Table 4 Subjective and objective assessments of the food environment in concessions
Case | Full adopter | Semi-adopter | Non-adopter | ||
|---|---|---|---|---|---|
Adoption status | Franchised concession: adopter | Franchised concession: non-adopter | Local concession: non-adopter | Pool café: non-adopter | Arena concession: non-adopter |
Facility ANGCY adoption score | 82% Very high | 0% No formal policies | 0% No formal policies | ||
ANGCY implementation score | 75% High | 66% High | 69% High | 75% High | 47% Moderate |
Availability of CMO items: | |||||
Overall | 16% Very limited | 22% Limited | 11% Very limited | 17% Very limited | 11% Very limited |
Main dish and side items | 23% | 32% | 14% | 12% | 0% |
Snacks and desserts | 7% | 0% | 0% | 10% | 0% |
Beverages | 16% | 20% | 15% | 40% | 24% |
NEMS-R 1 | +28 Healthy food environment | Healthy food environment2 | + 12 Moderately healthy food environment | + 18 Moderately healthy food environment | + 3 Limited healthy aspects of food environment |
Managers’ perceptions of the concession food environment | “My preference would be that we don’t have the poutine and the real unhealthy stuff here… I would like to [have] a different vendor… that doesn’t even have a deep fryer.” | “[We] didn’t have to have a discussion with the [franchised concession]… They don’t have any junk.” | “We think it would be great if they had more of a deli sandwich approach, you know, fresher, more healthy, instead of the focus on the usual high fat [items].” | “I think that what we do is pretty healthy… I mean when we make our muffins and stuff, we always try to make like a healthier option. But then there’s always the… kind of unhealthy option, sort of thing. But they’re both there.” | “We try to use 100% real beef and you know, we try to – we use a healthier oil and just things like that. I mean, I know that it’s still junk food but it’s kind of, it’s the healthier junk food… People always think a hamburger’s not healthy for you but…it’s beef… it’s got lettuce and tomato and cheese on it, you know? So it’s a burger. But it’s still got the protein…” |
Managers’ perception of the proportion of items that are healthy | Not available | 100% | 10% | 90% | 60% |