To achieve these goals, during its lifetime (2020-2023), the Best-ReMaP project will contribute to European initiatives that seek to change the current food environment available for Europeans by:
- providing Member States assistance to produce a snapshot of food currently offered to consumers at national markets and with this food snapshot methodology offer an opportunity to monitor the impact of national regulations aimed at decreasing the salt, sugar and fat contents of processed food;
- creating the Food Information Database to ensure the sustainability of data collection on food reformulation (i.e. changing and regulating the food composition that can be offered on the market) at the EU and national levels and of monitoring trends in food reformulation;
- reducing the impact of harmful marketing of food to children in the EU by considering options to extend an existing Scandinavian regulation model across the EU Member States;
- and improving the quality of menus in the kitchens of public institutions by ensuring a more professional and principled procurement procedure;
Best-ReMaP will build on the networks of stakeholders in the field of nutrition at national and EU level to organise workshops and conferences. Here, health professionals and policy makers can discuss and share solutions to implement good practices developed by the specialised working groups of the project.