ABOUT

our mission

  1. To spread our FREE ONLINE MANUAL far and wide to help chefs eliminate single-use products and minimise waste. We promise to improve and expand the manual as we continue to collaborate with chefs worldwide and research into best kitchen practices.

  2. To continue to grow our incredible NETWORK of GLOBAL CHEFS, providing a platform for sharing practical ideas and hacks, and inspiring others to get creative and make impactful changes towards a waste-free kitchen.

  3. To provide pioneering information on agroecological foods we chefs should be celebrating on our menus right now. The Today’s Menu website section will provide advice on how to sustainably source these ingredients and an array of innovative ways of working with them . Chefs have the power to shape food trends and we have a key role to play in improving our food system.

MEET OUR TEAM

JACK FEENY, FOUNDER

Jack worked as a chef in London and Devon for 8 years including stints at Pidgin, The Conduit and The Riverford Field Kitchen.

NMEP was founded as place to share the solutions and techniques of chefs already doing great things to reduce single-use products. The manual was launched in 2021 and since then has developed to encompass the broader mission above.

After completing an MSc in Regenerative Food, Farming and Enterprise in 2023, Jack is now working as a grower and chef in North Devon at The Collective at Woolsery. His passion lies in food forests and showcasing the flavour potential of perennials.

hANNAH THOMAS, CONTENT + STRATEGY

Hannah trained at Ballymaloe cookery school before working as a chef at multiple restaurants, including The Ethicurean. She is currently working at both The Riverford Field Kitchen and The Hourglass in Exeter as well as running events under her own brand ‘Herbs & Wild’

At NMEP, Hannah spends her time reaching out to you chefs to uncover the latest low-waste innovations, doing videography for our reels, planning our social media and supporting Jack in all aspects of our latest developments.

NAOMI COTTON, RECIPE DEVELOPER

Naomi trained at Leiths School of Food and Wine and has worked in London restaurants for the past 6 years, including Perilla Dining, The Conduit and Acme Fire Cult. Prior to this she ran events for 5 years for a top tier London event caterer. Currently you will find her cooking at Offley Works Canteen by day, whilst freelancing and devising content by night.

Experienced in recipe development and consultancy for cookbooks and events businesses, Naomi is our go to content creator. She is passionate about teaching young chefs creative ways to reduce food waste and businesses in how they can reduce their impact.