Healthier Options In Vending - Eat Well Tasmania · Why healthy vending? ... • Legumes: fresh, frozen, dried, canned (choose reduced salt varieties), e.g. baked beans, lentils and

In Vending

A Guide for Vending Machine Suppliers

Healthier Options

Table of Contents

Why healthy vending? ......................................................................... 1

What do my customers expect? ........................................................... 2

Where do I start? ................................................................................. 3

What sort of products fall into each category? .................................... 4

Green category – Everyday foods ................................................ 5

Amber category – Select carefully ............................................... 7

Red category – Occasional foods ................................................. 9

Understanding food labels .................................................................. 14

Some ideas to get you started ............................................................. 15

How do I promote healthier options in my machine? ........................... 17

Frequently asked questions ................................................................. 18

Where can I go for more information? ................................................. 20

Eat Well Tasmania Inc. Ph: (03) 6223 1266 [email protected]

Community Nutrition Unit Ph: (03) 6222 7222 [email protected]

Acknowledgements: ©2010 Eat Well Tasmania Inc.

This booklet has been developed by Eat Well Tasmania Inc. in conjunction with the Community Nutrition Unit, Population Health, Department of Health and Human Services, and with the support of Healthy@Work.

page 1

Many employers recognise that healthy employees are more energetic, productive and happier, and that providing a healthy work environment is ‘good for business’. How an employee chooses to eat at work can have a significant impact on their overall health. There are many ways an employee can choose to eat at work, such as bringing food from home, purchasing food from an on site kiosk, cafeteria or vending machine, or purchasing food from a local shop, restaurant or take away. Vending machines are a popular food option in many work sites. However, traditional vending machines contain foods that are high in energy (kilojoules), saturated fat and salt, and are not essential to provide the nutrients the body needs. It is these types of food that, when eaten in excess, may lead to chronic dietary related disease.

Why healthy vending?

Eating well at work requires some thought and planning. Research shows that having healthy options readily available makes having those options more frequently selected. Conversely, if unhealthy food choices are not so visible or easily available, people are less likely to purchase them. 1

When an employer (your customer) says “I want some healthy options please”, you can use this guide to help you determine

what healthier food options may be suitable.1 Jeffery, R., French, S., Raenther, C. and Baxter, J. 1994. An Environmental Intervention to Increase Fruit and Salad Purchases in a Cafeteria. Preventative Medicine; 23; 788-92.

Employers are starting to see vending machines as a source of unnecessary kilojoules, saturated fat and salt intake for their employees, and as such, may start to question the need to have a vending machine at all. Providing healthier options in the vending machine, while also retaining some of the less healthy options, is an excellent solution.While most employers want to provide healthier options for their staff, they also recognise that their employees have a right to choose. Providing healthier options in a vending machine will increase, rather than limit, the range of foods available.

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When employers start to look at health and wellbeing in their workplace, food outlets are often a good place to start. Vending machines, with their high visibility and typically less healthy products, can often be a target for employers that want to increase the number of healthy food options (and limit the number of less healthy options) to which their employees are exposed.

Employees may state that they want “healthy options” in their vending machine. Typically, a vending machine supplier will then purchase and provide some healthy options.

• But how do you know if they are healthy? • How do you know if they will sell?• How do you know if this is really what your customers want?

What do my customers expect?

Many products marketed as healthy are not actually healthy, don’t sell or go out of date, and are a cost to the vending machine supplier. Stocking healthy products in a vending machine shouldn’t make you lose money, nor should it be a burden on your business. Asking the customer what they really want is one way to ensure that this transition is as easy as possible.

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Where do I start?

Following these easy steps will help ensure your customers remain happy, and you are providing the best service possible.

1. ASK: Invite your customer to do a survey of their employees to see what healthier products they would like in their vending machine. Ask them to check the satisfaction level the staff have with the current options, what products they would definitely like to keep and what products they would like to see removed.

2. SUPPLY: Once you and your customer have this information, select the products that most fit their needs. This is also going to be determined by what products can physically fit into the vending machine and the type of vending machine you supply.

3. PROMOTE: Ask your customer to promote their new vending machine – maybe through a company-wide newsletter, intranet site, or other promotional material. Keep in mind that the new products may attract new customers that would not ordinarily purchase products from a vending machine.

