Grow
GROW
Farmers, Organic Growers, Click Here and add your details ~ Find out how StreetCube can support organic farming, community growing projects and home growers.
Welcome to StreetCube
StreetCube ~ Good Food Doesn’t Have To Cost The Earth..
Welcome to StreetCube the World’s first and only Sustainable Street Gastronomy Semi-Permanent Street Kitchen ~ ‘A beacon of light for the future of food’
~ Olivier Blanc ~
Cook
COOK
Are you a chef? A Street food operator or you have a passion for cooking and some great ideas for sustainable food? Click Here to find out how you can apply for a StreetCube, improve and develop your skills to become more sustainable.
Feed
FEED
Feed the world with a better solution to saving the planet. Land~Owners
StreetCube has been set up to help us to support a more regenerative and more sustainable food system for all, to encourage better growing techniques, better health and a better circular economy. Most of all, StreetCube is about amazing food. Good Food Doesn’t Have To Cost The Earth.
Our weatherproof, professional, semi-Permanent Street kitchens can be placed anywhere, but it is our ethos, and our overall prime objective, to nurture and to help underpin a better food future, for every community.
Our own StreetCube Sustainability Charter further sets out our clear objectives and pledges that are firmly aligned with a set of principals to make a significant contribution to the elimination of CO2, single-use Plastics, Zero Waste and a promise to deliver delicious, diverse, organic, sustainable Street Gastronomy that is affordable to all.
‘We operate an ‘open and transparent’ buying policy that ensure all our purchase invoices are traceable ~ Sustainable Food deliveries must adhere to our charter - we refuse refuse - no plastic please!’
We consist of a dream-team of chef’s, world renowned academic Trusted experts and policy advisors who have come together in a collaborative and harmonious way to solve a problem.
Find out more about our StreetCube Sustainable Charter, and the Chef’s Manifesto.
View
We invite selected chefs / operators and F&B professionals to apply to operate our unique StreetCube semi-Permanent kitchens, converted from up-cycled shipping containers, which provide high quality professional kitchen platforms which can be placed anywhere.
We work together, alongside landowners and local authority to position ‘clusters’ of StreetCube kitchens in high footfall areas which act as a beacon and a symbol of Sustainable, Organic Food, that everybody can rely upon as safe, plastic-free, organic, allergen-safe, delicious Street Gastronomy.
“StreetCube kitchens are light, bright and beautiful street kitchens, designed to invite, engage and connect hungry foodies and entire communities with passionate, skilled chefs who are proud of their talents”
The StreetCube Trusted Advocates
The StreetCube Trusted Advocates are those we look towards for guidance and factual information on climate change, nutrition, pollution, growing, cooking and educating others on the need to change our food system
Dr Pamela Mason
"StreetCube is a real innovative change-maker’s dream. Empowering and training independent chefs to translate nutrition into delicious sustainable street gastronomy.StreetCube gets my support in every aspect"
Michael French
"StreetCube is a really great concept that engages communities with healthy, sustainable food. We all need to regain some of the lost skills to make healthy food more accessible and affordable. Streetcube can reach people on a level that encourages much needed social change"
Sarah Jupp
"StreetCube is a great concept and we hope where possible it will make it easier for chefs to source/ people to enjoy sustainable organic food – food as it should be."
Dean Jenkins
"I’ve worked in the organic food industry for 25 years – starting in Wild Oats which was the largest organic health food shop in London at the time."
Professor Jules Pretty OBE
" Professor Jules Pretty OBE PFHEA frsb frsa is an author and academic whose work focuses on sustainable agriculture and the relations between people and the land. He is based on the Essex and Suffolk border in England, living in the Suffolk wool village of Nayland and working at the University of Essex in Colchester. "
Professor Philip Sloan
" Philip Sloan is the author of ‘The Routledge Handbook Of Sustainable Gastronomy And Food’ and is a senior lecturer at Bonn University in Germany. Philip studied initially in Portsmouth in hotel and catering, before opening a restaurant in Bournemouth. Philip went on to teach in France, and eventually in Germany. "
Olivier Blanc
" Streetcube is about providing ethically sourced food which is affordable, diverse and delicious - whats not to love?! "
Dr Clare Pettinger
" We can’t continue to ignore public health, biodiversity and climate. Our food system has been industrial for 50 years, StreetCube is a real game-changer "
Pat Thomas
"Streetcube is inspiring and innovative and if it can be scaled, many cities could benefit from delivering a solution of healthy, sustainable, organic food to as many people as possible. I really hope we can see many Streetcube kitchens everywhere”
Louise Symington
"We live in a fast paced society and eating ‘on the go’ is part of everyday life. It’s really important that people can easily find food that’s nutritious, tasty and sustainable. StreetCube can lead on this by example. As chefs commit to the StreetCube Pledge, they will deliver on meals that are seasonal, local and organic with zero waste."
"Welcome to StreetCube the World’s first and only Sustainable Street Gastronomy Semi-Permanent Street Kitchen ~ ‘A beacon of light for the future of food’"
Olivier Blanc
"There is much wrong with our food systems: a key to success will be the localising and personalising of food production and consumption. StreetCube works as a magnet to attract ethical and organic growers, passionate chefs, and hungry foodies from the local community. This in turn generates novel ideas, all focused on seasonal and sustainable foods. The more that councils and local authorities can support StreetCube, the better for whole communities."
Professor Jules Pretty OBE