Recipe for Change: Making Your Healthy Food Look Good, Taste Good, and Sell

Goals For Today’s Presentation

Agenda for Today’s Presentation

Why do we care that the food we serve is healthy?

The Obesity Epidemic Over the Years

Obesity Trends* Among U.S. AdultsBRFSS, 1985

























Prevalence* of Self-Reported Obesity Among U.S. Adults

BRFSS, 2011


BRFSS, 2012


by State and Territory, BRFSS, 2013

Besides being a great visual of the change in obesity, what else

do these maps tell us?

We learned…

Consequences of Obesity

Why Should We Care?

Why Should We Care?

Why Should We Care?

What is our mission? Who are we?

We are healthcare food service!

Healthy Cooking

A Chef …

What is Food?

Grandma’s Pans

Who Are Our Customers?

Healthcare Food Service Challenges

Healthcare Food Service Challenges, cont.

Recognize These Comments?

What is Healthy?

The Definition of Healthy for This Presentation

NOTE:

As a reminder…

Look Good

Look Good, cont.

Look Good, cont.

Look Good, cont.

Taste Good

Taste Good, cont.

Good For You

Good For You, cont.

Good For You, cont.

Good For You, cont.

Good For You, cont.

Good For You, cont.

Dessert Break

Understanding Economic Theory

Bias

Environmental Influences

Other Factors

We Make Irrational Decisions

We Make Irrational Decisions, cont.

Behavioral Economics

Behavioral Economics cont.,

6 Principles to “Nudge” People into Making Healthier Choices

Manage Portion Sizes

Increase Convenience

Improve Visibility

Enhance Taste Expectations

Utilize Suggestive Selling

Set Smart Pricing Strategies

Factors to consider when presenting food

Factors to consider when presenting food, cont.

Factors to consider when presenting food, cont.

The Three “P”s to Summarize

What are some Maine hospitals doing?

Sodium Reduction In Communities

The Hospital Healthy Food Initiative (HHFI)

Check Plus

Check Plus, cont.

Spotlight On Nutrition

Spotlight On Nutrition

References

References, cont.

References, cont.

Thank You!