We are still in the process of defining a proper score and rating here, that clear cut, easy to understand and easy to apply to all our existing clients in the gastronomy.
For a lot of ingredients used by caterers the information of where they come from remains on the package and is not properly digitized. Especially as this information might change over night before delivery. At Eaternity, if missing, we are able to approximately determine the origin of each product (e.g. Avocados coming from South Africa and Mexico), and to use this information in a general assessment of the meal regional property. Yet acknowledging these uncertainties, we would need to come up with a regional label, that can still be applied and be fair to all meals.
The idea we have come up with, is to assess the regionality on the weighted average of all ingredients. That means, if 0.1% of the meal is salt from the sea, yet the main ingredient (e.g. 200g potatoes) comes from really close by, we would still allow these meal to be regarded local.
We would still need to find a partner in the gastronomy, that runs with is the statistical evaluation of all these "food-miles" with precise origins. In oder to define together, where to set the threshold of "local" food. Is it good to set it for 200 km, or better 100 km or 400 km?
Menus with ingredients that travel less than 200 km (subject to change) on average receive the 3-star locality score.