Young people of today are your customers of tomorrow. So play a part in teaching them about British food and farming!

Education is the most important catalyst in achieving a lasting food revolution in the UK. ‘Jamie’s School Dinners’ has got the whole nation thinking about what sort of food children eat. But providing them with nutritious school meals is only part of the challenge. They also need to be taught where food comes from and how it is grown and produced. Otherwise we risk becoming a nation that only buys ready-made meals and fast food and which shies away from buying fresh farm produce because people will not have the knowledge about how to prepare and cook it.

The best people to make the young aware of the pleasures – and health benefits – of Britain’s diverse and delicious food are those who produce it.

Here are some suggestions of how you can help educate the children in your local school about the delights of British food and, in doing so, the importance of the role of the farmer.

Further resources for farmers wanting to host school visits are available by following this link.

Details of training courses for farmers wishing to work with schools are available by following this link.

“I would like to see at least five locally produced dishes on every pub menu.  Quality food is a means of attracting more customers – and with the fine range of British cheeses, meats and vegetables, this should be a simple task for pubs.”
Catering Development Manager, Punch Taverns

With £34 billion now being spent each year on eating out in the UK(Horizons F S Ltd research, 2005) and with over half of all our food consumption predicted to be outside the home within 15 years the food service sector presents a huge opportunity for British farmers.

Pubs are potentially a strong link between local producers and consumers yet too many buy from major caterers who in general source en masse from major producers.

• Do you know where the food on your pub menu comes from?
Is there a place for your produce or that of neighbouring farms on the menu?

Ask to meet the owner of the pub and the pub chef out-of-hours.

“British Food Fortnight is to the retail trade what Harry Potter is to booksellers.”
Independent Retail News Sept 2004

Retailers riding the band-wagon of the new public interest in healthy eating and provenance are seeing sales figures rocket.  97% of retailers taking part in British Food Fortnight have increased their sales by up to 30% - with an average sales increase of £655 per store - as a direct result of the event.

There has never been a better time to be in the business of producing quality, fresh, seasonal, healthy British food. This is not to dismiss the increasingly tiresome regulations and price squeezes – these continue to chip away mercilessly at the livelihood and morale of producers. But setting these aside and looking at the consumer environment, opportunities abound.

The public sector in England spends £2 billion on food and catering services.

For advice on selling to the public sector follow these links

• See the Government's Public Sector Food Procurement Initiative advice.

• See the English Farming and Food Partnerships' advice.

• See the National Farmers' Union's advice.

For advice on selling to primary suppliers follow this link.