Greenstreat
Overview
At Greenstreat, they do fast food better! They strive to change the way people think about, choose and eat food. Their aim is to ensure that nourishing food full of flavour is accessible on a daily basis to all, while supporting local producers where possible.
Scratch Cooking
They believe in creating great flavour and know this can only be achieved by putting in time and effort! Preparing everything from your pressed juices to their house made dressings from scratch, gives them great confidence in going forward offering not only healthy meal alternatives at lunchtime but also creating a lifestyle to follow.
Sustainability
They have big plans to become a leader in sustainability in the area. From the food they eat, to waste management, their plan is to think green for both body and planet. Society can’t afford not to think and eat sustainably and they are committed to implementing all new sustainable ideas/procedures and continually promoting 'green 'awareness within their community.
Local Produce
Supporting local produce is a main priority when sourcing their ingredients. This ensures that not only do they know where they are getting their fresh food from, but their customers do as well. .
Accessibility
Actively welcomes people with access needs.
Adhere to The Food Authority requirements for allergy management in food preparation
Ask all visitors if there are any specific needs to be met
Caters for people who are blind or have vision loss
Caters for people who are deaf or have hearing loss
Caters for people who use a wheelchair.
Caters for people with allergies and intolerances.
Caters for people with high support needs who travel with a support person
Caters for people with sufficient mobility to climb a few steps but who would benefit from fixtures to aid balance. (This includes people using walking frames and mobility aids)
Employ people with disability
Have a wheelchair accessible toilet / shower and change room
Have an accessible public toilet which is unlocked
Have step free access to restaurant, lounge and bar
Have step free outdoor pathways (includes picnic areas, barbecues and shelters)
Modify your cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc)
Offer a range of contact methods for receiving complaints
Offer multiple options for booking - web, email, phone
Provide assistance with booking arrangements (includes providing clear itineraries with written instructions on what to do at various destinations)
Train your staff in customer service for people with vision loss (training would incorporate way finding and communicating with people with vision loss)
Train your staff in communicating with people who are deaf or have hearing loss
Train your staff in communicating with people with learning or behavioural challenges
Train your staff in disability awareness
Train your staff to respond to allergic reactions
Use easy read fonts in your signage and communication materials (Helvetica and Arial)
Use Plain English / easy read signage and information (includes menus and emergency information)
Website meets WCAG 2.0 accessibility standards
Welcomes and assists people who have challenges with learning, communication, understanding and behaviour. (includes people with autism, intellectual disability, Down syndrome, acquired brain injury (ABI), dyslexia and dementia)
