• At The Street Food Chef, we recognise that we have a responsibility to the environment beyond our legal and regulatory requirements. We aim to reduce our environmental impact and will continually review and improve our performance. We will encourage customers, suppliers and other stakeholders to do the same.
  • In 2019, our strategy and activities will be focused on 4 key areas:
    • Reviewing the use of packaging and other non food supplies:  checking what is unnecessary, and where it is necessary, choosing items that are kinder to the environment;
    • Reviewing where are food products come from:  reducing the distance it has travelled where possible;
    • Waste management and recycling;
    • Influencing others, specifically our suppliers and customers;
  • We recognise that this is a long term commitment, and will monitor and review our practices regularly as new information and technologies come to light.

Goals and Activities:

  • To reduce single use plastic in our dining rooms and at events to zero:
    • All take away food packaging to be made from biodegradable or compostable materials
    • To find a replacement for bottled water
    • To replace greaseproof paper with a compostable alternative
  • To reduce single use plastic in our kitchens to a minimum:
    • Replace the ‘ice cream tubs’ we use to store our prepped food in with containers made from a kinder material
    • To lobby suppliers to replace single use plastic, specifically sour cream tubs and meat wrapping
  • To improve our waste management and recycling:
    • Change the customer recycling area to include a bin for food waste and the vegetable starch packaging
    • To add a food waste bin for the kitchen
  • To encourage and enable customers to help:
    • To introduce a 10p charge for the green bags, give this 10p to an appropriate charity
    • To offer a 25p discount to customers who bring in their own cup for coffee or slush, and their own container for a take away plate