Richardson, David
July 2007
Farmers Weekly;7/27/2007, Vol. 147 Issue 4, p35
Trade Publication
The author criticizes the sourcing of public catering supplies by price rather than provenance or quality in Great Britain. He describes the impact of this practice on the quality of food bought by hospital trusts, local authorities and the military. He describes how the limited budget of public sector food buyers forced them to produce low-quality meals. He explores the opportunities offered by this issue to the sector of home-produced food ingredients.


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