Hospitals sign on to get rid of junk food
Hospitals across Ottawa and Eastern Ontario are decommissioning deep fryers, getting rid of supersized drinks and lowering sodium content in an effort to better line up their cafeteria offerings with their health philosophies.
The next step: Convincing Tim Hortons and other hospital-based franchises to do the same.
The program, called Healthy Foods in Champlain Hospitals, is aimed at setting an example by reducing unhealthy food and drink choices and increasing healthy ones.
“There is a recognition that we can be better role models,” said Laurie Dojeiji, network manager with the regional cardiovascular disease prevention strategy. “That is what this is striving to do.”
Twenty Eastern Ontario hospitals from Cornwall to Deep River, including Ottawa, have signed on to the effort to offer healthier fare in cafeterias, gift shops and franchises. Seven hospitals have already reached the first phase of the program, and 13 others should by the end of the year. That means there will be no more deep-fried food for sale in hospital cafeterias, among other changes.
At the Queensway-Carleton, the deep fat fryers have been turned into planters to underline the point.
By the time hospitals reach the third phase of the initiative, there will be no junk food, processed meats, fried food, pop, or other high-sugar or high-sodium foods for sale.
It is an initiative that has long been called for. In 2008, Ottawa obesity doctor Yoni Freedhoff and cardiologist Dr. Rob Stevenson wrote an editorial in the Canadian Medical Association Journal calling on hospitals to get rid of deep fryers and introduce healthy foods.
“These first steps in cafeteria reform will help hospitals renew their focus on health and put an end to deep-fried hypocrisy.”
Convincing Tim Hortons, which has outlets in seven hospitals across the Champlain LHIN — including at the Heart Institute — to get rid of doughnuts as part of the initiative might prove a little stickier.
Tim Hortons has agreed to make some immediate changes in the food it offers at local hospitals, said Dojeiji, including offering fruit, making whole-grain options more prominent and getting rid of the largest size of sugary drinks for sale, such as iced cappuccinos. But in order to reach the bronze, or first, level of the Healthy Foods initiative, Tim Hortons would have to stop selling deep-fried doughnuts.
Carolyn Brennan, vice-president of corporate and diagnostic services at Queensway Carleton Hospital, said hospital officials have been “working closely with Tim Hortons, and we have been really happy with their interest in coming to the table and trying to work through it.”
She acknowledged it might take longer for Tim Hortons and other franchises to reach the first phase of the healthy foods initiative, as seven hospital cafeterias have already done, but there should be no exceptions if hospitals are serious about offering healthy food choices.
“I’m not sure which way it will go. They haven’t said yes, but they haven’t said no — the door is still open.
“I would hope that we will get to a place were Tim Hortons will remove their doughnuts. But there may come a day where, if Tim Hortons can’t get there, then maybe there won’t be Tims in the hospitals.”
A Tim Hortons spokesperson was not available for comment.
Hospitals in central Nova Scotia introduced a similar program about five years ago, and Tim Hortons now serve muffins, tea biscuits and trail mix cookies, instead of doughnuts, at hospitals there.
All the offerings meet the hospitals’ nutritional requirements, said Jane Pryor, director of operations support with the Nova Scotia Health Authority, Central Zone.
She said there was initial resistance from the popular coffee and doughnut shop, as well as concern within the hospitals about a loss of revenue resulting from the changes, but eventually the hospitals and Tim Hortons reached an agreement.
“Our CEO at the time was adamant. If they wanted to stay with us we would love to have them but there would have to be some changes. They eventually said yes.”
All the hospitals in the Champlain LHIN have signed on to post calorie and sodium counts, offer more whole grains, vegetables and fruits, decrease portion sizes for high-calorie beverages, reduce highly processed snacks and lower sodium levels, as well as getting rid of deep-fried foods.
The complexity of the Champlain LHIN program, and the number of hospitals involved, makes its healthy-foods initiative unique in the country, program officials say.
In Arnprior, meanwhile, where Arnprior Regional Health was among the first hospital in the region to embrace healthier food, cafeteria sales have not changed, said food services supervisor Christina Carnegie. Queensway Carleton has seen sales go up after changing its cafeteria menu.
Other hospitals, some of which were concerned about public response to the program, say they have received positive feedback.
Tim Hortons, which has seven outlets in Eastern Ontario hospitals, is not the only franchise in local hospitals.
There is also a Starbucks at CHEO, a Second Cup at The Ottawa Hospital’s Civic campus, and a Pizza Pizza and Mr. Sub at the General campus. All are in talks about the healthy food requirements, Dojeiji said.
Freedhoff, meanwhile, said hospitals have to make sure the food they are promoting really is healthy, but he added that such initiatives can make a difference.
“Who better than a hospital to say we can’t sell this stuff? They did that with tobacco.”