The BHA has today launched a comprehensive Industry Nutrition Guide to help every chef and catering manager in the UK provide healthier choices for customers.
The guide aims to facilitate best practice on nutrition and arm catering professionals with expert advice. It seeks to educate the industry on current health and nutrition practices and provide catering professionals with the strategies needed to encourage customers to make healthy choices.
Produced with input from eminent nutritionists from across the industry, including Nestle, WSH, Mitchells and Butlers and CH & Co Group, the guide sets out how chefs can reduce calories, salt, sugar and fat whilst increasing fibre, fruit and vegetables in the meals that they prepare. It will also assist catering managers in complying with their legal obligations, such as the EU regulations on Nutrition and Health Claims, by, for example, avoiding sweeping statements such as “twice as much vitamin C as an orange” or “guaranteed to keep you going for hours”.
Ufi Ibrahim, Chief Executive of the British Hospitality Association, which represents over 46,500 UK hospitality businesses, said: “The BHA is playing a key role in driving best practice across the industry, and the BHA Industry Nutrition Guide will help chefs and catering managers to take this forward. Hospitality businesses collectively serve an estimated 8.3 billion meals every year, so by leveraging our expertise in restaurants and food service and galvanising our diverse membership around clear principles, we want to support our membership to drive real action.”
The BHA and its members are strongly committed to working with government to address the complex and multi-faceted causes of obesity, and are playing their part by educating the hospitality workforce, using tools such as the BHA Industry Nutrition Guide, on developing, preparing and promoting healthier meals and empowering consumers with information.
The British Hospitality Association’s Nutrition Working Group, led by Sue Howlett, was tasked with the delivery of the Nutrition Guide. The Working Group was born out of the BHA Nutrition Group chaired by Sodexo’s Head of Nutrition and Dietetics, Wan Mak, a registered dietitian who has 26 years of experience in the field. The members of the Nutrition Group have been invaluable in making this happen.
Wan Mak, Chair of the BHA Nutrition Working Group, said:
"With ever-growing need, food business operators must increase their level of understanding on nutrition. This guide provides helpful advice that can be trusted. It contains everything from serving and cooking suggestions to legal information, which anyone in the food industry can make use of.”
Sue Howlett, Chair of the Nutrition Working Group and Food Technical and Quality Systems Manager at WSH says:
“With more meals being eaten outside the home, and a growing consumer demand for healthy food choices caterers with a working knowledge of current nutrition thinking can make a major contribution towards improving the health of their customers. This guide sets out the basics of nutrition in an easy to digest format without all the scientific jargon. It is concise and practical to implement, with lots of simple tips for healthier catering.”