The majority of restaurants in the UK use some locally sourced ingredients on their menus, according to new traceability research from the Beacon purchasing consortium.
Of those surveyed, 87 per cent said they use local produce, however, only 62 per cent communicate this to customers.
Ethical ingredients were less widely used with only 47 per cent saying they used them and 36 per cent promoting their usage.
Beacon also found that 48 per cent of the hospitality businesses surveyed were not aware of the European Commission traceability regulations which came into force in 2006 and which requires sources to be identified.
Paul Connelly, Senior Food and Drink Buyer for Beacon, said: "The survey results reveal encouraging signs that the hospitality industry is taking traceability seriously, as well as utilising local produce and supporting businesses in the region. It demonstrates a sense of community and is bound to impress customers, in addition to falling in line with guideline.
However, it is also essential that the industry is fully aware of the guidelines and legislation it should be adhering to."