Sustainability policy Statement 

 

1. Purpose

Seni's Ethiopian Kitchen provides food services at markets, festivals and private functions. We recognize our responsibility to offer and promote sustainable and healthy food choices to the community and incorporate environmental, ethical and social considerations into the products and services that we provide.

The provision of food services is an area where we have an opportunity to influence and embed sustainability. Through our Sustainable Policy Statement, we are committed to develop and apply an ethical and sustainable system to ensure the social and environmental impacts of the business are appropriately considered. This is achieved by addressing the three main challenges:

1) Procurement

2) Energy

3) Waste

2. Scope

This policy applies to all food services provided by Seni's Ethiopian Kitchen.

3. Policy Statements

This policy outlines our intentions to minimize the negative environmental, ethical and social impacts of the food services we provide and creates the foundation for our Sustainable Food Business Plan (SFBP).

4. SFBP

Our commitment in achieving the SFBP:

4.1 Procurement:

4.1.1 Source food and other products locally and seasonally where practical to sustain the local economy and reduce food miles.

4.1.2 Food and products not sourced locally will comply with Fairtrade standards. With sustainable pricing and trade at its heart, sourcing through Fairtrade is sourcing with integrity; ensuring local farmers and their communities are not exploited.

4.1.3 Higher animal welfare: Red Tractor accredited.

4.1.4 All eggs will be free range.

4.1.5 All milk will come from British dairy farms.

4.1.6 Our menus will provide customers with choice, and we will promote plant-based dishes by featuring them first on the menus with a dedicated Vegan selection.

4.1.7 60% of our menus will feature plant-based options.

4.2 Energy

4.2.1 Mobile unit(s) will be powered by invertors and batteries. Phase 2 of the SFBP will require mobile solar panels for charging batteries (2025).

4.2.2 LPG will be used for heating and cooking.

4.2.3 If generators are used, LPG will be the primary fuel source. If petrol is used, the generator must be at a minimum Euro 5 emission compliant.

4.2.4 Diesel generators will not be used.

4.3 Waste

4.3.1 Eliminate single use plastic items

4.3.2 Water refill stations will be provided at events to promote re-usable water bottles.

4.3.3 No plastic promotional material will be sold.

4.3.4 All cutlery, napkins, wipes, cups, straws and serving trays will be biodegradable. No single use plastic items will be used at private functions.

4.3.5 Reduce food waste in our kitchen(s) and mobile unit(s) by careful planning, order control and portion sizing.

4.3.6 Ensure any food waste is recycled by a waste management provider.