Served. Prepared. Processed. Fished. Farmed. Grown.

Western Australian restaurants must commit to using a minimum of 70 percent local ingredients on their menu to be part of the program.

Fresh produce, such as fruit, vegetables, meat and seafood, must be 100 percent grown, fished or farmed in Western Australia to be part of the program.

We promote Western Australians who fish, farm, grow, cook, sell and serve the best local produce.