No Mise en Plastic is an organisation run by chefs for chefs, committed to eliminating/reducing food waste in the hospitality industry. Our Manual is a comprehensive guide for kitchens looking to reduce both single-use products and food waste, where we share practical tips and eco-solutions for busy chefs.
By collaborating closely with our network of chefs, we also share creative recipes designed to reduce food waste and use unwanted produce. By platforming these innovative chefs, we hope to inspire all chefs to play their part in tackling food waste. We strongly believe that chefs hold the key to setting food trends, and we’re constantly on the lookout for inventive ways to help reduce food waste. Reach out if you have a recipe, we would love to share you.
Of course, food waste is not limited to the kitchen: every year millions of tons of food is wasted before it even makes it off farms, or out of warehouses. Most recently, our work has focussed on these broader problems in the food system, and the potential that closer farmer-chef relationships have to reduce overall food waste. By shortening supply chains and working closely with farmers to take produce that would otherwise go to waste, chefs can play a really important role in changing a system that creates far more waste than is necessary. In this changing climate, farmers and growers need our support and this is great way to offer it.
We can also offer support by using more UK organic beans and other pulses. These crops play a vital role in crop rotations, helping to add nitrogen naturally to the soil. In fact, almost all UK wheat producers rely on this practice – so if you love bread, eating more pulses is a great way to back the system that makes it possible.
Our Today’s Menu resource highlights this along with other key ways chefs can contribute to supporting food system transition – check it out now!
