Voluntary salt and sugar labels on food products in Hong Kong are a good start on the path to healthy eating
Bernard Chan says the new voluntary labelling scheme on the salt and sugar content of packaged food and drink is the first step towards the long-term goal of building a healthier society, one that will only be achieved with the education of children
Our recommendations therefore included ideas to encourage the catering sector to offer healthier menu options. We also proposed better labelling for packaged foods.
These labels were officially rolled out last week. There will be eye-catching logos for manufacturers to place on packaging – to identify “no salt”, “no sugar” and “low salt” and “low sugar” products (as defined by government guidelines).
The labelling system is probably the most high-profile part of our efforts, and we knew the public and media might be disappointed that it did not go further.
It is important to remember that this information is already a statutory requirement on standard food labels on most packaged food. But it is probably in small print, and you need to consider – for example – milligrams of sodium per 100 grams of the food. The new logos give consumers an instant message on the front of the package.
The main reason it is voluntary is that the alternative is legislation. I was involved in the bill that led to the current food labelling system when I was a lawmaker, and I know it is very time-consuming. We either go ahead with this now, or it could take years.
Several manufacturers have already agreed to use the new logos on some 60 eligible products – including various drinks and snacks – and hopefully we should start seeing the new packaging soon. The government will encourage other manufacturers to adopt it.
Ideally, it will get to the stage where manufacturers will change the formula of their products to qualify to use the labels.
Some people are sceptical about whether this will work, and they ask why we in Hong Kong don’t get serious and use tougher laws and taxes to change the behaviour of consumers and/or the food industry.
Should Hong Kong consider something along these lines?
Ultimately, the community as a whole needs to decide what to do next. Legislation would involve a lengthy debate about government intervention versus free markets.
For now, let’s see how our labelling and other ideas perform – and how well the UK-style approach works. If public opinion supports more action, we will find out.
If the public favours intervention with concert tickets or gym subscriptions, it could easily do so with healthy eating.
Bernard Chan is convenor of Hong Kong’s Executive Council