GORDON Ramsay, the celebrity chef, yesterday called for the introduction of licensing laws which would punish restaurateurs who sell out-of-season fruit and vegetables.
The Scot said a system of fines would cut carbon emissions caused by food imports and help ensure that Britain's culinary culture becomes more "unique", with increased uptake of locally sourced, seasonal produce.
Ramsay, 41, said: "There should b
e stringent licensing laws to make sure produce is only used in season. The quicker we get legislation through, the more unique this country will become in terms of its sourcing and level of inspiration."
Complaining of restaurants that had asparagus available in December, or Kenyan strawberries in March, he added: "When we haven't got it, take it off the menu. Understanding these seasonal aspects makes it ten times more exciting for punters."
Ramsay said he had spoken to Prime Minister Gordon Brown about the issue and warned that buying food from abroad made cooks complacent.
His comments were welcomed by the National Farmers Union Scotland (NFUS), which has been running its own campaign to promote homegrown food and drink. Anna Davies, its communications manager, pointed out that the nation's farmers grow many of the foods commonly imported.
Ordinary farmers, she said, would be better off if more food was locally sourced. She added: "We're delighted someone with such a high profile has raised this issue. We wouldn't necessarily go down the route of advocating fines, as there is probably enough red tape surrounding the food and licensing laws.
"But there's nothing as flavoursome as Scottish produce in season. Some restaurants import goods for price reasons, despite the food-miles they create, and others voluntarily make it clear where their produce is sourced.
"But there's a need for a big push. It's all about allowing consumers to make an informed decision."
Highlighting the fragmented situation around "homegrown" produce in restaurants, Ms Davies cited a recent example in a reputable Glasgow eatery where a customer who asked for a Scottish steak, as described on the menu, was given meat imported from South America.
She added: "We have been pushing the Scottish Government to introduce compulsory country-of-origin labelling for restaurants so that diners can at least make informed choices when they eat out. At the end of the day, consumers hold the key. If they start to ask for fresh, local produce more often, restaurants and retailers will have to deliver it and everyone in the food supply chain, from farmers to the public, will benefit."
Emma Noble, of environmental charity the Soil Association, said: "Gordon Ramsay is right that seasonal menus are a key step in cutting the environmental impact of our food."
However, Michelle Di Leo, director of FlyingMatters – a coalition of farmers in the developing world, business, trade unions, tourism bodies and the aviation industry – said: "Gordon Ramsay currently has bananas, pineapples and mango on the menus of his UK restaurants, which are all likely to have come from farmers in the developing world."
Similarly, Oxfam's head of research, Duncan Green, said: "I'm sure the million farmers in East Africa who rely on exporting their goods to scrape a living would see Gordon Ramsay's assertions as a recipe for disaster. There are far more effective ways to tackle climate change."
The full article contains 553 words and appears in The Scotsman newspaper.
