3-19-13 CSCCCOOMMMMUUNNIITTYY SSEERRVVIICCEESS CCOOMMMMIISSSSIIOONN AAGGEENNDDAA
Tuesday, March 19, 2013
7:00 pm
Richfield Community Center (Fireside Room), 7000 Nicollet Ave
Commission Members Staff Liaisons
Reed Bornholdt Tracy Hollenback Bob Shotwell Jim Topitzhofer (Staff Liaison) Tom Rublein (Planning Com)
Gerry Charnitz (C) Greg Mangold (VC) Michele Thompson John Evans (Secretary) Edwina Garcia (City Council)
Dan Edgerton Arlan Nelson LuAnn Werner
Terry Heinze Andrew Seffrood
1. Approval of Minutes
Regular Meeting: February 19, 2013
2. Public Comment
Resident comment and items not printed on agenda
3. Introductions
New Member: Tracy Hollenback
4. Staff Reports
Recreation Services (Topitzhofer)
5. Action Items
Concession Policy
6. Discussion Items
Capital Improvement Plan
7. Committee Reports
Transportation Commission (Shotwell/Edgerton)
Band Shell Committee (Bornholdt, Rublein, Edgerton)
FOWL Board (Werner)
Green Team/Waste Hauling Study Group (Mangold, Werner, Edgerton)
Planning Commission (Edgerton)
Arts Commission (Thompson)
8. Next Meeting
Tuesday, April 16, 2013, 7:00 pm
Richfield Community Center
9. Adjournment
February 19, 2013
REGULAR COMMUNITY SERVICES COMMISSION REGULAR MEETING
Tuesday, February 19, 2013
Richfield Community Center (7000 Nicollet Ave)
CSC: Gerry Charnitz, Greg Mangold, LuAnn Werner, Terry Heinze, Reed Bornholdt, Michele Thompson, Arlan Nelson, Dan Edgerton, Bob
Shotwell, Andrew Seffrood PRESENT STAFF: Jim Topitzhofer, John Evans COUNCIL: Edwina Garcia PLANNING COM: Tom Rublein OTHERS: Maureen Scaglia (League of
Women Voters)
ABSENT CSC: Tracy Hollenback
Call to Order/Approval of Minutes
Charnitz called the meeting to order at 7:00 pm. Bornholdt moved, seconded by Nelson, to approve the minutes of the regular January
meeting. Approved, ayes all.
Staff Reports
Topitzhofer provided the Recreation Services report
Taft Ice Fishing Event: Successful event; about 150 people.
Open Streets at PennFest: Blue Cross Blue Shield offering another grant for 2013.
Community Center Tax Assistance: AARP prepares senior taxes; over 1,000 returns per year.
Junior Hockey Team at Arena: MN Magicians, minor-league team from New Mexico. Moving to Richfield. Will provide revenue for
City as ice rental and concessions. Architect is assessing how quickly we may recoup improvements to the Arena with this lease.
Council may consider ordinance revision to allow beer sales during those games.
Discussion Items
Organized Garbage Collection
Mangold introduced Scaglia, League of Women Voters. Scaglia said that the League had asked Mangold to meet with them regarding
organized garbage collection, the goal being for the League to adopt a position on garbage hauling models. She said that the group
will put together round table discussions and informational meetings with the goal of adopting a position. Scaglia said that
Representative Slocum had encouraged the group to tour the garbage burning plant, which influenced her to support some kind of
organized hauling. Garcia said that she was willing to introduce legislation that would help simplify the process of organizing hauling
for municipalities. Charnitz said that legislation was being considered that would require haulers to bring more of their garbage to the
burners, which are not operating near capacity.
Bandshell Committee Report
Topitzhofer recapped the activity of the last couple of months. He said that Council approved a resolution supporting the project and
the amount dedicated to it in the capital improvement plan. He said that the group expressing interest in sponsorship has decreased
the amount that they’re willing to commit (currently at $75,000). He said that the summer concert series will be held at several different
locations this summer and surveys will be taken at each location to gather feedback about the pros and cons of the different locations.
