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:
- Implementation, Monitoring and Evaluation Reference Group
- State and Territory Liaison Group
- Reformulation Working Group (now ceased)
- Portion Size Working Group (now ceased).
Related information
Healthy Food Partnership – Industry Best Practice Guide Working Group work plan
Contact
