Health, Nutrition and Sustainability

Waste Management
Health and Nutrition
Food Safety and Hygiene

Your Business is Food...Don't Throw It Away

In the UK, an estimated £2.5bn of food is wasted each year by the hospitality industry.

To help tackle this problem, BHA and WRAP have teamed up to create a series of materials to help you reduce your food waste. To download, click here.

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Waste Not Want Not: “Throwing out food is like throwing away money” 

Waste is a hot topic. The ever-increasing focus and pressure on businesses to tackle waste issues, means that the popular mantra ‘prevent, reduce, reuse and recycle’ has never been more relevant.[/vc_column_text]

Waste Not Want Not - Quick wins to save money (Part 1)

Every business generates waste and disposing it can be expensive. With the cost of commercial waste collections increasing, it can be tricky to find where you can save extra money. In the first of a 10 part series on reducing waste we’ve put together some top tips to show you where you could reduce waste to save money.

Waste Not Want Not - Staff Engagement (Part 2)

When it comes to the hospitality industry, for any waste reduction campaign to be a real success you need to involve all of your team. Most people now recycle at home and the importance of this is well understood. However, often getting people to do the same at work can feel like a waste of time. The BHA has collaborated with waste experts Winnow Solutions and SWR to give you some top tips from the professionals.

Waste Not Want Not - Waste Misconceptions (Part 3)

Are you in control of your waste, or is your waste controlling you? In this third guide in our 10 part mini-series on waste, the BHA have collaborated with waste experts Winnow Solutions and SWR (Specialist Waste Recycling) to give you some top tips on how to solve your waste challenges. Check out our top 10 kitchen misconceptions and find practical solutions to help your business save profit, time, resources, and waste.

Waste Not Want Not - Managing Surplus (Part 4)

Over-ordering, over-supply or obsolete seasonal stock are top reasons for food surplus, but redistribution options can prevent excess food from ever becoming waste. There is plenty you can do to avoid waste at events as well as re-purposing food once it has accumulated, for example donating usable food to those in need. This guide contains some simple actions you can apply during the festive season and beyond.

Waste Not Want Not - Working with your supply chain (Part 5)

Supply chains can be very different for each business and sometimes very long. Whilst investigating your supply chain can be time consuming, it is key to running an efficient business. As well as potentially making the biggest waste savings, it could also strengthen your partnership with suppliers and clients, protect your business against risk, and fulfil due diligence procedures. 

Waste Not Want Not - Waste Management Training (Part 6)

For effective waste reduction it is essential to train all of your staff. Make sure they are clear on how waste is classified, sorted and stored before it is collected. The BHA offers 8 steps to successfully involve your team in the creation of a healthy waste reduction routine.

Waste Not Want Not! - Hidden costs of waste (Part 7)

Food waste is often only associated with disposal costs, but have you factored in resources associated with ingredients and labour? Find out the hidden cost of your waste here.

Waste Not Want Not! - Business case for sustainability (Part 8)

5 tips for making the business case for sustainability

Waste Not Want Not! - Menu tips to reduce food waste (Part 9)

10 menu tips to help you reduce food waste.

Waste Not Want Not! - Waste Round Up (Part 10)

The final issue in our 10-part Waste Not Want Not series is here. Issue 10 brings you a summary of why we are reducing waste and what happens to the waste once it’s left your premises.

Nutrition Guide for Catering Managers and Chefs

With an obesity crisis rising in the UK, learn how to create a healthier menu for your customers with our Industry Nutrition Guide Catering Managers and Chefs.[/vc_column_text][/vc_column][/vc_row]

Soft Drinks Industry Levy

In the 2016 budget, the UK Government announced its plans to introduce a levy on soft drinks in an effort to reduce sugar consumption and promote healthier lifestyles for children. Producers and importers of soft drinks will be charged the levy on liable products from April 2018.

Calorie reduction

On 6 March 2018 Public Health England published a report outlining plans for the food industry to reduce calories in products consumed by families by 20% by 2024. Alongside the report, PHE launched the latest One You campaign, encouraging adults to consume 400 calories at breakfast, and 600 for lunch and dinner.


