BETTER INGREDIENTS. BETTER JOBS.
We're on a mission to provide not only great food and wonderful service, but also a thoughtfully crafted dining experience that seeks to address the complicated ethics that surround restaurant food and restaurant work. Restaurants can reflect the problems of the world we live in, but they can also be engines for change. We source our ingredients carefully. We invest in and empower our team members. We want to be a good restaurant - in all senses of the word.
ABOUT OUR INGREDIENTS
- We will always serve meat that is local, all-natural, pasture-raised, and humanely slaughtered – a first in Boston’s food truck community. We think it’s important to eat real, honest meat, and support the people who work so hard to produce it. Currently, all of our meat, eggs, and milk come from within 200 miles of Boston, as does most of our produce. Though we focus on Chinese and Asian flavors…
- …Sourcing seasonal, sustainably raised foods from local and family-based producers lies at the heart of our food concept, and allows us to provide our guests with both a better-tasting meal and a lower carbon footprint. When we’re planning our menu, we start with what’s available – not with what’s traditional. We believe that an all or majority-local menu is more possible than lots of people think!
- In addition to having environmental benefits, this high standard for ingredient quality and provenance also supports the economic sustainability and self-sufficiency of our local and regional food systems, and the farmers who participate in them. Plus, we like talking to people at the farmer’s market! They usually have delicious treats. Use the map below to learn more about our sources:
ABOUT OUR PRACTICES
- We are very proud to be a certified Sustainable Business Leader by the Sustainable Business Network of Massachusetts/ We made the effort and invested the funds to develop a sustainable business with minimal environmental impact, using reclaimed materials and energy efficient practices. In addition, we’ve designed many of our business practices and initiatives to help invest in and strengthen our local food system, including the some of the following efforts.
- As part of buying local, we strive to serve a seasonal menu as much as possible. We think food tastes better when grown and harvested in season and our salad dishes will always be based on what’s being grown by farmers nearby at that time of year. As a result of this goal, however, unfortunately sometimes some of our favorite menu items will disappear because we can’t source the ingredients in a way we like. We apologize in advance for this – hopefully we’ll replace it with something you like just as much or even more.
- Nearly all our disposable products are compostable materials from Vegware or EcoWorld - almost nothing that comes off the truck goes in the trash. All our kitchen scraps get composted too, so very little of our waste ends up in landfills. If you’re interested in learning more about composting for your home or office, check out the fantastic Jamaica Plain-based startup Bootstrap Compost. Andy and his team will pick up your compost, donate the finished product to urban farms, and even send some of it back your way for your windowsill herb garden or backyard tomatoes!
- One of the best things about what we do is getting to build relationships and plan projects with community organizations such as The Food Project, City Growers and their Urban Farm Institute and the Bowdoin Street Health Center’s Healthy Food Access Project. We often buy uber-local produce from The Food Project’s neighborhood farm on the border of Roxbury and Dorchester and also donate profits from various events to support the organization. By hosting educational seminars at the restaurant, bringing the truck to farmer’s markets, and assembling volunteers on harvest days at Boston urban farms, we hope to strengthen the connection between food-lovers and their food, and to have fun doing it.
- We believe in putting our money where are mouths are – many of these small local food organizations cannot survive without financial support as well as our business. We aim to continuously support people doing great work in the Boston area by donating a portion of our proceeds to non-profit and community organizations. We’ve given to The Food Project and Bowdoin-Geneva’s Farmers Market named above as well as the very cool Mattapan Mobile Farm Stand, Higher Ground Farms, Fresh Food Generation and No Kid Hungry. We very much look forward to supporting more good stuff.
- Beyond food-related projects, we want to do what we can to support and strengthen our community. Recent charitable donations include financial and in-kind gifts to organizations such as Dana Farber Cancer Institute, Spaulding Rehabilitation Center, Children’s Hospital, Boston Rescue Mission, Globe Santa, Blackstone Elementary School, Brookline Mental Health Initiative, Greater Boston Food Bank, the MSPCA, and Brookline Football. We have always and will continue to donate a portion of our profits to philanthropic goals as well as offer our time to good causes.
View Mei Mei Street Kitchen’s Farms and Producers in a larger map