That's according to a new report from the British Hospitality Association. "Nearly 20% of all food eaten in the United Kingdom is provided by the hospitality industry – most of which are catering companies, restaurants and hotel members of the British Hospitality Association. Hospitality is in the business of 'well being' and has already taken strides in embracing health throughout all aspects of the business – from the reduction of salt, sugar and elimination of trans fats to the increasing popularity of healthy option dishes, and to the education of employees and consumers" says Ufi Ibrahim, chief executive of the BHA. The report includes results of a BHA survey covering some 10,000 establishments across the UK. 80% of respondents revealed that they were already offering lighter meals, salads and other low calorie options, and nine out of ten were committed to reducing salt in line with the Food Standards Agency 2012 targets and eliminating trans fats from menu items within the next 12 months. A series of case studies has been published in the report, showcasing leadership in a number of hospitality companies, including initiatives to meet the government's public health agenda as set out in the Responsibility Deal which was launched in March this year. "As competition in the industry intensifies, so too does the competitive spirit for meeting consumers changing needs and tastes, to exceed the quality standards which increasingly sophisticated consumers now demand as a given, and the creativity required to attain differentiation. We are all focused on the customers of today and tomorrow – and health is a big part of that," Ibrahim continued. "But make no mistake, policy and regulation can either help or hinder the industry's ability to lead on change. Therefore, the BHA applauds government for the approach adopted by the Responsibility Deal, bringing the public and private sectors together to develop a voluntary scheme that is feasible and achievable for many businesses across the industry. We look forward to continuing to work with government, to ensure a supportive policy framework to advance our work on healthy eating in the hospitality industry across the UK."