Blog: Homemade versus Home-cooked
Catherine Sleep | 17 October 2006
Over some pub grub yesterday lunchtime a colleague made me aware of a legal difference she believes exists between the terms ‘homemade’ and ‘home-cooked’. The former must, she believes, be prepared from scratch on a restaurant premises, while the latter needs simply be heated up after being offloaded off the catering service’s truck.
Somehow the distinction has passed me by, but it rings true. Does anyone know if it has legal standing? Answers to the usual place, please.
Another term with which I’m unfamiliar is equitrade, short for equitable trading. It’s similar to fairtrade, but means that a greater proportion of the ‘added value’ of a product is generated in the source country, for example by a whole chocolate bar being manufactured in a developing country, rather than the raw cocoa being exported and the rest of the work being done elsewhere.
Today (23 December) is just-food's last day before closing for Christmas. We'll return, raring to go on Tuesday 3 January - but of course there's been plenty of top-notch content that has gone live in...
- Comment: Premier has more to ponder than Brexit
- Trump seen as negative for global food trade
- 2017: food policy hotspots in the UK, EU and US
- Analysis: B&G Foods balancing growth and decline
- The food market in 2017 - consumer trends and M&A
- Weetabix takeover talk gathers pace
- Nestle mum on Mead Johnson takeover talk
- Unilever rebrands I Can't Believe It's Not Butter
- Mondelez sells Vegemite to Bega
- Kellogg to slash 250 jobs