Capital Improvement Plan
Topitzhofer introduced the five-year plan, which is reviewed each year and often changes year-to-year for projects further out in the
schedule, items are added as needs grow more urgent or new ideas are introduced. He pointed out that the Outdoor Pool internal loan
will be paid off this year; the Lincoln Field project internal loan will be paid off in 2015. He reviewed the items currently listed in the
plan, and outlined a few items that have been recently proposed and prioritized (Community Center air conditioning, Wood Lake
parking lot and bathrooms, Ice Arena equipment, etc). He said that he’s looking for some kind of ranking system from the group to help
determine the items that are more urgent than others; he said that existing items that need upgrade for safety reasons or because it
puts the facility in jeopardy would have a high priority. He asked if the group had any other criteria they wanted to use. Mangold said
that items that would provide fairly quick payback through energy savings. Edgerton said that, for new items, how well do they fit with
the Parks Master Plan and, as a sidebar, does the plan need updadting. Charnitz said that items that will get the most use should have
a higher priority. Rublein asked about painting the waterslide; Topitzhofer said that he’d check and see when it’s due again. Werner
asked if any outside businesses or organizations could help co-fund a renovation; Charnitz also asked about public/private partnership
opportunities. Shotwell suggested that an item like the playground might be able to be maintained for another several years, but a 60
year-old boiler could fail at any time; he asked about the possibility of solar panels for heating the pool. Charnitz said that Xcel Energy
may have incentive programs. Mangold said that the $450,000 used for parks from the liquor stores has remained unchanged for
many years and asked if we receive a lower percentage than we used to receive and, if so, can we ask for more revenue. Topitzhofer
said that more liquor store revenue has been used for reinvestment into the stores themselves, including renovation of the Lyndale
Store and, possibly in the near future, the Penn Store. Werner asked if FOWL can fund any of these items. Topitzhofer said that much
of the funds brought in by FOWL are used for programming items and much of it used for capital improvement items. Topitzhofer
recapped the criteria suggested by the group.
Action Items
Chair/Vice-Chair Election, Liaison Appointments
Charnitz opened nominations for Chair. Mangold moved, Nelson seconded, to nominate Charnitz as Chair. Edgerton moved,
seconded by Werner, to nominate Mangold as Vice Chair. Approved, ayes all. Liaison appointments: Transportation Commission:
DRAFT MINUTES UNTIL APPROVED BY THE CSC.
February 19, 2013
Edgerton/Shotwell, FOWL Board: Werner, Arts Commission: Thompson, Planning Commission: Edgerton, Waste Hauling:
Mangold/Edgerton/Werner, Bandshell: Bornholdt.
Committee Reports
Transportation Commission: Shotwell and Edgerton provided the report.
FOWL: Werner provided the report.
Green Team/Waste Hauling Group: Mangold provided the report.
Planning Commission: Thompson and Rublein provided the report. Rublein invited the group to offer their concerns for him to relay
to the group for consideration.
Arts Commission: Thompson provided the report.
Next Meeting/Adjournment
Regular March Meeting
Tuesday, March 19, 7:00 pm, Richfield Community Center (7000 Nicollet Ave).
Thompson moved, seconded by Heinze, to adjourn. Meeting adjourned at 8:36 pm.
RICHFIELD COMMUNITY SERVICES COMMISSION
EXECUTIVE SUMMARY
Meeting Date: March 19, 2013
Agenda Item
Healthy Concession Policy
Agenda Section
Action Items
Attachments
Recommended Policy, Smarter Choices Nutrition Guidelines
Contact
Jim Topitzhofer
Recommended Action
Motion to recommend City Council adopt the attached healthy concession policy for City owned
concession facilities.
The City of Richfield has been actively participating in the Statewide Health Improvement Program (SHIP) and
has completed a number of initiatives to improve the health of the Community. The City received a number of
grants that help support the development of a comprehensive tobacco ordinance for parks, a revised bike plan,
and a satellite farmers market. Another initiative that is included in the grant work plan is purchasing of new
menu boards for all City-owned concession facilities to prominently display healthy food choices in conjunction
with the development of a concession policy.
Staff recommends the attached policy which utilizes the Smarter Choices Nutrition Guidelines as a base to
define what a healthy food choice is as it related to the menu selection in the City operated concession
facilities. Staff is proposing that 30% of the menu items offered in the Ice Arena and Outdoor Pool meet these
guidelines beginning in 2013 and 30% of the menu items offered in the athletic complexes at Lincoln Park,
Roosevelt Park and Donaldson Park meet these guidelines beginning in 2014. The long term goal is that 40%
of menu items should meet the guidelines.
