Stuffed Gourmet Trailers Sustainability Policies

We have two sustainability aspirations - social and environmental.

Stuffed Gourmet Trailers Social Sustainability Policy

Our social sustainability policy is to address inherited poverty by awarding a trailer to a NEET from profits of the JV with The Big Issue and our partners.

We train 3 cohorts of 4-6 per trailer, per year.

The second is our environmental sustainability policy:

Stuffed Gourmet Trailers Environmental Sustainability Policy

1. Sustainable Sourcing & Menu Design

We are committed to lowering our carbon footprint by making conscious choices about the food we serve. Wherever possible we will:

  • Local Ingredients: Source a minimum of 50% of core ingredients from UK farmers and producers within a 100-mile radius to reduce food miles.
  • Plant-Forward Menu: Ensure at least 15% of the menu consists of vegetarian or entirely plant-based options to minimize agricultural carbon impacts.
  • Seasonal Rotation: Adapt the menu dynamically throughout the year to align with UK seasonal produce availability. Eg strawberries and padron peppers.
  • Ethical Standards: Commit to using only free-range eggs, and Fairtrade-certified coffee and tea.

2. Waste Reduction & Circular Economy

We generate an average of 20kg of packaging waste at an event - this is significantly less than peers but our goal is to cut this further.

  • Zero Single-Use Plastics: Eliminate all conventional plastic single-use items, swapping them for FSC-certified paper, bamboo, or wooden cutlery and napkins.
  • Compostable Serveware: Utilize 100% biodegradable or compostable food boxes and cups, complying with the UK single-use plastic ban.
  • Food Waste Mitigation: Track inventory tightly to reduce food waste by 90%. We also try to offer multiple portion sizes to prevent customer plate waste - "if we give you another fork you can share!"
  • Customer Incentives: We also like to provide a free refill to any customer who brings their cup back.
  • Proper Segregation: We maintain clearly labeled external bins at our trading spots so customers can accurately separate recycling from general waste.

3. Energy Efficiency & Carbon Footprint

Mobile catering can be energy-intensive. We actively work to reduce our power consumption.

  • LED & A-Rated Appliances: We use energy-efficient, A-rated commercial kitchen appliances and low-energy LED lighting inside the trailers.
  • Smart Equipment Management: We enforce a strict "switch off" protocol for hobs, extractors, and non-essential units during prep gaps or immediately post-service.
  • Induction Cooking: We use induction hobs where possible, which transfer heat directly to pans and drastically reduce ambient energy loss.

4. Water and Chemical Management

We aim to protect local water systems and limit the use of harsh pollutants.

  • Eco-Friendly Cleaning: Use 100% biodegradable, non-toxic, and plant-based cleaning products that carry the EU Ecolabel or equivalent UK green certifications.
  • Water Conservation: We have installed low-flow aerators on trailer taps to drastically reduce public water usage during handwashing and dish prep.
  • Responsible Disposal: We ensure all greywater and used cooking oil are captured securely. Used oils are collected by a certified UK waste contractor to be repurposed into biofuel.

5. Certification & Accountability

We do not just make promises; we measure our progress.

  • Staff Training: Train every member on local waste segregation, energy-saving targets, and the environmental ethos of the business.
  • External Auditing: Align our long-term goals with frameworks like the Sustainable Restaurant Association's "Food Made Good" scheme to ultimately work toward formal accreditation.
  • Transparent Communication: Display this policy proudly on our website so our stakeholders hold us accountable.