Are you ready to throw away the rule book on all those healthy food messages, increase your custom, grow customer loyalty, improve margins and make a healthy profit? If yes read on…
LABS Innovation have developed the UK’s first accredited behaviour change workshop for food environments. During our half day workshop you and your team can find out about what behaviour change solutions would work in your food environment and develop your own tailored plan to not only change eating habits, but also make a healthy profit.
Where we are now…
Eating patterns continue to change, the continued growth and choice of places to eat out is being driven by consumer lifestyle across all ages and the food market is highly competitive. Consumers are actively reducing their consumption of sugar and high fat foods (Kantar World Panel). Many factors influence our daily food decisions, but food choices are often impulsive and driven by emotions. The last decade has produced health information overload, and research shows consumers already know what they should eat. However, the current food offer pushes consumers towards less nutritious options (not great for impulsive food decisions!)
Barriers to making a change…
The biggest perceived barrier of food businesses to changing their food offer for consumer health is loss of custom and loss of profit. The current economic climate of rising food prices and inflation increases the pressure. Many food organisations care about consumer health, but maintaining a healthy profit is their priority, and rightly so – this protects and creates jobs. Many food businesses don’t have ready access to behavioural science in simple terms to enable them to change their offer for consumer health and maintain the same levels of custom.
LABS Innovation have developed the UK’s first accredited Healthy Profit workshop for food businesses. The workshop:
- Breaks down perceived barriers for food businesses
- Embeds skills
- Enables food businesses to build profits and customer loyalty
- Builds knowledge of how behavioural science can be applied to food environments
- Provides ideas of effective methods to guide consumers’ impulsive decision making towards more nutritious choices
- Moves away from healthy food descriptions and heads towards the indulgent instead.
Presenting more nutritious foods with health restrictive ‘sugar free’ and health positive words e.g. ‘packed with vitamin C’ is a big turn off rather than a turn on (Stanford University). Eating out should be a pleasure after all!
This workshop combines all the best evidence based world research, enabling organisations to develop a plan tailored for their own setting that will not only create and maintain a more nutritious food offer for consumers, but maintain a profit and build customer loyalty at the same time.
You should come along if you are:
- Owners and employees of food businesses involved in procuring, preparing and serving food
- Catering Managers and providers of catering services to school and industry
- Occupational health leads in workplace
- PSHE Leads, Healthy Schools Leads
- Public Health Advisors
- Environmental Health Leads developing or managing food award schemes
If your food offer is within:
- Private Hotels, restaurants, cafes both eat in and take away, pub chains, private catering contractors/providers, garden centres with a food offer, cafes in retail settings including supermarkets, shopping centres and book stores
- Leisure Holiday centres, cinemas, private entertainment venues e.g. zoos, aquariums, marinas, theme park, galleries
- Travel locations Rail stations, coach stations, airports, ferry ports
- Workplace Private workplace where there is a food offer for employees and/or visitors
- Places of Worship with a food offer
- Educational Settings Nursery, Primary, Secondary, FE & Universities, Independent Schools and Academies
- Public Sector Government Offices, Leisure/Sports Centres, Museums, Parks, Art Centres
- NHS/Care All food environments within NHS/Care settings including concessions
Time and costs
Includes a brief pre-workshop task to prepare you for the day, then a half day session with a trainer in a group setting where you develop your own tailored plan for your food environment and come away with a Highfield accredited certificate. Typically £99/delegate but contact us for a quotation based on your requirements.
Unit 1 Why should feeling good matter?
Unit 1, Module 1 Where are we now? How did we get here?
Learning outcomes: Identify and explain the factors that have led to the general population making poor food choices.
Unit 1, Module 2 What has this led to?
Learning outcomes: Identify the consequences, both to the individual and the wider economy, of our unhealthy lifestyles.
Unit 1, Module 3 We are at a turning point
Learning outcomes: Identify the benefits to customers if they eat well and are of healthy weight.
Identify the benefits that apply to catering environments from planned changes.
Unit 2 The science
Unit 2, Module 1 How can we change behaviours?
Learning outcomes: Identify and explain why traditional approaches are not fully effective.
Identify and understand the factors that influence our day-to-day decision making.
Unit 2, Module 2 What is the answer?
Learning outcomes: Identify the range of environments that affect our eating behaviours.
Explain what is meant by: shaping environments, making choices automatic and cultural change.
Explain why branding food works.
Unit 3 Feel good solutions for your environment
Unit 3, Module 1 Food environment priorities and pressures
Worksheet 01 ‘Food environment priorities and pressures’ to be completed during pre-workshop task.
Learning outcomes: Identified the pressures and priorities in the food environments participants work with.
Unit 3, Module 2 The sensory environment
Worksheet 02 ‘The sensory environment’ to be completed during pre-workshop task.
Learning outcomes: Identified the relevant features that make up the sensory environment of the food environments.
Unit 3, Module 3 Feel good solutions for your environment
Worksheet 03 ‘Planning food environment solutions’ to be completed during workshop.
Learning outcomes: Completed workbook with a tailored plan on how to create a Feel Good offer in the food environments they work with.
Unit 3, Module 4 What does success look like?
Worksheet 04 ‘What does success look like?’ to be completed during workshop.
Learning outcomes: Identified what can be measured in the food environments they work with and how to communicate success.
During the workshop delegates will complete a quiz to assess their knowledge and identify their top 5 actions in their workbook. Both documents will be photographed and stored on our secure server for validation of the Highfield certificate award, which will be sent by post to the delegates home or place of work (depending on their choice).
Delegates will be issued with a post evaluation questionnaire for both the course content and the delivery.
Additional support, tailored advice and evaluation is available. Please contact us for a quotation.
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