National Food Programme

ANIA

5 major collective commitments focusing on promoting sustainable production, processing or distribution

The PNA is a French cross-ministerial, public-private programme led by the Minister of Agriculture. The PNA is based on partnership between private, local authorities and associations in France. It aims to promote and encourage the emergence of field actions, adapted to local needs and based on voluntary action.

Compared to the ’PNNS nutrition commitment’ (now exclusively for individual companies), the ’collective commitments’ will also focus on promoting sustainable production, processing or distribution.

To date, five major collective commitments have been signed:

  • ‘Blue-White-Heart’ Association: 5,000 farmers have been working since 2000 to improve the nutritional quality of their products (eggs, meat, dairy products, flour, bread etc.) by increasing the amount of omega-3 fatty acids through animal feed;
  • Bakery sector (CNBF, ANMF and CSFL): reducing the salt content in French baguette (end of 2014, 80% of baguettes made with a maximum of 18g salt/kg flour).
  • Herta: committed, by 2015, to increase the number of production units involved in nutritional improvements programmes (reduction of salt, fat) and products innovation with reduced salt and fat new standards. The nutritional improvements programmes were initiated in 2001;
  • French soft drinks sector (SNBR): commitment to a 12% reduction of sugar levels within 10 years in the soft drinks sector in France;
  • The processing meat sector (FICT): An average of a 5% salt reduction for the whole category and 5% fat reduction in 12 products (standard hams and selection, standard shoulders and ‘upper choice’, smoked sausage, sausage, blood sausage, pâté and duck mousse, pie, cooked sausage, sausage). The new standards will be included in ‘the code of usage’ of these 12 categories.