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NEMS-R
1
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+28 Healthy food environment
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Healthy food environment2
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+ 12 Moderately healthy food environment
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+ 18 Moderately healthy food environment
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+ 3 Limited healthy aspects of food environment
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Managers’ perceptions of the concession food environment
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“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.”
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“[We] didn’t have to have a discussion with the [franchised concession]… They don’t have any junk.”
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“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].”
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“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.”
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“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…”
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