The problem is that there is no workable scheme for calculating foodmiles, yet there is still a demand from customers to know how far it travels. There is going to have to be some leeway in what qualifies as local to make it workable. That might include removing pesticides from the calculations for the sake of getting a working scheme.
You could also specify that food that had been air-freighted could not be called local under any circumstances.
I think that as long as 90% of a meal is made from produce bought within a certain mile radius it should be able to qualify as local. There is simply no way that a restaurant can investigate where each supplier purchases its pesticides and fertiliser.
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