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Healthy Food & Beverage in Recreation Facilities & Local Government Buildings Initiative
Stay Active Eat Healthy
Branded Stay Active Eat Healthy®, the Healthy Food and Beverage program encourages individuals to make healthy choices when purchasing food or beverage products where they live, work, learn and play.
Its objective is to support recreational facilities to take a leadership role within the community to promote a healthy, active lifestyle; to support local governments to provide healthy choices in vending machines, snack bars and food concessions to benefit both workers and the public; and to facilitate collaborative approaches between suppliers (industry) and retailers (site managers) to provide and promote a wider range of healthy choices
The program featured provincial coordination of supports for local government buildings and recreational facilities to voluntarily adopt the sale of healthy food. It also provided support where recreation centres were either attached to or located near schools, in order to ensure consistency with school guidelines.
The major components were:
- Mobilization of key decision makers and building/facility managers to implement HFB. This occured through:
- the provision of best practices and resources
- regional workshops and in-community work sessions
- seed grants for planning and implementing HFB
- collaboration with industry, government and community organizations
- Dissemination of a Municipal Recreation Food Environment Action Toolkit (MRFEAT) for use by local governments, individual facilities and community organizations to support HFB planning, implementation and policy development.
The BCRPA and the UBCM co-led the Healthy Food & Beverage in Recreation Facilities & Local Government Buildings Initiative (HFB).
Click here to visit the Stay Active Eat Healthy® website.
Healthy Food and Beverage Webinar
The BCRPA hosted a free informative and interactive webinar that examined what’s been done in BC to facilitate the adoption of healthy food and beverage options in recreation facilities and provided first-hand accounts from communities as they have worked to change their food environments.