CSNA s 63 rd Annual Conference November xx, 2015 Ontario, CA
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1 CSNA s 63 rd Annual Conference November xx, 2015 Ontario, CA The Smarter Lunchrooms Movement of California
2 Presentation Overview Introduction to Smarter Lunchrooms Crystal Young, California Department of Education Introduction to Smarter Lunchrooms Principles Candice Sainz, Dairy Council of California Smarter Lunchrooms Activity Mary Ann Mills, UC CalFresh Nutrition Education Program
3 Introduction to Smarter Lunchrooms Crystal Young Associate Governmental Program Analyst California Department of Education
4 The Smarter Lunchrooms Movement Started in 2009 by the Cornell Center for Behavioral Economics Evidence-based tools that improve child eating behaviors and thus improve the health of children. It s not nutrition until it s eaten!
5 SLM of CA Launched in 2013 Phased-in strategic plan Intentional design Philosophy-One training is not enough! Technical Advising Professionals (TAPs) essential
6 SLM of CA Leadership Team California Department of Education Dairy Council of California UC Cal Fresh Nutrition Education Program
7 Vision and Mission Vision: California will join the movement to encourage students to enjoy eating healthier foods in schools. Mission: The SLM of California is working together to train food service staff to redesign cafeterias, using Cornell s Smarter Lunchrooms behavioral economics principles, to subtly nudge students to make healthy food choices. Our technical advising professionals support schools in creating a healthier school environment and sharing their success stories.
8 SLM of CA Partners Kaiser Permanente Thriving Schools California Department of Public Health California Food Policy Advocates The California Endowment Cornell University s BEN Center
9 What is the Smarter Lunchrooms Initiative? The Smarter Lunchrooms Initiative seeks to 1. Nudge choices 2. Increase sales 3. Implement low-cost/no cost changes 4. Keep a variety of food choices The Smarter Lunchrooms core values include: 1. Low Cost/No-Cost Solutions 2. Focus on Lunchroom Environment 3. Promotes Healthful Eating Behaviors 4. Sustainability
10 What We Know About Food Decisions We have two decision-making mechanisms Deliberative Rational Emotional Knee-jerk reactions Which takes over depends on the level of cognitive resources available Stress or distraction leads = eat more and eat worse It takes effort and resources to resist temptation
11 Cold vs. Hot State We consider: Prices Health information Logic Cold State We buy: Smaller portions Moderate foods We Consider: Taste Convenience Size Visual effect Hot State We buy: Bigger
12 Introduction to Smarter Lunchrooms Principles Candice Sainz Community Nutrition Advisor Dairy Council of CA
13 6 Basic Smarter Lunchrooms Principles to Consider The following principles are based on research concerning various environmental cues that influence eating behavior. They are true in school lunchrooms as well as in restaurants, food courts, and even in your home kitchen! Manage Portion Size Increase Convenience Improve Visibility Enhance Taste Expectations Utilize Suggestive Selling Set Smart Pricing Set Smart Strategies Pricing Strategies
14 Manage Portion Sizes Increase Convenience Improve Visibility Enhance Taste Expectations Utilize Suggestive Selling Set Smart Pricing Strategies Use smaller containers, plates, and serving utensils. Large portions = eating more Pay attention to the number of servings per container! Small portions = eating less
15 Manage Portion Sizes
16 Manage Portion Sizes Increase Convenience Improve Visibility Enhance Taste Expectations Utilize Suggestive Selling Set Smart Pricing Strategies Make healthy foods more convenient. The easier it is to eat a food, the more likely we are to eat it! Make healthy foods easy to get to by putting them on the middle shelves of the pantry and refrigerator, in front. Put indulgent treats at the very top or bottom shelves, in the back. *Just, D.R., Mancino, L., and Wansink, B. (2007, June). Could behavioral economics help improve diet quality of nutrition assistance program participants? Economic Research Report Number 43. Washington, DC: U.S. Department of Agriculture, Economics Research Service.
17 Increase Convenience
18 Manage Portion Sizes Increase Convenience Improve Visibility Enhance Taste Expectations Utilize Suggestive Selling Set Smart Pricing Strategies Research has found that items displayed more visibly, at eye level, or first in line tend to be chosen more often than other items* Put healthier choices at eye level, less healthy options at the bottom or way up top
19 Improve Visibility Farmsville USD- After LAUSD-After
20 Manage Portion Sizes Increase Convenience Improve Visibility Enhance Taste Expectations Utilize Suggestive Selling Set Smart Pricing Strategies If it looks delicious and sounds delicious... it must be delicious Food tastes how we expect it to taste which is why it's such a shame that people are taught to think healthy foods are yucky! Name, appearance, and reputation create our expectations.
21 Enhancing Taste Expectations with Creative Naming
22 Manage Portion Sizes Increase Convenience Improve Visibility Enhance Taste Expectations Utilize Suggestive Selling Set Smart Pricing Strategies Say what?? Attitudes are contagious! We are influenced by people around us. Signs and verbal prompts influence us to see and desire products. Would you like some salad with that pizza? Try Today's Special! It's delicious! Fruit comes with your meal!
23 Utilize Suggestive Selling
24 Manage Portion Sizes Increase Convenience Improve Visibility Enhance Taste Expectations Utilize Suggestive Selling Set Smart Pricing Strategies Make a Bundle with Healthy Bundling: Encourage lunchrooms and restaurants to offer healthy food bundles for a discounted price: for example, a salad or sandwich + fruit + milk instead of a soda and fries. Why it works: A way to save money and feel better? Two, please!
25 Set Smart Pricing Strategies
26 The Smarter Lunchrooms Scorecard
27 Smarter Lunchrooms Activity: Make Fruits and Veggies First, Fast and Fabulous Mary Ann Mills Program Representative III UC CalFresh Nutrition Education Program
28 No Time to Train Manual Find it Online:
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43 Thank You!!! Questions? Comments?
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