Launching a new report based on research with consumers and businesses, the report showcases the British food and drink story and how farmers and the supply chain working together can add value to businesses.
She said: “Whether it’s grabbing a bite to eat on the go, discussing business over lunch or celebrating an important event, eating out is central to everyday life, with iconic products and brands playing a huge role in keeping the nation fed.
“Hospitality in the UK is recognised as one of the finest in the world, but the sector, like British farming, has faced huge challenges over the past 18 months against a backdrop of record levels of inflation, coupled with the cost of living crisis, and coming just months after struggling through the pandemic which impacted so many hospitality businesses.
“British farming, food, and hospitality are intrinsically linked, and this report sets out our vision on how British food can add vale to hospitality brands, and why they should build the farming story into their businesses.
“Developing relationships between the out of home sector and British farmers and growers will create even more opportunities to serve up local food that is safe and fully traceable, providing the provenance the public increasingly appreciates – as well as helping to strengthen our domestic food security.
“The NFU will continue these conversations by holding further roundtable discussions in order to engage with all aspects of the UK’s diverse hospitality sector.”
The NFU brought together industry leaders and operators for a roundtable discussion to launch the report and to hear how sustainability and “supporting local” holds a firm place in the public’s buying choices.
Organisations represented at the roundtable included: UK Hospitality, the Royal Society of Culinary Arts, Green King, Hawksmoor, the Zero Carbon Forum, WRAP, Peach2020, AHDB and NFU Cymru.
The discussion acknowledged the multiple benefits of purchasing British food and drink and working more closely with Britain’s farmers and growers.
The discussion also focussed upon how we can showcase British food production standards, create more relationships between businesses, farmers, chefs, and consumers, alongside how we can tackle big issues such as sustainability ambitions and supply chain challenges.
