#3: Sourcing local foods


For all in-house catering (buffets for training courses or other hospitality) we make a conscious effort to use caterers who can guarantee that they obtain as much of their food from other local suppliers/sources. Even if the price is not always as competitive.

Obviously bananas and melons are difficult to source from the UK, but in September 2006 when a caterer supplied us with Chilean apples, we felt we had to say something…


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