Food miles in restaurants – innovation potentials?

Food miles in restaurants – innovation potentials?

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Do you purchase raw materials from local agricultural suppliers?
Do you purchase fish from local waters?
Do you investigate the origins of ingredients supplied by wholesalers?
Do you investigate the origins of the ingredients of semi-manufactured supplies?
Are the costs of the food very critical for your enterprise?
Do your customers generally pay attention to the qualities of the food and its ingredients?
Do you let your menu change according to the seasons?
Do you have a policy to seek food supplies from sources as near as possible?
Do you collaborate with local suppliers in order to be able to provide extraordinary experiences and tell good stories to your guests?
Do attempt to calculate how far your supplies travelled before they are consumed?
Do you inform your customers systematically about the origins of important ingredients?
Do you collaborate in with suppliers and other restaurants in local food networks and gastronomy tourism initiatives?
Are low food miles scoring a sales argument for you?