Public recreation facilities are preferred gathering places for families to participate in physical, social, intellectual, and creative pursuits, and the importance of food environments in these facilities is gaining recognition. Evidence from other Canadian jurisdictions describes such food environments as unsupportive of health, which contradicts national recreation priorities to have healthy choices as the easy choices. This study aimed to characterize food environments in a convenient sample of Saskatchewan public recreation facilities. A convergent/parallel mixed methods study design used quantitative methods to determine the healthfulness of concession stands and vending machines and qualitative methods to examine barriers and facilitators to healthy eating in facilities. The results found that 5% of concession main dishes were defined as healthy and packaged foods/beverages in concession stands and vending machines were defined as Offer Most Often 6% and 8% of the time, respectively, according to Saskatchewan Nutrition Standards. Reported barriers to healthy eating were more than twice as prevalent as facilitators. To align with population health recommendations in Saskatchewan, food environments in public recreation facilities require immediate attention. The results and recommendations can be used to build collective action to address the problem and as a benchmark to measure change. Novelty: Only 5% of concession main dishes were defined as healthy. Only 6% of packaged foods and beverages in concessions, and 8% in vending, were defined as Offer Most Often. Reported barriers to healthy eating were more than twice as prevalent as facilitators, resulting in a current state that is difficult to change.
Keywords: barriers; barrières; capacity-building; environnements alimentaires; facilitateurs; facilitators; food environments; installations récréatives publiques; mixed methods; méthodes mixtes; public recreation facilities; renforcement des capacités.