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Food Industry Leaders’Summit Canadian Agri-Food Policy Institute

Food Industry Leaders’Summit Canadian Agri-Food Policy Institute. Healthful Diet Partnerships: Public Policy and Funding for Agri-Food Industry Projects. Dr. Alain Poirier Assistant Deputy Minister Ministère de la Santé et des Services sociaux

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Food Industry Leaders’Summit Canadian Agri-Food Policy Institute

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  1. Food Industry Leaders’Summit Canadian Agri-Food Policy Institute Healthful Diet Partnerships: Public Policy and Funding for Agri-Food Industry Projects Dr. Alain Poirier Assistant Deputy Minister Ministère de la Santé et des Services sociaux and Chairman of the BoardSociété de Gestion du Fonds pour la promotion des saines habitudes de vie. Montreal, February 17, 2010

  2. Excessive costs Economy and environment 11 % Administration and justice 9 % Health and social services 44 % 4,5 MM$ 5,6 MM$ 22,1 MM$ 13,5MM$ 5,2 MM$ Individual and family support 10 % Education and culture 26 % Food Industry Leaders’Summit (CAPI) February 17, 2010

  3. Operating structure for the province – wide implementation of the gouvernment’s action plan « INVESTIR POUR L’AVENIR » (GAP) Consultants and University experts Food Industry Leaders’Summit (CAPI) February 17, 2010

  4. Implementation of the GAP actions as of March 31st, 2009 Food Industry Leaders’Summit (CAPI) February 17, 2010

  5. Link between policy and the GAP Diet and active lifestyle Targeted segment of the population : 0-25 years Weight-related problems Diet and nutrition policy Overall diet quality for the entire population : 0-100 years Diet-based health problems GAP SCHOOL WORKPLACE HEALTH SECTOR MUNICIPALITIES Food Industry Leaders’Summit (CAPI) February 17, 2010

  6. Quebec’s dietary and nutritional policy • To be harmonized with the Agri-Food Policy and based on global vision of a healthful diet. • Will describe the provincial population’s diet and the food offer in Quebec. • Will identify elements that influence the population’s diet (nutritional value, serving size, marketing and accessibility). Food Industry Leaders’Summit (CAPI) February 17, 2010

  7. Excessive sodium intake MEN Tolerateupperintake :2300 mg Years ; 14-18 19-30 31-50 51-70 71 et + WOMEN Average intake - Quebec: 3350 mg - Canada: 3092 mg Years ; 14-18 19-30 31-50 51-70 71 et + Food Industry Leaders’Summit (CAPI) February 17, 2010

  8. Healthysavings • The impact of reducing salt consumption by 4.6 g (1.8 g of sodium): • 30% drop in cases of hypertension • Treatment costs cut by nearly 60% • The result : annual savings of 430 M$in Canada Food Industry Leaders’Summit (CAPI) February 17, 2010

  9. Seemingly different goals CONSUMER INDUSTRY Able to choose from among a variety of superior products Sell tasty and nutritious foods Be informed Provide clear information Pay the real cost Responsible marketing Health Objectives Profitability Food Industry Leaders’Summit (CAPI) February 17, 2010

  10. Public policy Actions aimed at individuals Actions aimed at the environment Making it easy to make healthfull choices CHOICE CHOICE CHOICE CHOICE Individuals make choices that are limited by their environment. Taking action to improve the overall dietary environment will make it easier for individuals to make healthful choices. Les choix sont effectués par l’individu, mais limités par l’environnement. Des actions pour améliorer l’environnement alimentaire permettront de rendre les choix sains plus faciles à faire. Food Industry Leaders’Summit (CAPI) February 17, 2010

  11. Continuums Low nutritional value High nutritional value S M T W T F S S M T W T F S S M T W T F S Eat least often Eatoccasionally Eatmostoften Food Industry Leaders’Summit (CAPI) February 17, 2010

  12. Continuums and environments Coherence between mission andpublic responsability Low nutritional value High nutritional value Eat occasionally Eat most often Eat least often Healthcare establishments, schools and daycares Municipalities Food Industry Leaders’Summit (CAPI) February 17, 2010