Eatwell Guide

On 17 March 2016, Public Health England published an updated version of the Eatwell Plate, now entitled the Eatwell Guide. The revised guide provides current government recommendations on what foods and in what proportions to eat to achieve a balanced, nutritious diet.

Fast Food Outlets Proposed to be Limited

Ufi Ibrahim, the CEO of BHA, responds in this press statement to Labour's announcement on plans proposing new powers for local authorities to limit fast food outlets. Here, Ufi argues that during the complex obesity debates, the fast food industry is too often looked at as a cause because it is the easiest industry to blame and a soft target. Ufi explains that Labour should consider improving health, wellness and nutritional education in primary schools if they want to discourage weight related illness.

Labelling of Genetically Modified (GM) Foods 

Under the Genetically Modified Food (England) Regulations 2004, food retailers and caterers must inform their customers which foods, if any, contain or are produced from genetically modified organisms.

Gluten Labelling Rules

The way gluten is labelled in the UK has now changed. From 20 July 2016, specific rules on gluten labelling will be governed by the EU Food Information for Consumers Regulation rather than in the separate EU 41/2009 Regulation. By 20 February 2018, food businesses are expected to bring their menus into compliance. To find out more, click below.

Nutrition Labeling

The FIC Regulations already require food businesses to provide certain mandatory information including allergy information on food sold, at all stages of the food chain, where their activities concern the provision of food information to consumers. This is a summary of the FIC Regulations that apply to all foods intended for the final consumer, including foods delivered by mass caterers, and foods intended for supply to mass caterers.

Alcohol Wholesaler Registration Scheme

This scheme is relevant to all hospitality businesses which buy and sell alcohol. From 1 January 2016 the scheme will only apply to wholesalers. From 1 April 2017, it will also apply to any businesses that sell alcohol directly to consumers and businesses must ensure they only buy alcohol from approved suppliers.

'Look Fishy? Don't Risk it' Campaign

Since the campaign (Look Fishy? Don't Risk it) launched in April 2016 the MMO has worked with representatives of the fishing industry to promote buyers and sellers scheme compliance. They have also encouraged anyone who has suspicions of the illegal sale of fish to report this to Crimestoppers.

Electronic Cigarettes 

Electronic cigarettes look similar to regular cigarettes but instead deliver nicotine vapour rather than tobacco smoke. Many people use electronic cigarettes to help them quit smoking all together, while others use e-cigarettes to continue smoking and are able to avoid the cigarette smoke. In this press statement, it is explained how the European Union is updating the Tobacco Product Directive. This update will make it so electronic cigarettes below a certain nicotine threshold can be sold with health warnings. Electronic cigarettes that are above the distinguished threshold will be treated like a medicinal product. This press statement goes into greater detail regarding the legal restrictions, advertising regulations and influence this update will have on the hospitality industry.

Green Public Procurement 

GPP is a process, often used by public authorities to procure goods, services and work with a reduced environmental impact. In May 2015, the BHA attended the Food Service Europe General Assembly Meeting to discuss some of the key points relating to GPP.

Allergens 'May Contain' Labelling 

Make sure you are taking the necessary steps to provide thorough and accurate information on ‘may contain’ labelling for allergens.

Allergen Toolkit

New Allergen Regulations introduced by the EU say that from December 13th 2014 all UK food service providers will be obliged to accurately track, record and communicate to the public 14 of the most common foods to cause allergic reactions.

To support you, we’ve created a Guidance Toolkit and events designed to assist you in understanding and implementing the new Allergen Regulations and ultimately saving you money and time.  It is available for FREE to all BHA members.


Food hygiene isn't just for restaurants and caterers; it's an important component in at home cooking. Being mindful of basic food hygiene in your home kitchen will minimise the risk of spreading campylobacter, a natural bacteria that causes around 280,000 cases of food poisoning per year in the UK.

