Fuertefire is committed to protecting and growing the natural environment and proactively managing its environmental impacts.
We are committed to making continuous improvements in the management of our environmental impacts. We work in partnership with others to promote environmental stewardship across our value chain, increase understanding of environmental issues amongst our stakeholders and disseminate good practice with other companies.
We comply with applicable environmental legislation and regulations and where possible we go beyond the legislation to improve our ability to contribute to environmental growth and circular economies within Cornwall and the Isles of Scilly.
Michele Reed (owner) is responsible for ensuring that the environmental policy is implemented. However, all employees have a role to play – this Sustainability Policy outlines our individual and shared responsibilities to ensure that the aims and objectives of the policy are met.
This Sustainability Policy commits us to
- Embed environmental risks into our risk identification and mitigation processes
- Regularly assess our areas of environmental impacts, which includes considering current and future environmental issues
- Audit our compliance with legislation and investigate all environmental incidents in order to prevent recurrence
- Set targets for continuous improvement
Where possible we will source materials and products for sale and manufacturing locally, thereby reducing emissions and positively influencing the local economy:
- All our meat is sourced from Trevarthen’s in Cornwall
- Our bread products come directly from Portreath Bakery, located in Pool
- All alcohol we sell comes from Skinner’s Brewery in Truro
- We grow as many chillis and herbs for Fuertefire as possible in our own garden
- We are working towards sourcing all of our fruit and vegetables from within Cornwall and are engaging with suppliers based solely within the South West, and have a seasonally based menu to support this.
All packaging and cutlery used with the Fuertefire street food van are compostable, and our wrap boxes use a compostable plastic film. We use ink stamps instead of stickers for packaging. We sell water in recyclable cans rather than plastic bottles.
We will week to reuse and recycle wherever possible, and further aim to buy recycled and recyclable products where possible.
We will encourage our staff to avoid travelling to work by (non-electric) car; where this is unavoidable we will promote car-sharing.
All staff will be encouraged to promote the ideals and attitudes herein, and will be provided with the necessary training to do so.
We will work with suppliers, contractors and sub-contractors to improve their environmental performance.
Energy, Waste and Water
The consumption of energy and water, and the creation of waste, to be reduced wherever possible through investment in more efficient technologies and through engaging users with the appropriate use of these resources (e.g. turning lights and electrical equipment off at the end of the day and when not in use and turning off taps).
Our Street Food van has a group of portable bins for separate recyclable waste, which we then take back with us for proper disposal.
We will only use licensed and appropriate organisations to dispose of waste.
We will investigate the environmental impact or production and provenance of any equipment to be purchased, with a view to reducing this impact where possible.
The energy consumption and efficiency of new products will be considered when purchasing.
Where physical works and installations are to be carried out, where possible we will use native plants to replace, screen or shelter the works. Before works are carried out we will seek appropriate advice in order to carry this out more effectively.
We will provide proven habitat improvements for the benefit of native species on our premises/work sites.
Where possible we will reduce noise and light pollution created due to our on-site activities.
Where pest control is required, we will endeavour to use physical repellents and barriers to prevent access. Where this is not possible, we will seek independent advice and use poisons/kill traps that have the smallest/no known impact on non-target species. Where the use of herbicides and fungicides are required, we will limit their application as much as possible, and take all appropriate safety measures.
We will endeavour to compost all kitchen waste, and make this available for use elsewhere.
We will reduce the use of non-recyclable or hazardous materials in our activities.
We will use our website and Instagram page to engage with, educate and inform our customers about the work we do to contribute to Cornwall’s environmental growth, and how customers can complement this.
We will use our website and Instagram page to inform our customers about how important Cornwall’s natural environment is to businesses and people living and operating in Cornwall.
Where possible any packaging we use will be biodegradable or compostable.
We will facilitate recycling and/or composting of our packaging and products.
We will reduce the total materials used in our packaging.
Strategy and performance
We will review environmental objectives and targets on at least an annual basis, and will continue to review this environmental policy continually/at the point of requirement.
We will be prepared to meet any future legislative requirements in the food industry by future-proofing our activities and remaining as resource-efficient and responsible as possible.
We will meet and aim to exceed any relevant regulatory requirements so that customers can be confident that they are supporting a business that is contributing positively to Cornwall’s environment.