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People may eat more calories than they burn if they opt for an unhealthy post-workout snack

Craig Senior

MyActive: Group food, beverage and retail manager

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ith all of our decisions, we consult staff and members – and the message that consistently comes back to us is that people want choice. Some families allow their kids to have sweets after swimming and that’s their treat of the week. We don’t want to take away that choice. However, we have made unhealthy options more expensive in order to subsidise the healthy options: we’ve lowered the price of fruit and some healthy items are sold at cost. People often associate fresh with expensive, but we want to change that. We try to make the healthy options as appealing as possible and have introduced a menu that allows people to pick and

Gareth Dix

Tempus Leisure: Health and wellbeing manager

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think we should be aspiring to ban all unhealthy food and junk food from leisure centres and health clubs, and Tempus would definitely like to be part of that movement, but it can’t be achieved in isolation. It needs to be part of a joined-up effort from all public health venues, including hospitals. Nationwide, there needs to be a bigger push towards healthy eating, including a review of sports sponsorship and junk food marketing. Children bring Gatorade

into our centres to drink because they’ve been watching their idols drinking it during the European football championships. Our approach to food and beverage is to be customer-led, but we’ve made an effort to promote the healthier options and gradually phase out unhealthy options. Some of our centres no longer sell chips, for example. All that said, we live in a customer-orientated world and we need to give our customers what they want – and some like the convenience of vending machines. However, we’re continually looking into healthy options for vending – and we always aim to vend bottled water as an alternative to soft drinks. ●

I think we should aspire to ban unhealthy food from health clubs, but it can’t be achieved in isolation. It needs to be part of a joined-up effort – Gareth Dix 70

healthclubmanagement.co.uk September 2016 ©Cybertrek 2016

choose healthy foods to create a meal, such as seared chicken breast, salmon or halloumi with a carb and a vegetable. This is also offered to children, with a ‘Super Dudes’ menu to try and educate them to make the right food choices. In addition, we take care to source the best quality ingredients and regularly update staff training to ensure food is cooked in the healthiest way – for example, grilled or griddled rather than fried. Meanwhile, by placing fruit pots, yoghurts and granola bars on the counter as opposed to confectionery, we aim to point our clients in the right direction. Similarly, fruit platters are offered at children’s parties rather than crisps.  However, we see our role as educating and helping, not preaching. We don’t want to make our clients feel guilty about things and we try to offer choice for all, rather than focusing on particular demographics.

PHOTO: SHUTTERSTOCK.COM

TA L K I N G P O I NT

Profile for Leisure Media

HealthClubManagement September 2016  

Health Club Management is the magazine and online community for decision-makers in the global health club, fitness and gym industry.

HealthClubManagement September 2016  

Health Club Management is the magazine and online community for decision-makers in the global health club, fitness and gym industry.