Students Take Action on Food Sustainability in Hands-On Workshops with No Mise En Plastic

Students at South & City College Birmingham and West London College have taken an important step toward a more sustainable future through two impactful No Mise En Plastic workshops.

The sessions, held on Monday 17th March in Birmingham and Wednesday 30th April in London offered a hands-on, interactive learning experience that empowered culinary students to rethink their role in transforming our food system.

Each workshop encouraged active participation and practical engagement. Students explored how their menu choices can influence sustainability, reduce environmental impact, and strengthen local food networks. A key component of the No Mise En Plastic mission is reconnecting young chefs with the source of their ingredients, bridging the gap between farms and kitchens.

Participants were introduced to the theory of agroecological foods, the principles that underpin sustainable farming, and the Today’s Menu online resource – a tool for UK based chefs who want to make delicious food and create positive change in our food system. Through group discussions, critical thinking exercises, and hands-on activities, students developed a deeper understanding of food system challenges and solutions.

“We really believe that chefs have the power to shape food trends and it’s time we used it. By celebrating these ingredients on menus today, we can shift the way we all eat for the better.”
Jack Feeny, Founder of NMEPlastic

The sessions at both colleges—each proud partners of the Chefs’ Forum Academy—underscore the importance of sustainability-focused education in culinary training. The initiative continues to highlight how future chefs can be key agents of change in building a more resilient and equitable food future.

“The No Mise En Plastic workshop was an eye-opener for our students. It gave them a real understanding of how their food choices can influence the wider food system, and the hands-on format really brought the learning to life. Workshops like this are vital for preparing our students to become thoughtful, responsible chefs who are conscious of their impact from kitchen to community.”
Sheri Cadwallader, Senior Technician for Hospitality and Catering at South & City College Birmingham

“This workshop was an incredibly valuable experience for our learners. It not only deepened their understanding of sustainability in food but also helped them see how they can actively contribute to a better food future through their day-to-day decisions in the kitchen. It’s encouraging to see them so engaged and inspired by the session.”
Denise Charles, Head of Curriculum – Service Industries at West London College