Meat - Pynes of Somerset (North Petherton)
Eggs - Burrow Mump Market Garden (Burrow Bridge)
Fish - Cove Fish (Dorset)
Cheese - Somerset Cheese Company (Somerset)
Honey - Quantock Queen (Holford)
Butter - Brue Valley Farm (Glastonbury)
Cured Meat - Somerset Charcuterie (Somerset)
Smoked Fish - Brown & Forrest Smokery (Langport)
Salad/Leaf - The Mump Market Garden (Burrow Bridge)
Our Suppliers
Objective:
The Fig Pantry is committed to supporting local businesses, promoting sustainability, and providing our customers with high-quality, fresh, and seasonal ingredients. This Local Sourcing Policy outlines our dedication to sourcing locally within Somerset, UK, and the surrounding regions to enhance the economic and environmental impact of our catering and private dining services.
Policy Guidelines:
1. **Local Supplier Engagement:**
a. We prioritize sourcing ingredients from local farmers, producers, and distributors within Somerset and nearby areas.
b. Establish and maintain relationships with local suppliers who share our commitment to quality, sustainability, and ethical business practices.
2. **Seasonal Menu Planning:**
a. Design menus that reflect the seasonal availability of produce in and around Somerset.
b. Regularly update our menus to showcase the freshest and best-tasting ingredients each season has to offer.
3. **Quality Standards:**
a. Ensure that locally sourced products meet our quality standards for freshness, taste, and nutritional value.
b. Conduct regular assessments of our local suppliers to ensure the highest standards of food safety are upheld.
4. **Reducing Food Miles:**
a. Prioritise suppliers within a specified radius to minimise transportation related carbon emissions.
b. Encourage the use of sustainable transportation methods for deliveries whenever possible.
5. **Community Collaboration:**
a. Collaborate with local organizations and initiatives that promote sustainable practices in the food industry.
6. **Waste Reduction and Recycling:**
a. Implement waste reduction by working closely with suppliers to minimize packaging and food waste.
b. Encourage recycling practices and participate in local recycling programs.
7. **Educating Staff and Customers:**
a. Provide ongoing training to staff regarding the importance of local sourcing and sustainable practices.
b. Communicate our commitment to local sourcing to customers through marketing material & menu’s.
8. **Continuous Improvement:**
a. Regularly review this Local Sourcing Policy to create new opportunities/best practices in sustainable sourcing.
b. Seek feedback from staff, customers, and suppliers to identify areas for improvement and innovation.
By adhering to this Local Sourcing Policy, The Fig Pantry aims to contribute to the local economy, minimise our environmental impact, provide our customers with a unique and responsibly sourced din experience.
