Redesign menu to focus on a small range of tuckshop made meals that are popular with students- loaded potatoes, butter chicken, fried rice, pasta dishes, burgers, pizza etc. Limit availiability of competing amber items that are less nutritious and profitable for the tuckshop (pies, sausage rolls, pre-prepared meals). Remove all red items to be compliant with Smart Choices- flavoured waters, chips, iced tea, up and go, hash brown, garlic balls etc. Offer crumbed chicken products as part of a meal that includes vegetables. Contact QAST for support if necessary.