Role
The Industry Best Practice Guide Working Group was established to develop guidance to help food companies promote and supply healthier serving sizes.
The group worked closely with the food industry to develop the Industry Guide to Voluntary Serving Size Reduction. The guide supports industry to:
- adopt consistent terminology
- include off-pack labelling information
- adopt voluntary goals for serving sizes
- promote appropriate 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
- reduce diet-related diseases, overweight and obesity.
The Industry Best Practice Guide Working Group has now ceased.
Members
|
Member |
Organisation |
|
Kirsten Grinter (Chair) |
Nestle |
|
Laura Hatt |
Australian Government Department of Health and Aged Care |
| Alice Knight | Australian Government Department of Health and Aged Care |
|
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 |
Consultation
The group considered feedback from industry sectors and public health groups to develop the Industry Guide to Voluntary Serving Size Reduction.
The Industry Best Practice Guide Working Group considered feedback received from the public consultation in August 2021. The group received 27 submissions from a range of industry sectors and public health groups.
In response to stakeholder feedback, the group changed the title from “Industry Best Practice Guide for Serving Size” to “Industry Guide to Voluntary Serving Size Reduction”. This change better reflects the nature of the guidance.
To learn more about this consultation, see the:
To request a complete submission, please contact the Healthy Food Partnership Secretariat. The secretariat can provide submissions if the respondent has granted consent to publish.
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
- Foods for Early Childhood Reference 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
