BACKGROUND: No mandatory policies currently exist to address food environments in Belgium. Monitoring commitments and practices by food industry actors is essential for increasing accountability. The aim of this study was to evaluate and benchmark the transparency, specificity, and comprehensiveness of nutrition-related commitments and associated practices of leading food companies in Belgium, as well as changes over time. METHODS: The Business Impact Assessment on Obesity and population-level nutrition (BIA-Obesity) was applied to assess commitments related to product formulation, labelling, promotion, accessibility, relationships with other organizations and corporate nutrition strategy among major packaged food and non-alcoholic beverage manufacturers (n = 21), supermarkets (n = 5), and quick-service restaurants (QSR) (n = 6) in Belgium. Publicly available data on commitments in 2023/2024 were collected and company representatives invited to verify and supplement the information. A standardized scoring framework comprising around 60 indicators was used to assess the commitments. Company product portfolios were evaluated using Nutri-Score, the NOVA classification, and the WHO Europe Nutrient Profile Model. In addition, supermarket shelf-space allocation, and QSR density near schools were assessed. Results were compared to the 2019 BIA-Obesity Belgium to evaluate progress. RESULTS: 63% of companies (20/32) fully participated in the assessment process. Overall commitment scores ranged from 0% to 82%, with a median of 40%; supermarkets on average scored highest (median = 51%) and QSRs lowest (median = 15%). Product accessibility remained the weakest domain across sectors. Out of the 32 companies, 25 companies were also included in 2019. Since 2019, 18 of 25 companies improved their scores, while 3 remained stable and 5 declined. Compared to 2019, all supermarkets increased the proportion of products rated Nutri-Score A or B and reduced those rated D or E, while among packaged food companies, 40% increased A or B products and 60% reduced D or E products. Despite these improvements, ultra-processed foods remained prominent in high prominence areas, such as supermarket checkouts. CONCLUSIONS: Despite some slight improvements since 2019, company commitments and practices in Belgium remain inadequate for creating healthier food environments. Voluntary measures are insufficient to ensure meaningful progress. Stronger government regulations are urgently needed to create healthier food environments.
Dastoum et al. (Thu,) studied this question.