Resources

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

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.

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.

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.

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

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.

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

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.

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.

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.

This document is a summary of the Healthy Food Partnership Program – Executive Committee's February 2020 meeting.

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.