Healthy Food Partnership – Industry Best Practice Guide Working Group

This working group developed the Industry Guide to Voluntary Serving Size Reduction (the Guide) to provide guidance and support to the food industry to promote and supply healthier serving sizes. This is part of the Healthy Food Partnership.

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

MemberOrganisation
Kirsten Grinter (Chair)Nestle
Laura HattAustralian Government Department of Health, Disability and Ageing
 
Alice KnightAustralian Government Department of Health, Disability and Ageing
 
Katherine BathgateFood Standards Australia New Zealand
Liz MunnNew South Wales Ministry of Health
Eithne CahillIndependent Nutrition Consultant
Jennifer ThompsonAi Group
Anna RanganThe University of Sydney
Kate WilkinsonDietitians Association of Australia
Emma StirlingAustralian Catholic University
Anne-Marie MackintoshAustralian 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:

Related information

Contact

Healthy Food Partnership and Reformulation Program contact

Contact us for more information about the Healthy Food Partnership or Reformulation Program. To keep up to date with the work of the Healthy Food Partnership you can sign up to the Community of Interest mailing list by emailing us.
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