The bristol-based restaurant has won an award at the Food Made Good Awards 2017
Thali’s tiffin tin revolution has helped the Indian street food restaurant triumph in the Reduce Reuse Recycle award at the Food Made Good Awards, 2017, the Sustainable Restaurant Association’s (SRA) annual, industry leading accolades.
The award was one of 17 presented by SRA President Raymond Blanc and Vice President Prue Leith, at a special ceremony at the Royal Horticultural Society’s Lindley Hall in London. Borough Market food stall Gourmet Goat, popular London breakfast hangout The Breakfast Club, and Richmond’s finest Petersham Nurseries, were among the other winners.
Jim Pizer, Founder of Thali said: “We are delighted that the tiffin scheme has won the SRA’s Reduce, Reuse, Recycle award. Right from the beginning (way back in 1999) we modeled our takeaway on Mumbai’s reusable tiffin lunchbox system. Today, over 10,000 tiffin owners enjoy takeout with zero waste. Just imagine how much single-use takeaway packaging has been saved!”
Thali, which recently opened its sixth site, in Oxford, has been battling waste since serving its first curry at Glastonbury Festival in 1999. There are now 10,000 proud tiffin tin owners using the reusable box over and over again, instead of disposable packaging. Customers that don’t want to buy the tiffin get to take home their food in biodegradable alternatives.
The tiffin scheme thrives in liberal Bristol where Thali’s neighbourhood locations make it convenient to pop out, refill and turn takeout into a political act. The next step for Thali is to see if the tiffin scheme will succeed at its new Oxford restaurant.
Thali fought off stiff competition from Copenhagen’s Relae and the UK’s largest cafe chain Costa, who were both runners-up in the category.
The Food Made Good Awards reward restaurants and food service businesses whose extraordinary ac- complishments in the last year have driven progress in the industry and demonstrated that all food can be made delicious, ethical and sustainable.