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Step 3: Create a Plan for Change

Now that you’ve gained commitment from staff and senior management it’s time to create an action plan for becoming a Healthy Choices Facility. You may want to pull together a Healthy Choices Committee to oversee the action plan (e.g. relevant decision makers, Registered Dietitian, community nutritionist, concession/cafeteria staff, etc.). See Recruiting a Healthy Choices Committee for further information.

This section outlines the different areas within your facility that you may wish to tackle, and ideas for action. You will also find a template Healthy Choices Implementation Plan to use for facilitating this process.

While you might not be able to address every area at once you can still make a big difference by targeting one area at a time. Once you’ve been successful in these, move on to your next healthy choices goal.

plan for change

 

Tips from facility staff

  • Know your clientele
  • Different venues will have different clientele and will require different products to be successful.
  • Facilities with many seniors programs or health and fitness classes do better with healthy choices vending and concessions.

 

Primary Sidebar

  • Food Environment Framework
  • Steps for offering Healthy Choices
    • Step 1: Perform a Facility Assessment and Audit
      • Vending Audit Step 1
      • Vending Audit Step 2
      • Vending Audit Step 3
      • Vending Audit Step 4
    • Step 2: Present Assessment results and set your healthy choices goals
      • Developing a Healthy Choices Policy
    • Step 3: Create a Plan for Change
      • Vending
      • Food Services
      • Programs
      • Events
      • Fundraising
      • Staff
      • Food Security
      • Education & Awareness
    • Step 4: Offer and Promote Healthy Choices
    • Step 5: Evaluation and Monitoring
  • Marketing to Children Awareness
  • Healthy Choices Promotional Material
  • Success Stories
    • Promising Practice Videos
  • Voices of Support

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