The City Farm Cafe
The City Farm Cafe
We’re lucky to have our cafe in such a beautiful setting, in the 4-and-a-half inner-city acres that make up Windmill Hill City Farm, which makes us very aware of the importance of doing our best to limit our negative impact on the environment. Eating out doesn’t have to be less environmentally-friendly than cooking at home – after all, we’re cooking in batches, on partly solar-powered super-efficient electric induction hobs, often with food that has travelled just a few metres. So to make sure we’re doing the best we can, we focus on sourcing, limiting waste and single use products, disposing of waste responsibly, and helping our customers to do their bit too. Of course we have all the usual recycling – everything from order tickets to cans, foil, bottles and jars, and plastic. We re-use where we can too, and we have a huge composting system on site, which benefits the soil that feeds our lovely produce. Leftovers from plates are closely monitored to check we have our portion sizes right, and any uneaten food is collected for anaerobic digestion. This goes with our Vegware packaging used for takeaway drinks, salads and homemade houmous and dips. We use beeswax wraps instead of clingfilm wherever it would do as good a job. We are also an Ellacycle collection point, where you can deposit any brand of baby food pouch, which is much appreciated by the parents for whom we’re a go-to lunch venue! Our approach to becoming an environmentally sustainable business is always evolving and we welcome all contributions to the discussion. We’re always on the lookout for ways to improve. Our 3-year Sustainability Strategy outlines targets we’ve already met such as using only environmentally friendly cleaning products, and future targets such as phasing out single use takeaway cups completely. We’ll continue to make switches and substitutions that help protect the lovely environment we can see out the window, and around the world too.
2018 will be the year that we worked hard to reduce our waste, ditching single use cups, and getting our non-recyclable waste down to less than half a black sack per day.