Proposed best-practice nutrition-related corporate reporting metrics for Australian food manufacturers, quick-service restaurants and retailers.

IF 3 3区 医学 Q2 NUTRITION & DIETETICS
Jasmine Chan, Ella Robinson, Cliona Ni Mhurchu, Gary Sacks
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引用次数: 0

Abstract

Objective: To propose nutrition-related corporate reporting metrics for Australian packaged food manufacturers, retailers and quick service restaurants, and explore their feasibility of implementation.

Design: Proposed metrics were developed based on: 1) a review of current corporate reporting frameworks and relevant literature to collate nutrition-related recommendations, metrics and principles of best practice reporting; and 2) adaptation of existing recommendations into reporting metrics. Interviews with representatives from 15 food companies were conducted to understand implementation considerations.

Setting: Australia.

Results: There are a wide range of existing globally-applicable nutrition-related recommendations and reporting metrics for food companies. Based on nine key principles identified for best practice corporate reporting on nutrition, we devised 41 reporting metrics (including five flagged as priorities) tailored to food companies operating in Australia across five focus areas: 'corporate strategy and governance', 'product formulation', 'nutrition labelling and information', 'promotion practices', and 'product accessibility and affordability'. Company representatives expressed support for the proposed metrics, noting that additional information technology infrastructure and resources would be required for their routine reporting by companies.

Conclusions: The proposed set of reporting metrics offer evidence-based guidance for disclosure of nutrition-related actions by Australian food companies. The proposed metrics can inform government, public health groups and investors on best practice approaches to monitor corporate nutrition practices, and guide related policy decisions. Widespread implementation of the reporting metrics would be facilitated by integration with mandatory corporate sustainability reporting standards, with routine monitoring and enforcement by government, coupled with fit-for-purpose tools for comparing the healthiness of company product portfolios.

为澳大利亚食品制造商、快餐店和零售商提出了与营养相关的最佳实践公司报告指标。
目的:为澳大利亚包装食品生产商、零售商和快餐店提出与营养相关的企业报告指标,并探讨其实施的可行性。设计:提出的指标基于:1)对当前公司报告框架和相关文献的回顾,以整理与营养相关的建议、指标和最佳实践报告原则;2)将现有建议改编为报告指标。与15家食品公司的代表进行了访谈,以了解实施时的考虑。设置:澳大利亚。结果:有广泛的现有的全球适用的营养相关的建议和报告指标的食品公司。根据确定的企业营养报告最佳实践的9个关键原则,我们设计了41个报告指标(其中5个被标记为优先事项),为在澳大利亚运营的食品公司量身定制,涉及五个重点领域:“企业战略和治理”、“产品配方”、“营养标签和信息”、“促销实践”和“产品可及性和可负担性”。公司代表对拟议的指标表示支持,并指出公司的例行报告需要额外的信息技术基础设施和资源。结论:建议的一套报告指标为澳大利亚食品公司披露营养相关行动提供了循证指导。拟议的指标可以向政府、公共卫生组织和投资者通报监测企业营养做法的最佳做法方法,并指导相关的政策决定。将报告指标与强制性的公司可持续发展报告标准结合起来,由政府进行例行监测和执行,加上适用于比较公司产品组合健康状况的工具,将有助于报告指标的广泛实施。
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来源期刊
Public Health Nutrition
Public Health Nutrition 医学-公共卫生、环境卫生与职业卫生
CiteScore
6.10
自引率
6.20%
发文量
521
审稿时长
3 months
期刊介绍: Public Health Nutrition provides an international peer-reviewed forum for the publication and dissemination of research and scholarship aimed at understanding the causes of, and approaches and solutions to nutrition-related public health achievements, situations and problems around the world. The journal publishes original and commissioned articles, commentaries and discussion papers for debate. The journal is of interest to epidemiologists and health promotion specialists interested in the role of nutrition in disease prevention; academics and those involved in fieldwork and the application of research to identify practical solutions to important public health problems.
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