The right stuff when it comes to the white stuff

Jamie Oliver has again proved that providing customers with the best and most ethically sound produce available is at the forefront of everything his restaurants stand for.

This time it is milk and the introduction of a policy that sees his restaurants only using organic produce from a supplier who ensures fairness for its producers.

Using 5,000 litres of milk per week means buying ethically for Jamie’s outlets makes a huge difference to suppliers and ultimately the welfare of the animals involved. Milk production is a complex issue in the UK, with dairy farmers often struggling to receive the price they deserve for their milk. However, Jamie’s buyers’ links with a sustainable organic farm ensures that it is as fair as possible.

Daniel Nowland, Head of Technical for Jamie’s Food Standards Team, said: “We buy the majority of our milk from Yeo Valley. They do an amazing job of not only being at the forefront of sustainable organic dairy farming, but also ensuring their farmers receive a fair price for their milk.”

Daniel added that the business could save thousands of pounds buying standard milk, but it simply would not be in line with the high standards Jamie has in place for all other food types across the business.

“We are really proud to be working with them,” Daniel continued, “and doing our bit for the British dairy farmers. Let’s hope that more businesses follow suit!”

The business was recently applauded for its work within animal welfare buying policies, winning three Compassion in World Farming awards in Paris last month for chicken, eggs and pork.

Jamie has more than 30 Jamie’s Italian restaurants in the UK as well as Union Jacks pizza parlours, Recipease cafes and cooking schools, Barbecoa steak restaurant in London and his Diner in the West End.


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