Healthy Food Partnership resources

This 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.

This document outlines the terms of reference for the Healthy Food Partnership Executive Committee.

This document outlines how the Reformulation Working Group developed the draft targets for the Reformulation Program, which is part of the Healthy Food Partnership.

This document outlines the Reformulation Working Group activities.

This diagram outlines the work of the Healthy Food Partnership, including resources, activities, outputs and impacts.