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NPWP Implementation Advisory Group communique – 18 February 2025
The Nurse Practitioner Workforce Plan Implementation Advisory Group (IAG) met on 18 February 2025. This document provides a record of the meeting. -
Healthy Food Partnership Reformulation Program information brochure
This Healthy Food Partnership Reformulation Program information brochure provides a handy summary of the Partnership Reformulation Program. -
NPWP Implementation Advisory Group communique – 17 October 2024
The Nurse Practitioner Workforce Plan Implementation Advisory Group (IAG) met on 17 October 2024. This document provides a record of the meeting. -
Industry Guide to Voluntary Serving Size Reduction – Reporting and Monitoring template
The Industry Guide to Voluntary Serving Size Reduction Reporting and Monitoring template is to be used by participating companies to report the serving sizes of their products at baseline (2023) and 2-yearly. -
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. -
Healthy Food Partnership – Industry guide to voluntary serving size reduction – Sign-up form
Use this form to sign up to the Healthy Food Partnership and commit to the recommendations in the Healthy Food Partnership guide to voluntary serving size reduction. -
Healthy Food Partnership – Industry Guide to Voluntary Serving Size Reduction – Implementation and monitoring plan
This guide informs and support food companies to determine appropriate serving sizes for food and drinks to support consumers to manage their energy intakes. It provides serving size recommendations for 9 priority food categories. -
Briefing points and Q&A – Collaborative Arrangements 2023 Project Webinar 11 April 2024
Briefing points and Q&A from the Collaborative Arrangements 2023 Project Webinar held on 11 April 2024. -
NPWP Implementation Advisory Group communique – 20 May 2024
The Nurse Practitioner Workforce Plan Implementation Advisory Group (IAG) met on 20 May 2024. This document provides a record of the meeting. -
Healthy Food Partnership Program – Executive Committee communique – May 2024
This communique presents a summary of discussions and decisions by the Healthy Food Partnership Program Executive Committee from their 17th meeting held on 23 May 2024. -
Healthy Food Partnership Plan for 2023-2027
This infographic sets out the Healthy Food Partnership Plan for 2023-2027. -
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. -
Nurse Practitioner Workforce Plan Implementation Advisory Group – Communiques
This collection contains communiques documenting the meetings of the Nurse Practitioner Workforce Plan Implementation Advisory Group (IAG). -
NPWP Implementation Advisory Group communique – 12 December 2023
The Nurse Practitioner Workforce Plan Implementation Advisory Group (IAG) met on 12 December 2023. This document provides a record of the meeting. -
Healthy Food Partnership Program – Executive Committee communique – December 2023
This document presents a summary of discussions and decisions by the Healthy Food Partnership Program Executive Committee at its December 2023 meeting. -
Nurse Practitioner Workforce Plan
The Nurse Practitioner Workforce Plan supports nurse practitioners to deliver health and aged care services. The plan addresses barriers that have prevented them from working to their full potential. -
Healthy Food Partnership Reformulation Program Sign-Up Form
This form provides information on how to sign up to the Healthy Food Partnership Reformulation Program. -
Healthy Food Partnership Reformulation Program information pack
Information about the Healthy Food Partnership Reformulation Program. -
Industry Guide to Voluntary Serving Size Reduction
The Industry Guide to Voluntary Serving Size Reduction helps food companies to set appropriate serving sizes for food and beverages. The guide outlines voluntary maximum serving size recommendations for 11 discretionary food and beverage categories. -
Industry Guide to Voluntary Serving Size Reduction – Rationale
This document provides the background and rationale for the development of the Industry Guide to Voluntary Serving Size Reduction. -
Industry Guide to Voluntary Serving Size Reduction – Summary of Submissions
This report provides a provides a summary and analysis of the public consultation (open for 6 weeks, from 24 July 2021 through to 4 August 2021) and additional targeted consultation conducted on the Sweetened Beverages and Cakes categories (November 2021). -
Industry Guide to Voluntary Serving Size Reduction – Food Category Definitions
This document outlines the food categories included in the Industry Guide to Voluntary Serving Size Reduction, the (maximum) recommended serving size for each category, and which food products within those categories are included. -
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. -
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 – Communiques
Communiques from the Healthy Food Partnership Program – Executive Committee.