Why did the Meat and Livestock Commission introduce the Best Practice Guidelines?
The launch of the Guidelines followed independent research which revealed that consumers are unclear about the origin of meat served in the foodservice market. The findings indicated that two-thirds of consumers believe that the meat they are eating in the out-of-home market is British, when the reality is that penetration of home-produced meat in the total foodservice market is only around 38%. Following a year-long period of consultation with industry, the MLC developed Best Practice Guidelines for labelling the origin of meat on menus. The Guidelines are designed to provide caterers with advice on how to notify consumers of their buying policy in the simplest possible terms, so that they do not inadvertently mislead customers.