4. TRACK: Keep track of sales information. Both you and your customer need to keep in mind that as a new venture, it might take some time to see a result. If a product isn’t selling after a few weeks of placement, swap it with something else.

For survey examples, visit www.eatwelltas.org.au/hover

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What sort of products fall into each category?

Food and drink manufacturers often market their products as healthy and good for you, but how do you really know? If your customers are asking for healthier options in their vending machines, you can use the following nutrient criteria to ensure that the products you choose meet their expectations.Food products are categorised “green”, “amber” or “red” based on their nutrient content.

The following pages provide more information about the types of food in each category.

Red products should be limited, because they are high in energy (kilojoules), saturated fat and salt, and are not essential to provide the nutrients the body needs. It is these types of food that, when eaten in excess, may lead to chronic dietary related disease.

Green products are considered “everyday foods”. They are the best choices and should be encouraged. These are nutritious foods consistent with The Australian Guide to Healthy Eating. They contain less saturated fat, added sugar and salt, and are lower in energy (kilojoules).

Amber products are to be selected carefully. They are mainly processed food and drinks and are commonly higher in saturated fat, sugar and/or salt.

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Green category: Everyday foods

Breads and cereals• Breads and rolls: (wholemeal, wholegrain, multigrain, high fibre,

white) bagels, plain burritos, crumpets, pita bread, English muffins, foccacia, lavash bread, Lebanese bread, Turkish bread, tortillas, raisin or fruit bread

• Breakfast cereals: wholegrain, whole wheat, rice, corn or bran flakes and biscuits, puffed cereals, oats and untoasted muesli assessed against criteria in table 1 (see page 11)

• Small un-iced fruit buns, scones, pancakes and pikelets• Unflavoured rice, pasta and noodles

Fruit and vegetables• Fruit: fresh, frozen, dried, canned (natural juice

only) – choose ‘no added sugar’ varieties• Vegetables: fresh, frozen, dried, canned –

choose reduced salt varieties• Legumes: fresh, frozen, dried, canned (choose

reduced salt varieties), e.g. baked beans, lentils and chickpeas

Dairy• Reduced fat forms: cheese, custard, plain milk, flavoured milk

(maximum serve size 375 ml) and yoghurt, plain or flavoured soy drinks and calcium-enriched yoghurts

• Reduced fat cheese and cracker snacks

Meat and alternatives• Unprocessed beef, lamb, veal, pork, turkey, wallaby, chicken and fish

with all visible fat removed• Eggs, legumes, unsalted nuts and seeds

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Green category: Everyday foods

Extra and occasional foods • Popcorn (air popped and unflavoured)• Plain unflavoured crackers, rice or corn cakes and crispbread

Meals/mixed food items• Commercial frozen or ready-to-eat mixed meals (e.g. pasta, curries,

roast dinners, stir fries, fried rice) which meet the criteria in table 3 (see page 13) and include vegetables as a prominent ingredient (listed in the name of the product)

• Canned soup which meets the criteria in table 1 (see page 11)• Sandwiches should be made with reduced fat meat or alternatives;

reduced fat cheese; must contain salad or vegetables; may contain a thin scraping of spread; and preferably be made with wholemeal or wholegrain bread

• Salads: mixed vegetable, coleslaw, couscous, garden, potato, pasta, rice, tabouleh, made with reduced fat dressing

Drinks• Water• Water, unsweetened, carbonated (maximum serve size 375 ml)• Reduced fat plain or flavoured milk (maximum serve size 375 ml)

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Breads and cereals• All breakfast cereals that do not meet the criteria in table 1

(see page 11)• Fruit buns, scones, pancakes and pikelets that are large serving sizes

and/or are iced • Savoury breads, scrolls and twists

Fruit and vegetables• Fruit which contains added sugar, e.g. canned fruit in syrup or jelly,

fruit leather with added sugar

Dairy• Full fat forms: cheese, custard, plain milk, flavoured milk (maximum

serve size 375 ml) and yoghurt, plain or flavoured soy drinks and calcium-enriched yoghurt

