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Mark Bevan

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Mark Bevan, Group Sustainability Manager highlighted some of the issues concerned with making local food available on some of the menus at their holiday parks. He explained that the transfer to using local produce was a long term aim and essential for companies moving forward in the future, especially with the longer term fuel prices set to rise. However, he explained that to change over meant that in the short term costs would be higher. This is due to a number of strategical problems for example having to purchase from 9 suppliers instead of 1.

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Mark Bevan

  1. 1. Local Food @ Hoburne
  2. 2. Hoburne Holidays <ul><li>A family operated business established in 1912 </li></ul><ul><li>Seven Holiday Parks in the South and South-West of England, a building company, a residential park, three golf courses </li></ul><ul><li>Holiday parks carry 3,870 caravan pitches, five clubs with restaurants and fast food bars </li></ul>
  3. 3. The How <ul><li>MSc at Seale Hayne </li></ul><ul><li>Personal epiphany </li></ul>and The Why <ul><li>Local </li></ul><ul><li>Sustainable </li></ul><ul><li>Provenance </li></ul>
  4. 4. The Business Case: the case for <ul><li>Fuel costs </li></ul><ul><li>Local distinctiveness </li></ul><ul><li>Product quality </li></ul>
  5. 5. The Business Case: the arguments against <ul><li>Costs </li></ul><ul><li>Item Standard Cost Local Cost </li></ul><ul><li>Logistics </li></ul><ul><li> Standard Menu Local Menu </li></ul>.14p .30p Mash potato (portion) .25p .11p Burger bun .54p .20p Sausage 3 1 Number of Menus ≤ 20% 0% Price increases 15 13 Number of Suppliers 27 46 Number of Menu Items
  6. 6. What <ul><li>NOT </li></ul><ul><li>Organic (necessarily) </li></ul><ul><li>Fairtrade </li></ul><ul><li>NOT </li></ul><ul><li>Niche </li></ul>
  7. 7. Our Local Food Menu
  8. 8. The Future <ul><li>Dark and difficult times lie ahead. Soon we must all face the choice between what is right and what is easy. </li></ul><ul><li>Albus Dumbledore Harry Potter and the Goblet of Fire </li></ul>

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