With over 4.3 million people living with a diabetes diagnosis in the UK—and an estimated 850,000 more undiagnosed—the chances are high that many of your customers are managing, or at risk of developing, this condition. Add to this the 13.6 million people considered at risk of Type 2 diabetes, and it becomes clear: diabetes awareness is no longer optional for food and hospitality businesses. It's essential.
As we approach World Diabetes Day on 14 November 2025, there's never been a better time to reflect on how your venue supports customers living with diabetes and what practical steps you can take to create a safer, more inclusive dining experience for everyone.
The Scale of the Challenge
Diabetes is one of the most common long-term health conditions in the United Kingdom. According to Diabetes UK, the prevalence continues to rise, driven by factors including an ageing population, increasing obesity rates, and lifestyle pressures that make healthy eating and regular physical activity more challenging.
For those working in catering and hospitality, this statistic translates into daily reality: a significant proportion of your customers are living with, or vulnerable to, diabetes. Your food and drink offerings have a direct impact on their health outcomes, their dining experience, and whether they choose to return to your venue.
Your Legal and Ethical Responsibilities
Beyond the moral imperative to serve all customers well, food businesses in the UK carry specific legal obligations:
The Equality Act 2010 recognises diabetes as a disability because of its long-term impact on daily life. This means venues must avoid discrimination and make reasonable adjustments—such as offering sugar-free alternatives, providing accurate ingredient information, or allowing customers to discreetly manage their condition.
The Food Information Regulations 2014 require businesses to provide accurate food information, including allergen declarations and, where appropriate, nutritional details that help customers make informed choices about carbohydrate and sugar content.
Public health support extends to initiatives such as the NHS Diabetes Prevention Programme and campaigns promoting healthier eating. As a food business, you're part of that wider food environment and have an opportunity to support these efforts through thoughtful menu design and transparent communication.
Understanding Different Types of Diabetes
Not all diabetes is the same, and understanding the differences helps you serve customers more effectively:
Type 1 diabetes is an autoimmune condition where the body's immune system attacks insulin-producing cells in the pancreas. It most commonly develops in childhood, teenage years, or early adulthood, though it can occur at any age. People with Type 1 diabetes depend on insulin therapy for survival—through multiple daily injections or an insulin pump. This type accounts for around 8% of all diabetes cases and is not linked to weight, diet, or lifestyle factors.
Type 2 diabetes is the most common form, accounting for around 90% of cases. It develops when the body either fails to produce enough insulin or when cells become resistant to insulin. Unlike Type 1, it is strongly influenced by lifestyle factors including diet, physical activity, and weight, though genetics and family history also play significant roles. Certain ethnic groups—particularly South Asian, African, and Caribbean communities—face a higher risk and often develop the condition at younger ages.
Gestational diabetes develops during pregnancy due to hormonal changes that affect insulin effectiveness. While usually temporary and resolving after childbirth, it affects around 1 in 20 pregnancies in the UK and increases the risk of developing Type 2 diabetes later in life.
Recognising the Signs: When Customers Need Support
Food service staff aren't expected to diagnose or treat diabetes, but being able to recognise signs that a customer may need support is vital.
Hypoglycemia (low blood sugar) can develop quickly and is the most time-critical situation you're likely to encounter. Signs include shakiness, sweating, pale or clammy skin, confusion, difficulty speaking, and irritability. If a conscious customer shows these signs and mentions diabetes, offering a quick source of sugar—fruit juice, a non-diet soft drink, or glucose tablets—can prevent the situation from escalating.
Hyperglycemia (high blood sugar) typically develops more gradually. Customers may appear very thirsty, tired, or nauseous. While less immediately dangerous than a hypo, severe cases require medical attention.
If a customer becomes unconscious, has a seizure, or cannot swallow, call 999 immediately and do not attempt to give food or drink.
The Food Professional's Role: Beyond the Menu
Creating an inclusive dining experience for customers with diabetes isn't about creating a separate "diabetic menu." It's about building balance, choice, and transparency into your core offering.
Menu planning should include options that combine complex carbohydrates (such as brown rice, quinoa, and whole-grain bread), lean proteins, healthy fats, and plenty of vegetables. These balanced plates help stabilise blood sugar rather than causing sharp spikes.
Simple swaps can make a significant difference: offering whole-grain alternatives, serving sauces on the side, providing half-portion options, and highlighting dishes that are naturally lower in added sugar. A grilled chicken and grain bowl with the dressing on the side gives customers control. Offering a no-added-sugar cheesecake alongside traditional desserts means no one misses out.
Clear communication is essential. When customers ask about carbohydrate content or ingredients, they're not being difficult—they're managing a serious health condition. Staff who can quickly access allergen and nutrition information, explain how dishes are prepared, and offer suitable alternatives without judgement create trust and loyalty.
