The pledges have been developed by the British Hospitality Association working with its members in support of the government’s Responsibility Deal, which aims to reduce obesity and encourage people to adopt a healthier life style.
There are three main pledges:
Procurement of salt to meet salt targets of 2012
Changing kitchen practices and training
Reformulation of the final meal on the plate
The overall aim is to reduce the amount of salt consumed in catering establishments and to assist in reducing the daily salt consumption of consumers to the government target of 6gms per day.
John Dyson, BHA’s food and technical affairs adviser, said: “Under the deal, many catering companies have already pledged to reduce salt and artificial transfats, and to introduce calorie labelling on dishes – among others - but these are new pledges.
“We have extensively consulted with members on the aim of each pledge and how it can be best achieved. The pledges reflect the complexities of producing meals in a commercial catering operation.”