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Food Industry Leaders’Summit Canadian Agri-Food Policy Institute Dr. Alain Poirier Assistant Deputy Minister Ministère de la Santé et des Services sociaux.

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Presentation on theme: "Food Industry Leaders’Summit Canadian Agri-Food Policy Institute Dr. Alain Poirier Assistant Deputy Minister Ministère de la Santé et des Services sociaux."— Presentation transcript:

1 Food Industry Leaders’Summit Canadian Agri-Food Policy Institute Dr. Alain Poirier Assistant Deputy Minister Ministère de la Santé et des Services sociaux and 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

2 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

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4 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

5 Implementation of the GAP actions as of March 31 st, 2009 Implementation started Implementation not started Number of actions Objective 1Promoting a healthful diet17 81,0 % 4 19,0 % % Objective 2Promoting an active lifestyle21 80,8 % 5 19,2 % % Objective 3Promoting favourable social norms 6 60 % 4* 40 % % Objective 4Improving services for individuals with a weight problem 3 30,0 % 7 70,0 % % Objective 5Fostering research and the transfer of knowledge 6 75,0 % 2 25,0 % % Total 53 70,7 % 21* 28,04 % 74/75* 98,7 % Food Industry Leaders’Summit (CAPI) February 17, 2010

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

7 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

8 Tolerate upper intake : 2300 mg Excessive sodium intake Average intake - Quebec: 3350 mg - Canada: 3092 mg MEN WOMEN Years ; et + Food Industry Leaders’Summit (CAPI) February 17, 2010

9 Healthy savings 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

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

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12 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 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

13 Continuums Low nutritional valueHigh nutritional value Eat least oftenEat occasionallyEat most often S M T W T F S Food Industry Leaders’Summit (CAPI) February 17, 2010

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

15 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

16 Fonds pour la promotion des saines habitudes de vie

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

18 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

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

20 Process for awarding subsidies Comité de pertinence Recommandations au CA Appel de projets aux organismes ciblés Début de la mise en œuvre du projet refusénon refusénon Accompagnement de la Société de gestion auprès de l’organisme Définition des thématiques Octroi de la subvention CA de la SG Décision Plan d’action de l’organisme Lettres d’intention des organismes Comité de pertinence Recommandations au CA

21 A few facts Provincial and regional projects 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 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

22 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

23 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. THEME Recognizing strong leadership THEME Communication 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. Communications 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. Agro-Food These themes relate to corporate responsibility, self-regulation, social groups and governmental intervention

24 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. Provincial call for proposals- June 2009 Agri-Food

25 In conclusion  Business opportunities  Reconcilable objectives  Shared responsibility  Harmonization of projects and initiatives with GAP directions Collective responsibility Communities and businesses Individuals Levels of government Individual responsibility Food Industry Leaders’Summit (CAPI) February 17, 2010


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