South Australian-based food service and food retail businesses are eligible to join Eat Local SA if you are in one of the following venue categories, and can fulfill the participant criteria for that category as detailed below. (Note: participants may be listed in the directory under more than one venue category).

FOOD SERVICE

• Restaurants
• Cafes (offering food service, and includes delis)
• Pubs (offering food service)
• Cellar doors (offering food service, and includes wineries and breweries)
• Catering businesses
• Stay (accommodation offering food service such as bed and breakfasts, hotels etc)

Criteria

Food service participants must include details of local producers and products on the menu, on specials board or by including a list of local suppliers on the menu or on display in the venue.
At all times, there must be a minimum of one of the following available:

• One main course dish with a locally produced core ingredient identified by naming the local producer or regional origin (minimum of two main course dishes for metropolitan Adelaide venues).
• Two smaller dishes such as entrées, tapas or dessert with a locally produced core ingredient identified by naming the local producer or regional origin (minimum of four for metropolitan Adelaide venues).
• A platter option which includes a minimum of three locally produced core ingredients identified by naming the local producer or regional origin.
• A ‘supplier statement’ such as a list of local producers, brands, or regionally sourced products, available in writing (for example attached to the menu) and including a minimum of five local producers, brands or regional origins.

Please note: Dishes may have a number of local ingredients, however to be eligible to meet the Eat Local SA criteria, this must include the core or ‘hero’ ingredient in the dish.

Examples

• Main course: Savannah Lamb cutlets on a pea puree with a potato gallette and Taylor’s tempranillo glaze.
• Small dishes: Coffin Bay Oysters Kilpatrick with Barossa Fine Foods Bacon and Beerenberg BBQ Sauce; or Haigh’s Chocolate Mousse with Alexandrina Jersey Cream.
• Platter: Fleurieu Lunch Platter including Hamlet’s Proscuitto, Hindmarsh Valley Feta, Brian’s Olives and Skala Bakery Sourdough Bread.
• Supplier statement: “We proudly support and use the following local producers and suppliers for all our goods and ingredients that go into our dishes: Farm Fresh Market, Meat Barn, Mikel’s Milk, Cheese Please, B.-d. Paris Creek Farm, Marsh Honey and Murray Bridge Health Foods.”
• Regional origin: Spencer Gulf prawns, Coffin Bay Oysters, Coorong Angus.

Changing menus and supply

Eat Local SA participants are required to meet these criteria on a continuing basis, although the dishes designed to meet the criteria may change as part of your overall menu changes throughout the year. We encourage you to meet as many criteria as you can and to use your commitment to promote your business as well as South Australia’s products and producers.

Where constant supply of a particular locally produced ingredient may be an issue, participants are encouraged to make the most of the supplier statement and regional origin options described above.

Making the most of your local commitment

Eat Local SA also encourages participants to promote your use of local condiments by identifying the local producer or regional origin, for example Beerenberg sauces, ollo Olive Oil or Thistle Be Good Dukkah. Staple ingredients are another way to showcase your region, for example Rohde’s Free Range Eggs, Cummin’s Flour or Bannister Rolled Oats.

FOOD RETAIL

• Cellar doors (retailing products includes, and wineries and breweries)
• Farm Gates (retailing products for sale at the farm, grown on the property or made locally)
• Retailers (includes bakeries, butchers, greengrocers, specialty food shops, farmers’ markets)
• Experience (food tourism experiences such as farmers’ markets, food tours and cooking schools)

Criteria

To be eligible for Eat Local SA participation, food retail participantss must have an ongoing commitment to significant promotion of South Australian producers and suppliers.

Retail venue participants are required to commit to the prominent display of a minimum of ten different South Australian products. This can include preparations of a specialty product such as beef, pork, lamb, cheese etc.

Retail venue participants are also required to commit to ongoing staff education about the local products and the stories of local producers represented in your venue.

ALL PARTICIPANTS

All participants of Eat Local SA are required to:

1. Ensure all products and product descriptions are true to label and origin. Menu and product descriptions must not either directly state, or imply, that a product or ingredient is local when it is not, and must not name a specific brand or supplier if the product or ingredient is not supplied by that brand or supplier.
2. Display the Eat Local SA sign or sticker near your entry point (for example a driveway or fence at a driveway entrance, on the verandah) or affixed to the building or window inside the venue.
3. Endeavour to use, or offer for sale, the best available quality ingredients and products.
4. Observe the highest standards of hygiene and food safety in the preparation, handling and storage of produce.
5. Support your fellow participants in the Eat Local SA program within your region and food producers from other South Australian regions in promoting the Eat Local SA program.

PROGRAM AUDITS

Food South Australia undertakes regular online and contact-based checks to ensure all participants are continuing to meet the criteria for participation in Eat Local SA. Participants are required to actively assist in these audit processes on request. This process protects your commitment to the program and to South Australian producers. Where Food South Australia finds that minimum criteria have not been met, we will work with you to resolve any concerns or issues.

SIGNAGE

Following completion of the registration process and receipt of your participation fee, you will be provided with a sign or sticker (as per the choice you indicate on your registration). Signs and stickers remain the property of Food South Australia and are licensed to you as a current participant of Eat Local SA solely for use while your fees are current.

Should you end your participation of Eat Local SA, you must remove the sign and/or sticker immediately. Stickers and signs must be returned to Food South Australia, at your own cost, within one month of cessation of participation. See Terms and Conditions for full details.

Please note it is the responsibility of the Eat Local SA participation to ensure compliance with all laws for use and display of signage, including obtaining any necessary local Council approvals.