Queensland Health

A Better Choice Healthy Food and Drink Supply Strategy

2A Better Choice | Healthy Food and Drink Supply StrategySC1900475 04/20

Contents

About A Better Choice 1Scope of A Better Choice 1

Objectives 2A Better Choice Traffic Light System 2Choose mostly–the GREEN category 3Choose carefully–the AMBER category 4Choose rarely–the RED category 5

Beyond the traffic light system –Applying A Better Choice 6Promotion and advertising 7Catering for meetings and functions 8Fundraising activities 11

A Better Choice

Published by the State of Queensland (Queensland Health), December 2019

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© State of Queensland (Queensland Health) 2019

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For more information contact: abetterchoice@health.qld.gov.au

Disclaimer:

The content presented in this publication is distributed by the Queensland Government as an information source only. The State of Queensland makes no statements, representations or warranties about the accuracy, completeness or reliability of any information contained in this publication. The State of Queensland disclaims all responsibility and all liability (including without limitation for liability in negligence) for all expenses, losses, damages and costs you might incur as a result of the information being inaccurate or incomplete in any way, and for any

About A Better ChoiceA Better Choice is a strategy based on the Australian Dietary Guidelines1 and applies a traffic light system to classify food and drinks as:

GREEN: Best nutritional value—choose mostly

AMBER: Some nutritional value—choose carefully

RED: Limited or no nutritional value—choose rarely.

1 National Health and Medical Research Council (2013) Australian Dietary Guidelines. Canberra: National Health and Medical Research Council.

The strategy aims to improve the availability and promotion of healthier food and drinks in Queensland government facilities and workplaces. Other organisations and community groups will also benefit from implementing the strategy.

Separate food and drink supply initiatives have been developed for community settings predominately supporting children such as schools and sporting clubs. Refer to Smart Choices and Food for Sport for strategies and guidelines applicable in these settings.

To support implementation, the strategy should be used with the following guides:

• A Better Choice Food Classification Guide

• A Better Choice Drinks Classification Guide

Additional information is available on the Queensland Health - A Better Choice webpage.

Scope of A Better Choice

A Better Choice may apply in any outlet, setting or situation where food and/or drinks are sold, provided, promoted and advertised to staff and visitors. This includes:

• Outlets—including, but not limited to:

» Retail—restaurants, cafes, cafeterias, kiosks, staff canteens, convenience stores, newsagents, post offices, florists, gift stores and pharmacies.

» Vending machines.

» Other—coffee carts, tea trolleys, staff social clubs and private selling within the workplace.

• Catering—provided or purchased by Queensland government or external agencies for meetings, events, workshops, training and any other functions.

• Fundraising, promotional and sponsorship activities —such as gifts, raffles, fundraising BBQs, bake sales, cake stalls, competitions and giveaways.

All food and drinks, whether freshly made on the premises, prepared off-site or supplied pre-packaged, are within scope.

A Better Choice does not apply to:

• Food and drinks that staff and visitors bring from outside the facility for their own personal consumption.

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ObjectivesThe objectives of A Better Choice are to:

1. Increase the availability and promotion of healthy food and drink choices consistent with the Australian Dietary Guidelines.

2. Limit the availability and promotion of unhealthy food and drinks.

3. Ensure free drinking water is readily available, promoted and accessible and water is promoted as the drink of choice.

4. Provide serving sizes that are consistent with dietary recommendations.

A Better Choice traffic light systemThe traffic light system classifies food and drinks according to their nutritional value as:

• GREEN: Best nutritional value—choose mostly

• AMBER: Some nutritional value—choose carefully

• RED: Limited or no nutritional value—choose rarely.

Healthier drinks:GREEN or AMBER

Unhealthy drinks: RED

Healthier food:GREEN or AMBER

Unhealthy food: RED

Healthier drinks:GREEN or AMBER

Unhealthy drinks: RED

Healthier food:GREEN or AMBER

Unhealthy food: RED

Healthier drinks:GREEN or AMBER

Unhealthy drinks: RED

Healthier food:GREEN or AMBER

Unhealthy food: RED

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Food and drinks from the GREEN category provide the best nutritional value.

GREEN choices are:

• Good sources of vitamins, minerals and fibre; lower in saturated fat, added sugar and/or salt, lower in energy and help ensure optimal nutrient intake.

• Based on the five food groups in the Australian Dietary Guidelines. Examples include vegetables, salads, lentils and legumes (e.g. chickpeas); fruit; wholegrain and/or high fibre cereal varieties; lean meat and poultry, fish, eggs, tofu, nuts and seeds; and reduced-fat milk, yoghurt, cheeses and alternatives.

