Food Service Working Group

Page last updated: 21 February 2017

The Food Service Working Group is developing a strategy to improve the food supply for which the food service sector is responsible. It will focus on seeking simple and effective voluntary commitments from industry to optimise the nutritional profile of food and beverages provided in food service settings, with consideration to placement and promotion of healthier options; a range of portion sizes; reformulation; and availability of information for consumers.

Advances made in some areas of the food service sector in Australia is recognised, noting that such work often goes unheralded.

The working group agreed to a set of guiding principles, including:

  • Incorporating both short- and long-term activities and goals;
  • Ensuring the healthy choice is the easy choice;
  • Supporting consumer education and promoting transparency and sustainability;
  • Utilising all sectors of the food service sector, including supply chains and independents; and
  • Remaining flexible to allow for a diversity of industry, sector and company approaches.

The working group will consider previous and continuing efforts made by governments, food industry bodies and public health groups, both in Australia and internationally, to inform the development of targets and activities for the food service sector.


  • Rohan Greenland (Chair)
  • Ben Miles (Co-chair)
  • Denise Cruickshank
  • Coral Colyer
  • Deanna Mak
  • Helen Vidgen
  • Angela Cooper
  • Mathew Dick
  • Belinda Royds
Draft work plan – as at 11 November 2016

Work Plan for Food Service Working Group (PDF 139 KB)
Work Plan for Food Service Working Group (Word 37 KB)

The Healthy Food Partnership, though its Food Service Working Group, wants to establish a working relationship between the Healthy Food Partnership and the food service sector with the aim of improving the nutritional profile of the food offered to the public.

To help develop a way forward, the Food Service Working Group has, through the Federal Health Department, commissioned this important review of international food service initiatives to guide their work in what is, surprisingly, an area where comparatively little has been tried across the globe.