Committees and groups

This reference group is developing a best practice guide to support the food industry to improve commercial foods for infants and young children.

Several working groups are developing Healthy Food Partnership activities to improve the diet of Australians. The Implementation, Monitoring and Evaluation Reference Group oversees and monitors their work.

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.

The Reformulation Working Group, which has now ceased, set the priorities for the Food Reformulation Program. This was part of the Healthy Food Partnership, which brings governments, the public health sector and the food industry together to improve the diet of Australians

The Executive Committee oversees the activities of 4 Healthy Food Partnership Program working groups and all program activities. Read more about the committee’s work.

This forum provides a mechanism for collective, voluntary action to support healthy choices in the quick service and food service sectors.

This expert steering committee provides advice to help develop the National Preventive Health Strategy. Members are experts in the public health, research, health promotion, medical, allied health, nursing and consumer advocacy fields.