Healthy options in vending machines reduce intake of unhealthy foods

The study, which analysed 3.5 years of monthly sales data from 37 vending machines at three hospital sites, also revealed that sales of unhealthy food and drink items had more than halved in the 12 months following the implementation of a Healthy Choices policy in April 2012.

Lead researcher Tara Boelsen-Robinson said the Healthy Choices policy involved classifying all food and drink items in vending machines according to nutritional benefit and ensuring that at least half of the items on offer were healthy.

“A dietitian at the health service rated all vending machine items as ‘green’, ‘amber’ or ‘red’ according to their nutritional value – a familiar ‘traffic light’ system outlined by the Victorian Government and already in place in many retail outlets,” Ms Boelsen-Robinson said.

“Colour-coded stickers were displayed on each item and the vending machine items were carefully selected to make sure that ‘green’ items, the best choices from a nutritional standpoint, filled at least 50 per cent of vending machine slots.

“‘Amber’ options, which should be chosen carefully, took up 30 per cent and ‘red’ options, which should be limited in a balanced diet, took up no more than 20 per cent of slots.”

Ms Boelsen-Robinson said analysis of the sales data revealed that availability was a key factor in consumers choosing between healthy and unhealthy foods.

“The study certainly showed that by decreasing the availability of unhealthy food and drinks and increasing the availability of healthier options, you can significantly decrease the purchasing of unhealthy food and drinks,” Ms Boelsen-Robinson said.

“This is a consistent finding across a range of settings including schools, workplaces and health settings.”

Ms Boelsen-Robinson said sales data for the 12 months after implementation showed a 55 per cent reduction in sales of ‘red’ items, a 30 per cent increase in sales of ‘amber’ items, an increase in the number of ‘green’ items sold, and a minor drop in overall sales of around 20 per cent.

She said an exact figure for green items was difficult to calculate as the vending machines didn’t carry any such options before the policy was introduced.

“When it came to drinks, sales of amber items dropped by 21 per cent, green items increased by 22 per cent and, perhaps most importantly, sales of red items plummeted by 56 per cent,” Ms Boelsen-Robinson said.

“This represents an estimated 845 fewer litres of sugary drinks sold each month, which equates to 100 fewer kilograms of sugar consumed by patients, staff and visitors each month.

“With Australia currently in the grip of an obesity epidemic and discussions underway about introducing a sugar tax, this positive result is certainly welcome.”

Alfred Health’s Lead for Population Health and Health Promotion Ms Kirstan Corben said this extension of Healthy Choices is another way the health service is supporting patients, visitors and staff to make healthier food and drink choices.

“The data is encouraging, and we plan to further improve the quality, range and healthiness of foods and beverages sold in our vending machines over the coming year,” Ms Corben said.

“We are also pleased to see many other organisations, including hospitals, also moving toward healthier vending.”