Supporters' comments so far…..

Phil Howard, chef-patron of the two-Michelin-starred, The Square, in London

"Using local produce is a no brainer - it is simply the freshest, cheapest and most seasonal produce available. Furthermore, it is probably ingredients that people will relate to and certainly ones that won't have been flown across the world to get to your plate. Informing customers of this fact (by stating the provenance of the ingredients) is, I'm sure, one way to educate and perhaps a way to motivate them into doing the same."

Nigel Haworth, Northcote Manor, Lancashire

"The philosophy behind all my menus has always been very simple to source the best possible ingredients locally wherever possible, using them to reflect the seasons and the richness of your region. What’s on Your Plate? is exactly what all the industry should be supporting, educating all levels of catering to embrace the need for provenance and develop truly transparent menus."

Brent Castle of the Three Crowns Inn, Ullingswick

Why wouldn't I wish to use local produce! It's completely ludicrous not to. There are wonderful British food producers in every region of this country and we all should look to support them and be rewarded with excellent goods to build the bedrock of our business Inter trading with local businesses creates a healthy economic microcosm

Twelve years ago, when I bought the Three Crowns it just made sense to use the produce around me. It was done with a fundamental sense of innocence and frugality. Today you get awards for doing it. I believe the What's on Your Plate? campaign will encourage all food outlets to use the best local produce wherever they can. It's just commonsense."

Simon Kitto, National Sales Manager Hotel & Restaurant,
Villeroy & Boch (UK) Ltd

“Villeroy & Boch is a leading tableware manufacturer and has a history of supporting initiatives that seek to raise the standards of food and dining in the UK.

What’s on Your Plate? the new campaign by the Fair Food Foundation, aims to raise industry and public awareness of food served, simplifying their choice of what they want to consume. Using local produce and being open about ingredients can only give consumers more confidence in dining out.”

Andrew Pern, The Star Inn, Harome, North Yorkshire

"Having owned the 14th century Star Inn for the last ten years, using only the freshest ingredients, we have gained a Michelin-starred national reputation for our cooking, so surely this speaks for itself.

It seems commonsense to use the suppliers and producers whom surround us, who then help build a proud network of amateur and professional suppliers alike, literally on your doorstep.
This is ideal for the local economy and locals alike."

Ian Campbell, National Pig Association

"The What's On Your Plate? campaign is extremely welcome to the pig industry, focusing as it does on catering establishments and public bodies. We have fought long and hard to bring honest labeling to the major retailers so that consumers can identify what it is they are purchasing but have made little progress when it comes to getting the same thing on menus.

British pork and pork products are generated from a quality assured system that guarantees good animal welfare and food safety - we know that the public value these things so it is critical they can exercise consumer choice by being given the facts."

Anthony Gibson, Director of Communications, National Farmers' Union

"The NFU fully supports the aims of the What's On Your Plate campaign. While we are great believers in free trade and freedom of choice, we also believe consumers should be able to make informed choices based on knowing as much as possible about the origins of their food and how it has been produced, not least because we are confident that the more people know about their food, the more likely it is they will choose to buy British.

"We're anxious to encourage public bodies and other organisations to source British food."

Silvija Davidson, Slow Food London

"Slow Food London hugely welcomes the Fair Food Foundation's initiatives and campaign; we share many concerns."

Sheridan Woods - Woods wine bar & restaurant, Tunbridge Wells, Kent

"Woods wholeheartedly supports the aims of the ‘What’s On Your Plate’ campaign, and the criteria for our menu is to offer seasonal, regional dishes using the best quality, locally sourced produce wherever possible. Reducing food miles benefits the environment and seasonal ingredients require less intensive farming – they also taste far better and enhance the overall dining experience"

William Ross - The Wellington - Wellington Herefordshire

We have been committed to using locally sourced ingredients since we started The Wellington 4 years ago.  Then, listing farmers we source meat from on the menu was seen by consumers as an interesting novelty.  It is now expected if you are to have any real credentials as a restaurant which uses the best, fresh ingredients.  We are so pleased we adopted this philosophy from the outset and wholeheartedly support others in doing so.

Sally Scantlebury - Founder  - www.feastnet.net

We at FEAST whole-heartedly support the "What's on your plate?" campaign. We need a better understanding of British farming and food production and the pleasure it can bring to all who cook and eat. We work with all levels of the food supply chain and are happy to promote "What's on your plate? " through our membership of farmers, growers, chef, retailers and consumers.

Mike Maguire - Chairman of Food in Cornwall Association ,Cornish Accredited Restaurants -www.cornishaccreditedrestaurants.co.uk