stakeholder collaboration the example from switzerland · swiss salt strategy joint workshop on...
TRANSCRIPT
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
Stakeholder Collaboration
The Example from Switzerland
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Dr. Michael Beer
Food Safety Division, Federal Office of Public HealthBern, Switzerland
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
Dietary salt intake in Switzerland
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 2013
S BEER-BORST, MC COSTANZA, A PECHÈRE-BERTSCHI, A MORABIA. European Journal of Clinical Nutrition 2009
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 20133
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 20134
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
Swiss Salt Strategy
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 2013
S BEER-BORST, MC COSTANZA, A PECHÈRE-BERTSCHI, A MORABIA. European Journal of Clinical Nutrition 2009
Longterm
2012+
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
Main Objective
• Creation of an enabling environment for reduction of sodium intake on a population level
Swiss Salt Strategy
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 20136
• Collaborating with the food and food service industry to reduce salt levels in processed foods and in the catering sector, whilst assuring quality and safety
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
Main Objective
• The reduction in salt consumption takes place gradually in feasible steps.
Swiss Salt Strategy
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 20137
• Over the period from 2008 to 2012 a total reduction of 16% will be attempted, to reach less than 8 g per person per day.
• In the longer term, the average amount of salt consumed by the Swiss population should correspond to the WHO recommendations of less than 5 g per day.
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
ReducedSalt Intake
Public Awareness
Nat. & Intern. Cooperation
Product Reformulation
Monitoring & Evaluation
Data & Research
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 2013
8
National Programme on Diet & Physical Activity
Public Awareness
Nat. & Intern. Cooperation
Product Reformulation
Monitoring & Evaluation
Data & Research
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
Objectives 1&5: Data & Research
Swiss salt survey 2011 (24h urine)
Mean urinary NaCl excretion (g/24h)
Linguistic Region Men Women Total CH
French (n=411) 10.3 7.2 8.7
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 20139
German (n=820) 10.7 8.1 9.4
Italian (n=216) 10.4 7.6 8.9
Total (n=1447) 10.5 7.8 9.1
� Salt consumption in men is significantly higher than in women
� The age-, sex-, and BMI-adjusted mean urinary salt excretion in the German-speaking region was higher than in the French-speaking but similar to the Italian-speaking region
CHAPPUIS A, BOCHUD M, GLATZ N, VUISTINER P, PACCAUD F, BURNIER M. Swiss survey on salt intake: main results. Lausanne: CHUV, 2011
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
Objective 2: Raising public awareness
• Large scale public campaign � € 4’000’000
• Work with “experts” in medicine, care, education (teacher, chefs), food industry � provide information
����
����
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 201310
� working groups to develop consensus document
� use experts, e.g. general practitioner,as mediators to inform population
� raise awareness of stakeholders, e.g. chefs & foodindustry, about their possibilities to contribute
����
����
����
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
Objective 3: Product reformulations
Project 1: Reduction of salt concentration inprocessed foods
� Develop category target values for bread,
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 201311
� Develop category target values for bread, sausages, ham, RTE salads, RTE potato based products, RTE pasta, RTE risotto, soups, cheese
Project 2: Salt in communal catering (CC) -Measures to reduce intake
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
Reduction of salt concentration in
processed foods
Food category Target value Area of application
Bread & Baked Goods 20 g/kg flour all types of bread &baked goods
Meat Products 17 g/kg meat boiled sausages, ham, etc.
Cheese & Cheese Productsno target values: seeprocedures
all types of cheese and cheese products
Potato Salad 1.0%all other ready-to-eat salads
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 201312
Potato Salad 1.0%(excluding aforementioned)
Duchesse Potatoes 1.0%potato products such as potato croquettes and similar products
Rösti 0.8%all ready-to-eat types of rösti and derived specialties (e.g. rösti croquettes, rösti galettes)
Egg Spätzle, Egg Ravioli, Pasta Carbonara
1.0%all ready-to-eat types of pasta (with and without sauce, stuffed and unstuffed)
Risotto 0.8% all ready-to-eat types of risotto
Soups 0.9% all ready-to-eat soups
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
How to collaborate with the industry?
• Project lead at a University
• Federal Office as “supervisor” but not directly involved
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 201313
involved
• Power to regulate stays with Federal Office
• Involve food industry� tests done in collaboration
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
How to collaborate with the industry?
• Show that things work � sensory evaluation
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 201314
� reduction of 10% was not detectable in any ofthe tested food categories
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
How to collaborate with the industry?
• Allow possibility for “marketing”� Voluntary agreements in the framework ofactionsanté
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 201315
• offers a better image � company shows responsibility
• is a quality label & can be used for communication (but not on the product)
• website, annual conference, press releases
• …
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
Excursus: Trans-fatty acids (TFA)
Margarine
TFAin %
(of total fat)
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 201316
• 2004 Start discussions with food industry to reduceTFA levels in all foods on a voluntary base
Average Maximum
Year
TFA
(of total fat)
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
Excursus: Trans-fatty acids (TFA)
• 2004 to2006
• 2007 Monitoring study shows high TFA levels in foods
No noticeable action of food industry
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 201317
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
Excursus: Trans-fatty acids (TFA)
• 2007 � Discussions continued – some action- Self-responsibility of consumer � labelling- competitive disadvantage- products no longer available or tasty- costs for reformulation, etc.
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 201318
• 03/2007 Federal Office of Public Health announces introductionof regulation
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
Excursus: Trans-fatty acids (TFA)
• 04/2008 max. TFA level regulated at 2g/100g
• 2009 Still all products on the marketFood industry happy� same & clear rules for all
• 2011 � Monitoring study � all products comply with regulation
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 201319
• 2011 � Monitoring study � all products comply with regulation
174
338
< limit of quantification < max. level of 2%
> max. level of 2%
• Products with high levels of butter• Highest level was 2.3%
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
Perspectives : Salt Strategy 2013 – 2016
• The National Programme on Diet & Physical Activity will be continued until 2016
• The Salt Strategy was updated• less than 8 g per person per day
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 201320
• less than 8 g per person per day• voluntary commitments
� comply with set target levels� provide more details on market share� involve more sectors (not only bread and meat)
• Focus on “healthy” food composition� Salt Strategy will one important part of an overall Product Reformulation Strategy (sugars, fat)
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 201321
Federal Department of Home Affairs FDHAFederal Office of Public Health FOPH
Consumer Protection Directorate
Joint Workshop on strategies to reduce salt or other selected nutrients in processed foods
Food Safety Division, Michael Beer - Feb 08 / 201322