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
PDF version: Work Plan for Food Service Working Group (PDF 270 KB)
Word version: Work Plan for Food Service Working Group (Word 136 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.
Updates from the Food Service Working Group
8 December 2017
The Food Service Working Group’s work progresses the Partnership’s agenda by enabling an out-of-home food service environment that supports the Australian Dietary Guidelines, including through choice, access and awareness mechanisms.
The report commissioned from the Sax Institute for the Food Service Working Group on International Food Service Initiatives (evidence check of peer-reviewed published literature) has been published on the TAPPC website, and a link provided on this page.
The Food Service Working Group has been focussed on developing a voluntary system of pledges. A targeted consultation (survey) about the proposed food service pledge scheme, draft pledges, and examples of how pledges may be enacted has recently concluded.
The Food Service Working Group will now use the findings from the consultation process to further refine the pledge scheme to ensure the pledge based approach is both structural and awareness raising and will also undertake further consultation with food industry in the first quarter of 2018 to further refine the pledges.