On 3 July, the Department of Health and Social Care announced its 10-year health plan for England, outlining how it plans to get the NHS back on its feet and fit for the future. 

Below are some key points affecting the food and drink industry: 

FOOD & DRINK REGULATION 

• Soft Drinks Industry Levy: A consultation is currently underway proposing a reduction in sugar thresholds which includes the removal of exemptions for milk-based drinks. 
• Retail promotions: Restrictions on volume price promotions for unhealthy foods will begin on 1 October, while aisle placement restrictions are already in place. However, the current government believes introducing “smarter regulation, focused on outcomes” will enable elements of this legislation to be repealed. 
• Nutrient profiling: The outdated 2004 nutrient profile model will be revised to better categorise food healthiness. 

BUSINESS & INDUSTRY MEASURES 

• Smart regulation: The government aims to replace rigid, excessive rules with outcome-focused regulation, which will be used “where necessary”. Albeit vague, this will encourage innovation while maintaining a level playing field. 
• Mandatory reporting: By 2029, large food companies must report on healthy food sales. This data will improve transparency, inform future policy, help consumers make healthier choices, and guide investors. Support for this has already been expressed by manufacturers and retailers. 
• Health targets: Using mandatory reporting, new targets will be introduced to increase sales of healthy foods. Buisnesses can choose how to meet these — via reformulation, store/outlet layout changes, new healthy products, or changes to customer incentive or loyalty schemes. 

ALCOHOL & NO-LO PRODUCTS 

• Labelling: Alcoholic drinks will be required to display consistent nutritional and health warnings, aligning with tobacco and food labelling standards. 
• Alcohol-free definition: A consultation will consider redefining “alcohol-free” as ≤0.5% ABV to match international norms. 
• NoLo regulation: The government will explore treating NoLo (no- and low-alcohol) products like regular alcohol, including banning sales to under-18s

CHILDREN & SCHOOLS 

• Advertising restrictions: Commitments to restrict junk food ads aimed at children and ban high-caffeine energy drinks for under-16s are being implemented. 
• Planning policy: Local councils will gain stronger powers to block fast-food outlets near schools. 
• School meals: Legislation will be updated to make sure all schools provide nutritious food. 

Hospitality is playing a key role in supporting the Government’s ambition, with significant investments and changes having been instigated and implemented by the sector, including menu development and reformulation, and an increase in healthy food choices being available. 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.

UKHospitality is calling for the Government to collaborate and co-develop measures that can make a positive, genuine difference to the country’s health, in a way that’s viable for hospitality businesses.

Kate Nicholls, Chair of UKHospitality, said:

“We are calling for clarity and detail from Government on the new measures outlined in its 10-year health plan, such as what mandatory reporting is set to look like, and which businesses are eligible.

Collaboration with the sector will be key as enforcing blunt and ill-suited measures upon business 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.

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.

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. These instances aren’t a daily occurrence and likely to be a treat every few weeks or months.

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.”