Sustainability

Sustainability Statement – January 2018

We have a genuine interest in developing and investing in a more ethical, sustainable and environmentally friendly approach to catering both while on the road and in our cafes.

Feel free to email us with your comments and ideas.

Please see our Environmental Performance Review, through our insurance providers Naturesave featuring lots of ongoing positive changes to the way we work!  You can download the document by clicking on the following link: Environmental Performance Review Tibetan Kitchen and you can download the Follow Up document by clicking on the following link: Tibetan Kitchen EPR Follow Up

Present Tibetan Kitchen Team commitments:

  • Use compostable disposables: wooden cutlery, card and paper packaging for festivals
  • PLA (biodegradable) mini  chilli pots, paper bags  and recyclable foil trays with Kraft paper bags for takeaways
  • Use recycled bin bags, printer paper, cling film and foil when available. Awareness of food packaging. Bulk buying and avoiding plastic packaging where possible
  • Plastic bottled drinks are limited to water at festivals
  • Only cans, cartons and glass are sold in our cafes, where drinking water is always available
  • Festival ‘thali tray scheme’ for a small refundable deposit- we provide and wash (dependent on festival)
  • Sort all rubbish and waste for recycling/ composting
  • Use reclaimed wood and fabric for our cafe furnishings
  •  Ecological cleaning products: hand wash, floor and surface cleaner, washing powder ( Ecoleaf etc)
  •  Left-over festival food and ingredients are donated to festival volunteer teams and projects like Fairshare and Hebden Bridge Junk Food Project
  •  Cooking oil is PALM OIL FREE rapeseed oil, never GM and is always recycled
  • Participation in Envrionmental Performance Review in line with Bioregional’s 10 One Planet Prinicples, sponsored by our insurance broker Naturesave
  • On our omnivore menu we use British Meat, farmed in the North and/ or Red Tractor certified & local free range eggs
  • Use a range of organic ingredients (including: fresh milk, teas and coffee, soya milk, soft drinks, tofu, beans and pulses. In addition, seasonal organic veg when available)
  •  Use local/ independent/ cooperative suppliers (eg Unicorn, Suma, our local butcher, fresh produce market)
  • Have delicious vegan, vegetarian and gluten free menu options and free salad- please ask our chef when you order
  • Use natural seasoning such as garlic, ginger, salt, pepper, chilli etc.  Never MSG or bottled sauces
  • Sell a range of fair-trade organic tea, coffee, hot chocolate, fruit juices, soft drinks and use fair-trade sugar
  • Sell charity (Thirsty/ One Love), local or British bottled water when tap water not available
  • Use ethical banking and insurance companies (Cooperative and Naturesave)
  •  Goods and services trading for meals with local community: window cleaning, neighbouring café etc
  • Use LPG  bottled gas  for most of our festival power requirements
  • Use energy saving/efficiency strategies- team effort
  • Our gas and electricity are provided by ECOTRICITY, telephone is provided by Phoneccoop
  • Tibetan Kitchen team ride-share/ use public transport to travel to festivals
  • Support non-political Tibetan charities and sustainable education projects through sale of fair trade gifts and organizing charity events. Sponsor British Tibetan Children’s language classes and cultural workshops. Support local charities and promote local community groups and events through advertising; donation of raffle vouchers and providing litter picker project meals.

Future plans:  Zero waste development through money off incentives for use of own mug, food containers etc; Branded stainless steel reusable food containers;  Use of genuine 100% compostable hot drink cups and tea bags for Summer festivals 2018 ; phase out use of PLA chilli pots and plastic water bottles.