Jeremy

A Cheshire restaurant owner's one-man government lobby to boost the sale of local produce within the private sector catering industry, has been praised by the National Farmers Union.

Jeremy Al-Radhi, who owns Nectar restaurant in Hale is creating, says NFU President Peter Kendall "a real opportunity to help raise awareness among consumers about the merits of local food."

The campaign started last November to persuade the Department for Environment Food and Rural Affairs (DEFRA) to formally encourage UK restaurants, hotels and caterers to buy more locally produced food.

Since then the argument has been supported by the Northwest Organic Centre, the Northwest Fantastic Foods Partnership, which supports food business across the region, and local MP Graham Brady.

Now, the first endorsement from a national organisation has taken the campaign to a new level.

It highlights, says Peter Kendall, "how the providers of out-of-home eating experiences could help meet the increasing consumer demand for local food.

"This is a real opportunity to help raise awareness amongst consumers about the merits of local food, which include delivery of high quality and traceable food, addressing concerns about food miles and support for the rural economy.

"I very much welcome this initiative and the support that it provides for local food producers".

Jeremy Al-Radhi is urging DEFRA to set as positive a standard in promoting local food to the private sector catering industry as its Public Sector Food Procurement Initiative does for hospitals, schools, prisons and canteens.

"Because the PSFPI is a public sector initiative it doesn't influence the High Street businesses that actually feed people on a day-to-day commercial basis," says Jeremy.

"Restaurants, hotels and caterers need a firm package of encouragement and incentives to buy food ingredients from local farmers and suppliers – for quality and health reasons as well as regenerating regional economies.

"The Government seems keen on reducing 'food miles' that cost the country an estimated £9 billion each year in transport, road congestion, environmental damage and social costs. But what better way of moving this further forward than by urging restaurants, hotels and caterers to source as many ingredients as possible from their own doorstep?"

Jeremy buys 80 per cent of produce for his Nectar restaurant, in Victoria Road, Hale, from within a 20-mile drive – from free range meat to organic vegetables and local ice cream.

"I don't expect everyone to believe in this as strongly as I do," he says. "But even a lower voluntary target would help achieve so many objectives."