What’s on the horizon for hospitality in 2026?

The Food Standards Agency (FSA) has published major updates to the Food Law Codes of Practice and Practice Guidance across England, Wales and Northern Ireland. These changes are designed to modernise, streamline and future-proof the UK’s regulatory system.

Local authorities will now follow a more flexible, risk-based and digitally enabled enforcement model. The FSA states these updates will “strengthen consistency of food law enforcement, support officer development, and enhance consumer protection.”

Key developments you need to know

• Remote official controls become standard practice
  Expect increased use of video inspections, document reviews and remote interviews, enabling officers to gather information without always being on-site.
• New triage system for new food businesses
  Businesses will be prioritised based on public health risk. High-risk operators will receive prompt in-person inspections, while low-risk establishments may see lighter-touch, proportionate approaches.
• A redesigned competency framework
  Enforcement is shifting toward skills and experience for prospective inspectors rather than relying solely on formal qualifications for those new to the industry, building a broader, more resilient workforce across local authorities.
• More flexibility for Category E businesses
  Small retailers with minimal food handling will experience a more proportionate inspection model, helping councils prioritise where risk is greatest.

• Expect fewer routine in-person inspections if you operate low-risk activities.
• Hygiene ratings won’t change, and physical inspections remain mandatory to update scores.
• A more targeted, proportionate enforcement landscape is expected over time, with local authorities focusing their efforts where the greatest risks exist.

From 5 January 2026, major restrictions on the advertising of high fat, sugar and salt (HFSS) products come into force for businesses with 250+ employees across the UK.

These are some of the most significant commercial marketing restrictions the sector has ever seen, and if you haven’t already, now’s the time to get prepared.

• TV watershed ban
  No HFSS products can be advertised between 5:30am–9:00pm on television.
• 24/7 paid online advertising ban
  HFSS products cannot be promoted through paid digital channels at any time.
• Product classification matters more than ever
  HFSS status is determined using the Nutrient Profiling Model, and understanding where each SKU sits is essential for compliance.

The Advertising (Less Healthy Food Definitions and Exemptions) Regulations 2024 confirm that brand-led advertising is allowed, under certain conditions.

Brand advertising is exempt unless:

• A specific HFSS product is depicted (visually, verbally or via brand cues),
• The brand name is identical to an HFSS product, unless established before 16 July 2025,
• Realistic images of food shown could be mistaken for HFSS products.

This framework allows businesses to continue wider marketing activity, but creative teams must be vigilant to avoid accidental breaches.

With criminal networks exploiting supply chain pressures, 2026 brings heightened scrutiny and increased risk when it comes to securing your suppliers.

Illegally imported meat is often found in suitcases, bin bags or unregulated channels, and can introduce catastrophic diseases such as African Swine Fever or Foot and Mouth Disease into the UK.

For businesses, the risks include:

• Enforcement action or closure
• Reputational damage
• Loss of consumer confidence
• Compromised food safety systems

Now’s the time to secure your supply chain. And if something seems too good to be true, it probably is. You can reassess your supply chain assurance by:

• Making sure you have robust supplier approvals and documentation.
• Maintaining full traceability at every stage.
• Only using approved suppliers and monitoring purchasing controls.
• Training your teams to identify red flags like suspicious prices, inconsistent labelling, and damaged packaging.
• Reporting concerns to the National Food Crime Unit or local authorities.

With rising costs, shrinking margins, and increasing pressure to prove sustainability credentials, WRAP’s new guidance is arriving at exactly the right moment.

The guide gives hospitality and foodservice operators a structured approach to:

• Measure and monitor current waste
• Identify root causes
• Improve operational processes
• Reduce costs and environmental impact
• Engage staff in behaviour change

Reducing food waste is not just “doing good”, it’s smart business.

Businesses that treat food waste reduction as a strategic move, stand to gain. By investing in better forecasting, inventory control, donation or upcycling schemes, waste tracking and operational efficiency, they can:

• Cut costs and improve profitability
• Reduce waste-related regulatory and reputational risks
• Demonstrate sustainability leadership to customers, investors, regulators
• Strengthen supply-chain resilience amid resource scarcity and climate pressures

You don’t need us to tell you that the hospitality landscape never stands still. Navigating these changes can be tricky, but we’re here to help give you the clarity you’re looking for.

As UKHospitality’s official food safety partner, we can support your business with:

• Expertise across food safety, health & safety, and compliance
• Supplier assurance and traceability tools
• Nutrient Profile Modelling and HFSS classification support
• Waste reduction advice and sustainability guidance

Call 020 7244 1900 or click here for more information.