Choose mostly—the GREEN category

Guidelines for the GREEN category

1. GREEN foods must comprise at least 30% of the proportion displayed at outlets.

2. GREEN drinks must comprise at least 50% of the proportion displayed at outlets.

3. Ensure a wide variety of GREEN food and drinks are displayed at outlets and provided through catering and fundraising activities.

4. Use mostly GREEN ingredients for freshly made items.

5. Actively promote and advertise GREEN food and drinks.

6. Ensure GREEN choices are attractively presented, competitively priced and included in offers such as meal deals, specials, combos and loyalty cards.

7. Display GREEN food and drinks in high foot traffic and prominent areas.

8. Place GREEN choices at eye-level on shelves, fridges and vending machines.

9. Display GREEN choices at the front of cabinets or bain maries.

Water is an important part of the GREEN category and must be readily available, promoted and accessible.

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Healthier drinks:GREEN or AMBER

Unhealthy drinks: RED

Healthier food:GREEN or AMBER

Unhealthy food: RED

Choose carefully—the AMBER category

Food and drinks from the AMBER category provide some nutritional value.

AMBER choices:

• May provide some valuable nutrients; however they can also contribute to excess energy (kilojoules) intake and/or contain moderate amounts of saturated fat, added sugar and/or salt.

• May include some processed and packaged foods containing more fibre and/or less saturated fat, added sugar or salt than RED choices.

Guidelines for the AMBER category

1. AMBER food and drinks must comprise a smaller proportion than GREEN choices displayed at outlets.

2. Drinks with added intense artificial or natural sweeteners must not comprise more than 20% of total drinks displayed at outlets.

3. Do not let AMBER food and drinks dominate. Offering mostly AMBER choices will provide excess energy at the expense of nutrient-rich GREEN choices.

4. Add GREEN ingredients to AMBER food and drinks to make them healthier choices.

5. Avoid large serving sizes as they promote excess consumption. Offer moderate serving sizes and top up with GREEN foods.

6. AMBER food and drinks must not be promoted or advertised.

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Healthier drinks:GREEN or AMBER

Unhealthy drinks: RED

Healthier food:GREEN or AMBER

Unhealthy food: RED

Choose rarely—the RED category

RED food and drinks have limited or no nutritional value and when frequently consumed contribute to chronic disease, obesity and dental decay.

RED food is:

• Energy dense, lacking important nutrients such as fibre, vitamins and minerals and higher in saturated fat, added sugar and/or salt.

• Based on ‘discretionary choices’ as described in the Australian Dietary Guidelines.

RED drinks:

• Contain added sugar, cream, ice-cream, sorbet, gelato and/or confectionary.

• Include larger serving sizes of juices, flavoured milks, milk-based drinks, hot drinks and drinks with added sweeteners.

Guidelines for the RED category

1. Limit RED food to no more than 20% of the total proportion displayed at outlets.

2. Limit the availability of RED food used for catering and fundraising activities.

3. Offer the smallest available serving size of RED food.

4. RED food must not be promoted or advertised.

5. RED drinks must not be sold, provided, promoted or advertised in any outlet or through catering and fundraising activities.

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Healthier drinks:GREEN or AMBER

Unhealthy drinks: RED

Healthier food:GREEN or AMBER

Unhealthy food: RED

Beyond the traffic light system —applying A Better ChoiceThis section covers information to support and strengthen the creation of healthier food and drink environments.

Topics include:

Promotion and advertising

Catering for meetings and functions

Fundraising events

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Table 1: Promotion and advertising strategies and examples

Strategy and intent Examples

Product placement in prominent areas makes these products an easier choice.

Placement of GREEN food and drinks at eye level or in the middle section within cabinets, shelves, fridges and vending machines.

Placement of GREEN food and drinks at outlet entrance and point of sale/cash registers.

Static display of marketing material reminds customer of the brand and product.

Signage: product display stands, menu boards, sandwich boards, banners, shelf and table talkers, staff notice boards.

Promotional materials: posters, stickers, flyers, brochures, vouchers displayed:

• on counters, cabinets, fridges, vending machines

• at reception desks, waiting areas, foyers, hallways and in lifts and dining areas.

Special meal promotion encourages purchasing of product over others at point of sale.

GREEN food and drinks as the basis of meal deals.

GREEN food and drinks offered at reduced prices.

Digital marketing reminds customer of brand and product.

Social media content and blog posts, website content and advertisements, email messages, newsletters.

Master-branding material featuring brands commonly associated with food and drinks.

Drinks fridge/vending machine decals, counter signs, space dividers, tray mats, store umbrellas, flags, straw holders.

