Hospitality Leaders Urge Government To Provide Clarity On Health Plan Impact

UKHospitality has called on the government to spell out exactly how its new 10-year health plan will affect the nation’s pubs, restaurants, cafés, takeaways and wider out-of-home dining sector.

Unveiled on 3 July, the Department of Health and Social Care’s new blueprint for the nation's wellbeing includes a pledge to “end the obesity epidemic”. Crucially for hospitality, the plan proposes a series of measures that could directly affect operators — including mandatory reporting of healthy food sales by large food sector businesses, an overhaul of the Soft Drinks Industry Levy to encourage reformulation, and a ban on the sale of high-caffeine energy drinks to under 16s.

The government said it intends to use the new reporting system to “set new mandatory targets on the average healthiness of sales” across the food industry.

Responding to the announcement, UKHospitality highlighted that hospitality businesses are already making “significant investments in menu development and reformulation”, offering more nutritious options and providing clear nutritional information to help customers make informed choices.

“Hospitality businesses are committed to ensuring their customers have a wide variety of menu options and nutritional information available, to allow them to make informed food choices,” the trade body said.

However, UKHospitality is now urging ministers to work with the sector rather than impose top-down reforms. The organisation is pushing for a collaborative approach to policy design that supports public health goals without harming an industry already juggling cost pressures and staffing challenges.

“There is no blanket approach to achieving that goal and not all food businesses can be painted with the same brush,” the group said.

UKHospitality Chair Kate Nicholls stressed that the sector needs urgent detail on how any new regulations would work in practice, particularly around mandatory reporting — including which types of business would be affected.

“Collaboration with the sector will be key as enforcing blunt and ill-suited measures upon businesses will not deliver genuine change but will instead add further red tape and cost. That cost will be passed onto the consumer, with hospitality businesses unable to absorb any further cost,” she warned.

Nicholls also underlined the industry’s commitment to public health, while calling for recognition of the unique role hospitality plays in British life.

“The hospitality sector is up for the challenge of developing a healthier nation, and it’s undeniable we’re already doing a huge amount of work to do just that,” she said.

“It’s also important to remember that hospitality is a place for special occasion, and where many people gather for a treat. Whether it’s a trip to the local pub, dining out at a restaurant, getting a takeaway, these are occasions that really matter to people and what they look forward to. These instances aren’t a daily occurrence and likely to be a treat every few weeks or months.”

She continued: “We need to ensure the sector isn’t pushed into new rules that end up tainting these experiences. Therefore, working in tandem with government across a holistic approach that spans across consumers, food businesses, the supply chain and education, is the best way to deliver the food revolution it craves. Not only will this keep the doors hospitality businesses open, but it also protects a staple of British culture.”

The government, meanwhile, insists its goals will be met by “harnessing a huge cross-societal energy on prevention” — and says it will work with businesses, employers and local authorities to that end. Whether that includes real co-creation with hospitality remains to be seen.