Today, many diners want to lower their ecological footprint by choosing healthier alternatives: ethically raised, organic, grass-fed and pasture-raised animals. People want to know where their food comes from – and prefer locally sourced produce. Given a choice, diners will choose healthily raised, hormone-free meat every time. Basically, people want to know their protein had a good life!
Diners know that our marine life is under threat and many are familiar with SASSI's chart of sustainable fish. People don't want to eat endangered fish, so tell them why you only stock “Green Light” species in your establishment.
Is your beef naturally reared? Grass fed and free of growth hormones? Did it prance around in daisy-covered meadows to Louis Armstong's What a Wonderful World? People want beef that lived a good life, so make sure yours did.
Ostrich has been farmed in SA since 1864, when Karoo farmers, crippled by drought, looked for alternatives to crop farming. It's well known that ostrich farming is ethical and sustainable – as well as super healthy – so offer it on your menu!
Again, your diners want to know that pigs were free to roam in pastures, roll in mud, and live a happy, piggy life. Tell your customers about the farms from where the pigs were sourced, and the philosophy behind your choice. They will appreciate it and come back for more.
Source ethically raised lamb and mutton, then tell your customers why you choose to support only free-range farms. This will give them peace of mind and garner customer loyalty. People don't want to feel guilty about eating meat, so help them to feel good!
Free-range is all the rage! Health conscious diners want poultry reared in natural environments: growth hormones, feed lots and artificial lighting are no longer considered acceptable. Plus, local is most definitely lekker and very important to consumers.