Letters

HCIMAsupports cruelty-free food

It is very reassuring to learn that the Restaurant Association (RA) membership survey returned an overwhelming mandate for the RA to take a strong lead in stamping out animal cruelty (Caterer, 29 October, page 26 and 5 November, page 24).

The HCIMA, like Michael Gottlieb and the RA, will be doing everything in its power to promote this cause in the hospitality industry. We agree that there is much the industry can do to achieve this objective through ensuring that restaurants, hotel food and beverage operations as well as catering outlets show a caring attitude - in line with current consumer thinking - by providing products customers can buy with a free conscience.

Perhaps the industry can follow the lead of the RSPCA, with its "Freedom Food" logo; the Meat and Livestock Commission, which set up "farm assured" British beef and lamb; and leading supermarket chains in setting standards for products in this respect.

The HCIMA environmental working group would recommend, among other things, that restaurateurs and caterers buy cruelty-free produce - and buy it locally wherever possible, thus reducing pollution caused by international transportation.

We hope as many HCIMA members as possible will be present at the RA, Compassion in World Farming and Freedom Food rally in London on 18 November. We need to act now to reduce further animal suffering.

David Wood FHCIMA

Chief Executive, HCIMA,

Trinity Road, London SW17.

Your smoke gets in my lungs

MARTIN Ball of Forest (Freedom Organisation for the Right to Enjoy Smoking) claims that the results of research into passive smoking are apparently inconclusive (Caterer, 22 October, page 22) and, therefore, non-smokers should stop complaining because they are not going to contract lung cancer due to other people's smoke.

He really cannot be so arrogant, blasé or selfish as to truly believe that there is nothing more to the subject.

Smoking is one of, if not the, most personally intrusive of all common activities. Smoke, Mr Ball, enters my lungs; and there is nothing I can do about it if I am in the same environment.

Only a couple of weeks ago my wife and I were in a Dublin restaurant enjoying a very pleasant Italian meal, when a party occupied the neighbouring table.

A couple lit up and proceeded to chain-smoke through their meal. Their smoke made me feel very ill - tightness of chest, nausea, etc - and we had to abandon our, up to then, pleasant evening as a direct consequence.

Mr Ball, this is nothing to do with cancer; this is to do with consideration for other people's space, comfort and rights. If you were in a restaurant enjoying a meal and I walked up to your table and spat on your food, you might experience something of the same level of intrusion that I and other non-smokers experience due to this filthy habit.

Quite frankly, Mr Ball, your attitude stinks.

David Mitchem

Address withheld.

We back british beef farmers

I WOULD like to respond to the letter from Dumfries and Galloway Council's client officer John Smith (Caterer, 5 November, page 22) regarding the origins of beef supplied by DBC Foodservice.

DBC is a major user of British beef and wholeheartedly supports British farmers. Our fresh beef is chosen from a select range of top-quality English and Scottish producers and our sales have seen steady growth in the past few years.

British farmers are essential suppliers to our business and we will continue to supply British beef and other British meat products of the highest specification to both the catering and butchery industries.

Will Richards

Marketing Manager,

DBC Foodservice,

Welwyn Garden City,

Hertfordshire.

Calling all acorn award winners

THE Acorn Awards, sponsored by CPC Caterplan and Caterer & Hotelkeeper, are now in their 12th year.

The club formed and run by past winners is planning for the millennium and is keen to hear from past winners who may wish to join in networking activities and support some of the initiatives that are scheduled for the coming year.

For further information on club membership please contact Sussanah Tritton on 0118-972 4923.

Margaret Lang

Acorn Club liason.