Disinfectants at Risk 

From August 2015, levels of chemicals in food preparation areas will need to be monitored in order to reduce cross-contamination under the EU Biocidal Products Regulation. This means that all caterers will need to examine how they are using chemicals in disinfection to ensure they are not contravening the law by having higher than permitted levels in food.

Food Hygiene Rating Scheme 

The BHA appreciates the value of the Food Hygiene Rating Scheme as a means of encouraging food business operators to improve and maintain high standards. However, several aspects of the scheme have been found to be lacking in fairness and consistency. As such, the BHA would only support a mandatory scheme in England if processes are put in place to help to address such issues.

Hen Egg Advice

The Food Standards Agency’s Advisory Committee on the Microbiological Safety of Food (ACMSF)1 has assessed the current level of microbiological risk to consumers (including vulnerable groups) from raw or lightly cooked hen eggs and their products.

Q&A on Medium and Rare Burgers

The BHA is currently looking into ways to help members with ways to cook medium/rare burgers and we are liaising with the Food Standards Agency, EHOs, our Primary Authority, Partners and other Trade Bodies.

Rare Burgers 

Following the increased popularity of burgers served rare, the FSA have considered a range of controls businesses should put in place if serving rare minced burgers. The BHA will be gathering further information from the Food Standards Agency, Westminster Council, our Primary Authority, and businesses already putting safe measures in place to inform members on the best way forward when cooking minced burgers. Until this time, the BHA advises that minced burgers are cooked through thoroughly. Please check back soon.

Top tips to reduce acrylamide in your cooking

Acrylamide is a chemical produced naturally when starchy foods are cooked at high temperatures, and can therefore most commonly be found in fried foods such as chips. In the EU, Acrylamide is categorised as carcinogenic. While it is impossible to make any definitive conclusions about cancer risk given the uncertainties in exposure, the Food Standards Agency (FSA) recommends that such chemicals be as low as reasonably practicable. The BHA supports businesses to continue to proactively and voluntarily put simple measures in place to minimise the amount of acrylamide in food.


Interim acrylamide Guidance

The EU Commission published a new regulation establishing measures to reduce acrylamide in food. These regulations enter into force on December 11th 2017, and from April 11th 2018, businesses will need to be able demonstrate that they have identified potential sources of acrylamide in their business, and have put in place measures to ensure levels are kept as low as possible.

In collaboration with Food Standards Agency and other industry stakeholders, UKHospitality has published interim guidance to help catering businesses identify and implement measures to reduce acrylamide levels in food.

Energy Savings Opportunity Scheme

The Energy Savings Opportunity Scheme (ESOS) is a mandatory scheme which requires large businesses, defined as those who employ over 250 people or have an annual turnover of £42.5m and an annual balance sheet in excess of £36.5m, to audit, report and identify where energy savings can be made. If an organisation meets the qualification threshold then they will be required to participate in the scheme even if they don’t have a large energy supply responsibility.

Introduction to 'TEEP'

‘TEEP’ (Technically, Environmentally and Economically Practicable) refers to legislation which came into effect on 1st January 2015 whereby all businesses operating in the UK are required to introduce separate collections of recyclables (paper and card, metals, glass and plastic) when ‘technically, environmentally and economically practical’. TEEP was developed to encourage businesses and homes, if not already doing so, to separate waste streams on-site. This introduction is intended to give you the basics to help keep you compliant and minimise the risk of your business receiving TEEP fines and penalties.

Sustainable Palm Oil Guide

After the amendment of the Government Buying Standard for food and catering in 2012, all food and catering products bought by central Government must meet sustainability requirements by the end of 2015. This amendment now requires the availability of certified palm oil from suppliers. The UK hospitality industry relies heavily on palm oil for ingredients for cooking and cleaning products. For this reason the BHA supports the UK Government goal of achieving 100% sourcing of sustainable palm oil by the end of 2015.



Under the packaging waste regulations, businesses with a turnover of more than £2,000,000 and handling more than 50 tonnes of packaging in a year need to register with the National Packaging Waste Database by 7th April each year.