Kristof runs a restaurant in Byron Bay - called '100 Mile Table'. The idea of the restaurant is to serve food sourced from the local area, but Kristof does not take a purist approach. Instead around 70% of the food is grown within a 140 mile radius of the restaurant, with the remaining 30% being sourced from further afield (including internationally).

The slogan for Kristof's restaurant is 'Think Global, Eat Local', and this is printed on his menus, above the entranceway and in his advertising material. On the back page of his menus, however, he has a short passage in which he explains the philosophy of the restaurant and his reasons for sourcing some of the food from further afield.

Liling is a chef, who is operating her own restaurant in Byron Bay. Liling has spent two years establishing a huge kitchen garden. She plans to use the produce from the garden and to source the remaining 90% of her ingredients locally.

In marketing her new restaurant, Liling goes on local radio and argues that the '100 mile table' doesn't really serve local food and has been misleading the people of Byron for years.

Kristof also finds out that Liling plans to call her new restaurant 'Eat Local' and to launch a series of newspaper ads that compare the menus of the two restaurants side by side with a tally of the total miles that the food has travelled to each restaurant highlighted at the bottom.

Advise Kristof and Liling as to whether either (or both) of them might be breaching s 18 of the Australian Consumer Law.

(-Consumer law and misleading and deceptive conduct).

State the heading, issue, detail the relevant law and cases, application of law and conclusion