1. Healthy Business Award Rosemary Lee Wigan Council Consumer Protection Department April 2009

2. A Marriage Made in Heaven?

5. The size of the problem Only 36% have a healthy body weight Over 20% are obese or very obese Over 35% are over weight Rising childhood obesity High blood pressure, CHD, Type 2 Diabetes, some cancers, etc

6. Time to move on? Smokefree Massive departmental reorganisation Rogers etc Under threat, Out sourcing? Time to move on?

7. We needed a plan!

8. Courting! Partnership working –We have the skills –We have the access –They have the money

9. No new wheels

10. Don’t forget the research! Dissertation research Heartbeat & others –Relatively low uptake –Popular with caterers and EHPs –Little customer awareness –Tendency to slip!

11. Why do we have a problem? Lack of exercise Loss of life skills within the home More eating outside of the home The social acceptability of snacking Lack of nutrition knowledge in the catering industry

12. Our wish list Sufficient dedicated staff High profile publicity Interested and informed proprietors and staff Consumer demand

13. Reality check Staff funding Resources for media Council (and Cabinet) backing Resources for training Food hygiene Big bang!

14. The Award Suitable for all food businesses Variations for client group Combination approach –Health by stealth (Kitchen practices) –Healthier alternatives to premium menu items –Healthy specials or menu section –Smaller Portions/ Children’s menu –Breastfeeding friendly

15. Monitoring Sampling Self assessment Customer feedback Mystery Shopper Regular visits

16. We don’t have a problem Do we? Can’t cook Don’t cook

17. The proposal & the dowry Presentation to PCT Bidding process Thinking big The final figure

18. A very suitable marriage! Fully funded award Well supported by national bodies Interest of major manufacturer National nursery company Possibility of further interventions/awards Possibility of spread

19. The honeymoon Joy! A new home In sickness In health

20. Back to reality! The service level agreement Targets Prescription Trust Marital bliss…… a stable relationship

21. Barriers A different language & culture The need to tick boxes Communication Service reorganisations Branding & the logo police Resistance to change

22. In the mean time 20 pilot businesses Diverse Cooking or preparing on site Tried out ideas & paper work

23. Focus groups Feed back from trial Views & What they wanted –From the award –From us

24. The Award Suitable for all food businesses Variations for client group Combination approach –Health by stealth (Kitchen practices) –Healthier alternatives to premium menu items –Healthy specials or menu section –Smaller Portions/ Children’s menu –Breastfeeding friendly

25. How do we know the meals are healthier? Sampling out –Too expensive –Too slow –Businesses too keen Analysis in –Designed for the catering sector –Used by us, adapted for the consumer

26. Successes We have a new team We have funding We have a new award Enthusiasm and direction from caterers Public interest

27. What we didn’t get An over arching broadly compliant award. An escape route for the EH team Understanding business award Sampling baseline

28. What we did get Massive funding Healthy Business Award Community interest & involvement Partnership working has become acceptable Calorie counted food

29. A Marriage Made in Heaven? Thank you Rosemary Lee Chartered EHP r.lee@wigan.gov.uk 01942 828180