Feasibility Study of Toronto Public Health's Savvy Diner Menu Labelling Pilot Project CPHA 2015 Conference Tara Brown, MHSc, RD, Dia Mamatis, MA, Tina Sahay, MHSc Toronto Public Health
Overview 1. What is menu labelling and why do it? 2. What were the goals of the pilot project? 3. What informed the development of the pilot? 4. What were the pilot components & TPH supports? 5. What did we learn and what conclusions did we draw? 6. What are TPH s next steps? 2
What is menu labelling Providing customers with key nutrition information on the menu or menu board to help them make informed food choices when eating out. 3
Why put calories & sodium on the menu High frequency of eating out Calorie and sodium levels are high in restaurant foods Levels of calories and sodium vary widely within the same food category Consumers can t estimate nutrient content May lead to healthier menu items May lead to healthier choices High public support 4
Goals of pilot project To test the feasibility of menu labelling for independent restaurants with the provision of TPH support To determine if full-scale implementation is feasible Toronto ~ 17,000 different food premises Nearly 6000 independent restaurants or take out food establishments 5
Informing pilot development Survey of 257 independent restaurants Consultations with other jurisdictions with menu labelling program Consultations with early adopters Independents Low interest but some early adopters Other jurisdictions Time consuming; incentives needed; expect attrition; engage industry in development Early Adopters Supportive of proposed approach; would participate if some costs defrayed 6
Program Components 1. Recipe standardization 2. Nutrient analysis of full standard menu, via software tool 3. Menu labelling with calorie & sodium info 4. Menu reformulation (if desired) 5. Restaurant recognition 6. Complementary Savvy Diner public education campaign 7
TPH Supports Free online nutritional analysis tool 8
TPH Support & Resources On & Off Site Registered Dietitian Support 9
TPH Supports Healthy Food Preparation Tip Sheets 10
TPH Supports Promotional materials, social media coverage 11
What we wanted to learn 1. What motivated restaurants to take part? 2. To what extent were restaurants able to participate? 3. What were the challenges, enablers, and successes? 4. What were the resource requirements for implementation? 12
Motivation to Participate Consumer information is highly desirable. I like the idea of the program because of this. We saw the writing on the wall. This has been coming for quite a few years. We wanted to be involved in it right from ground zero. Restaurant Operators 13
Extent of Restaurant Participation 22 restaurants recruited 7 did not sign the memorandum of understanding 11 partially completed 9 began recipe standardization & nutrient analysis 2 completed nutrient analysis 4 posted calorie & sodium information 14
Extent of Restaurant Participation 15
Challenges Complexity of nutrient analysis Standardizing recipes was time consuming & invasive Variation in sourcing of ingredients/suppliers Recipes within recipes Atypical ingredients I waited for someone to order something we hadn't analysed. Then I was in the kitchen, watching the owner/cook make the recipe, noting down the ingredients and weights. I went so far as ordering and paying for my own lunch a couple of times so I could get a few more recipes analysed. TPH Dietitian 16
Challenges Limitations of computer software So many bugs and glitches that [the software] delayed us. We feel like the guineas pigs for the software company which is good for them, but not for us. TPH Staff 17
Challenges Limited time & technical skills of restaurants My restaurant is run by 3 people and I have no time to do anything else. [Menu labelling] is quite intensive too laborious to write down ingredients and things. I realized as we went along that I couldn't do it. Restaurant Operator 18
Challenges Extended role of Dietitians in process I did the work for my two restaurants. I did everything. I redid their menu for them They would not have been confident to do that kind of nitty-gritty, meticulous work nor would they have had the time. TPH Dietitian 19
Enablers Flexibility to adapt TPH service model We need to have flexibility to work with the restaurant in a way that works for them. It s a different and challenging approach. This is why they are dedicated to this project, so that they can drop everything and go. TPH Manager 20
Enablers Sensitivity and responsiveness of dietitians to restaurant concerns I dedicate every spare moment to this because I want to show him some results. so that he continues to be motivated". TPH Dietitian 21
Enablers Highly motivated restaurants I did want to [do] menu labelling even before we got approached by public health. Students were asking for it. We pride ourselves in providing nutritious, healthy and fresh food to students. Restaurant Operator 22
Successes Restaurants Raised awareness about actual healthfulness of menu Made changes to recipes to reduce calorie/sodium levels TPH Enhanced technical capacity of dietitians They seem a bit overwhelmed at the results as the calories and sodium values of some of their combos are high. They reformulated all their menu items to reduce the sodium. They re happy with results now. TPH Dietitian 23
Successes Customers 75% saw the calorie and sodium information in the restaurant 84% liked that calorie and sodium information was provided at the restaurant 79% would tell others that the restaurant provides this information 24
Timeline & Resources Timeline: August 2013 December 2014 TPH Staffing: Dietitians: team of 10, reduced to 3 in March 2014 Project Management: 1 staff, 1 manager
Conclusions Menu labelling may be feasible for only select independent restaurants who: are highly motivated and ready to make big time commitment value offering healthy food have fairly standardized recipes receive extensive specialized, individualized support receive incentives, cost-offsetting, recognition Full scale implementation not justified given current level of interest 26
Next steps Educating consumers Support restaurants to create healthier options Explore healthy restaurant award program Educate restaurants on legislated menu labelling requirements Build on Savvy Diner campaign Develop an advisory group 27
Thank you for listening For further information: Tara Brown, MHSc, RD Chronic Disease and Injury Prevention Toronto Public Health tbrown2@toronto.ca (416) 338-7456 28
Feasibility Study of Toronto Public Health's Savvy Diner Menu Labelling Pilot Project CPHA 2015 Conference Tara Brown, MHSc, RD, Dia Mamatis, MA, Tina Sahay, MHSc Toronto Public Health