All of our products are free of animal ingredients (vegan). Fairfoods is vegan to respect animals and avoid the violence of animal farming. A vegan diet also has less impact on the environment.
Our kitchen is dedicated to meat- and dairy-free foods and therefore suitable for those with milk and egg intolerances.
We use vegan cleaners and washing up liquid which is not tested on animals.
Environment – general
Tins, paper, card, glass, plastic bottles, most plastic packaging and tetrapacks are recycled; fruit and vegetable scraps are composted; paper is recycled or composted.
Publicity leaflets and business cards are printed on recycled card and are as small a size as we can make them without losing the information we want to get across and/or making the writing too small.
Environment – packaging
The single use packaging we use is: wooden cutlery; compostable paper plates; and compostable takeaway boxes. Compostable or recyclable paper bags and cardboard boxes.
Where possible we use reusable plates, cutlery and serving dishes. We have sourced melamine plates, sturdy plastic plates and metal cutlery to use – where possible – instead of single use plates and cutlery. The metal cutlery and plastic plates we’ve had since we started. The plastic plates will not be replaced as they are not as sturdy and durable as the melamine plates. The melamine plates were donated, having been previously used for vegan food.
If we drop food off we provide it on re-usable melamine, metal and wooden platters which are taken back by Fairfoods for re-use. Alternatively we can transfer food straight into the customer’s own dishes. It is challenging to always do this so it is something we are introducing and fine-tuning.
Environment – food waste
In the kitchen – all our food is freshly prepared to order for private orders, which prevents food waste.
We rotate stock to ensure that ingredients are used in the order of delivery and less likely to go out of date. Further, we constantly monitor food in the kitchen to check if it is going out of date. We then aim to use it before that happens. This might mean changing our menu so that we can incorporate this food and ‘rescue’ it. If we consistently have leftovers of a specific item we aim to create a new dish for it to go in. e.g. preserved lemons into preserved lemon hummus.
Redistributing leftover food from events –
- first we offer to pack this away for the customer
- If we know the customer doesn’t want to keep the food, we find the nearest homeless shelter or soup kitchen and donate it to them.
- If we can’t do this the food is used for staff meals.
- As a last resort, food is composted.