The committee consists of canteen volunteers. with representation from the staff, students Needs broader school community representation. and parents is operating in the school. The canteen committee is well informed about the Fresh Tastes Strategy and has accessed all relevant resources. The canteen committee regularly communicates information to the school community about the Fresh Tastes Strategy and the school’s plans for change. CANTEEN MENU Go to Section 5 for more information on designing a Fresh Tastes canteen menu. Sales volume figures from the canteen mark up schedule show that foods and drinks that fall into the GREEN segment of the Canteen Menu Planner dominate the menu. Canteen staff are well informed about the Fresh Tastes Strategy and have access to information about healthier food products. Healthier food choices are offered at prices students can afford. The canteen has a policy of pricing healthier choices more competitively. The canteen has reliable, regular access to healthier food products. If desired, two ‘Occasional’ food days have been identified each term on the school calendar.
Vending machines stock only foods and drinks that fall into the GREEN or AMBER segments of the Canteen Menu Planner. The canteen menu is planned with student input and includes food choices acceptable to the students. The canteen offers foods and drinks at breakfast, recess and lunch in response to the needs identified in the school. POLICY The canteen has a comprehensive policy developed in consultation with the school community that includes information on foods sold, canteen operations and management. The canteen policy is regularly reviewed and updated. CLASSROOM LINKS Students receive nutrition messages throughout the school that are consistent and reinforce each other (eg fundraising, classroom rewards). The canteen models the nutrition education messages students have been learning in the classroom. PROMOTION The canteen offers daily/weekly specials that are well promoted and feature healthy foods and ‘meal deals’. Feedback is sought from members of the school community when introducing new foods. Healthier food choices are well promoted to students. The menu is clearly displayed in the canteen and advertised to students, parents and carers. FUNDRAISING All fundraising activities involving the canteen meet the requirements of the Strategy. MANAGEMENT ISSUES Standard procedures are available in a written form for all paid staff and volunteers. Canteen tasks are organised in the most efficient way. There are enough serving areas to prevent long queues at recess and lunchtime. CANTEEN IMPROVEMENT CHECKLIST Key elements of success Yes Areas that need improvement ✔ (provide details) ASSESSING THE CURRENT SITUATION 20
Page 1 and 2: @ school NSW HEALTHY SCHOOL CANTEEN
Page 3 and 4: CONTENTS Section 1 - Introduction 1
Page 5 and 6: SECTION 1 What is a Fresh Tastes ca
Page 7 and 8: The Fresh Tastes Tool Kit Why a Too
Page 9 and 10: The Health Promoting Schools Framew
Page 12 and 13: On the following pages are the tool
Page 14 and 15: 9 GETTING READY Before taking actio
Page 16 and 17: 11 GETTING READY cont... Get inform
Page 18 and 19: 13 GETTING READY cont... The active
Page 20 and 21: 15 GETTING READY cont... Contents o
Page 22 and 23: 17 ASSESSING THE CURRENT SITUATION
Page 26 and 27: 21 ASSESSING THE CURRENT SITUATION
Page 28 and 29: 23 DEVELOPING ACTIONS & ALTERNATIVE
Page 30 and 31: 25 CANTEEN ACTION PLANNER Issue Opt
Page 32 and 33: 27 PHASING IN NEW FOODS TEMPLATE Fo
Page 34 and 35: 29 DEVELOPING ACTIONS & ALTERNATIVE
Page 36 and 37: 31 GETTING ON WITH THE JOB Managing
Page 38 and 39: 33 GETTING ON WITH THE JOB cont...
Page 54 and 55: 49 MAINTAINING THE MOMENTUM Maintai
Page 56 and 57: 51 MAINTAINING THE MOMENTUM cont...
Page 58 and 59: 53 MAINTAINING THE MOMENTUM cont...
Page 60 and 61: 55 APPENDIX 1 Guidelines for a heal
Page 62 and 63: 57 APPENDIX 3 Snack ideas The follo
Page 64 and 65: 59 APPENDIX 4 cont... Ideas to redu
Page 66 and 67: 61 HOW TO USE THE CD-ROM On the att

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