Call for foodservice to reduce sodium levels

Overconsumption of salt in our diets is a huge problem, and one that we need to be addressing within the foodservice industry. I am working with #SeasonWithSense, to encourage everyone to make small changes, that will benefit their customers health, both for now and in the future.

People are eating out of home more than ever, which gives us (chefs) an opportunity to make a difference to people’s long-term health. The choices we make when cooking, can have a positive impact. Just as the convenience market has been under pressure to reduce the salt and sugar content of their products, the foodservice industry also has a responsibility to take action.

Like many people in the UK, I have seen first-hand the impact heart attacks and stroke have had on my friends and family, which is why I am urging everyone to make simple changes when cooking – with one of these changes being to use a reduced-sodium salt, when cooking and seasoning.

I often find many food professionals are hesitant to make the switch from a regular salt to a low sodium alternative, and I appreciate why this may be. Some dishes do need ‘finishing’ salts like rock salt to help bring everything together, while other chefs are concerned using a reduced-sodium salt may affect the overall flavour of the dish. However, using a reduced sodium salt on a day-to-day basis (when you would use a free-flowing salt), will help benefit customers health.

In the UK, it is recommended we consume a maximum of 6g of salt a day, about a teaspoon; however, on average we are consuming approximately 8.4g a day 1, which is 40% higher than the maximum recommended intake per day. This overconsumption can then lead to high blood pressure, which in turn increases the risk of heart attacks and stroke.

By making the switch when cooking, or offering guests a low-sodium alternative at the table (like we do sweeteners), we can help customers make healthier choices. It also presents us with the opportunity to show customers we care about their health, which doesn’t come around often.

For low-sodium recipe inspiration from Gary, visit