Fresh Tastes Tool Kit - Public Schools NSW

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23 DEVELOPING ACTIONS & ALTERNATIVES In Section 3 the committee assessed the current canteen menu, collected information on current practices and identified areas for improvement using the Canteen Improvement Checklist.This information will be used as the committee starts developing actions and alternatives. This section contains: ■ the action planning process (including the Canteen Action Planner template) for working through issues/ concerns related to the operation of the canteen ■ important considerations when choosing foods for a Fresh Tastes menu ■ sample Fresh Tastes menus ■ information on ways of introducing healthier food choices. KEY ELEMENTS OF SUCCESS ■ An action plan that prioritises the areas for improvement in the canteen is developed by the committee. ■ An approach to the introduction of healthier foods into the canteen is developed that meets the needs of the school community. ■ A Fresh Tastes menu is planned and developed that meets the requirements of the Strategy and features a variety of healthy food choices that are tasty, attractive, good quality and served at the correct temperature. Developing an Action Plan The Canteen Action Planner provided in this section can help the canteen committee to prioritise issues of concern and record the activities that will move the canteen towards providing and promoting healthier food choices for students. The Canteen Action Planner takes the committee through the following steps. 1. Prioritise issues Look at the areas for improvement identified in the Canteen Improvement Checklist. Questions the committee may consider include: ■ what is the committee going to address first and what activities can be left until later? ■ what are the more urgent issues? ■ what operational issues need to be addressed early on to support the phasing in of healthier foods choices?
2. Explore options Discuss the range of possible solutions to the issues identified and develop creative ways of addressing each issue. Identify resources to support the committee in this process. 3. Select one or more preferred options that best suit the canteen situation. 4. Identify strategies that will be used to implement the options selected. 5. Set timelines or dates for implementation of the selected options. 6. Delegate people to be responsible for implementing the options. 7. Record the outcome after the change has been made. The sample on page 25 shows how the Canteen Action Planner could be used to explore the issues of not enough volunteers in the canteen and time consuming preparation of fresh foods. Note:To document decisions about changes to the menu itself, ie phasing in new foods, see pages 27-28 on designing a Fresh Tastes menu and introducing new foods. A Phasing in New Foods template is provided to record decisions about alternatives to be tried, timing, feedback, final selections for the menu and promotional ideas. CASE STUDY School: Normanhurst Boys High School A group of the canteen’s regular customers conducted a trial of reduced fat sausage rolls.The boys taste tested five varieties of reduced fat sausage rolls and selected the alternative they preferred.These were then introduced into the canteen with promotion in the school newsletter to let the school community know about the decision-making process. DEVELOPING ACTIONS & ALTERNATIVES 24
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 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

Fresh Tastes Tool Kit - Public Schools NSW

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