Local Food Economy
By Ramona Andrews
In our latest blog post, owner of Thali Easton Pepe Blanco tells us about the company’s commitment to improving the environment in Bristol.
As the owner of Thali Easton, my latest goal is to reduce the abusive plastic waste used in regular restaurants. After months of brainstorming, lots of hours and work from the Thali team the new delivery system was created; a unique sustainable cargo bike will lead the delivery initially in the following areas of Bristol: Easton, Montpelier, St George’s, St Agnes, St Pauls and Eastville. This bike needed a bespoke adaptation for the tiffin box that ultimately carries up to 10 tiffins every trip.
This sustainable distribution method is part of the new campaign ‘Bike tiffin revolution’ which arrives in Thali Easton from the 14th of August for the restaurant’s reopening. For only £13, the zero waste lunchbox offers a feast for two people delivered in an environmentally sustainable way. (Orders can be made directly on the Thali Easton website.)
The reusable lunchbox doubles as an insulated container which keeps food hot for one hour with zero waste. I am very proud of our tiffins. In the last ten years more than 12,000 tiffins have been distributed around Bristol. All of us at the Thali team are hopeful for this new project that brings costumers closer to the Thali experience, thanks to this sustainable, green and efficient new delivery system.
In this challenging moment for all of the hospitality industry, the Thali team have worked very hard to implement strict safety measures in order to reopen. Using home-grown initiatives like the incorporation of a sink in the dining room of the restaurant which will be available for use by costumers on their way to the toilets, and the new system of checking the menu by QR code that facilitates less contact with paper menus. Also, bookings are only required for evening dinners and can be placed here.
Staff will still approach the tables for the orders, but wearing face shields instead of masks. I consider the customer-waiting staff relationship as essential, so I didn’t want our customers to lose personal contact with our staff. Along with other methods implemented, Thali Easton has introduced a plastic screen on the main counter, hand sanitiser near the staff food and drinks areas, the use of only one toilet for costumers (saving one toilet only for staff), and we have also reduced the number of tables available in the restaurant. We are striving to keep the balance between keeping visitors safe and continuing to consider the environmental impacts of the business in all the decisions we make at the moment.
Those working in our city’s food sector face unprecedented challenges. Though the bid to make Bristol a Gold Sustainable Food City has been paused, the need for a resilient food community has never been greater. Visit Bristol Food Network for more information and resources on Bristol’s Good Food response to the pandemic. Read Bristol Going for Gold Coordinator Joy Carey’s blog proposing five core principles on which to start building a better and more resilient food system,
So, what change do you want to see happen that will transform food in Bristol by 2030? Do you already have an idea for how Bristol can make this happen? Join the conversation now.
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