Food sold in vending machines has been temporarily removed from the policy because there is a lack of
prepackaged food items that meet the guidelines.
RICHFIELD RECREATION SERVICES DEPARTMENT
HEALTHY FOOD AND BEVERAGE POLICY
MARCH 19, 2013
Purpose
The City of Richfield Recreation Services acknowledges the rise in childhood obesity in
our nation. This rise in obesity puts them at risk for health concerns such as diabetes,
cardiovascular disease, and elevated cholesterol and blood pressure levels.
The purpose of this policy is to provide and promote healthy food and drink choices and
to allow flexibility of implementation in the City of Richfield Recreation Concession
Stands. The Recreation Services Department will divide city owned concession facilities
into two categories:
1) Ice Arena and Outdoor Pool
2) Athletic Complexes, Lincoln Park, Roosevelt Park and
Donaldson Park concession facilities.
Each category will have its own implementation plan.
Philosophy/Background
In 2010, twenty-eight percent of low-income children on the WIC program between the
ages of 2-5 in Bloomington, Edina, and Richfield were overweight or obese. The 2010
Minnesota Student Survey results indicated that 41% of 9th grade boys, and 24% of 9th
grade girls were overweight/obese. Fewer than 25% of youth surveyed consumed the
recommended 5 servings of fruits and vegetables the day prior to the survey.
Additionally, over 50% of students reported drinking at least one soda the day prior to
the survey. As youth age, these behaviors can result in an adult population that is
overweight or obese and manifest into chronic health conditions. This is evident by
results from the 2010 Hennepin County Adult Health Survey (SHAPE), which showed
over 50% of adults in the south suburbs (which includes Richfield) are overweight or
obese—a rate similar to the overall Hennepin County rate. Obesity causes serious
health conditions and results in significant financial burdens to individuals and taxpayers.
Applicability
1. The City of Richfield Parks and Recreation Department will strive to make
healthier food and beverage choices convenient, easy and affordable to
residents, visitors and employees by implementing the attached Smarter
Choices Nutrition Guidelines for Concessions and Vending.
Target Goal for 2013
At least 30% of snack and beverage products sold in the Ice Arena and Pool
concession facilities, excluding vending machines, should meet the Smarter
Choices Nutrition Guidelines for Concessions and Vending.
Develop a policy regarding food sold in Department vending machines.
Target Goal for 2014
At least 30% of snack and beverage products sold in the Lincoln Park,
Donaldson Park and Roosevelt Park concession facilities, excluding vending
machines, should meet the Smarter Choices Nutrition Guidelines for
Concessions and Vending.
Target Goal for 2015
Implement a healthy vending machine policy for all Department vending machines.
Long Range Goal
Strive for 40% of concession items to meet the Smarter Choices Nutrition Guidelines in
all concession facilities operated by the Recreation Services Department.
Exceptions
This Policy excludes food sold through contracted vendors, and it does not apply to user
groups that rent the City’s facilities or special City events i.e. Fourth of July celebration
or Mini Golf.
Guiding Principals
Food Items and beverages meeting the Ice Arena’s Nutrition Standards will be
priced so that the Cost Of Goods Sold is between 30-40%
Placement of healthier options will be placed in the more visible locations in
vending machines and on the concessions menu
A menu scheme should be in place to promote healthier foods as high
performance foods
Meal deals should include at least one healthier product (fruit instead of chips)
Jumbo or king sized servings of items not meeting the Ice Arena’s Nutrition
Standards should be avoided
Beverages should be limited to 20 ounces
Whole grain products should be available
When a compliant choice is not possible, the healthiest of the available choices
will be used
o i.e. All beef hot dog vs. traditional hot dot
Smarter Choices Nutrition Guidelines1
Concessions & Vending Machines
Offering healthier options at City‐operated concessions and vending machines is part of a broader
commitment by the City to encourage long‐term, sustainable changes that make the healthy choice
the easy choice where people live, work and play. Improving the selection of foods and beverages
provided will give patrons more opportunity to choose items that are lower in calories, fat, sugar
and sodium while preserving individual choice. Because of the strong relationship between diet
and health, the increasing rates of obesity and other chronic diseases, these guidelines promote
the essential ingredients of a healthy diet and active lifestyle:
increased intake of fruits and vegetables
water consumption
decreased saturated fat, sodium, and sugar
increased whole grains
healthier portions.
