Introduction
The catering industry already excels at origin (sometimes called provenance) labelling in certain areas; wine and whisky listings typically focus on product origin. This allows consumers to make informed choices about what they drink.
But what about food choices for consumers?
Research increasingly suggests that they would like similar information to be available for other menu items.
Many consumers will make full use of menu and promotional information when eating out. Food is also an integral part of the visitor experience; local provenance sits well with growing tourist aspirations for engaging with regional identity and supporting local economies.
During the last decade, EU food and drink legislation changes have included increasingly stringent requirements for traceability and labelling. This toolkit is designed as a practical guide to assist catering businesses maximise product origin declaration opportunities within their own menus.
Our thanks go to the following organisations that have assisted with technical advice in production of this toolkit.
- Seafish and Seafood Scotland
- British Trout Association
- Specialist Cheesemakers Association
- Deer Commission for Scotland
- Scotch Whisky Association
- Society of Independent Brewers
- Scottish Organic Producers Association
- Food Standards Agency, Scotland
The concept of this toolkit was also supported by NFUS, VisitScotland, BHA and Scotland Food & Drink, who were consulted during it's development.
