The survey of 2,000 hospitality businesses found that three-quarters believed that true local sourcing meant within a 20-mile radius
The survey of 2,000 hospitality businesses found that three-quarters
believed that true local sourcing meant within a 20-mile radius.
it said this was inconsistent with the local claims made by many
suppliers for products sold on a regional or even national basis.
Beacon director Chris Durant said: “This
raises a challenge for suppliers, to meet a practical demand for local
products at competitive prices and within a framework of what local
“The reality is that businesses are not going to get everything they need from a 20-mile radius or at a price they want to pay.
our suppliers have taken great leaps forward in this area over the past
couple of years and I believe we are moving towards a greater consensus
on what the standard and definition of local should be.”
than half of restaurants surveyed said customers were requesting local
food, though nearly half claimed they experienced no consumer demand
for organic or free-range produce, even though 50% used such
ingredients in their recipes.
Four out of five businesses
surveyed said they had no responsibility to offer customers a healthy
option, though 64% had adopted healthy eating principles in menu