Promotion and advertising

Only GREEN food and drinks should be promoted and advertised. This requirement applies to any marketing situation or opportunity.

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Catering for meetings and functions

Catering for meetings and functions for staff and visitors either prepared or paid for by Queensland government or external agencies are within scope of the A Better Choice strategy to ensure food and drinks of better nutritional value are provided.

• GREEN food and drinks must be available and actively promoted and provided through catering.

• AMBER drinks with added intense artificial or natural sweeteners should not dominate total drinks provided.

• RED food should be a limited proportion of food or provided through catering.

• RED drinks must not be provided through catering.

This applies to catering for:

• Meetings and forums.

• Staff training courses.

• Conferences, exhibitions or symposiums.

• Special events such as awards nights, official announcements, celebratory or fundraising breakfasts, lunches or dinners.

A Better Choice does not apply to food or drinks that staff and visitors bring from outside the facility for their own personal consumption or to share (e.g. birthday cake).

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Table 2: GREEN choices catering examples—mid-meals

Item Serving suggestions

Drinks

Offer a variety of cold and hot options:

• Chilled plain water, sparkling water with fruit pieces.

• Tea and coffee with milk and small amounts of sugar and sweeteners.

Fruit

Fresh fruit:

• Whole or sliced pieces.

• Fruit kebabs.

Dried fruit:

• Serving size up to 30g.

Sweet breads and loaves

• Wholemeal un-iced breads and loaves, plain or with fruit or nuts: serving size up to 60g.

• Pikelets or scones, plain or with vegetables/fruit: serving size up to 60g.

Savoury breads and crackers

• Savoury breads and loaves, plain or with vegetables or nuts: serving size up to 60g.

• Wholemeal crackers and crispbreads, salt-reduced recommended.

• Serve with reduced fat cheese, relishes, chutneys or vegetables.

Muffins• Wholemeal un-iced muffins, with fruit, vegetables and/or nuts:

serving size up to 60g (e.g. two mini muffins per person).

Cheese platters

Cheese: • Low or reduced fat cheese such as cottage, ricotta, fetta or

reduced fat hard cheeses with fresh or dried fruit, fresh or roasted vegetables.

Nuts and seeds: • Plain and unsalted.

• Unroasted or dry roasted.

Dips: • Vegetable or legume based such as beetroot, eggplant,

capsicum or hummus.

• Low fat, low salt varieties.

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Table 3: GREEN choices catering examples—main meals

Item Serving suggestions

Drinks

Offer a variety of cold and hot options:

• Chilled plain water, sparkling water with fruit pieces.

• Tea and coffee with milk and small amounts of sugar and sweeteners.

Sandwiches

Offer a variety of wholemeal/wholegrain breads, wraps and rolls with:

• Lean meat and meat alternatives such as skinless chicken and turkey breast, roast beef, tinned fish in spring water and tofu.

• Eggs, reduced fat cheese.

• Plenty of salad and vegetables.

• Poly/mono-unsaturated margarine spreads (use sparingly).

Sushi and rice paper rolls

Rice and noodles: • Wholemeal as the preferred choice.

Fillings: • Vegetables.

• Un-crumbed meats.

• Egg.

• Seafood.

Salads

• Garden, bean, pasta, rice or noodle, potato, tabouleh, couscous, coleslaw, roast vegetables and egg salads. May include:

» Meats: lean and skinless.

» Cheese: reduced-fat cheeses where possible.

» Nuts and seeds: plain, unsalted, unroasted or dry roasted.

• Leave salads undressed or serve dressings separately.

• Use poly- or mono-unsaturated oils such as canola, sunflower, sesame, olive and peanut.

Finger foods/canapés

• Vegetables or olives: served drained of oil.

• Cold meats: lean, such as roast beef or skinless baked chicken.

• Wholegrain breads, crackers or crisp breads: served with vegetable or legume-based dips.

• Cheese: low and reduced fat varieties.

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Fundraising activities

Facilities and workplaces are encouraged to consider promoting health and wellbeing in fundraising, promotional and sponsorship activities such as gifts, raffles, fundraising BBQs, bake sales, cake stalls, competitions and give-aways.

External and internal fundraising through staff social clubs is also within scope of the A Better Choice strategy.

• GREEN food and drinks should be actively provided and promoted in fundraising activities (e.g. seasonal fruit drives and healthy barbeques).

• RED food should be limited in fundraising activites.

• RED drinks must not be used in fundraising activities.

Examples of healthier fundraising could include:

» flower drives

» toothbrushes

» healthy food cookbooks

» sunscreen

» garden seeds and tools

» physical activity events such as fun runs or ride-to-work days

» experience-based prizes such as cinema or theatre tickets.

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