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Heard about the HFSS and don't know where to start? Our Calorie Labelling FAQs hub will tell you all you need to know about the scheme and what it means for your hospitality, retail, or leisure business.
The legislation includes:
The legislation excludes:
Includes any large businesses (250 or more employees)
Large businesses in England selling food for immediate consumption. And food sold by large businesses online including third party delivery companies e.g. Deliveroo
Excludes:
Schools, military, hospital/social care, workplace canteens – unless these are provided by another large business.
Included in legislation: Non-packaged products (dispense)
Not included: Packaged products (PET, can, glass etc.)
Businesses in scope of the legislation will need to display the following at the point of choice:
In Outlet
Foodservice
Licensed
Businesses that are adopting the calorie labelling legislation must:
Calorie information, the reference to portion size, and the statement of daily calorie needs must be displayed clearly and prominently at the ‘point of choice’ for the customer; this is considered any place where customers choose what food and drink to buy. For businesses where consumers may choose their food in several locations, such as a menu on the premises, a display case on the premises, and an online menu, businesses are required to provide calorie information at each.
Information displayed must be easily visible, clearly legible and not hidden/obscured. Ensuring the information is easily visible could be achieved by using the same font type or style of lettering, colour, size and background of the description or price of the corresponding item.
The statement of calorie needs ‘adults need around 2000 kcal a day’ must be displayed once on every page of the menu (and where the menu is a double-sided card, on each side of the menu). If on a menu board, ensure the statement can be easily read when looking at the board.
NB – Children’s menus are not required to display this statement.
For accuracy of calorie calculations these can be based on
However, businesses are permitted a 20%+/- change to the calorie content of the dish without having to update the calorie information on the menu. In view of inherent variations in ingredients, processing of foods etc. there can be a tolerance of 20%.