  13. Different courses of action • Subsidies to encourage the production of foods with high nutritional value. • Preferential price policies to orient consumer’s choices. • Food policies (public establishments) • Recognition of best pratices. Food Industry Leaders’Summit (CAPI) February 17, 2010

  14. Fonds pour la promotiondes saines habitudes de vie

  15. Origin of the Société de Gestion (SG) An act to establish the fund for the promotion of a healthy lifestyle, June 2007. Partnership • Lucie and André Chagnon Foundation (LACF) and the Government of Quebec : 480 M$ for 10 years (2007-2017) • Only model of its kind in Canada Food Industry Leaders’Summit (CAPI) February 17, 2010

  16. Mission and organization Mission • Encourage young Quebecers to adopt a healthful diet and physically active lifestyle. • Promote the implementation of favourable environments. Organization • Board of Directors: • Four Government of Quebec representatives • Four LACF representatives • Relevance Committee • Makes recommendations to the board abouth which projects to fund. Food Industry Leaders’Summit (CAPI) February 17, 2010

  17. Funding agreement LUCIE & ANDRÉ CHAGNON FOUNDATION GOVERNMENT OF QUÉBEC 24 M$/YEAR 24 M$/YEAR 10 YEARS(2007-2017) Fonds pour la promotion des saines habitudes de vie 480 M$ SOCIÉTÉ DE GESTION DU FONDS 480 M$ + 1.3 M$ Canada Public Health Agency1.3 M$ (2008-2010) PROVINCIAL AND REGIONAL PROJECTS LOCAL COMMUNITY MOBILIZATION PROJECTS Food Industry Leaders’Summit (CAPI) February 17, 2010

  18. Process for awarding subsidies Définition des thématiques Accompagnement de la Société de gestion auprès de l’organisme Appel de projetsaux organismes ciblés Lettres d’intentiondes organismes Comité de pertinenceRecommandations au CA CA de la SG Décision non refusé Plan d’action de l’organisme Comité de pertinenceRecommandations au CA CA de la SG Décision non refusé Octroi de la subvention Début de la mise en œuvre du projet

  19. A few facts 94 M$ have been earmarked for provincial, regional and local community mobilization projects. Provincial and regionalprojects • 4 calls for proposals launched • 112 requests received • 12 provincial projects and 18 regional projects underway • 5 projects under review Local communauty mobilization projects • 71 groups and some 30 communities deployed • Increased ministerial commitment • 305 000 children benefit from these projects Food Industry Leaders’Summit (CAPI) February 17, 2010

  20. How are the SG projects linked to the industry ? The industry is targeted by the SG’s actions Two themes to develop in the provincial call for proposals: Communication and Agri-Food : • Two advisory committees struck • Committees proposed four themes (see diagram) • Call for proposals launched in June 2009 Food Industry Leaders’Summit (CAPI) February 17, 2010

  21. Provincial call for proposals- June 2009 Communications Agro-Food THEME Self regulatory codes THEME Local food system THEME Recognizing strong leadership THEME Communication on dietarybehaviour • Identify practices worth promoting. • Identify leaders who have adopted these pratices and who have made an impact. • Promote success stories about healthful lifestyle habits. • Teach youth to develop their critical thinking ability regarding a sensible diet. • Encourage them to express their views on food and its link to health. • Give youth a public forum to share their expectations about actions that could be adopted by leaders and the AF industry. • Mobilize the AF industry to improve the nutritional value of food made available to consumers. • Implement self regulatory codes. • Evaluate the impacts of short channels on a healthful diet. These themes relate to corporate responsibility, self-regulation, social groups and governmental intervention

  22. Provincial call for proposals- June 2009 Agri-Food THEME Self regulatory codes THEME Local food system • Mobilize the AF industry to improve the nutritional value of food made available to consumers. • Implement self regulatory codes. • Evaluate the impacts of short channels on a healthful diet.

  23. In conclusion • Business opportunities • Reconcilable objectives • Shared responsibility • Harmonization of projects and initiatives with GAP directions Collective responsibility Communities andbusinesses Individuals Levels of government Individual responsibility info@saineshabitudesdevie.org www.saineshabitudesdevie.org Food Industry Leaders’Summit (CAPI) February 17, 2010

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