Organic focus: Where did you get it?

WITH 40 per cent of consumers stating that they pay attention to where produce they buy is made or grown, pubs are increasingly using locally and ethically sourced products.

To do this effectively, the trade clearly needs to look to suppliers for support. Unilever Foodsolutions says it was ahead of the trend in working to develop products that continue to meet the needs of customers and publicans, while also addressing these wider concerns.

Susan Gregory, marketing director of Unilever Foodsolutions, says: "As a global business we take our ecological responsibilities very seriously, taking steps to minimise our environmental footprint and secure sustainable supplies of raw materials where possible.

"For example, in Italy we are reducing soil erosion by changing the farming equipment at our tomato farms, PG Tips has made friends with the Rainforest Alliance and for many years in Kenya and Tanzania we have provided houses, medical care and schools for workers on our tea estates.

"Closer to home, by July this year we expect to confirm that Hellmann's will be solely made using eggs from free-range birds. As the first mass-market manufacturer of mayonnaise to make the switch to free-range, we are extremely proud of the project, particularly given its scale."

The recent high-profile campaign fronted by Jamie Oliver and Hugh Fearnley-Whittingstall led to surges in demand for free-range chickens and eggs, as more consumers take an interest in farming practices.

"Understanding this and knowing that the majority of publicans may not have the time, money or resources to invest in these types of projects themselves, we are providing publicans with more ethical and sustainable products that will help them build trust and loyalty among their customers," says Susan.

"Every business can do its bit - whether it be offering mayonnaise made with free-range eggs, recycling waste or offering tap water rather than bottled water."