© FAB and AHDB 2011 Local ingredients. © FAB and AHDB 2011 Local food What is ‘local food?’...
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Transcript of © FAB and AHDB 2011 Local ingredients. © FAB and AHDB 2011 Local food What is ‘local food?’...
© FAB and AHDB 2011
Local ingredients
© FAB and AHDB 2011
Local food
What is ‘local food?’
There is no universal definition of local food, but it is generally considered to be food grown or produced, processed, traded and sold within a geographic radius of 30-50 miles.
Source: www.makinglocalfoodwork.co.uk
© FAB and AHDB 2011
Motivations for buying local food
Source: IGD Shopper Trends 2010 report
© FAB and AHDB 2011
Protected food names
In 1993 EU legislation came into force which provides for a system for the protection of food names on a geographical or traditional recipe basis.
The scheme highlights regional and traditional foods whose authenticity and origin can be guaranteed.
© FAB and AHDB 2011
Protected food names
http://www.defra.gov.uk/food-farm/food/protected-names/
Protected Designation of Origin:
Open to products which are produced, processed and prepared within a particular geographical area, and with features and characteristics which must be due to the geographical area. Examples: Blue Stilton cheese, Cornish clotted cream, Shetland lamb, Jersey Royal potatoes
© FAB and AHDB 2011
Protected food names
Protected Geographical Indication:Open to products which must be produced orprocessed or prepared within the geographicalarea and have a reputation, features or certainqualities attributable to that area.
Examples: Cornish pasty, Arbroath smokies, Welsh beef, Cumberland sausage
© FAB and AHDB 2011
Protected food names
Traditional Speciality Guaranteed: Open to products which are traditional or have customary names and have a set of features which distinguish them from other similar products. These features must not be due to the geographical area the product is produced in nor entirely based on technical advances in the method of production.
Example: Traditional farm fresh turkey
© FAB and AHDB 2011
Local and regional ingredients
© FAB and AHDB 2011
Blue Stilton cheese
Derbyshire, Nottinghamshire and Leicestershire (6 diaries)
© FAB and AHDB 2011
Cheddar cheese
Somerset
© FAB and AHDB 2011
Cumberland Sausage
Cumberland
© FAB and AHDB 2011
Cornish Yarg
Cornwall
© FAB and AHDB 2011
Kentish cob nuts
Kent
© FAB and AHDB 2011
Norfolk turkey
Norfolk
© FAB and AHDB 2011
Scad plums
Lincolnshire
© FAB and AHDB 2011
Local and regional recipes
© FAB and AHDB 2011
Bakewell Pudding
Bakewell, Derbyshire
© FAB and AHDB 2011
Bara brith
Wales
© FAB and AHDB 2011
Bath Bun
Bath
© FAB and AHDB 2011
Bedfordshire Clanger
Bedfordshire
© FAB and AHDB 2011
Chelsea bun
London
© FAB and AHDB 2011
Cornwall
Cornish Pasty
© FAB and AHDB 2011
Dundee cake
Dundee
© FAB and AHDB 2011
Haggis
Scotland
© FAB and AHDB 2011
Lancashire hot pot
Lancashire
© FAB and AHDB 2011
Laverbread
Wales
© FAB and AHDB 2011
Pease pudding
North East
© FAB and AHDB 2011
Pork pie
Melton Mowbray
© FAB and AHDB 2011
Shropshire Fidgit Pie
Shropshire
© FAB and AHDB 2011
Stottie cake (stotty)
Newcastle
© FAB and AHDB 2011
Welsh cakes
Wales
© FAB and AHDB 2011
Scotland
Oatcakes
© FAB and AHDB 2011
Shortbread
Scotland
© FAB and AHDB 2011
Soda bread
Ireland