Menu transparency: 8 simple guidelines

Country of origin details should be provided for all dishes on the menu where the major prominent ingredient is meat-based. The term ‘meat’ in this context includes red meat, poultry and offal

1. Information on the origin of meat should be made available either on the menu or clearly displayed on a poster, chalkboard or other point-of-sale material. Website information is not sufficient
2. The term ‘origin’ in this context refers to where the animal has spent the majority of its life. Where appropriate, more than one country should be specified (for example when meats of different origins are used)
3. Caterers may wish to provide reference to the specific region, or even the farm that the animal has come from
4. Caterers buying meat from more than one country should simply indicate their sourcing policy with a short explanation on the menu. For example: ‘We source our meat from around the world or ‘the meat served in this restaurant is of Scottish origin except where otherwise stated’
5. If it is the case that the origin of meat supplied will change before the menu is renewed, this should also be indicated. For example: ‘the meat served in this restaurant is selected according to seasonal availability. Lamb is from Scotland or New Zealand, unless otherwise stated’
6. If reference to the breed is included on the menu, this should still be supported with country of origin details. For example Aberdeen Angus originated in Scotland but is now also reared throughout the world
7. Brand names implying origin of meat on the menu should also be clarified with origin details, for example: ‘Highland Lambs from Scotland’ or ‘Scotch Premier Beef’

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