Menus 'should include fat details'

The UK's Food Standards Agency believes the move could help to improve eating habits and tackle rising rates of obesity.

The proposal could be considered by a new European Union body which begins work shortly on a review of food labelling.

If implemented, every restaurant, hotel, cafe and fast-food outlet would have to list calories, fat and additive content alongside the prices of their meals and drinks.

The Food Standards Agency said any moves in that direction were a long way off and would need legislation at EU level.

But a spokeswoman said it hoped the industry could be encouraged to provide more information.

"The Food Standards Agency is committed to improving food labelling in the UK and is actively engaged in this process in Europe," she said.

"The agency would like to encourage restaurants and caterers to provide, in a practical way, more detailed information about the nutritional content of the meals they serve to help consumers make better informed choices."

Professor Stephen Bloom of Imperial College London backed the plan.

"Something has got to be done. We've been looking at this problem for a long time.

"One of the answers is to give people more information to tell them how much fat, how many calories are in what they're eating. We already have it in supermarkets."

Criticism

However, the UK's Restaurant Association, which represents the industry, criticised the proposals.

David Harrold, its director said: "This latest proposed regulation from the Food Standards Agency is totally unnecessary.

"The way the increased regulations are going will only serve to completely take away all the enjoyment of dining out."

He added: "The prospect of seeing a menu which dissects each dish is hardly appealing and for a restaurateur would be a logistical nightmare.

"The majority of the dining-out public know what they should or should not eat in order to maintain a healthy lifestyle and the last thing restaurateurs need is further unnecessary red-tape."

Celebrity chef Raymond Blanc criticised the plans saying they were "practically impossible".

He added: "Calorie counts make us paranoid and fearful about the food we eat."

He suggested it would be better if restaurants and fast-food chains provided information on where the food came from and what additives if any are added.