Healthy Food Partnership – Industry Best Practice Guide Working Group

This working group is developing a best-practice guide that will provide guidance and support to the food industry to promote and provide healthier serving sizes. This is part of the Healthy Food Partnership.

Role

The Best Practice Guide Working Group is developing guidance to help food companies promote and provide healthier serving sizes.

This is part of the Healthy Food Partnership, which brings together governments, the public health sector and the food industry to improve the diet of Australians, and reduce diet-related diseases, overweight and obesity.

The group will work closely with the food industry to develop a best-practice guide that will support the food industry to promote and provide more appropriate serving sizes.

The guide will support industry to:

  • adopt consistent terminology
  • include off-pack labelling information
  • adopt voluntary goals for serving sizes
  • promote appropriate serving sizes.

Members

Member

Organisation

Kirsten Grinter (Chair)

Nestle

Laura Hatt

Australian Government Department of Health

Katherine Bathgate

Food Standards Australia New Zealand

Liz Munn

New South Wales Ministry of Health

Eithne Cahill

Independent Nutrition Consultant

Jennifer Thompson

Ai Group

Anna Rangan

The University of Sydney

Kate Wilkinson

Dietitians Association of Australia

Emma Stirling

Australian Catholic University

Anne-Marie Mackintosh

Australian Food and Grocery Council

Meetings

The working group meets at least monthly.

Related groups

This working group reports to the Executive Committee.

Other working groups involved in the Healthy Food Partnership include the:

Related information

Contact

Healthy Food Partnership and Reformulation Program contact

Contact us for more information about the Healthy Food Partnership or Reformulation Program.
Last updated: