2. Better Choices: 2.1 Industry Industry ‘best practice’ Develop size of serving labelling and Guidance on healthier sizes of Department of Health Engagement - Promoting nutritional guidelines for availability principles and guidelines serving disseminated to to support convening needs of consumer demographic as determining appropriate refined by product category and by industry stakeholders through of an industry working a central determinant of serving sizes of servings in the consumer demographic based on Best Practice Guide and group with public size labelling and availability packaged goods and agreed nutrition criteria through voluntary targets health representation food service sectors. to develop a best Develop voluntary targets for sizes of Foodservice pledges include practice guide Voluntary actions under servings for key discretionary food voluntary activities for sizes of four priority areas and drink categories servings Department of Health to support convening Development of Translate into practical advice for Industry size of serving (both a working group to voluntary targets for industry and publish (primarily labelling and availability) in develop voluntary sizes of servings food service and retail targets for sizes of settings is more aligned with Industry engagement program servings consumer nutrition needs developed with key messages Support needed to promoting the guidelines, targets and develop a ‘final’ voluntary actions/pledges in the document and packaged food and food service disseminate and sector promote to industry Healthy Food Partnership Branding 2. Better Choices: 2.2 Student Prize – To be confirmed To be confirmed To be confirmed To be confirmed of the two innovative ideas: 1) App commercialised by industry. 2) Plate graphic program supported by Government.
2. Better Choices: 2.1 Industry Engagement - Promoting nutritional needs of consumer demographic as a central determinant of serving size labelling and availability Industry ‘best practice’ guidelines for determining appropriate sizes of servings in the packaged goods and food service sectors. Voluntary actions under four priority areas Development of voluntary targets for sizes of servings Develop size of serving labelling and availability principles and guidelines refined by product category and by consumer demographic based on agreed nutrition criteria Develop voluntary targets for sizes of servings for key discretionary food and drink categories Translate into practical advice for industry and publish (primarily Industry engagement program developed with key messages promoting the guidelines, targets and voluntary actions/pledges in the packaged food and food service sector Healthy Food Partnership Branding Guidance on healthier sizes of serving disseminated to industry stakeholders through Best Practice Guide and through voluntary targets Foodservice pledges include voluntary activities for sizes of servings Industry size of serving (both labelling and availability) in food service and retail settings is more aligned with consumer nutrition needs Department of Health to support convening of an industry working group with public health representation to develop a best practice guide Department of Health to support convening a working group to develop voluntary targets for sizes of servings Support needed to develop a ‘final’ document and disseminate and promote to industry 2. Better Choices: 2.2 Student Prize of the two innovative ideas: 1) App commercialised by industry. 2) Plate graphic program supported by Government. To be confirmed To be confirmed To be confirmed To be confirmed –
Portion%20Size%20Working%20Group%20report.docx