At Tiffin Time we hold environmental awareness and health as our core values. In today's world we are required to think about our impact on the environment, to make changes and to encourage better habits.
The catering industry is responsible for huge amounts of food and single use container waste. At Tiffin Time we take this into consideration at every step of our catering production.
Minimising food waste
We change our menu on a weekly basis. This means we can monitor the amount of food we make on a daily basis and any ingredients that don’t get used can be used the next day. This means we can also monitor our fresh produce deliveries and at the same time reduce our carbon footprint. We never over produce. We would rather sell out than waste food.
Locally and seasonally sourced
Our menu is creative and takes inspiration from a diverse palette of worldly flavours, but we also strive to make these as seasonal, organic and as locally sourced as possible. We choose to support local suppliers and farmers such as the Severn Project leaves, Bakers of Nailsea butchers and Abu Noor Pitta Factory to give back to the local community.
Reuse and recycle
Our kitchen setup only has two bins. One for food waste (for veg cuttings and kitchen scraps) and one for dry recycling. That’s it. We don’t even use black bin liners.
We encourage our customers to bring their own containers or to use our tiffin tins and we offer extra loyalty points to all customers that do this. If you need a container our takeaway boxes are 100% biodegradable and recyclable.
We offer 10p off all of our hot drinks if you bring a re-usable cup.
Bristol Eating Better
In May 2018 we were honoured to receive Gold from the Bristol Eating Better award scheme. The scheme gives publicity and credit to businesses that are taking action to offer food to customers that is healthier and more environmentally friendly. As a business, we already ticked all of the boxes and are now working alongside the public health research teams to develop the award further.
Some examples of the requirements for the award include:
Lowering sugar, salt and saturated fat; Agreeing not to actively promote unhealthy items; Making fruit and vegetables an inclusive part of every meal; Taking steps to minimise food waste; Offering meat-free alternatives; Buying fish which isn’t on the endangered lists; buying locally produced food; Buying organic whenever possible; Taking action to source ethical ingredients, Provide free drinking water