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Industry Guide to Voluntary Serving Size Reduction – Collection
This collection contains documents relating to the Industry Guide to Voluntary Serving Size Reduction. This guide helps food companies to set appropriate serving sizes for food and beverages. -
Quality Use of Pathology Program (QUPP) – Reports of completed projects
This collection contains reports from completed projects that were funded by the Quality Use of Pathology Program. The Quality Use of Pathology Committee has endorsed these reports. -
Healthy Food Partnership Program – Executive Committee – Communiques
Communiques from the Healthy Food Partnership Program – Executive Committee. -
Partnership Reformulation Program resource collection
This collection contains all the documents that frame the Partnership Reformulation Program to reduce salt, sugar and saturated fat from certain foods. It includes the rationale for the program and the food categories we are targeting.