At Bespoke, we care deeply about Mother Earth and are committed to making the right choices for the health of our clients and the environment.
MINIMIZING TOXIC FOOD WASTE
When we opened Sunday in Soho we were not restauranteurs. What we quickly began to learn is how complicated and inefficient the food system is.
Every year, 10 million tons of food, which amounts to 20-30 % of all the food produced in France is wasted—This equates to 16 billion Euros a year and roughly 30kg per person! This wasted food goes into landfills (15.5 million tons), where it releases methane gas into the atmosphere. It takes a head of lettuce about 25 years to decompose in a landfill. As part of our By Sunday initiative, we’re working to keep our food waste minimal while donating extra proceeds to causes we support.
Here's what we're doing:
1. PLANNING AND PURCHASING ACCURATELY
Because our clients order Bespoke meals in advance, it allows us to plan ahead, order what we need, and reduce waste before it’s produced.
2. REPURPOSE & DONATING
All the ingredients that don’t end up in your meals are used in other products we sell in our restaurant or are donated to partners like togoodtogo.
3. SOURCING "IMPERFECT FOODS"
We actively work to help reduce food waste by using produce that is perfectly good to eat, but is refused by grocery stores. These foods are nutritionally rich and are just as beautiful blended into a Bespoke soups, sauces or salad dressing.
SUPPORTING A THRIVING ECOSYSTEM
Quality ingredients are more nutrient dense, and taste better. At Bespoke, we try to make the most mindful and smart sourcing decisions to support Mother Earth.
Here's how we do it:
1. MINDFULLY SOURCING
We work with our vendors to mindfully source the best produce that supports farmers with responsible farming practices. These choices help to reduce pesticide and insecticide usage in our food system, saving our planet from toxic pollutants.
2. EMBRACING BIODIVERSITY
Eat the rainbow, eat seasonally is a mantra we live by. We incorporate over 100 unique ingredients into our menu each month, supporting a more diverse and resilient food ecosystem—one where a spectrum of variety and variability of plants, animals, microorganisms can thrive.
We spend a lot of time researching the latest packaging innovations to find the best option for both our clients and the environment.
We use reusable paper bags, and RPET plastic meal containers because they are the most easily recycled and commonly accepted recyclable materials. Because they are RPET (post consumer plastic) they have also had a previous life, increasing their sustainable value. They're also the best option for keeping Bespoke meals safe and fresh in transit. Why not use compostable or plant-based plastic? Learn more in our FAQ.
Below, you'll find detailed instructions for recycling our packaging. Please contact us if you have any questions.