1. Guarantee disclosure on menus about the source of food

Disclosure is at the crux of our organisation we believe you should be able to find out exactly what you will be eating, before you order. You can then judge how far food has travelled, how fresh it is, how it has been farmed and whether the needs of your diet can be met. We are not saying ‘Don’t serve chicken from South America or the Far East’ but that customers should have all the information because they might prefer to have, say,  the Welsh lamb or the Cornish crab. In essence, give the customer the facts and let them make an informed choice.

2. Support British and artisan producers

Mozzarella in the Mendips and Irish cider in Somerset… Can you imagine travelling around France and being offered Mozzarella in Camembert or Liebfraumilch in the Loire? We are not against these foods, but if a local or regional alternative is available, it should be used proudly - especially if the food or drink in question is a regional speciality. There has also been a revival of artisan producers across Europe, spurred on by organisations like the Slow Food Movement. This growing band of farmers, growers and producers is producing some outstanding foods and deserves our support.

3. Offer seasonal and regional specialities

Celebrate great seasonal produce like asparagus, strawberries, raspberries and apple varieties. We are working with producers and growers to create an online directory, helping restaurants source and promote these fantastic foods. We are also great fans of regional specialities. From Staffordshire oatcakes and Dorset knobs to bannocks and lava bread.

4. Avoid unnecessary food miles by buying locally

Embracing the community is all part of the Fair Food Foundation ethic. Local food is usually fresher and potentially contains more nutrients. It also supports a business that helps your own local economy. We realise that it is impractical to always buy British produce, especially fruit and vegetables in the winter months, but we would still encourage people to buy, for instance, an Italian fruit over a South American one.

5. Train staff to be aware of special diets

Food intolerance and allergies are growing in the UK and with our diverse population there are also many different religious diets. There is also widespread demand for organic, vegetarian and vegan foods and a growing interest in healthy eating. As a consumer, it is really helpful to get clear advice about what is in your food from the waiting staff who serve you. As a food provider you are losing out on potential business if you do not cater for these groups. Our online downloadable training packages will help certified restaurants and food outlets train their staff through a series of simple to understand fact sheets about medical, religious and ethical diets.