TOGETHER WE DRIVE CHANGE

Profit margins in the food and beverage industry are notoriously thin, particularly with food and operating costs at their highest. However, we’ve been pleasantly surprised that even under pressure, our restaurants care about being socially responsible. They understand that consumer behaviours are changing with a shift towards health and wellbeing.

We learnt a lot when local restaurants opened their kitchens to us. They helped us to understand how we can help whilst working within the practicalities of a busy kitchen and tight budgets.

However, it was eye opening to realise that while chefs undergo rigorous training in food safety, learning about proper food handling, hygiene, and storage practices, they receive no education on the dangers of plastic used in cooking and storing food. For instance, many chefs are well-versed in avoiding cross-contamination and ensuring food is cooked to the right temperature, yet they might unknowingly use plastic containers or wrap that, when heated, release toxins that could pose health risks to consumers. Despite their extensive training, the potential dangers of plastic in the kitchen are rarely part of the curriculum, leaving a significant blind spot in their food safety practices.

Matt the managing director of the Cheshire Pub Co says Plastic Free Kitchen “educated us on the chemicals released from plastics during cooking and their potential health impacts.” “This information captured our whole catering team.” “Plastic free kitchen is playing a pivotal role in informing our kitchen and food development teams in creating awareness when buying through highlighting the dangers of plastic chemicals and advising the proper use and maintenance of alternative materials.”

We’ve been proud to see them and other forward-thinking restaurants leading the way in offering the healthiest dining experiences.