The arguments for food that’s produced locally are many and varied.
Five ‘miles better’ reasons for sourcing locally:
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My first piece of advice would be to challenge your existing suppliers – the big wholesalers. Call them in, and say to them “tell me where you are sourcing your stuff from” – and tell them that you’d like at least 25% to come from local producers. Then you’ll start getting somewhere
Head of Catering Services at Portsmouth University