A brand new sustainable street food project is coming to Wandsworth this Spring.

Street Cube will take the form of a semi-permanent pop-up kitchen aimed at anticipating the future by reducing emissions and promoting sustainable cuisine in the food industry.

It is the creation of Chef and Food Sustainability Consultant Pascal Gerrard, and Olivier Blanc, the son of famous UK-based French Chef Raymond Blanc.

Mr Gerrard and Mr Blanc have chosen Wandsworth to host the world's first Street Cube location, with the town Piazza earmarked as the site where the cube will be situated.

The pair are championing the street cube format as a way of spanning the divide between permanent restaurants with high costs and more fragile tent-based cuisine, under the slogan: "Good food doesn't have to cost the Earth."

Mr Blanc said: "We want to bridge the gap between cooking from a Gazebo and struggling to open a very expensive A3 premises.

"Few independent chef’s can afford expensive leases for A3 premises, and we want to facilitate and support better creativity, individuality and character for young independent chefs, who can experiment and try new ideas in sustainable gastronomy."

The central concern of the project though is an awareness of climate change and a commitment to sustainability.

Speaking to the Wandsworth Times, Mr Gerrard said that Street Cube Wandsworth would draw "100 per cent" of its raw ingredients from suppliers "within a 100-mile radius" of the proposed site, emphasizing organic and sustainable food that will not require heavy carbon budgets to make it from source to table.

This was central to the pair's decision to launch the project in Wandsworth, Mr Gerrard said.

As can be expected to become the norm throughout the industry, a heightened awareness of climate change and its growing influence on society is at the heart of what Street Cube are trying to do.

Ahead of the Wandsworth launch, Mr Gerrard said it would remain squarely in focus: "At StreetCube we pay very close attention to the science and factual information surrounding climate change, plastic pollution, food waste ~ rising CO2 levels...the Cube will be run with solar energy."

"We want to make sure that people have access to more affordable organic, locally grown sustainable food which is both healthy, affordable, better for people and the planet, but above all delicious."

Ahead of "Soft Preview" events scheduled for April 15 and April 20, Mr Gerrard told the Times that a small carbon budget at present would give wave to an even more impressive goal: "Zero carbon cuisine within a few years" is what Street Cube are aiming for, Mr Gerrard said.

He added: "Some of the best chefs and organic suppliers in the region are involved. At the moment less than 1 per cent of our diet is made up of organic food and that's a real problem."