Forget Neets & Leets, London’s kids are quite a nice bunch on the whole – if a little jaded. We believe work experience is formative in developing communication skills, professional skills, procrastination skills, work avoidance techniques, the whole shebang highly important to successful adulting.
We are proud to continue our work with the Hackney 100 project which began with our first intern/assistant Joris – who due to the Hackney 100 projects commitment to the Living Wage and our humble origins was, for a while, simultaneously both an intern and the best paid team member.
The Hackney 100 project seeks to provide paid work experience opportunities for those aged between 16-19. Placements are designed to run alongside school work.
There’s a lot of chatter about global warming at the moment. Rightly so. We live in a world with a fundamentally unsustainable food system. While Dalston’s is small, we want to make sure we’re doing all we can to avoid further damaging the planet with our activities while we navigate the soft drinks world.
Why? A major problem in the world of food and drink is the amount of energy and water taken up in the growing, processing, and transporting of things. If you can’t measure it, you can’t improve it. Good thing is, we can measure our carbon footprint - so that’s what we’re doing. Once we’ve finished this quite complex process of calculation, we’ll fund a carbon saving initiative so you can rest easy that what you’re consuming isn’t contributing to general badness.
We're concerned about the effects that single-use plastic is having on the world, at Dalston's we're committed to reducing our use of plastic.
After we’ve found an ingredient that tastes great, we look at three main things:
- How it’s grown.
We like to look at what methods are used in the growing process, what the labour relations are like in the country of origin and what chemicals are used. If there's a more sustainable alternative ingredient grown closer to home, we'll opt for that.
- How it’s processed.
We like to work with smaller processors, as they’ve managed to avoid the heavy hand of big business. We support processing close to where an ingredient is grown, as it cuts down the amount of energy used in transportation. Dedicated processing plants are able to make use of all parts of the fruit (we use a lot of fruit) - leading to much less food waste. Finally, in-country ingredients processing means biomass can be composted locally, leading to less soil nutrient loss.
- How it’s transported and stored.
We avoid nuclear subs, and don’t store cola nuts in carbonite. We’re in the process of calculating how much energy is used in the transportation of ingredients and packaging materials in order to offset our carbon footprint. Watch this space.