Proponent
Dutch Ministry of Health, Welfare and Sports
Date/Timeframe and location
2014 - 2020
Main responsible entity
National Agreement to Improve Product Composition 2014-2020
The purpose of the National Agreement To Improve Product Composition is to reduce the salt, unsaturated fat and calorie content (sugar and fat) of products. This will result in a healthier range of products.
The agreement has been signed by the following parties:
- Dutch Food Retail Organisation (CBL)
- Federation of the Dutch Food Industry (FNLI)
- Royal Dutch Hotel and Catering Association (KHN)
- Dutch Catering Association (Veneca)
- Minister of Health, Welfare and Sport (VWS)
In the National Agreement To Improve Product Composition these parties state how they will jointly, each on the basis of their own responsibility, set about achieving the objectives up to and including 2020. The scope of the agreement aims in particular at salt, saturated fat and calories (sugar and fat), although it also has the wider ambition of making the range of products as a whole healthier.
Nutrition context
In the National Agreement To Improve Product Composition these parties state how they will jointly, each on the basis of their own responsibility, set about achieving the objectives up to and including 2020. The scope of the agreement aims in particular at salt, saturated fat and calories (sugar and fat), although it also has the wider ambition of making the range of products as a whole healthier.
On 27th of January the Dutch ministry of Health, Welfare and Sports and the ministry of Economic affairs organized the Dutch Food Summit. The outcome was a declaration, where all present parties agreed upon a declaration to work on healthier food options. See attached declaration.
Key characteristics of the food system(s) considered
The purpose of this Agreement is to reduce the salt2, unsaturated fat and calorie (sugar and (saturated) fat3) content in products. This will result in a healthier range of products4.
In this Agreement the parties:
- Central Bureau for the Food Trade (CBL)
- Dutch Federation for the Food Industry (FNLI)
- Royal Dutch Hotel and Catering Association (KHN)
- Dutch Catering Association (Veneca)
- Minister of Health, Welfare and Sport (VWS)
state how they will set about achieving this together over the next few years, each of them on the basis of their own responsibility.
Key characteristics of the investment made
THE SIGNATORY PARTIES AGREE THE FOLLOWING JOINT AMBITIONS
To reduce the salt content in the range of products so that it is easier for consumers to consume a maximum of 6 grams of salt per day. Consumers who eat good food in accordance with the National Dietary Guidelines can comply with the consumption of a maximum of 6 grams per day by 2020 at the latest.
To reduce the saturated fat content in the range of products so that it is easier for consumers to consume a maximum of 10 energy% saturated fats per day. To achieve this by 2020.
To make it easier for consumers to consume less energy. To achieve this by 2020 by, wherever possible, reducing both the energy density of products via a reduction in sugar and/or (saturated) fat and/or reducing portion sizes as well as continuing to promote fruit and vegetables.
In achieving the ambitions:
The prioritising of the product categories is based on their relevance for public health: their contribution to consumption and improvements that can be (technologically) achieved.
Products that are intended for children are given high priority.
Key actors and stakeholders involved (including through south-south/triangular exchanges, if any)
In this Agreement the parties:
- Central Bureau for the Food Trade (CBL)
- Dutch Federation for the Food Industry (FNLI)
- Royal Dutch Hotel and Catering Association (KHN)
- Dutch Catering Association (Veneca)
- Minister of Health, Welfare and Sport (VWS)
state how they will set about achieving this together over the next few years, each of them on the basis of their own responsibility.
Key changes (intended and unintended) as a result of the investment/s
- Less salt, saturated fats and sugars in food products.
Challenges faced
- Technological challenges.
- Consumer behaviour
Lessons/Key messages
- The approach /agreement has to be part of an international (EU wide, worldwide) challenge to produce and offer healthier products to consumers.
Sr. Hans Brand