The NHF developed a set of Guiding Principles for members in 2010. The Guiding Principles aims to make sure that desired practices by members have been clearly defined and are measurable. Key themes arose during the development of this document:
– Information sharing and communication between members and the public
– NHF Food and Beverage Industry members role and continued commitment to product development and improvement of nutritional quality
– Role of NHF as a multi stakeholder group to communicate to consumers.
Benefits of the Guiding Principles
1. Ensures that there is a clear understanding by all members as to what we are trying to achieve as an entity and that we are all striving for the same collective goals
2. Provides a common agreed framework on good practice principles that will allow NHF members to share relevant data and experience
3. Dialogue between NHF members and key stakeholders will be improved
4. Provides NHF members with a resource to draw on when developing/reviewing their own annual performance management systems
5. Provides an ‘easy access’ evidence base of activities and achievements in health promotion and reformulation by members which will be publicly available
6. Provides a basis on which to celebrate the successes members have achieved
7. Provides a method to challenge members through a set of measureable objectives to help support the embedding of good practice as a multi-stakeholder group.
8. Provides a communication tool on a number of different levels
a. Between industry and non industry
b. Out to the public
c. Between industry sectors
NHF Guiding Principles.pdf
A measurement template was developed for the final two points (see below) which were felt by the NHF to be more objectives than principles. Therefore baseline data was collected in 2010 on work that has been undertaken by members since 2005 (when the NHF was established). Submission of such data is on a voluntary basis. Data collection will take place on a bi - annual basis to review progress and achievements by members. In 2011, the first measurement document was published with the results.
- Improve consumer knowledge and promote positive lifestyle changes,through evidence based initiatives designed to increase awareness and understanding of healthier food choices, portion sizes and the
importance of an active lifestyle
- Build on commitments by industry members to enhance consumer choice by providing a wide variety of food options and portion sizes, and improving the nutritional value of products