• Full fat cheese and cracker snacks

Meat and alternatives• Unprocessed beef, lamb, veal, pork, turkey, wallaby, chicken and fish

that contain visible fat• Processed meats which meet the

criteria in table 2 (see page 12), e.g. ham, chicken, silverside, bacon, salami, devon

• Salted nuts and seeds• Tuna and cracker snacks

Amber category: Select carefully

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Amber category: Select carefully

Extra and occasional foods• Sweet biscuits and snack food bars which meet the criteria in table 3• Sugar-free chewing gum• Standard and reduced fat ice creams, dairy desserts or fromage frais

which meet the criteria in table 3• Ice blocks and fruit-based ices which meet the criteria in table 3• Popcorn cooked in fat or with added salt• Cakes, muffins and sweet pastries which meet the criteria in table 3• Savoury biscuits, flavoured rice or corn cakes, flavoured crackers,

baked or fried savoury snacks and crisps which meet the criteria in table 3

Single-serve hot items, meals or mixed foods• Savoury pastries, pizza, oven-baked potato products, dim sims,

spring rolls and hot noodle cups which meet the criteria in table 2• Frankfurts, sausages, crumbed and coated products which meet the

criteria in table 2• Commercial frozen or ready-to-eat mixed meals which meet the

criteria in table 3 and do not have vegetables as a prominent ingredient

Table 2 is on page 12Table 3 is on page 13

Drinks• Diet and artificially sweetened drinks• Full fat plain or flavoured milk• 99% fruit juice

All drinks have a maximum serving size of 375 ml

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Red category: Occasional foods

Note: all deep fried foods and confectionery are red.

Meat and alternatives• Processed meat that does not meet the criteria in table 2

Extra and occasional foods• Sweet biscuits and bars that do not meet the criteria in table 3

• Confectionery (boiled, jelly or chew lollies, liquorice, yoghurt coated, fruit juice or natural lollies) or any other product containing confectionery, e.g. choc-chip muffins, choc-chip muesli bars

• Premium and chocolate coated ice creams

• Ice creams, dairy desserts and fromage frais that do not meet the criteria in table 3

• Ice blocks and fruit-based ice confections that do not meet the criteria in table 3

• Cakes, muffins and sweet pastries that do not meet the criteria in table 3

• Savoury biscuits, flavoured rice or corn cakes, flavoured crackers, baked or fried savoury snacks, including crisps, that do not meet the criteria in table 3


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Red category: Occasional foods

Single-serve hot items, meals or mixed foods• Savoury pastries, pizza, oven-baked potato products, dim sims,

spring rolls and hot noodle cups that do not meet the criteria in table 2

• Frankfurts, sausages, crumbed and coated foods that do not meet the criteria in table 2

• Commercial, frozen or ready-to-eat mixed meals that do not meet the criteria in table 3


Drinks• Sugar sweetened drinks, e.g. cordials, energy drinks, flavoured

mineral water, iced tea, soft drinks, sports drinks or waters, sweetened waters, fruit drinks (less than 99% fruit juice)

• Diet and artificially sweetened drinks where serving size is greater than 375 ml

• Fruit juice where serving size is greater than 375 ml• Full fat flavoured milk where serving size is greater than 375 ml• All products containing caffeine must comply with FSANZ

Food Standards Code 2.6.4 (see www.foodstandards.gov.au/foodstandards/foodstandardscode/)

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Table 1: Green criteria

Saturated fat (g) per 100 g

Fibre (g) per 100 g

Sugar (g) per 100 g

Sodium (mg) per 100 g

Breakfast cereals not containing fruit

2 g or less 5 g or more

20 g or less

-

Breakfast cereals containing fruit

2 g or less 5 g or more

25 g or less

-

Pasta sauces and simmer sauces

2 g or less - - 300 mg or less

Soups: ready-to-eat (condensed, instant)


Dips (hommus, tzatziki, vegetable or salsa)


Mayonnaise and salad dressing


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Energy (kJ) per 100 g


Sodium (mg) per 100 g

Savoury pastries (pies, pasties, sausage rolls), quiche, croissants, pizza, oven-baked potato products, dim sims, spring rolls, hot noodle cups

1000 kJ or less

5 g or less 400 mg or less

Frankfurts, sausages, crumbed and coated foods, (e.g. patties, chicken products)

