Summary
IT is a common complaint among diners that more often than not the food on their plate has travelled hundreds of miles to its destination.
The way the distribution system works in Britain, it is not uncommon for a vegetable grown in Fife to travel down to middle England and back again as it makes its way through the various steps of the supply chain before reaching the end user - a hotel or restaurant a mile down the road from the original supplier.See the full content of this document
Extract
Suppliers Cast Their Net for Local Food
However, a new supply chain initiative, to be unveiled at a Scottish Food & Drink conference this week, aims to transform the way local produ...
See the full content of this document
Sponsored links
