Pubs have a role in connecting their customers with where their food comes from and how it has been produced, according to Tom Tanner, of the Sustainable Restaurant Association.
He argues that creating a narrative around British food brings business benefits for pubs and restaurants.
According to research conducted last year, consumers value an eatery's sustainability achievements more than a 10 percent discount on the bill.
"And more than half think animal welfare is important when eating out," said Tom Tanner, speaking at a round table hosted by Pig World and MSD Animal Health.
Summarising the benefits to foodservice of sourcing British rather than imported pork, producer Rick Buckle said more than 45 percent of British pork was reared outdoors, sows weren't confined in stalls, and the product was more easily traced than imported pork.
National Pig Association chief executive Zoe Davis, said: "If you compare standard British pork with standard imported pork, there's a colossal difference in quality. In addition it comes from shorter, and more organised supply chains."
The meeting heard many foodservice operators were buying imported pork, possibly unknowingly, because it was cheaper than British.
Russell Allen, managing director of meat supplier Aubrey Allen, estimated 50 percent of pork used by United Kingdom foodservice was imported.
