Do the Guidelines apply to cooked meats, sandwiches and poultry as well? And why not extend them to fruit and vegetables?
The Best Practice Guidelines on labelling origin of meat-based foods on foodservice menus apply to any meal or recipe concept (a ‘dish’) of which meat is a characterising ingredient. This includes any dish where the major prominent ingredient is meat or meat based (e.g. meat that has been cured, smoked or otherwise preserved). Poultry is included. The Guidelines have been introduced following research which has identified that the consumer would like to know the origin of meat when eating outof-home. The Guidelines do not have any terms that apply to fruit and vegetables.
