With the various climate issues affecting our planet, businesses in the food industry have begun working on new strategies to help reduce their impact. One of them being StreetCubes!
Olivier Blanc, son of chef Raymond Blanc, has partnered with Pascal Gerrard to launch a ‘revolutionary’ sustainability-focused street dining concept – Streetcube. StreetCube aims to serve the best in sustainable ‘food-to-go’ while being committed to reducing CO2 levels, eliminating plastic waste, and developing a better food system that’s both regenerative, sustainable and healthier for the people and the planet.
Street Cube uses upcycled shipping containers to create semi-permanent street kitchens, offering opportunities to chefs who don’t have enough funds to set up their own storefront locations. The high start-up costs needed to set up a restaurant is out of reach for many young chefs and what Blanc and Gerrard want to do with StreetCube is to help provide these chefs with spaces from which they can cook the food they want.
The two first cubes are currently occupied by award-winning, organic Moroccan food vendor The Hungry Bedouin and the Earlsfield-based Amrutha Lounge, an Indian vegan ‘Soul Food’ collective, ranked by TripAdvisor as the number one restaurant in London. Most dishes are priced from £5 to £8.