The organisers say this year’s event promises to be ‘bigger and better than ever’ with activities, promotions and celebrations taking place across the country. This annual event, embraced by communities, retailers, and the public sector alike, is a ‘unique opportunity’ to highlight the diversity and quality of British food.
Tim Radcliffe, director Love British Food & net zero food programme manager at NHS England, commented: “British Food Fortnight is of great importance to me because it celebrates the rich diversity of local produce, supports British farmers and fosters a connection to the land and heritage. It encourages the appreciation of high-quality, seasonal food that’s grown and produced sustainably.
“The national food celebrations promote community spirit, bringing people together through food festivals, farm visits, and educational activities, helping us to understand where our food comes from. Supporting British food also contributes to the local economy and reduces the environmental impact of importing goods. Overall, it allows us all to embrace the values of sustainability, health and cultural pride.”
The fortnight is supported by local communities as well as being backed by most of the major food service organisations and the public sector meaning that schools, hospitals, universities and care homes join pubs and restaurants in celebrating British food.
Morrisons is the official retail partner having signed a three-year partnership with the Love British Food. There are over 3,000 schools, 29 hospitals and ten universities taking part as well as numerous care homes.
Derek Wright, director Love British Food & catering services manager at Blackpool Catering Services, said: “British Food Fortnight 2024 is a fantastic opportunity to shine a light on the quality and diversity of British produce.
"This event not only supports our local farmers but also plays a crucial role in educating young people about the importance of sustainable, nutritious food. By incorporating British produce into school meals, we’re teaching the next generation the value of eating locally and healthily.”