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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.