Business Studies

South West Schools Healthier Tuck Shops Project

SWS HTSP

How to set up and sustain your healthier tuck shop

Contents
Introduction Section 1 Preparing for your healthier tuck shop 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 What is an healthier tuck shop? Setting up a planning group Assessing demand What to sell – fruit and vegetables only or healthier snacks Using the Balance of Good Health Choosing healthier snacks Funding and support Finding volunteers

Section 2

Day-to-day management of your healthier tuck shop 2.1 Facilities and equipment 2.1.1 Storage 2.1.2 Preparation 2.1.3 Distribution Hygiene matters Financial considerations Supplies 2.4.1 Ordering 2.4.2 How to reduce and manage waste Troubleshooting 2.5.1 Queuing 2.5.2 Staffing 2.5.3 Litter 2.5.4 Other nuisances

2.2 2.3 2.4

2.5

South West Schools Healthier Tuck Shops Project

SWS HTSP

Section 3

Keeping your healthier tuck shop going 3.1 3.2 3.3 Sustainability Promoting your tuck shop Measuring your success

Contacting the SWSHTSP team
Chris Fox Project Manager Public Health Observatory Government Office for the SouthWest 2 Rivergate Temple Quay Bristol BS1 6ED T: 0117 900 3502 E: cfox.gosw@ go-regions.gsi.gov.uk

Summary APPENDICES 1

Further help and information Local contacts Suggested resources Other useful contacts and websites Checklist of things needed to start your healthier tuck shop Hygiene matters

2

3

1

How to set up and sustain your healthier tuck shop

Introduction
Most children today eat a diet which is high in fat, sugar and salt and lacking in fruit and vegetables. Children from lower income families often have the poorest diets of all, eating more sweet foods, soft drinks and crisps and less fruit and vegetables than those from higher income households. A recent survey found that the average child eats only two of the recommended five portions of fruit and vegetables each day, and one in five has no fruit or vegetables at all. In comparison 80% of