Printable PDF of the Programme
Policy and Public Health
08:55 - 09:00
Welcome from the Chair
- Prof Susan Jebb Professor of Diet and Population Health - Nuffield Department of Primary Care Health Sciences, University of Oxford
09:00 - 09:15
Opening keynote: Setting out the task ahead – the vision for London’s Child Obesity Task Force
09:15 - 09:30
Update on the Childhood Obesity Plan
09:30 - 09:45
Transforming the food environment in Scotland
09:45 - 09:55
Making the healthy choice the cheaper option – lessons from the soft drinks industry levy
09:55 - 10:10
Achieving greater gains in calorie reduction – what’s needed now
Sharon Hodgson, MP, Shadow Minister for Public Health will discuss why more needs to be done to reduce calorie intake in our diets and how a Labour Government would achieve this
10:10 - 10:30
Panel Debate and open floor Q&A
- Is enough being done to change our obesogenic environment?
- Do we need to focus more on reducing food poverty - in order to achieve reductions in obesity?
- How will PHE’s voluntary CR programme be different to the Responsibility Deal – is sufficient impact achievable without regulation?
- The sugar tax created a level playing field and catalysed reformulation – are further fiscal levers on the agenda?
- Is there appetite for policy changes to legislate against “supersizing” and bucket sizing?
- Is “400-600-600” and 100 calorie-snacks appropriate calorie guidance? Does it overshadow guidance on nutritional quality of foods or send a helpful, simple message?
- Will the UK follow the USA in mandating calorie information out-of-home?
10:30 - 10:50
Refreshment Break and Networking
Science & Evidence: Portion Size
10:50 - 11:05
Calories in the context of suggested serving sizes; an obstacle to fighting obesity?
After salt there was sugar, and today the attention has steered on to calories. Should this new area of focus relate to the calorie density of food, or rather calories per serving? Passport Nutrition data shows there is a huge discrepancy among suggested serving sizes, pack sizes and nutrient content in key packaged food and drink categories; this may tamper with consumers’ ‘adequate’ calorie consumption. This presentation investigates this topic further and explores what can be done next to aid the fight against obesity.
11:05 - 11:20
Portion size – why and how it matters, and what to do about it
Eating more than we require to maintain a healthy weight is not strongly resisted by our biology. Consequently, large portions of energy dense food promote excessive eating. To be competitive, however, smaller food portions need to be satisfying. Peter Rogers will talk through his latest studies and research on how this might be achieved by attentive eating and enhancing flavour and variety in the meal (i.e., trading quantity for quality), to maximise ‘pleasure per calorie consumed’, and what this means for manufacturers looking to reduce calories but not market share.
11:20 - 11:35
Reducing portion size and decreasing energy intake
Portion size has a causal impact on how much people eat and decreasing the portion size of many commercially provided food and drink products would benefit public health. Prof Robinson will discuss new research examining the magnitude of portion size reductions that promote very little or no ‘compensatory’ behaviour by consumers
- Dr Eric Robinson Senior Lecturer, Psychological Sciences - University of Liverpool
11:35 - 11:50
Developing portion size guidance for consumers to complement the UK Eatwell Guide
- Bridget Benelam Nutrition Communications Manager - British Nutrition Foundation
11:50 - 12:10
Panel debate and open floor Q&A: How should what we know about portion control science further influence Policy?
- How do we get portion control “right” – how do you avoid unintended consequences of consumers consuming more units, particularly in multi-pack items, when reducing unit size?
- What are the gaps in evidence which need further attention?
- Are there opportunities to agree consistent portion sizes across brands, within categories?
- What are the quick wins and easy gains in portion control?
- How do we re-educate consumers on appropriate portion size - is systemic change needed and how do we go about it?
Manufacturing and Retail
13:00 - 13:10
Welcome from the Chair and Speed Networking
- Tanya Haffner Director of Public Health and Nutrition Affairs, Registered Dietitian - Nutrilicious
13:10 - 13:25
Calorie reduction – what are the opportunities and the technical challenges?
