Across the world, sourcing locally has become such an integral part of F&B hospitality that it barely warrants being called a trend anymore- it’s definitely here to stay!
65% of consumers quizzed in Forbes’ 2020 survey said they want to know that the services or products they purchase have a positive impact on people and the planet, a topic covered in our Closed-Loop article. One way to assure the customer that they are getting the experience their hearts and stomachs desire is to guarantee that all food and drink that passes their lips in your restaurant is made from ingredients sourced in as small a radius as possible.
Taking this locavore approach is not just great for the producers in your area but serves up a smorgasbord of benefits for the restaurant itself in today’s dining climate.
Here are 5 reasons why keeping it local can make you an international legend amongst diners.
Ensuring ingredients are fresh
It’s a simple fact of nature that fresher ingredients look better on the plate, taste better in the mouth and do better for the body. You’re just never going to get that dazzlingly green pea flying it, frozen, halfway around the world.
A definite leader in the farm-to-fork game is London’s Rabbit. Owned by a triumvirate of restaurant manager/chef/farmer siblings offer up ‘Local & Wild’ small plates from the family farm. Minimal intervention, zero-waste, the Gladwin brothers guarantee that the produce is on your plate within hours of being picked, caught or foraged.
Supporting local economy
By sourcing locally, you keep the money within your area which, if important before, is absolutely crucial now after the couple of years the world has just had. Building a network of trusted local suppliers means you’ll always get the best of the best whilst sustaining the businesses of local people which can only be a good thing.
Munich has a tradition of dishes that are tied to the produce of the local land. This is something Chef Frederic Kerkhoff over at Sheraton Munich Westpark casts a spotlight on
with his menus that serve as a love letter to regional ingredients. And where better to source these ingredients than from that very region itself? Beautiful beef from a century-old family butcher, salmon from a lake just outside of the city and the wild mushrooms and game that fill the local forests in the autumn.
By putting money into these small, local businesses, your restaurant is really helping the local economy at large and getting quality in return, every time. A win-win situation!
The environment
Doing your bit to save the planet is never going to be a bad thing and in the context of hospitality, it’s easily in reach. Buying local means less fuel used, less pesticides on the crops than intensive farming, less packing needed for the shorter trips and even the chance to go completely zero-plastic. Sound too good to be true?
Take a peek at Berlin’s paragons of vegan virtue FREA who not only get their produce from their suppliers plastic-free and completely unpackaged but also use their on-site machine to produce compost from any waste to give back to the farmers who provide the produce. Talk about circular economy!
Seasonal items that tell a story-
Let’s face it, menus with stories are the best and what better tale to tell than that of your city or region through truly seasonal dishes that celebrate your culinary heritage.
In Warsaw’s Hotel Bristol, chef Michał Tkaczyk offers Polish fare, inspired by his own family’s traditions with produce bought at the city’s Hala Mirowska market. A better story than could ever be told with out-of-season ingredients flown in from the far corners of the globe no?
A positive reputation for your brand
As we discussed earlier in the article, consumers care about what they are eating nowadays- not just the taste but its impact on people, places and the planet in general. The restaurants that take a responsible approach can be truly recognised for their important work, bringing some serious brownie points and international acclaim.
Cast your eye on Angela’s , a fish and seafood restaurant on England’s South East coast. Not only are their dishes out of this world but they are a truly responsible restaurant where even the ‘marble’ tables are made out of repurposed plastic bags.
With a people and planet first attitude, they are ‘working directly with growers, fishermen and suppliers who understand how to make the most of their produce and at the same time minimise the impact on our environment. We spend a lot of time researching the removal of all plastic from our supply chain, from dairy, vegetables and oil, through to fish and salt. Despite not being zero plastic we are constantly striving to make our practices better.’
For their hard work, Angela’s are one of the first recipients of Michelin’s new green star awards for sustainable food venues and as such, are receiving the sort of press that many small, family-owned establishments can only dream of.
Do you have experience of sourcing locally? We’d love to hear stories of any locavore steps that your restaurant is planning over at @Wired.FND on Instagram.
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