- Increased choices and local availability of lower energy density, healthy foods and drinks (especially fruit and vegetables) for the whole population.
- Improved access to healthy foods and drinks for people in remote areas and for socially disadvantaged and high-risk groups.
- Increased proportion of selected manufactured foods and beverages with reduced energy density.
- Increased proportion of meals with reduced energy content and portion size, including.
Health sector leadership:
- Support and extend good practice programs (including codes of practice) to promote healthy eating (especially vegetables and fruit) through all types of food service and retail outlets, including a focus on remote and rural communities.
- Enhance consumer education, including point of sale advice, to improve understanding of food labels; dietary guidelines; and the links between weight, energy intake and physical activity levels.
- Monitor the cost and availability of healthy food choices including further development of the Healthy Food Access Basket Surveys.
Collaboration across sectors:
- Develop a national accreditation system for food service outlets and Aboriginal community controlled stores based on sales of healthy food and encourage funding bodies to recognise accreditation when funding.
- Encourage the food service industry to limit size of servings and reduce energy content of less healthy meals and snacks, and support the food manufacturing industry to develop less energy dense products.
- Develop cold chain management initiatives to improve the quality and safety of fresh produce in rural and remote areas.
- Address food access and food security issues for young people in socially disadvantaged, remote and Indigenous communities, to increase the availability of healthy foods and establish patterns of healthy eating.