Visibility matters. If healthier options aren't easily visible on your menu within seconds, customers won't order them. Simple icons like "Balanced," "Wholegrain available," or "No added sugar" paired with a one-line key help customers make confident choices without feeling singled out.
Preparing for Medical Emergencies
Every venue should have a clearly labelled "Hypo Kit" containing mini cartons of fruit juice, non-diet soft drink cans, glucose tablets, and plain biscuits or crackers. Staff should know where it's kept and feel confident using it.
A laminated incident card with step-by-step actions—including when to call 999—ensures consistency and confidence during emergencies. Monthly two-minute refreshers keep the protocol fresh in everyone's minds.
The key message: your responsibility is a reasonable, prompt, and calm response, not a medical diagnosis. Prepare your space, support your customers, and escalate appropriately when needed.
Why This Matters for Your Business
Beyond legal compliance and customer safety, diabetes awareness makes good business sense.
Customers who feel welcomed and supported become loyal regulars. Positive reviews frequently mention venues that "catered brilliantly for dietary requirements" or "made me feel safe eating out with diabetes." In contrast, poor experiences—such as vague answers about ingredients, dismissive service, or a lack of suitable options—drive customers away and damage your reputation.
Operational benefits follow, too. Standardised recipes with clear portion guidance streamline kitchen operations. Pre-portioned carbohydrate sides reduce waste. Training staff to handle medical situations calmly prevents panic during busy service and protects both customers and your business.
Introducing Our New Diabetes Awareness Course
Understanding all of this can feel overwhelming, which is why we've created a comprehensive, practical training solution.
Launching Friday 14 November 2025—World Diabetes Day—our new Understanding Diabetes in Catering and Hospitality course equips your entire team with the knowledge and confidence to excel in this area.
What you'll learn:
- Define diabetes and distinguish between Type 1, Type 2, and gestational diabetes
- Recognise symptoms and warning signs, including hypo- and hyperglycemia
- Identify causes, risk factors, and who is most vulnerable
- Apply inclusive menu planning and recipe adaptation to support customers with diabetes
- Communicate clearly about allergens, carbohydrates, and dish modifications
- Prepare your venue for medical emergencies with appropriate equipment and protocols
- Respond safely and confidently to diabetic emergencies using step-by-step actions
Who it's for: Employers, managers, leaders, and front-of-house teams across catering and hospitality—from restaurants and cafes to pubs, hotels, and event venues.
Duration: Just 60 minutes of focused, practical learning that translates directly into better service and safer operations.
The course covers:
- Understanding different types of diabetes and their causes
- Legal responsibilities under the Equality Act 2010 and Food Information Regulations 2014
- Building balanced plates and adapting desserts without losing flavour or joy
- Highlighting health-conscious dishes through smart menu design
- Venue preparedness and medical emergency response
- Reflective practice to drive continuous improvement in inclusive dining
Taking Action This World Diabetes Day
World Diabetes Day 2025 focuses on "Diabetes and Well-being" with particular emphasis on diabetes in the workplace. The campaign slogan—"Know more and do more for diabetes at work"—applies perfectly to hospitality venues where both staff and customers may be managing the condition.
Here are three immediate actions you can take:
Audit your current menu. Identify dishes high in refined carbohydrates or added sugars and consider healthier swaps or alternatives. Can you offer wholegrain bread? Are your sauces and dressings available on the side? Do you have at least two or three balanced mains clearly highlighted?
Check your preparedness. Do you have a hypoallergenic kit in a readily accessible location? Do all staff know where it is and how to use it? Is there a simple, laminated protocol card for medical emergencies?
Invest in training. Knowledge builds confidence. When your team understands diabetes, recognises the signs, and knows how to respond, they create safer, more welcoming experiences that turn first-time visitors into loyal customers.
The Bigger Picture
Creating inclusive, diabetes-friendly dining isn't about adding complexity or cost to your operation. It's about making thoughtful, evidence-based choices that benefit everyone—not just those living with diabetes.
Balanced meals with a variety of vegetables, lean proteins, and whole-grain carbohydrates appeal to health-conscious diners, athletes, families, and individuals who want to feel energised after eating. Clear ingredient information helps people with allergies, intolerances, and other dietary requirements. Staff who respond calmly and competently to medical situations create a culture of care that elevates your entire service.
As we approach World Diabetes Day on 14 November, take a moment to reflect on your current practices. Could you do more? Almost certainly. Does it need to be complicated or expensive? Absolutely not.
Small, informed actions—a wholegrain option here, a sauce on the side there, a two-minute team briefing, a well-stocked hypo kit—add up to a dining environment where everyone feels welcome, safe, and valued.
Our Understanding Diabetes in Catering and Hospitality course launches this Friday, 14 November 2025. Join us in marking World Diabetes Day by investing in knowledge that protects your customers, empowers your team, and strengthens your business.
Because when you know more, you can do more—and that makes all the difference.
