| Corporate strategy |
Identify population nutrition and health as a priority focus area for the company, with relevant objectives, targets and appropriate resourcing (M, S, R) Refer to relevant international priorities (e.g., as articulated in the UN Sustainable Development Goals or the WHO Global NCD Action Plan) within the corporate strategy (M, S, R) Report progress against specific health and nutrition-related targets and objectives on a regular basis (M, S, R) Link the KPIs of senior management to nutrition and health-related targets in the corporate strategy (M, S, R)
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| Product formulation 2
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Develop specific, time-bound category-specific targets for the reduction of nutrients of concern (sodium, sugar, saturated fat and artificially produced trans fat). Routinely report on progress in achieving reformulation targets (M, S, R) Limit or reduce energy content per serving / provide smaller package sizes in relevant product categories (e.g., ready meals, single-serve snacks) (M, S) Commit to reducing meal portion sizes by reducing kilojoule content of products and offering smaller/healthier sides and drinks as the default option (R) Participate in / implement a strategy to adopt relevant recommendations from government-led programs (e.g., Healthy Food Partnership) to improve the healthiness of the food supply (M, S, R) Actively work to increase servings of “five food groups” foods (e.g., vegetables, fresh fruit, wholegrains, reduced fat dairy) across key menu items (R) Commit to frying foods in non-hydrogenated, low saturated fat oils (R)
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| Nutrition labelling |
Commit to full implementation of the Australian government-endorsed Health Star Rating system across all relevant products, with specific roll-out plan (M, S) 2 Introduce a policy to only make nutrition content claims (e.g., 99% fat free) on products classified as “healthy” (using government standards for classifying the healthiness of foods in relation to nutrition content claims) (M, S) 2 Provide comprehensive online nutrition information for all products (M, S, R) Provide comprehensive nutrition information at point of purchase (S and R) Commit to label artificially produced trans fat in relation to all relevant products (M, S) 2 Implement kilojoule labelling on menu boards across all states/territories and support the development of standardised interpretive nutrition labelling (e.g., using health stars or colour-coding) for menu boards (R) Clearly label healthier items on menu boards to make these options readily identifiable (R) Support the development of “free sugar” labelling regulations, e.g., through public in-principle support for “free sugar” labelling and commitment to implement ‘free sugar’ labelling once defined (M, S)
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| Promotion practices |
Implement a policy for reducing the exposure of children and adolescents (up to the age of 18) to promotion of “less healthy” foods/brands that applies across all media channels, and includes all times/events when a large number of children/adolescents are likely to be exposed. Routinely report on compliance with the policy (M, S, R) Eliminate use of promotion techniques (e.g., cartoon characters, interactive games, toys in children’s meals) with strong appeal to children, including on product packaging (M, S, R) Commit to not sponsor sporting and community events that are popular with children/families using “unhealthy” products and brands (M, S, R) Increase the proportion of marketing activity that relates to healthier products and brands (if relevant) (M, S, R) Commit to increase the proportion of “healthy” products (using government guidelines* for classifying healthiness of foods) featured in catalogues and other advertising (S)
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| Product accessibility |
Commit to increase the number and proportion of “healthy” products in the company’s portfolio (M, S) Commit to work with retailers to increase the prominence of healthier products relative to “less healthy” products in-store (e.g., through shelf space and strategic placement) and in promotional catalogues (M) Introduce universal healthy checkouts (with no “less healthy” products, such as confectionery and sugar-sweetened beverages, on display near registers) across all stores nationally (S) Limit price promotions (e.g., price discounts and “buy-one-get-one-free specials”) on “less healthy” products, whilst working to improve affordability of healthy foods (S) Increase the proportion of “healthy” products displayed in high-traffic areas (e.g., end-of-aisle displays) (S) Link rewards through loyalty programs to healthier purchases (S) Commit to make healthier and lower kilojoule meal options (e.g., healthier sides and drinks) the default option, particularly as part of children’s meals (R) Introduce pricing strategies that position healthier menu items at a similar or lower price to “less healthy” equivalents (where relevant), and restrict price promotions and value deal incentives on “less healthy” items (R) Promote healthier menu options (where relevant) through price discounts, promotions and/or loyalty bonuses on healthier items (R) Support the position of the WHO on fiscal policies to make healthier foods relatively cheaper and “less healthy” foods relatively more expensive, and make the company’s position public (M, S, R)
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| Relationships with external groups |
Publish all relationships (including funding and support) with external groups (e.g., professional associations, research organisations, community and industry groups) related to health and nutrition (M, S, R) Disclose all political donations in real time, or commit to not make political donations (M, S, R)
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