1000 kJ or less


Processed meat: ham, chicken, silverside, bacon, salami, devon

900 kJ or less


Table 2: Amber criteria

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Table 3: Amber criteria

Energy (kJ) per packet


Sodium (mg)

Commercial frozen or ready-to-eat mixed meals (e.g. pasta, curries, roast dinners, stir fried dinners, fried rice)

2500 kJ or less

4 g or less per 100 g

400 mg or less per 100 g

Sweet biscuits and snack food bars

600 kJ or less


200 mg or less per packet

Standard and reduced fat ice creams, dairy desserts, fromage frais

600 kJ or less



Ice blocks and fruit-based ice confectionery

600 kJ or less



Cakes, muffins, sweet pastries 900 kJ or less



Savoury biscuits, flavoured rice or corn cakes, flavoured crackers, baked or fried savoury snacks or crisps (to be considered, energy must be 1800 kJ or less per 100 g)

600 kJ or less



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Understanding food labels

Compare: Use the 100 g column to compare foods

Serve size: This is the suggested serve size. It may not be how much you eat

Fat: Look for products with less than 10 g of fat per 100 g and the lowest saturated fat

Sugar: Choose products with less than 10 g sugar per 100 g. Foods with fruit or milk may have higher sugar levels but check the ingredient list

Ingredients: These are listed from the most to the least in quantity

Total Fat: This is the total of all fat including saturated fat

Salt: (sodium) Look for products with less than 120 mg sodium per 100 g

Food packaging can sometimes be confusing — it can be difficult to ‘cut through’ marketing claims and messages to determine whether a food is really nutritious or not. One effective tool is to use the product’s Nutrition Information Panel — usually located on the back of a product’s packaging. Reading the panel is easy once you know how.

Fibre: Look for products with the most fibre per 100 g

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Some ideas to get you started

The type of machine used in the workplace will dictate product suitability and influence the range of foods available. For a non-refrigerated machine, consider some of the following products:

• Tuna and crackers• Tuna and bean mixes• Dried fruit and nut packets• Packaged stewed fruit or fruit cups• Dips and crackers

If the workplace has a refrigerated machine, consider the following green and amber products:

• Cheese and crackers (preferably reduced fat cheese varieties)• Yoghurt (preferably reduced fat varieties)• Fresh sandwiches, salads and wraps• Fresh microwaveable meals or soups

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If the workplace has shift workers, try:• Single serve breakfast cereals• Shelf stable instant microwaveable

meals with a high vegetable content

For drinks, • Water and reduced fat milk always fall

into the green category• Full fat milk, diet drinks and 99% fruit

juices fall into the amber category, provided that they are 375 ml or less in serving size

Some ideas to get you started

As customer demand for healthier options grows, so will the options available to you as a supplier. As new products become available that meet the green and amber criteria, why not add them to your list of healthier options? Check the HOVER web page for updated product suggestions: www.eatwelltas.org.au/hover

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How do I promote healthier options in the machine?

Most importantly, place healthier options at eye level in the machine. Green products need to be comparable in price to other less healthy options. You might want to talk with your customer about subsidising green products with profits from amber or red products, making the green products a cheaper option.

Working with your customers, with the aim of increasing the range of healthier products over time, will demonstrate your willingness to meet changing needs with the best possible mutual outcome.

An ideal ratio between products is:

• 50% green• 30% amber• 20% red

With this mix, the proportions in each category in the vending machine might look something like this.

Initially this may not be feasible for the work site so a more realistic mix may be:

• 30% green• 50% amber• 20% red

Then the vending machine might look something like this.

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Frequently asked questions

Q. I’ve tried healthy products in other vending machines in the past...they just don’t work.

A. Chances are that no one really asked the staff (who use the vending machine) what they wanted in terms of healthy products. Encourage the employer (your customer) to distribute a site-wide survey like the one that can be downloaded from the HOVER web page on www.eatwelltas.org.au/hover. This will allow the employer to see if their staff really want healthier products, and if so, exactly what products they want. Then you can work with the employer to decide which healthier products are more likely to sell at their worksite.

