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StreetCube, the sustainable community Street kitchen project, are pleased to announce the arrival of a new operator team in Wandsworth at their amazing Sustainable Street Gastronomy pop-up – which use 10ft shipping container kitchens to deliver sustainable food..
Sustainable Italian Street food chefs from Cento UNO in Surbiton will be opening on September 3rd, serving up a delicious combination of Italian Street tapas and delicious seasonal, sustainable Street food which will change through the seasons.
The team from Surbiton, consisting of head-chef Dario zannoni and a team of kitchen talent will be serving sustainable Italian Pasta made from using British ingredients, grown from within 100 miles of the StreetCube kitchen.
This helps to eliminate food waste, cut CO2 levels and provide higher levels of nutrition as food has less distance to travel.
“This is the basis of the entire ethos at StreetCube”, says founder Pascal Gerrard,
“StreetCube is the World’s first fully sustainable, zero Carbon Street Kitchen which empowers chefs to prepare, cook and serve a higher quality of food which is good for people and planet.”
“Our living wall is becoming quite famous, and although there are more than 15 varieties of wild herbs growing there, we will not be using any of those in the cooking – they’re purely to help sequester Carbon. We will only be using fresh, locally grown herbs in the cooking.” He says.
Dishes such as organic free-range locally reared chicken Milanese, or Pecorino Pasta Coquillettes – a French-style organic pasta made in UK using organic multi-grain flours, and other delicacies such as Frittatine Napolitaina – a delicious Frito dish made with fresh British pasta, bechamel, and Hodmedod organic pees and organic ham hock. All will be on sale from between £7 £9 a portion.
Head chef Dario Zanonni says
‘we are very excited to be working with StreetCube, we love the sustainable concept and of being an important part of the local community and helping to provide nutritious, delicious food which we know is helping cut CO2 emissions as well as plastic waste and food waste – whilst being very real affordable and above all, full of flavour and goodness’.
Pascal Gerrard, founder of StreetCube said:
‘We place a huge importance in bringing passionate chefs into the heart of high footfall city centre spaces that can engage with and feed as many people as possible in order to deliver the right message, that good Food Doesn’t have to Cost The Earth – which means we serve high quality, nutritious, organic food which comes from the local area ~ this cuts CO2, reduces food waste and eliminates plastic waste whilst giving everyone the chance to enjoy incredible Italian cuisine for a fraction of the price.”
Cento UNO Director Sam Berry from Surbiton said:
‘We’ve been serving the local community in Surbiton and Teddington now for the past 5 yrs and we wanted to bring some new ideas to Wandsworth that focused on sustainable Street food.’
‘We think it’s critical that we address our carbon footprint and use ingredients that are seasonal, locally grown and organic ~ because all of these elements can mean a great deal in cutting CO2, and if everyone was able to access sustainable food, climate change would stop.’
The new team opened their StreetCube on September 3rd, and the project also featured in BBC1’s ‘The Inside Out Show’ on September 2nd at 7:30pm.