Hotels and licensed food outlets must introduce healthier menu options and low-sodium salt as the emirate strengthens its focus on public health.
Abu Dhabi’s hospitality industry is preparing for new food regulations that will change how hotel restaurants and licensed food outlets serve customers. The measures, introduced by the Department of Culture and Tourism Abu Dhabi (DCT Abu Dhabi), focus on healthier menu choices, nutritional standards for children’s meals and reducing sodium consumption.
The regulations took effect on July 1, 2026, giving businesses a three month grace period before enforcement begins on October 1. During this period, hotels and food outlets must review their menus, adjust food preparation practices and ensure their services meet the new requirements.
The initiative places healthier eating at the centre of the hospitality experience, encouraging businesses to make nutritional choices more accessible to residents and visitors.
Healthier Options Across Hotel Menus
Under the new rules, every hotel restaurant and food and beverage outlet with a DCT tourism licence must offer at least one approved healthy option in each adult menu category. These categories include appetisers, main courses, side dishes and desserts.
The requirement means that healthier choices must be available throughout the menu rather than being limited to a separate selection of dishes.
Children’s menus are also covered by the regulations. At least half of the items offered to children must meet approved healthy nutritional standards. The measure encourages restaurants to reconsider the ingredients and preparation methods used in meals intended for younger diners.
The SEHHI system, developed by the Abu Dhabi Public Health Centre, provides the nutritional classification framework used to identify suitable food options.
For hotel operators, meeting the requirements may involve reviewing recipes, assessing ingredients and ensuring that menu items meet the relevant nutritional criteria.
Low-Sodium Salt Becomes Standard
Another important part of the regulations concerns the salt provided at dining tables. Establishments must use low-sodium salt as the default option instead of standard table salt.
The policy aims to encourage lower sodium consumption, as excessive intake is associated with increased blood pressure and cardiovascular health risks.
Research involving nearly 21,000 participants examined the potential health benefits of replacing regular salt with a low-sodium alternative. The study reported a 14 per cent reduction in strokes, a 13 per cent reduction in major cardiovascular events and a 12 per cent reduction in premature deaths among participants who switched to low-sodium salt.
These findings provide context for the public health focus of the initiative. However, the reported figures reflect associations observed in the study and should not be understood as guaranteed outcomes for every individual.
By making low-sodium salt the default table option, authorities aim to encourage healthier habits without requiring customers to request an alternative.
Three-Month Preparation Period
Hotels and food outlets have been given until October 1 to prepare for enforcement. The grace period allows businesses to identify areas requiring changes and organise their operations accordingly.
Depending on their existing practices, establishments may need to review suppliers, adjust recipes, train kitchen employees and update menu information. Restaurants operating multiple outlets may also need to ensure that nutritional requirements are applied consistently across their services.
The preparation process can differ between businesses. Some establishments may already offer a range of healthier dishes, while others may need to make more substantial changes to their menus and food preparation systems.
The fixed enforcement date gives businesses a clear timeframe to complete the necessary work and address potential compliance issues.
Partnership Supports Healthier Hospitality
The new food policies form part of a collaboration between DCT Abu Dhabi and Healthy Living, a government-led movement focused on supporting longer and healthier lives.
The partnership seeks to incorporate health and wellbeing into the tourism and hospitality sector, where food service plays an important role in the daily experiences of residents and visitors.
The collaboration also includes plans for research, industry engagement, guidance and awareness programmes. These activities are intended to explore further opportunities for promoting healthier choices across hospitality establishments.
The approach connects food service with broader public health objectives, encouraging businesses to consider how their menus and dining practices can support healthier lifestyles.
What Diners Can Expect
The regulations will introduce changes to the food options available at covered hotel restaurants and licensed outlets. Customers can expect healthier choices across adult menu categories, while children’s menus must meet the required nutritional standards.
Low-sodium salt will also become the standard table option, creating a change in how salt is provided during meals.
As the October 1 enforcement date approaches, hotels and food outlets must complete their preparations and ensure their operations meet the requirements.
The new measures represent a greater focus on nutritional choices within Abu Dhabi’s hospitality industry. Through menu adjustments, healthier alternatives and changes to table salt, the initiative aims to make public health considerations a more consistent part of the dining experience.