'70% of shoppers would like to buy local food if they could.' The Guardian, 7 Feb 2007
However, rather than just use the term 'local' on your point of sale material and menus, we suggest that you name the producers and farms. If you are unable to specify producers or farms by name then try to think about using generic phrases such as 'All the meat served comes from farms within 30 miles of this shop/restaurant.' Being as specific as possible demonstrates to your customers your commitment to sourcing quality ingredients and helps you have the edge over your competitors.
For advice on where to source regional food click on our suppliers page home/suppliers/find-your-local-suppliers
