Stephanie Bodenbach, European Commission, DG SANCO


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Stephanie Bodenbach, European Commission, DG SANCO

  1. 1. Health andConsumersHealth andConsumersSalt ReductionEU InitiativeStephanie BodenbachEuropean Commission,Health and Consumers Directorate-GeneralNutrition, food composition and labellingJune 13, 2013Health in All Policies 20138thGlobal Conference on Health Promotion1
  2. 2. Health andConsumersHealth andConsumersSalt Intake2adultsg salt /dEuropean Commission: Survey on Member StatesImplementation of the EU Salt Reduction Framework.2012.• Estimates:• Intakes aboverecommendations• Most countries 8-12g/d• Few countries above orbelow• Different methods
  3. 3. Health andConsumersHealth andConsumersStrategy for Europeon Nutrition,Overweight andObesity-relatedHealth Issues20073Who? How?Context
  4. 4. Health andConsumersHealth andConsumersSalt Reduction in the EU•• High Level Group decision to work together on salt reduction2 expert meetings EU Framework for National Salt Initiatives• Common vision• Voluntary• Supporting and reinforcing national plans• Comparable progress across EU• Maintain flexibility for Member States• Coordinated messages for EU food industry• Generate momentum & measurable action
  5. 5. Health andConsumersHealth andConsumers5 Key Elements:Simultaneous & Interconnected Strands of ActionEU level actionsfeedback Maximising impact:prioritise products withlargest market shareacross full product rangebenefit entire population
  6. 6. Health andConsumersHealth andConsumers6Survey on Members States’Implementation of theEU Salt Reduction FrameworkProgress 2008-12Voluntary approachescomplemented by• Legislation(maximum salt levels,standards for mass caterers,often regarding bread)• Labelling
  7. 7. Health andConsumersHealth andConsumersWorking with Economic Operators7• Most countries had negotiations• Mixed but overall positive evaluation about willingness to engage• 70% of countries that had negotiations reached concrete agreements,of those two thirds reached quantifiable agreements• A number of barriers for engagement were identifiedEuropean Commission: Survey on Member StatesImplementation of the EU Salt Reduction Framework.2012.
  8. 8. Health andConsumersHealth andConsumersBarriers for Engagement• Room for further reductions is perceived to be small• Imported products are not reduced in salt , thereforenational producers are not willing to reformulate forfinancial, taste and technical reasons• Some stakeholders reject the national strategy• Smaller companies are lessengaged than biggercompanies• Low willingness to engagedue to economic crisis8
  9. 9. Health andConsumersHealth andConsumersFactors Influencing the Implementation• Supportive:• Stakeholders• Government /governmental institutions• EU initiative• Industry support• Legislation• Raising public awarenessand reformulation• Focus on biggest sellingproducts in the marketChallenges:•Working with industry•Lack of resources•Economic crisis•Raising public awarenessabout salt and health•Deciding national targets•Long legislative process9
  10. 10. Health andConsumersHealth andConsumersConclusions• Reduction of salt is a step by step process• Ensuring consumer acceptance, allowingfor taste adaptation over time determinesspeed of implementation• Economic crisis had impact on funding available for publichealth programmes – European & global developmentsexpected to increase momentum for salt reduction initiatives• EU Framework was a catalyst for action:new initiatives were introduced, model for national programs,support for pre-exisiting programs, strenthened or broadenedapproach, helped increase dialogue with industry• It is important to understand barriers for engagement aswell as supporting factors10