SNACKS/BEVERAGES
Minimum Nutrition Criteria for Snack and Beverage Products
These minimum criteria are applied to portions served or sold, not the serving size indicated on
nutrition label.
Foods
1. Limit calories to 250 or less
2. Limit calories from total fat to 35% or less (excluding legumes, nuts, nut butters, seeds,
eggs, non‐fried vegetables, and cheese packaged for individual sale).
3. Limit calories from saturated fat to 10% or less (excluding cheese)
4. Limit trans fat to 0.5 grams or less
5. Limit sugar to 35% or less by weight
6. Limit sodium to 480 mg or less
Beverages
1. Water, including carbonated, with no caloric sweetener or caffeine
2. Coffee and tea, plain
3. Non‐fat or 1% low‐fat milk, including soy, cow’s milk, chocolate, or other flavored milk,
containing no more than 22 grams of added sugar per 8 oz. serving
Step 1 ‐ Review each individually‐sold snack item to determine if it meets the Minimum
Nutrition Criteria.
Step 2 ‐ Use the Recommended Practices for Nutrition Quality, Portions, Pricing and Promotion
to improve the overall healthfulness of menu and the appeal of healthier items. For
example, a soft pretzel can be whole grain, a smaller size and served with mustard. The
cheese option could be offered at an additional cost.
4. 100% fruit or vegetable juice (Can be combined with carbonated water, not to exceed 12
oz.)
5. Non‐caloric beverages
7. Sports drinks (< 40 calories or less/8 oz serving)
6. No energy drinks
Recommended Practices
Nutrition Quality
1. Offer the healthiest food/beverage options possible for snacks and meals. (For
example, in a hot dog meal, the hot dog itself can be changed to a leaner version of the same
size hot dog resulting in fewer calories, fat and/or fewer milligrams of sodium. The bun can
be whole wheat and the side dish can be baked chips instead of regular chips.)
a. Lean and lower sodium protein foods (meats, poultry, fish and vegetarian options)
b. Dairy products are 1% or skim
c. Grain products are whole wheat/whole grain
d. Yogurt products are low fat and low sugar
e. Fruit – fresh or canned/frozen with no added sugar
f. Vegetables – fresh or canned/frozen that are lower sodium
g. Chips – Baked
h. Desserts – low‐calorie
i. Oils – Trans fat free; no breaded or fried items
j. Condiments/Creamers – low‐fat/low‐calorie, served on the side
2. Offer and promote water as the preferred choice
3. Offer at least one healthier item in meal deals (e.g. fruit, vegetable or baked chips)
4. Offer fruit and/or vegetable side dishes
5. Use low‐fat/low‐calorie preparation methods such as grilling, baking, or sautéing with
healthy fats; exclude cream sauces.
6. Include vegetarian options
7. Aim for 600 calories or less per meal; 900 mg sodium or less per meal
Portions can be reduced.
1. Limit portion sizes to decrease the total calories, fat and sodium without changing the
product itself or discontinuing a popular item that is not healthy (e.g. chips in 1.25‐ounce
packages, no king size packages, hot dog size changed from a 5/1 to a 6/1; 3 oz hamburger
patties instead of 4 oz., reduce meat/cheese in a deli sandwich, mini‐muffins, smaller‐sized
cookies, smoothies, ice cream novelties, popsicles).
2. Limit beverage container size to no more than 20 ounces (except water). Regular soda no
more than 12 ounces. Reduced‐price or free refills are not offered.
Step 1 –For concession meal menu items, determine if any of the component parts can have a
better nutritional quality by applying the Recommended Practices for Nutrition Quality.
Step 2 – Whether or not the nutrition quality of a meal component can be improved, always try
to apply other recommended practices relating to portion, pricing and promotion.
3. Offer half‐ or reduced‐size choices for some meals and concessions items (e.g. ½ sandwich,
cup of soup).
4. Use smaller plates, beverage cups and serving utensils to reduce the visual effects of
smaller portions.
Pricing of a menu item should be used to make the choice to purchase a healthier meal the
better economic decision.
1. Price healthier foods the same or less than comparable unhealthy selections. Unhealthy
options are priced higher and if offered as part of a meal, only as a more expensive upgrade
choice, making the default side dish a salad or baked chips.
