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AAP Image/Lukas Coch Australia’s new National Food Council: lots of industry reps, at the cost of health and environment Published: November 24, 2025 10.06pm GMT Rachel Carey, The University of Melbourne

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Rachel Carey
Senior Lecturer in Food Systems, The University of Melbourne

Disclosure statement

Rachel Carey leads the Foodprint Melbourne research project, which is funded by the Greater Melbourne Foundation, She also receives funding from the Canadian Social Sciences and Humanities Research Council for the international FLOW Partnership, which investigates regional food systems. Rachel was a Research Fellow on the project 'Regulating Food Labels: The case of free range food products in Australia', which was funded by the Australian Research Council.

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https://doi.org/10.64628/AA.9jy4cqj45

https://theconversation.com/australias-new-national-food-council-lots-of-industry-reps-at-the-cost-of-health-and-environment-270376 https://theconversation.com/australias-new-national-food-council-lots-of-industry-reps-at-the-cost-of-health-and-environment-270376 Link copied Share article

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The Australian government recently announced who would be on the nation’s first National Food Council. This council was established to advise on the development of Australia’s national food security strategy, Feeding Australia.

Some stakeholders, such as the National Farmers Federation, have welcomed the appointment of council members.

But some public health and food policy experts are concerned about the high number of National Food Council members representing industry interests.

The 11-member council includes representatives from food supply chains, including agricultural industries, food manufacturing and retailers. It also includes experts in supply chain logistics, food innovation and veterinary sciences.

One member has expertise in First Nations engagement and public health nutrition. However, there are few experts in public health, environmental sustainability or community groups on the council.

Industry influence

There’s growing recognition globally that corporate influence inhibits policy promoting equitable access to healthy and sustainable food.

The development of Australia’s national food plan in 2013 led to policy focused primarily on increasing food exports and agricultural productivity. There was little focus on public health or environmental sustainability goals.

My colleagues and I have undertaken research on the development of this plan. We found that a working group that advised on its development was dominated by industry representatives.

Industry lobbied against the inclusion of environmental sustainability considerations in the 2013 Australian dietary guidelines. This led to environmental guidance being included as an appendix, rather than in the main guidelines.

A revised version of the Australian Dietary Guidelines is due in 2026.

Industry stakeholders continue to lobby against the inclusion of dietary advice about how to eat sustainably.

That’s despite mounting evidence we need to transform food production and consumption to stay within safe planetary boundaries and keep global warming to 1.5 or 2 degrees.

Putting people, not production, at the centre

Food security has long been seen in Australia primarily in terms of increasing food production.

Australia produces a significant food surplus and exports around 70% of total agricultural production. This contributes to a belief the country is food secure.

But household food insecurity is rising nationally. Climate change, geopolitical unrest and cost-of-living pressures are all major factors.

More than one in eight (13.2% or 1.3 million) Australian households experienced food insecurity in 2023. In other words, they struggled to afford food.

The national food security strategy (that the new National Food Council is advising government on) will need to tackle equitable access to healthy and sustainably produced food for Australians as a priority.

Action to promote access to nutritious and sustainably produced food is central to achieving real food security.

With poor diet driving so much disease in Australia, public health experts have proposed policies to transform food environments. We need to make it easier for Australians to eat healthily.

Food production in Australia is also a significant driver of land use change, biodiversity loss and greenhouse gas emissions.

The new National Food Council would be strengthened by more of this kind of expertise, as well as greater representation from First Nations farmers and communities, small scale farmers and civil society groups.

Broader change required

Australia’s food system affects public health, environmental sustainability, social equity, livelihoods and economic growth.

That means the development of the National Food Security Strategy needs robust governance systems to balance these factors and manage competing interests.

Cross-government co-ordination of policies that affect Australia’s food system would help.

A recent federal inquiry into food security in Australia recommended the appointment of a minister for food. This person could be embedded in the Department of Prime Minister and Cabinet.

However, the Department of Agriculture, Fisheries and Forestry is leading the development of the national food security strategy.

This suggests a continued emphasis on boosting food production.

It’s a missed opportunity to think differently about how we can ensure all Australians have access to enough healthy and sustainably produced food.