As a chef in busy London restaurants, Jack Feeny grew increasingly irate and disillusioned with the volume of plastic routinely used in the kitchens where he worked. On furlough during lockdown he decided to act. The upshot is a living, breathing, evolving manual for putting plastic out of place in the kitchen. Or as he’s branded it much more wittily, No Mise en Plastic. As Jack writes in this blog, the manual is designed by chefs for chefs and is an ever-growing resource built on their constant innovation and ideas. Take a look at the guide and share any of your own single-use successes and start getting drastic with plastic today.