Healthy Food Partnership resources

A list of resources relating to the Healthy Food Partnership and Reformulation Program.

Resources

Healthy Food Partnership Program – Executive Committee communique – December 2022

This document presents a summary of discussions and decisions by the Healthy Food Partnership Program Executive Committee at its December 2022 meeting.

Healthy Food Partnership Program – Executive Committee communique – August 2021

This document is a summary of the Healthy Food Partnership Program Executive Committee's August 2021 meeting.

Partnership Reformulation Program – Implementation plan

This 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.

Partnership Reformulation Program – Food category definitions

This 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.

Partnership Reformulation Program – Summary of food categories and reformulation targets

This 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.

Healthy Food Partnership Program – Executive Committee communique – March 2021

This document is a summary of the Healthy Food Partnership Program Executive Committee's March 2021 meeting.

A Rapid Review of Australia’s Food Culture

This 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 – Summary of submissions and Reformulation Working Group considerations

This 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.

Partnership Reformulation Program – Risk assessment report

This 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.

Partnership Reformulation Program – Rationale paper

This 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.
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