food industry leaders’summit canadian agri-food policy institute
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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 - PowerPoint PPT PresentationTRANSCRIPT
Food Industry Leaders’SummitCanadian Agri-Food Policy Institute
Dr. Alain PoirierAssistant Deputy Minister
Ministère de la Santé et des Services sociauxand Chairman of the Board
Société de Gestion du Fonds pour la promotion des saines habitudes de vie.
Montreal, February 17, 2010
Healthful Diet Partnerships:Public Policy and Funding for Agri-Food
Industry Projects
Excessive costs
Health and social services
44 %
22,1 MM$
Administration and justice
9 %
4,5 MM$
Individual and family support
10 %
5,2 MM$
Education and culture 26 %
13,5 MM$
Economy and environment
11 %
5,6 MM$
Food Industry Leaders’Summit (CAPI) February 17, 2010
Administrativeevaluation
Scientificevaluation
Assistant DeputyMinisters’
Committee
EvaluationCommittee
Representatives’Committee
MSSSCoordination
TrainingCommittee
CommunicationCommittee
Variousinterminist. committees
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
Implementation of the GAP actions as of March 31st, 2009 Implementation
startedImplementation
not startedNumber of
actions
Objective 1 Promoting a healthful diet 1781,0 %
419,0 %
21100 %
Objective 2 Promoting an active lifestyle 2180,8 %
519,2 %
26100 %
Objective 3 Promoting favourable social norms
660 %
4*40 %
10100 %
Objective 4 Improving services for individuals with a weight problem
330,0 %
770,0 %
10100 %
Objective 5 Fostering research and the transfer of knowledge
675,0 %
225,0 %
8100 %
Total 5370,7 %
21*28,04 %
74/75*98,7 %
Food Industry Leaders’Summit (CAPI) February 17, 2010
Link between policy and the GAP
Diet and nutrition policy
GAP
Diet and active lifestyleTargeted segment of the population : 0-25 years
Weight-related problems
SCHOOL
MUNICIPALITIES
WORKPLACE
HEALTH SECTOR
Overall diet qualityfor the entire population :0-100 yearsDiet-based healthproblems
Food Industry Leaders’Summit (CAPI) February 17, 2010
• 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).
Quebec’s dietary and nutritional policy
Food Industry Leaders’Summit (CAPI) February 17, 2010
Tolerate upper intake :2300 mg
Excessive sodium intake
Average intake- Quebec: 3350 mg- Canada: 3092 mg
0
500
1000
1500
2000
2500
3000
3500
14-18 ans 19-30 ans 31-50 ans 51-70 ans 71 ans et plus
0
500
1000
1500
2000
2500
3000
3500
4000
4500
14-18 ans 19-30 ans 31-50 ans 51-70 ans 71 ans et plus
MEN
WOMEN
Years ; 14-18 19-30 31-50 51-70 71 et +
Years ; 14-18 19-30 31-50 51-70 71 et +
Food Industry Leaders’Summit (CAPI) February 17, 2010
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$in Canada
Food Industry Leaders’Summit (CAPI) February 17, 2010
Health Objectives Profitability
CONSUMERCONSUMER
Pay the real cost
Able to choose from among a variety of superior products
Be informed
INDUSTRYINDUSTRY
Provide clear information
Responsible marketing
Sell tasty and nutritious foods
Seemingly different goals
Food Industry Leaders’Summit (CAPI) February 17, 2010
Making it easy to make
healthfull choices
Public policy
Les choix sont effectués par l’individu, mais limités par l’environnement. Des actions pour améliorer l’environnement
alimentaire permettront de rendre les choix sains plus faciles à faire.
Actions aimed at individuals
Actions aimed at the
environment
CHOICE CHOICE
CHOICE CHOICE
Individuals make choices that are limited by their environment. Taking action to improve the overall dietary environment will make it easier for individuals to make healthful choices.
Food Industry Leaders’Summit (CAPI) February 17, 2010
Continuums
Low nutritional value High nutritional value
Eat least often Eat occasionally Eat most often
S M T W T F S S M T W T F S S M T W T F S
Food Industry Leaders’Summit (CAPI) February 17, 2010
Coherence between mission andpublic responsability
Low nutritional value
High nutritional value
Eat least often Eat occasionally Eat most often
Healthcare establishments, schools and daycares
Municipalities
Food Industry Leaders’Summit (CAPI) February 17, 2010
Different courses of action• Subsidies to encourage the production of
foods with high nutritional value.• Preferential price policies to orient
consumer’s choices.• Food policies (public establishments)• Recognition of best pratices.
Food Industry Leaders’Summit (CAPI) February 17, 2010
Fonds pour la promotiondes saines habitudes de vie
An act to establish the fund for the promotion of a healthy lifestyle, June 2007.
Partnership• Lucie and André Chagnon Foundation (LACF) and the
Government of Quebec : 480 M$ for 10 years (2007-2017)
• Only model of its kind in Canada
Food Industry Leaders’Summit (CAPI) February 17, 2010
Mission and organizationMission 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
Funding agreement
LUCIE & ANDRÉCHAGNON
FOUNDATION
LOCAL COMMUNITY MOBILIZATION PROJECTS
PROVINCIAL AND REGIONAL PROJECTS
24 M$/YEAR 24 M$/YEAR
10 YEARS(2007-2017)
Canada Public Health Agency
1.3 M$ (2008-2010)
Fonds pour la promotion des saines habitudes de vie
480 M$
SOCIÉTÉ DEGESTION DU FONDS
480 M$ + 1.3 M$
GOVERNMENTOF QUÉBEC
Food Industry Leaders’Summit (CAPI) February 17, 2010
Process for awarding subsidies
Comité de pertinenceRecommandations au CA
Appel de projetsaux organismes ciblés
Appel de projetsaux organismes ciblés
Début de la mise en œuvre du projet
refusé non
refusé non
Définition des thématiques
Définition des thématiques
Octroi de la subventionOctroi de la subvention
CA de la SG Décision
CA de la SG Décision
Plan d’action de l’organismePlan d’action de l’organisme
Lettres d’intentiondes organismes
Lettres d’intentiondes organismes
Comité de pertinenceRecommandations au CA
A few facts
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
94 M$ have been earmarked for provincial, regional and local community mobilization projects.
Food Industry Leaders’Summit (CAPI) February 17, 2010
How are the SG projects linked to the industry ?The industry is targeted by the SG’s actionsTwo 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
Provincial call for proposals- June 2009
•Identify practices worth promoting.
•Identify leaders who have adopted these pratices and who have made an impact.
•Promote success stories about healthful lifestyle habits.
THEMERecognizing strong
leadership
THEMECommunication on dietary behaviour
• 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.
CommunicationsCommunications
THEMESelf regulatory codes
THEMELocal 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.
Agro-FoodAgro-Food
These themes relate to corporate responsibility, self-regulation, social groups and governmental intervention
THEMESelf regulatory codes
THEMELocal 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.
Provincial call for proposals- June 2009
Agri-FoodAgri-Food
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
Food Industry Leaders’Summit (CAPI) February 17, 2010