Healthy Food Partnership resources
A list of resources relating to the Healthy Food Partnership and Reformulation Program.
Healthy Food Partnership Program – Executive Committee communique – February 2020
27 May 2022Meeting minutesThis document is a summary of the Healthy Food Partnership Program – Executive Committee's February 2020 meeting.
Part of a collection: Healthy Food Partnership Program – Executive Committee – CommuniquesHealthy Food Partnership Program – Executive Committee communique – March 2021
27 May 2022Meeting minutesThis document is a summary of the Healthy Food Partnership Program Executive Committee's March 2021 meeting.
Part of a collection: Healthy Food Partnership Program – Executive Committee – CommuniquesHealthy Food Partnership Program – Executive Committee communique – August 2021
20 August 2021Meeting minutesThis document is a summary of the Healthy Food Partnership Program Executive Committee's August 2021 meeting.
Part of a collection: Healthy Food Partnership Program – Executive Committee – CommuniquesA Rapid Review of Australia’s Food Culture
19 July 2021ReportThis report was commissioned by Department for the Healthy Food Partnership. It provides an overview of the current work addressing Australia's food culture, the evidence base behind promoting positive food culture and insights into improving future efforts to address food culture.
Partnership Reformulation Program – Food category definitions
14 July 2021Fact sheetThis document includes the food categories and reformulation targets that make up the Partnership Reformulation Program and what products in each category are included or not.
Part of a collection: Partnership Reformulation Program resource collectionPartnership Reformulation Program – Summary of food categories and reformulation targets
14 July 2021Fact sheetThis document provides a quick reference guide for the sodium, sugar and saturated fat reduction targets for each food categories, as part of the Partnership Reformulation Program.
Part of a collection: Partnership Reformulation Program resource collectionHealthy Food Partnership – Program logic
22 June 2021ProcedureThis diagram outlines the work of the Healthy Food Partnership, including resources, activities, outputs and impacts.
Partnership Reformulation Program – Implementation plan
7 April 2021Strategy or frameworkThis implementation plan details the actions we will take to implement the Partnership Reformulation Program. This includes stakeholder engagement, risk management strategies, the monitoring and reporting framework and considerations for evaluation.
Part of a collection: Partnership Reformulation Program resource collectionPartnership Reformulation Program – Rationale paper
20 May 2020ReportThis document provides an overview of the process that the Reformulation Working Group followed to develop draft sodium, sugar and saturated fat reduction targets as part of the Partnership Reformulation Program.
Part of a collection: Partnership Reformulation Program resource collectionPartnership Reformulation Program – Risk assessment report
20 May 2020ReportThis document identifies potential risks from reducing saturated fat, sodium and sugar from processed and manufactured foods and drinks, as part of the Partnership Reformulation Program. It also identifies way to manage or minimises those risks.
Part of a collection: Partnership Reformulation Program resource collectionPartnership Reformulation Program – Summary of submissions and Reformulation Working Group considerations
20 May 2020ReportThis report provides a summary and analysis of the public consultation comments we received on the proposed sodium, sugar and saturated fats targets set under the Partnership Reformulation Program.
Part of a collection: Partnership Reformulation Program resource collectionHealthy Food Partnership – Industry Best Practice Guide Working Group work plan
19 February 2019ProcedureThis document guides the work of the Healthy Food Partnership’s Industry Best Practice Working Group, as they develop a guide for industry on setting and promoting appropriate serving sizes.
Healthy Food Partnership Executive Committee terms of reference
21 September 2018Terms of referenceThis document outlines the terms of reference for the Healthy Food Partnership Executive Committee.
Partnership Reformulation Program – Evidence informing the approach, draft targets and modelling outcomes
4 September 2018ReportThis document outlines how the Reformulation Working Group developed the draft targets for the Reformulation Program, which is part of the Healthy Food Partnership.
Part of a collection: Partnership Reformulation Program resource collectionPartnership Reformulation Program – Reformulation Working Group work plan
7 February 2018ProcedureThis document outlines the Reformulation Working Group activities.
Part of a collection: Partnership Reformulation Program resource collection