Street Food - Green Practices Checklist 1

How you can help to pave the streets GREEN

According to the Nationwide Caterers Association about 600 to 700 new street food businesses have come on board this year bringing the total to about 2000 vendors crowding the street scene.

Gone are the days of street food being just hotdogs and fish dripping in oil being served on waxed paper to consumers on the run looking for cheap food.Competition is stiff and an increasingly ‘upmarket’ consumer profile with sophisticated taste is not only watching its wallet but has become health conscious and eco-friendly individuals.  Consumers are becoming increasingly conscious of the impact on the environment of even a cup they drink their coffee from.

Aside from tempting the passerby with their culinary expertise, street chefs can demonstrate, talk about and educate their customers about their green practices, thus gaining more clientele from like-minded people.

Here are some simple tips on how to incorporate green practices on the go. Remember, every small action is a step towards paving our streets green.

ETHICAL SOURCING

  • Use Local and organic products

Where use ingredients that are ethically sourced e.g. using locally sourced, fresh, cheaper and fair-trade products such as local greens, free-range eggs and meat products.  This will help to support local farmers whilst providing your customers with healthier options.

  • Use Fair-trade products

If the products need to be sourced from overseas, support fair-trade products that help small scale producers and workers.

  • Reduce packaging and transport via shipping

Request that goods are sent not by air but by sea and with the least amount of packaging material and definitely not Styrofoam packaging.

RECYCLE, REDUCE AND REUSE

  • Use environment friendly products such as
    • biodegradable takeaways plates, bowls, cups and utensils such as Element tableware which is not only 100% biodegradable and of a durable and strong quality;
    • recycled paper cups and unbleached napkins;
    • non-toxic cleaning products;
    • products with long-lasting, environmentally preferable qualities for items that can be reused.
  • Recycle your fryer oil– source for bio fuel companies to send it to or that will pick it up and convert it.
  • Reduce the use of bottled water. Where possible use filtered water in large containers and provide recycled paper cups.
  • Reduce waste by providing options for sides and top-ups instead of simple piling unwanted sides to the main food.
  • Compost garbage/food waste and recycle paper, glass and plastic (if used) by providing bins for customers who eat whilst standing at your food stall. These can be taken to a local facility at the end of the trading day.

 ENERGY SAVING

  • Use solar panels or generator powered by natural gas for your truck/van.
  • Where possible use energy saving electronics and appliances.
  • Where possible, maximise the use of natural lighting.

Lookout for our next blog on ‘Green Practices Checklist 2’ for cafes and restaurants.