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About Nelson Foodies:

Nelson Foodies provides local community event producers with a 'one-stop-shop' for coordinating food and drinks vendors at gigs

towards-zero-waste-reduce-reuse-recycle-rethink.gif
reduce reuse recycle rethink

Work Smarter, Not Harder

Working in consultation with all other departments and adopting performing arts industry traditions - including rehearsals and precise schedules - actively encourages all concerned to regard 'front of house' catering as an integral part of a gig, with the food stalls set up and run in a 'professional' manner that works:

technically
minimising the risks of event-specific hazards, such as power overloading, site traffic congestion, etc
financially
serving food and drinks in reusable and/or compostable packaging is not only more environmentally sustainable, it often eliminates the expense of waste disposal - rubbish and/or recycling bins can be superfluous at events where the vendors don't sell rubbish and the audience is encouraged to 'Pack It In & Pack It Out'
aesthetically
in keeping with the artistic 'look & feel' of an event, with food stalls arranged and operated with care and attention paid to the 'finer details'

Thanks to the ever-increasing diversity of cultures in our region, the Nelson Foodies database of stallholders has dozens of local vendors serving an amazingly wide variety of food and drink from almost every continent, catering for an equally diverse range of tastes, diets, and budgets


Working Towards Zero Waste: a 'rule of thumb':

Everything that is served across the counter to customers at a Nelson Foodies gig
must be edible by people or worms

Prohibited Packaging

None of the following can be served across the counter to your customers

  • aluminium - cans, foil wrap, etc
  • glass bottles
  • plastic - plates, cutlery, cups, lids, bottles, cling-film, etc
  • polystyrene - cups, clamshell containers, etc
  • waxy cardboard - fruit juice/milkshake containers, etc

Exceptions

  • what you use to prepare your fare, behind the counter
  • serving customers who bring their own containers
  • serving customers with your own re-usable plates, cutlery, coffee mugs, etc

Serving Drinks


Please Note:

Nelson City Council has banned ALL sugary drinks from council events

See #ncc-bans-sugary-drinks for details


decanting-can

Providing a range of drinks at an event is just as important as offering a variety of food - especially on hot days at venues without drinking fountains

It's perfectly OK to sell drinks that come in PLA bottles (local wholesalers stock at least one brand)

And, as long as you adhere to the Food Hygiene Regulations, you're more than welcome to dispense drinks into compostable cups from large containers

Large Containers:
The minimum volume of a 'large container' is 2.25 litres

So, you can sell Coke, L&P, etc by the cup

In keeping with the words 'working towards' in our slogan, the plan is to increase the minimum to three litres

If your wholesalers don't currently supply drinks in 3 litre bottles, now is the time to demand that they do!

No Sneaky Workarounds

Many people think that the 'working towards zero waste' idea is pretty much self-explanatory (at least to anyone capable of tying their own shoelaces)

Alas, it seems otherwise...

So I'll spell it out:

Pouring drinks out of aluminium cans into compostable cups is NOT ok


Safe Food Handling - Hygiene

In the interest of public health, it is important that all food vendors have (at least) a Safe Food Handlers Award

Download the Safe Food Handler Award Easy Learn Notes from the Nelson City Council website

You will receive an application form and question sheet with 50 questions pertaining to safe food handling. You will need to answer 45 of these in order to obtain your certificate, which costs only $10.00 - a small price to pay to show your customers that the safe handling and production of food is a major concern of your operation

Whilst a Safe Food Handlers Award is OK for charity organisations, commercial vendors are expected to have a full certificate of registration conspicuously displayed to the public


Foodies Rehearsals

There are three secrets to running the perfect event

Alas, being secrets, we don't know what they are

So... we plan

Experience has taught at least one thing: things go more smoothly when everyone is well informed

So... for (almost) all events, vendors will be invited to attend a brief (1 hour?) on-site rehearsal, to discuss:

WHAT
No two gigs are ever the same. Even on gigs that have been held annually for years and years, it's highly probable that there will be at least a few surprises
WHEN
As stalls are often positioned in confined and/or on sloping sites, it helps to know how much time/help each vendor will need AND can offer to get ALL stalls into position and ALL support vehicles unloaded and removed from the site, asap
At gigs staged in the evening and/or at night, vendors will be need their own (or hired) working lights with energy-efficient bulbs, of course!
HOW
To minimise the risk of congestion, each Foodie will (at the rehearsal) choose a specific 'arrival time' - based on how much time they want/need to set up
WHERE
With power typically required by most stalls, a decision needs to be made where to position a generator and/or the distro boxes
Accordingly, it's essential to know in advance (quite precisely) how much power and space everyone needs/wants
WHO
As it's not unusual for personnel to change from gig to gig, it's essential to know:
  • the name and mobile number of the stall operators and/or the drivers of 'support/towing' vehicles
  • their skills at reversing a trailer (if applicable)
  • if the towing vehicle is a 4WD (can be important for gigs on grass)

Please Note

You will NOT need to take your carts/gazebos/etc to the rehearsals

It's only brains that we need
:)


Terms and Conditions

last updated: 11 June 2013

In agreeing to participate in an event, all vendors must

  • comply with the conditions, in keeping with 'common-sense' and the NZ legistipation regarding power (testing and tagging of leads and appliances, RCDs, electrical WOFs, etc)
  • have, as a bare minimum, a Safe Food Handlers certificate
  • familiarise themselves with the various, site-specific hazards to mitigate the risks that inevitably arise when staging events in public streets, parks and gardens
  • accept that event organisers take no liability or responsibility for any loss or damage
  • towards-zero-waste-road-sign-left.gif towards-zero-waste-road-sign-left.gif embrace and actively promote the Working Towards Zero Waste approach to catering at events
  • consent to the event organisers of each gig using their likeness, (video, photograph, etc) for promotional publicity
  • be prepared to work in a courteous, efficient and professional manner, alongside the cast, crew and organisers

    Team Work

    In particular, vendors must work with their fellow stallholders; helping each other to manoeuvre carts into position and unload 'support' vehicles, which typically must be removed from a site as soon as possible

    Please, please, only get involved if you are happy to accept that - no matter how well we plan an event - it will inevitably be:
    • very, very noisy
    • often rather chaotic
    • occasionally subject to last-minute changes (e.g. if the weather turns foul)
  • agree to go ahead, come rain, hail or shine

    This is 'show business'; an event will only be called off if it becomes too dangerous to continue and/or no-one turns up to watch the show

Info required for the Database

  • The name of your business/organisation
  • When and where your Food and Hygiene certificate of registration was issued
    • for charity organisations, when your Safe Food Handler certificate was awarded
  • Your landline phone number(s) (day and evening)
  • Your mobile number
  • Your stall's overall width and length dimensions - with verandah flaps up, gazebo legs spread out, signs on display, chairs and tables set up, etc.
  • The time required from the moment you drive up to a site, then get into position, then set up so you're ready to serve your first customer
  • For those that use power:
    • how many amps your stall draws under maximum load
    • the length and grade of your power cables
    • if you have a portable RCD and/or a surge protector with an inbuilt circuit breaker
    • when your electrical WOF was issued (for carts, vans, buses, etc wired for power)
    • how recently your power cables (extension cords) and appliances were 'tagged and tested'

If/when you're ready to join and/or you have any queries and/or suggestions, please email or phone me


Comments

For 'private' questions, suggestions, etc - please email or phone Andy


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This page was last updated: July 27 2014
Te ra ake tenei wharangi, i tera ikei runga te 27 o Hōngongoi te tau 2014 te ra

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