This working group has now ceased please see the link below to the report and recommendations.
The Portion Size Working Group was established to set in motion activities that would contribute to increasing intake of core foods and decreasing intake of discretionary foods, in line with the Healthy Food Partnership objective to rebalance dietary patterns in Australia to more closely align with the Australian Dietary Guidelines.
At the outset the Healthy Food Partnership Executive Committee asked the Portion Size Working Group to consider how to:
- Define and promote appropriate portion sizes
- Work with industry and food service to optimise portion size
- Undertake educative programs on portion size and portion guidance with consumers
Following the review of evidence, the Portion Size Working Group defined the key (relevant) terms for portion size and developed recommendations for a suite of activities for businesses, governments and non-government organisations to implement, as they are able. The recommendations, which have been provided to the Healthy Food Partnership Executive Committee for their consideration, reflect national and international portion size initiatives that are underpinned by evidence of success.
The final report of the Portion Size Working Group - Healthy Food Partnership Portion Size Working Group - Recommendations and summary of work - will be considered by the Healthy Food Partnership Executive Committee in December 2018.
Healthy Food Partnership Portion Size Working Group - Recommendations and summary of work (PDF 341 KB)
Healthy Food Partnership Portion Size Working Group - Recommendations and summary of work (Word 134 KB)
Upon delivery of their final recommendations (in August 2018), it was determined that the work of the Portion Size Working Group was complete and the working group was dissolved.
MembershipGeoffrey Annison (Co-chair)
Beth Meertens (Co-chair)
Work PlanWork Plan for Portion Size Working Group (PDF 118 KB)
Work Plan for Portion Size Working Group (Word 34 KB)