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Re: Sustainable street food project, Street Cube planned for Wandsworth

by Emma1000 » Sun Sep 22, 2019 2:01 pm

LOVE LOVE LOVE this place! We had a vegan operator here, and now an Italian organic pasta chef. Fantastic food. Love it!

Re: Sustainable street food project, Street Cube planned for Wandsworth

by Abbi Lester » Thu Jan 24, 2019 6:46 am

Wow, Olivier Blanc is Raymond Blanc’s son and we have been hearing rumours about this for months. Apparently, high quality chefs will be able to operate in these kitchens, using organic food from the local area. (My husband thinks that Raymond Blanc is behind it) Can’t wait!

Re: Sustainable street food project, Street Cube planned for Wandsworth

by lana.banana » Mon Jan 21, 2019 10:23 am

Wow what a wonderful experience! We can’t wait. We hope there’s vegan options too. We need some healthy food in wandsworth. Currently there’s only the very new and delicious independent Vietnamese, Pho Anh up the hill. The more the merrier!

Re: Sustainable street food project, Street Cube planned for Wandsworth

by Denwand » Wed Jan 16, 2019 7:36 pm

All for it!

Sounds interesting...

Sustainable street food project, Street Cube planned for Wandsworth

by Community Editor » Wed Jan 16, 2019 1:18 pm

A new street food project championing sustainable and organic food is set to bring three cubes to the streets of Wandsworth, south London.

StreetCube, developed by Olivier Blanc – son of Raymond Blanc - has pledged to champion a sustainable food ethos serving organic, seasonal ingredients sourced within a 100-mile radius.

The three cubes will be installed on the piazza in front of Southside Shopping precinct and are planned to begin serving food in spring.

Blanc said: “StreetCube aims to deliver fresh, well-cooked, sustainable street gastronomy, prepared and cooked by independent chefs, who use organic, local, seasonal ingredients sourced within a 100-mile radius. StreetCube supports and engages with local growing charities, organic suppliers and even foragers to help maintain exciting and delicious seasonal and local specialties with a global flair and style.”

He added: “Currently, we import more than 70% of all our food from overseas, which contributes to rising CO2 levels, but less than 1% is organic, what’s worse is we throw 60% of it away.”

Three independent vendors are being sought to take over the cubes and sign up to the StreetCube ethos.

Interested parties can find out more https://streetcube.org/register-cubist

Source: https://www.thecaterer.com/articles/544 ... wandsworth
 
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