Regulate or motivate? A salt reduction strategy for processed food in South Africa
Professor Karen Hofman & Jennifer Lindsey-Renton
Product Type :
Reference # :
Teaching Note :
Wits Business School, University of the Witwatersrand
Business, government and society, business ethics, health care policy
Six months had passed since the South African government had gazetted draft regulations on salt content in food. Now, in December 2012, the Minister of Health, Dr Aaron Motsoaledi, was reviewing the submissions received on the proposed laws. As the comments had come in from individuals, corporates, non-governmental organisations (NGOs), academics, the public health sector and civil society, Motsoaledi had realised that he would be facing some resistance to his department’s proposals. Yet, he had long felt that the health and broader socio-economic impacts of excessive salt consumption in South Africa were too high, and that salt intake should therefore be brought in line with international best practice. The question was whether it was better to regulate or motivate?