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A new British Hospitality Association (BHA) led initiative aims to reduce salt consumption by reducing salt levels in food produced by the catering industry.
Pledges by companies to introduce reductions in salt usage in the catering industry will soon be launched by the Department of Health as part of the Responsibility Deal.
Developed by the BHA and its members, the pledges aim to reduce obesity and encourage people to adopt a healthier lifestyle. Pledges include: procurement of salt to meet salt targets of 2012; changing kitchen practices and training; and reformulation of the final meal on the plate.
The overall aim is to reduce the amount of salt consumed in catering establishments and to assist in reducing the daily salt consumption of consumers to the government target of six grams per day.
“Under the deal, many catering companies have already pledged to reduce salt and artificial trans-fats, and to introduce calorie labelling on dishes” says the BHA’s food and technical affairs advisor John Dyson.
“We have extensively consulted with members on the aim of each pledge and how it can be best achieved. The pledges reflect the complexities of producing meals in a commercial catering operation.”
Chief executive of the BHA Ufi Ibrahim added: “Catering companies produce over eight billion meals a year and provide over one in six meals consumed in the UK.
“The industry is at the heart of the nation’s wellbeing and these pledges are a key element in the government’s aim to encourage people to eat more healthily. The catering industry has a vital role to play in this.”
