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HOVER |
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Healthier Options in Vending — an Employer Resource | |||||||||||||||||||||||||||
What is HOVER? HOVER stands for 'Healthier Options in Vending — an Employer Resource' . HOVER is a research project that is investigating the availability of healthier food options in Tasmanian workplaces. The project aims to educate employers about the importance of supplying healthier food options to their employees, and the benefits of this approach. In its initial phase, the project specifically targets the food options available in workplace vending machines . The project will involve consultation with vending machine suppliers, the food industry, employers and employees, with the development of a system for classifying foods as healthy or less healthy, a product guide and information resources for employers . How are vending machines being changed? In the initial phase, there will be a small number of workplace trial sites where healthier vending machine options will be incorporated into the current vending machine choices. These sites will be monitored closely, with the results of the trial determining what changes will be made to vending machines in other workplaces. How are vending machine options classified? The classification system allows foods to be classified based on their nutrient value. Foods will be classified as 'red', 'amber' or 'green', based on a number of criteria, including kilojoules, saturated fat content, sodium content and serving size. Green foods are foods that are considered 'everyday' foods, such as water, fruit, nuts and cereal. Amber foods are the 'sometimes' foods, such as fruit juice, instant meals and some snack bars . Red foods are the foods we should avoid or consume in limited quantities, such as confectionary, sugary drinks and fried products. It is anticipated that the guidelines will encourage vending machines to contain 50% 'green' foods, 30% 'amber' foods, and 20% 'red' foods. This is the ultimate aim, and is likely to take some time to achieve. Adoption of the criteria is not mandatory, nor will it be regulated. The project will also be working with the Tasmanian food industry to source and develop foods that meet the 'green' criteria. How do I find out more information? The project has two main contacts: Sharon Campbell — Project Officer (Eat Well Tasmania) Sarah Connally — Dietician (Eat Well Tasmania & Community Nutrition Unit, DHHS) How is HOVER funded? HOVER is funded through Population Health, Department of Health and Human Services.
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