Public consultation on draft voluntary food reformulation targets
The Healthy Food Partnership’s extended consultation on food category definitions and draft targets for sodium, saturated fat and sugars has closed. Submissions made during the consultation process have now been made available via the consultation hub, where publication has been consented to. The Reformulation Working Group (RWG) is currently considering the submissions received, as well as assessments of potential risks posed by a reformulation program for the reduction of sodium and saturated fats. More information on the work of the Reformulation Working Group
Healthy Food Partnership Program Logic
The Healthy Food Partnership Implementation and Evaluation Working Group developed an overarching “Master” Program Logic which incorporates all Healthy Food Partnership activities. This document may evolve as the work of the Healthy Food Partnership does and will be updated as required.