UKHospitality launches nutrition guide

Trade body introduces practical tool to help hospitality businesses improve healthy menu options and responsible food marketing

UKHospitality has unveiled a practical nutrition guide at Caravan Covent Garden to help SMEs improve the nutritional profile of their menus.

The guide was unveiled at Caravan Covent Garden and provides practical advice on food preparation, menu development and the responsible marketing of food. It is intended to support chefs, catering managers and hospitality operators looking to improve the nutritional profile of their menus.

According to UKHospitality, the resource is particularly aimed at small and medium-sized businesses that may lack the time or resources to develop nutrition strategies independently.

The publication was developed by members of the trade body’s nutrition group and forms part of its wider efforts to support businesses as consumer interest in health and nutrition continues to grow.

Allen Simpson, chief executive of UKHospitality, said: “Hospitality businesses have made huge strides to support healthier eating. As a sector, we continue to adapt our offering to support an increasingly health-conscious consumer, while maintaining our high standards of delicious food and memorable experiences.

“Our new Nutrition Guide supports those efforts. Crucially, it gives SMEs a go-to guide that can support them to make progress across menu and dish design, at a time when resource and cost pressures may have prevented them from doing so. I’d like to pay tribute to the members on our Nutrition Group, who have driven this work forward and developed a fantastic resource for hospitality operators.”

Wan Mak, head of nutrition and dietetics at Sodexo UK and Ireland, added: “Our industry has shown remarkable resilience and innovation, and this Nutrition Guide builds on that progress by equipping chefs, catering operators and training providers with practical tools to put nutrition at the heart of their offer.

“The guide will strengthen confidence, knowledge and standards across the sector, helping to create food that is delicious, safe and nutritious, while supporting healthier choices and developing future talent across the out-of-home sector.”