Hardly a week seems to go by without one or two prominent figures calling for, or in some cases demanding, more use of local produce by our tourism industry and especially restaurants. First, I absolutely and totally support this objective but I wonder if the energy expended in trying to make this happen is entirely well placed or in fact truly balanced.
Some time ago the dairy farmers were complaining about being forced to accept lower prices and reduced quotas, the virtual monopoly milk processing entity unilaterally stopped making yogurts locally, pretty much a basic serving menu article in most hotels and alternative accommodation offerings. No-one can convince me that it is cheaper to bring in a foreign made refrigerated alternative across 6,000 or more miles by road and ship and for the wholesale distributors to always disperse them within the stated sell by date. There has to be waste and spoilage.
I also understand the economics of mass branded cheeses like Cheddar, but surely there are specialty items that can be made locally like double cream, feta and cottage cheese which are largely imported with a huge drain of foreign currency.