Q. The healthy products just don’t sell as well as the others...I’m potentially losing money.

A. Healthy vending isn’t supposed to make you lose money. Research has shown that providing healthier options in vending machines does not result in reduced sales. 2 However, it might take some

time to build up a presence, and for people to get in the habit of purchasing different

products. If you think you are losing money, or the healthier products just aren’t

selling as well as you’d like, talk to the employer about promotional activities

they can support. Place the green products at eye level, which has a proven impact on sales. You might also want to adjust the prices, so that less healthy options are more expensive than the healthy options.

Q. There are so many products that claim to be healthy but they really aren’t...how can I find products that are tasty and nutritious and my customers will buy?

A. Use the product suggestions on pages 15 and 16 for some starting ideas, and keep an eye on the HOVER web page (www.eatwelltas.org.au/hover) for updated suggestions. New products come onto the market every day, and as the concept of healthy vending grows, food manufacturers will also start to produce products to meet this demand.

Q. Who decided what was healthy and unhealthy?

A. The nutrient criteria that determine a product’s category were established by a group of health professionals from around Tasmania. Input was sought from accredited dietitians and a range of peak health bodies. Recommendations on serving size, saturated fat, sodium and sugar content are similar to guidelines found in other states.

2 Gorton, D., Carter, J., Cvjetan, B. & Ni Mhurchu, C. 2010. Healthier vending machines in workplaces: both possible and effective, The New Zealand Medical Journal, vol 123, no 1311

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Frequently asked questions

For further up-to-date information on the Healthy Options in Vending project, please visit the HOVER page on the Eat Well Tasmania website at: www.eatwelltas.org.au/hover

This website contains a variety of resources, including:• Healthy vending case studies from businesses around Tasmania• Healthy workplace case studies• Templates for a variety of organisational needs, including policies and

surveys • Updated product examples

This website will be updated regularly as more workplaces establish healthy vending practices.

Eat Well Tasmania also provides information on and assistance with nutrition related activities across Tasmania, including:• Workplace resources, including Eating Well @Work – A

Guide for Employees, Eating Well @Work – A Guide for Employers, A Guide to Planning a Healthy Eating Activity and Healthy Events Tasmania: A guide for event organisers

• Resources on school and community gardening projects, including information on how to start a garden project, and a complete list schools and community gardens around the state

• A large variety of resources for children, including lunch box ideas, nutrition, and projects such as Cool Canteens, Move Well Eat Well and Eat Right Grow Bright

• Resources for seniors, including Dietary Guidelines for Australian Adults and a host of nutrition fact sheets covering food safety, shopping and cooking for one and eating on a budget

• “What’s in season?” fruit and vegetable lists for each month• Go for 2 & 5 campaign information and resources• Fruit and vegetable costumes available for hire

For further information or to access these resources, please visit: www.eatwelltas.org.au, email [email protected] or phone (03) 6223 1266

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Where can I go for more information?

There are a number of organisations that can provide further information on healthy eating and healthy workplaces.

Community Nutrition Unit, Population Health, DHHSwww.dhhs.tas.gov.au/nutritionThe Community Nutrition Unit offers a range of nutrition resources for workplaces, schools, community groups or client groups. A lending library and a range of brochures are available including the Australian Guide to Healthy Eating. This guide provides an overview of how to have a healthy diet and the proportions of food to eat for good health. For copies of this guide and other healthy eating resources phone (03) 6222 7222 or email [email protected]

[email protected]@Work is a Tasmanian government initiative that supports agencies to implement well-developed and effective workplace health and wellbeing programs. Healthy@Work aims to increase the health of State Service employees through programs which address nutrition, physical activity, smoking, alcohol and stress.

Premier’s Physical Activity Councilwww.getmoving.tas.gov.auThe Premier’s Physical Activity Council website provides a wealth of information on physical activity, and aims to increase the level of physical activity of all Tasmanians. Included on this website is the Get Moving at Work kit, a resource for employers wanting to develop a greater health and wellbeing focus at work.

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Where can I go for more information?

Eat Well Tasmania Inc.www.eatwelltas.org.au© 2010 Eat Well Tasmania Inc.

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Healthier Options In Vending - Eat Well Tasmania · Why healthy vending? ... • Legumes: fresh, frozen, dried, canned (choose reduced salt varieties), e.g. baked beans, lentils and