- Jennifer Arthur Head of Nutrition and Product Development - Leatherhead Food Research
13:25 - 13:40
The consumer interface: technology meets the real world
Lindsey will draw on her experience in product development to provide examples of the good, the bad and the ugly – which brands have really succeeded in making products healthier – not just in terms of reformulation, but labelling, marketing and packaging. Who’s got it right and who got it wrong and what can we learn from that? With the push and pull of market intervention she will address the compromises of clean label and calorie reduction and how brands can manage consumer expectations.
13:40 - 13:55
Consumer attitudes towards calorie reduction
Aisling will present the findings of research which saw over 8,500 consumers questioned about their attitudes, beliefs, opinions and purchasing behaviours around nutrition and calories and will discuss what their findings mean for brands looking to engage in calorie reduction, and for Public Health looking for ways to achieve greater gains.
- Aisling Aherne Nutrition Manager - Kerry Group Global Innovation and Technology Centre
14:10 - 14:25
Interventions in retail – a systematic review of the evidence, including the role of price
14:25 - 14:45
Panel debate: Next steps for manufacturers and retailers
- Getting portion size wrong could see an increase in consumption through compensatory effects - how can industry avoid unintended consequences?
- What is industry's role in ameliorating food poverty? Could price be better used as an incentive toward healthier options - could industry associations seek pledges to this effect? Or should fat or sugar taxes be used to create price differentials?
- How can manufacturers and retailers best manage backlash against smaller portions/same price?
- Can industry achieve smaller portion sizes and shifts in advertising/promotions without legislative changes to create a level playing field?
- Are retailers doing enough to prioritise brands’ healthier options on-shelf?
- Is the separate approach of a “calorie reduction programme” and a “sugar reduction programme” helping or hindering industry?
14:45 - 15:05
Refreshment Break and Networking
Out of Home
15:05 - 15:20
Size, availability and labelling: Interventions for reducing calorie consumption
Based on three Cochrane reviews, this presentation will review the potential contribution to tackling obesity of interventions based on (a) reducing portion, package and tableware size, (b) increasing the availability of foods lower in calories and (c) calorie labelling
15:20 - 15:35
Nutritional analysis in out-of-home
Duncan will provide insights into his analysis of the nutritional content of food eaten outside the home and a perspective into some of the challenges and obstacles for providing standardised nutritional guidance on non-standardised recipes, portion-sizes and customised food items.
15:35 - 16:00
Labelling out of home – mandatory restaurant menu labelling is now enacted in the USA – why did it take 8 years to implement? Insights for the UK and how to increase consumer adoption for healthy eating
Anita Jones-Mueller, MPH, president of California-based Healthy Dining, will discuss the challenges and opportunities of the USA menu labelling legislation that was recently enacted in May 2018 after eight years of rulemaking and delays. Healthy Dining provides nutrient analysis, menu labelling consultation, and “healthy marketing” programmes for hundreds of restaurant companies, spanning small eateries to the world’s largest US-based restaurant chains. Anita will share insights in how to increase consumer interest in parallel with industry efforts and government “push.” Additionally, Anita will give an overview of published research, conducted by her company and funded through National Institutes of Health, which tested consumer acceptance of modifying standard restaurant recipes to decrease calories, saturated fat and sodium by reducing amounts of targeted high fat, high sodium ingredients.
16:00 - 16:15
PHE: Out of home engagement and challenges
16:15 - 16:30
Case study: McDonalds
- TBC Head of Nutrition - McDonalds
16:30 - 16:45
Case study: The Four Billion Calorie Removal Project – Sugar Reduction at Subway
How the Subway® brand helped consumers cut sugar consumption by embarking on an award winning sugar reduction programme.
- Sacha Clark Country Marketing Director - Subway UK & Ireland
16:45 - 17:05
Panel debate and open floor Q&A: Next steps for out of home
- Does the out-of-home sector want mandated action, to achieve gains within a level playing field?
- What support does out of home need, to achieve change in portion size, calorie reduction and nutritional labelling? Where will it come from?
- To what extent are health trends enabling restaurants and take-aways to make healthier a profitable option?
- Have independent establishments/take-aways taken any action toward sugar or calorie reduction to date - what are the barriers to progress - and what are the knock on effects on the Retail sector?