Hoburne Holidays is a family-run business established in 1912 that operates seven holiday parks, a building company, and three golf courses across southern and southwestern England, providing over 3,870 caravan pitches and five restaurants. The company conducted a study that found switching to a more local and sustainable food menu could save on fuel costs and logistics while promoting local distinctiveness and product quality, despite some items costing more, through using fewer and more local suppliers and offering a larger variety of menu items. The company aims to focus on local rather than organic or fairtrade food for its new menu.

1. Local Food @ Hoburne

2. Hoburne Holidays A family operated business established in 1912 Seven Holiday Parks in the South and South-West of England, a building company, a residential park, three golf courses Holiday parks carry 3,870 caravan pitches, five clubs with restaurants and fast food bars

3. The How MSc at Seale Hayne Personal epiphany and The Why Local Sustainable Provenance

4. The Business Case: the case for Fuel costs Local distinctiveness Product quality

5. The Business Case: the arguments against Costs Item Standard Cost Local Cost Logistics Standard Menu Local Menu .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. What NOT Organic (necessarily) Fairtrade NOT Niche

7. Our Local Food Menu

8. The Future Dark and difficult times lie ahead. Soon we must all face the choice between what is right and what is easy. Albus Dumbledore Harry Potter and the Goblet of Fire