Is it Price vs. Provenance at your conference?

For the past month, the horsemeat scandal has dominated our
papers and TV screens. With the media having a field day and the nation in
uproar, the plot seemingly continues to thicken.

I am somewhat surprised by the
naivety of it all; of course as with everything of value, quality will come at
a price. It is hardly surprising to me that cheap meat of any origin is fairly
indistinguishable in terms of taste, which has enabled the situation to go on
un-noticed. 

Realistically, the whole
situation could have been a lot worse in terms of scope, although new findings
are still being announced. As consumers with well-documented rights and a
myriad of legislation to support these, not to mention rigorous processes,
directives and compliance requirements imposed on food producers, manufacturers
and retailers, it is reasonable to expect that what is written on the label should
be what you eat. However as always there
is a bigger argument out there: cost. In times like these, suppliers will do
what they can to drive down cost and consumers will follow suit. A nation
fixated on price is a nation who will, knowingly or not, sacrifice quality.

In the world of conferences and events, there has been
little industry reaction. Perhaps we are
more confident in the provenance and quality of the food being served to
delegates and dinner guests? It is,
however, surprising to me that to date, not one event organiser has asked us about
the sourcing of meat in their delegates’ dishes. Hopefully this is an
indication of our reputation and not of general indifference amongst the
industry.

At Fare of London, quality is paramount. We have built a long-standing trust with our
meat suppliers and are confident in the origin of ingredients in our dishes.
Knowing the provenance of our food and its journey from slaughter to platter is
something we pride ourselves on here as we know that every delegate and every
diner in our client venues can eat meat that is fresh and locally sourced.   

For meetings organisers there are certainly lessons to be
learned. Think carefully before cutting
costs when it comes to the food and beverage budget at your next event and take
the time to ask your caterer how confident they are in the provenance of their
food. At least then you can be assured of the exact contents of what is being
put on your delegates’ plates.

Any comments? Email conferencenews@mashmedia.net

ConferenceNews Guest Author

Conference News hosts great guests on its pages. Our Blog section is the collection of the best opinions in the UK and international events industry.

ConferenceNews Guest Author

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ConferenceNews Guest Author

Conference News hosts great guests on its pages. Our Blog section is the collection of the best opinions in the UK and international events industry.

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