2. Offer specials or coupon discounts for healthier items only.
Promotion efforts should make the healthier meal options more visible and appealing
1. Place healthier options to be more visible and appealing; front of counter/display case
and/or at eye level.
2. Limit marketing of less healthy options.
3. Place healthier options in the center or upper left corner of the menu board.
4. Make the special or feature of the day a healthier option.
TARGET GOAL
The target goal for concession stands:
At least 40% of snack and beverage products sold in City operated concessions and vending
should meet the Minimum Nutrition Guidelines for Snacks and Beverage Products
Apply Recommended Practices to at least 50% of meal options
1 Adapted from the following: US Health and Human Services/General Services Administration Healthy and
Sustainable Food Guidelines; the Alliance for Healthier Generations guidelines; Healthier US School Challenge
guidelines; and input from Bloomington City staff.
http://www.gsa.gov/graphics/pbs/Guidelines_for_Federal_Concessions_and_Vending_Operations.pdf
http://www.healthiergeneration.org/companies.aspx?id=2540
http://www.fns.usda.gov/tn/healthierus/2012criteria_chart.html
Bloomington Public Health – Statewide Health Improvement Program – October 2012
RICHFIELD COMMUNITY SERVICES COMMISSION
EXECUTIVE SUMMARY
Meeting Date: March 19, 2013
Agenda Item
Recreation Services Capital Improvement Plan
Agenda Section
Discussion Items
Attachments
Preliminary Ranking of Parks Related Projects
Contact
Jim Topitzhofer
Recommended Action
Discuss Suggested Project Rankings
Staff prepared the attached preliminary ranking of parks related capital improvement projects based upon ranking criteria
discussed at the last Commission meeting. Projects were generally ranked higher if one or more of the following criteria
were met:
The project will solve a safety concern
The project will lower energy costs
The improvement was included in the 2008 Revised Parks Master Plan
The improvement is expected to be highly used by the public
The project will protect, repair or renovate an existing park asset
The project has potential external funding sources
The improvement will generate additional operating revenue
The first nine projects have already been approved by City Council for this year. Based up discussions and the opinion of
staff, the remaining twenty one projects have been ranked in order of importance beginning with the replacement of play
equipment at Veterans Park as most important.
Commission members should be prepared to discuss the preliminary ranking of projects and suggest adjustments so that
staff can schedule the Capital Improvement Plan for years 2014 through 2018. The Commission will consider a final
capital improvement plan at the next meeting in April.
PRELIMINARY RANKING OF CAPITAL IMPROVEMENT PROJECTS FOR PARKS AND RECREATIONMARCH 12, 2013PREL. PROJECT Safety Energy Master High Existing Outside Increase CostRANKSavings Plan Use Asset Funding Revenue2013 Outdoor Pool RenovationX $103,8002013 Parks MaintenanceX $50,000 per year2013 Lincoln FieldsX $277,9002013 Taft Lake FisheryX X $60,0002013 Arena Rink 1 Bleachers & RailingsX $65,0002013 Arena Skatetile$54,0002013 Outdoor Pool Painting$24,6002013 Pool Floatable$20,0002013 Community Garden Relocation X X X $10,0001 Vets Park Play Equipment Replacement X X X X $200,000 - $400,0002 Wood Lake Board Walk Repair X X X $14,0003 Wood Lake Parking Lot X X $175,0004 Rink 1 Compressor/Garage Roofs X X $25,0005 Wood Lake Bathrooms X X $37,0006 Community Band Shell X X $250,0007 Community Center Carpet X X $23,0008 Rink 1 Dasher BoardsX X $160,0009 Community Center Boiler X X $30,00010 Seal Coat Community Center Parking Lot$10,00011 Wood Lake CarpetX X $30,00012 Desicant HVAC Rink 1 & 2 X X $180,00013 Arena Parking Lot LightsX $15,00014 Community Center Upper Air Conditioner X X $30,00015 Seal Coat Arena LotX $20,00016 Taft Field Lighting and Improvements X X X X X $250,00017 Pool Heaters X X X $100,00018 Pool Splash PoolX X $250,00019 Veterans Parking Lot Expansion X X X $200,00020 Purchase Property to Expand Roosevelt X$400,00021 Disc Golf FacilityX$50,000