Guide keeps tab on origin of food

MORE than 1,300 hotels, restaurants, pubs and catering outlets nationwide have joined Féile Bia.

The scheme was introduced by Bord Bia in June 2001 in response to growing consumer concerns about the quality and origin of ingredients used in the food service sector.

Members must carefully check and record the origin of their beef, lamb, pork, bacon, chicken and eggs and are asked to provide details of their relevant suppliers on their menus.