SHIP stories
SHIP works with communities to
increase access to and consumption of
healthy food through farmers markets,
healthy corner store initiatives, and
other community-based healthy eating
strategies, such as healthy conssessions.
Healthier Options in Bloomington,
Edina and Richfield
Bloomington and Edina aquatic centers, Richfield pool
and the Dwan Golf Course can all attest that providing
healthier food options and maintaining financial
stability can be possible in this sugary, salty driven
world.
With SHIP support, concession operators were taught
how to maximize their bottom line at each facility.
According to Joan Bulfer, Bloomington Public Health
Nutritionist, “It was appealing to municipal concession
managers because most have no training in running
financially successful concessions.”
The SHIP-supported trainer also recommended
discontinuing selling candy, not only because it is
unhealthy, but it is not profitable. Another example was
replacing a Slushie with a yogurt parfait.
SHIP staff has been working with concession operators
in the three cities to offer healthier foods. The aim was
to start with 40 percent of the menu meeting healthier
choice guidelines and to gradually increase that
amount.
Everyone seems to notice the change and appreciates
The Statewide Health Improvement Program (SHIP) works to
improve health through better nutrition, increased physical
activity and decreased commercial tobacco use and
exposure. Find out more at www.health.state.mn.us/ship
the new
options.
Explains one
parent of an
Edina hockey
player, “Kids need healthy food to grow and perform
at their best! Thank you for focusing on getting better
food into your concessions!”
A great benefit that concession operators gained
from the training was the opportunity to share ideas
and identify ways each other could collaborate in the
future.
The important question is, however, did it make a
difference? Yes! The Edina Aquatic Center increased
profits by 12 percent over 2011, the Richfield pool
increased profits by 20 percent and the Dwan Golf
Club decreased food costs by 6 percent! For families
and individuals who enjoy these venues, it means
traditional concession fare and healthier food CAN
coexist. Knowing the success of these trail-blazing
concession operations will certainly make it easier for
other venues to make healthier menu changes.
***
5/2013