Abu Dhabi's kids' menu rule is food intelligence arriving at the hotel kitchen, say experts

Abu Dhabi’s new rule mandates that at least half of children’s menu items in hotels and licensed food outlets must be healthy from October 1, according to the Department of Culture and Tourism, Abu Dhabi (DCT Abu Dhabi). The regulation, which adheres to SEHHI nutritional criteria, goes beyond the simple substitution of fries for vegetables. It challenges kitchens to understand the nutritional breakdown of each dish, with the real challenge being whether children will actually consume it, according to experts.

Clinical Dietitian Rahaf Mohammed Altowairqi from Medcare Royal Specialty Hospital believes the rule can make a significant impact due to children’s strong food choices influenced by availability, visibility, and accessibility. However, she cautions that labels alone won’t suffice; the emphasis should be on the actual nutritional quality of these meals, not just labeling them as "healthy."

Sabine Karam, Co-Founder and CEO of iDiet, views the rule as a turning point for the industry, signaling that nutrition is no longer an optional marketing perk but a standard businesses will be evaluated on. She notes that childhood overweight and obesity rates in the UAE range from 20% to 38%, significantly higher than the global average of around 8%, prompting the focus on the kids’ menu, which has traditionally been a neglected aspect of hotel offerings.

According to Altowairqi, healthier hotel menus are just one component of addressing childhood obesity, alongside factors like physical activity, sleep, family routines, and the broader food environment. She emphasizes the importance of balanced, varied, and appropriately portioned options with limited added sugars, sodium, and highly processed ingredients, urging against labeling certain foods as "bad."

Both experts predict that the rule will eventually extend beyond tourism-licensed outlets to restaurants, school canteens, corporate cafeterias, and food delivery platforms, pressuring these establishments to disclose their nutritional standards. Altowairqi warns that while information alone doesn’t guarantee healthier behavior, the focus must shift from "food intelligence" to developing practical and sustainable eating habits.