Healthier bistro meals on the menu

Diners will soon get access to healthier menus at four Gippsland bistros under an innovative project steered by the Gippsland Region Public Health Unit (GRPHU).
The Better Bites project aims to increase healthy, affordable meal options in community clubs which attract a diversity of patrons, from families with children to older people.
The GRPHU has enlisted:
- The Wonthaggi Workmen’s Club
- The Italian Australian Club in Morwell
- Yarram Country Club
These venues are participating in the project which is carrying out activities to improve healthy choices.
The first phase of Better Bites is underway. It involves collecting baseline data, gathering patron and staff responses, and observing the dining area.
The nutritional value of the top 10 selling items on a venue’s menu will be analysed by Latrobe Regional Health dietetics team members.
Better Bites Principal Investigator and GRPHU Deputy Director Alyce Wilson said venues will take the lead changing their menus.
Alyce said even simple changes like reducing salt or swapping hot chips with a baked potato, can have health benefits for the community.
“Gippsland has a high prevalence of chronic diseases including stroke, heart disease and diabetes and experiences higher rates of preventable deaths compared to state and national averages. There is a strong connection between the burden of chronic disease and diet,” Alyce said.
“The clubs involved in the project have a local member-base and are very much part of the social fabric of their communities. They see themselves as having a role to play in the health and wellbeing of their members so we are delighted they agreed to be part of this important research.”
Wonthaggi Workmen’s Club Manager Rod Bye shared his excitement to be part of Better Bites.
“I’m thrilled to be working with the GRPHU team to create healthier food options for our patrons,” Rod said.
“And, the launch of this project is coinciding with the recent completion of renovations to the club. So, it will be fantastic to offer a new and healthier menu in our refurbished venue.”
Better Bites researchers also looked at international evidence around nutritional changes in community dining venues. This evidence was used to inform the local project.
A smaller pilot study at Phillip Island restaurants in 2018 and 2019, used a traffic light system to label menu items, such as ‘green’ (representing best choice), ‘amber’ (choose carefully) and ‘red’ (limit).
This previous study found the sale of green menu items increased, while 75 per cent of patrons surveyed about the changes said they supported healthier menu choices.