It is now calling for a clearer definition of the term 'local'. EBLEX foodservice project manager Hugh Judd commented on the results: "We know from independent research carried out recently that, not only do consumers like to know that the meat they order in pubs and restaurants has been locally sourced, they are also much more accepting of inconsistencies in the shape and trim of the cut if they know that it's from a local supplier." Hugh added: "The research showed that sourcing locally ticks many boxes. Consumers believe it supports the UK economy and farming industry; shows environmental responsibility and with less food miles to travel, the meat is bound to be fresher, and that it provides an indication of superior welfare standards. "However, when it comes to meat, it's important to remember that for produce to be truly 'local', supply will be limited. For example, a restaurant using fillet will only get two from an entire carcase. A good alternative is to look to 'regional' sourcing and apply this to menu descriptions." "A number of premium, quality assured, regional beef and lamb brands have come to market recently, many of which have been launched by members of our Quality Standard scheme and have proved to be very successful." The EBLEX Quality Standard scheme includes standards that positively influence the eating quality of beef and lamb, as well as providing an assurance on provenance. These additional requirements are designed to minimise the impact of animal age on eating quality – providing both an improved and more consistent product.