As a nation with such a rich and diverse cultural heritage, I’m sure all of us could come up with a huge list of reasons why we deserve the title of Great Britain, but food hasn’t always been one of them. However, over the last decade or so, we have seen a real food revolution in our country; from the rise of celebrity chefs to the growing importance placed on the quality of our ingredients and their provenance.

This fascination with food and genuine interest in where it comes from continues to rise and, despite the challenging economic climate, people are still making choices based on a product’s sustainable and ethical credentials. It is now therefore crucial that catering providers offer customers menus using high-quality, fresh ingredients that have been sustainably and ethically sourced.

Key to this is being able to explain the provenance of these ingredients – understanding the journey from field to fork – and supporting farmers, producers, growers and welfare standards without compromising on quality or value.

By having clear traceability of products, organisations can seek to minimise the environmental impact of their menus and this traceability also provides consumers with a clear understanding about what is in their food and where it comes from, helping them to make an informed choice about what they are eating. To make a real and long-lasting impact, a commitment to sustainable sourcing has to be embedded in your business.

Through improving the efficiency of your distribution network to cut down on food miles to supporting Fairtrade suppliers, it is really important to demonstrate this commitment across your supply chain and provide your teams with the information they need so they can champion the benefits of sustainable sourcing to their customers.

Equally important is supporting our country’s farmers and growers by using seasonal and where possible, local produce, ensuring that customers get the best ingredients when they are at their best. This growth in awareness of the brilliant ingredients we have on our doorstep has also enabled organisations like Slow Food UK to champion once forgotten but amazing ingredients. By putting such produce back on our menus, customers can see just how great they really are, ensuring that they become culinary treasures rather than forgotten gems.

Through promoting the best British ingredients and the importance of sustainable sourcing, I believe we can maintain the enthusiasm we have now developed as a nation for great food, made with great ingredients, ensuring that our culinary prowess remains one of our best assets for decades to come. —