How one woman’s fertility struggles sparked a plastic-free revolution

In a world increasingly conscious of sustainability and health, one initiative is making waves in the food industry across Greater Manchester and beyond: Plastic Free Kitchen. Founded by Victoria Crane, this project is tackling the hidden dangers of plastic in commercial kitchens.

What started as a deeply personal journey to improve fertility has now grown into a movement that aims to reshape the way food is prepared, stored, and served.

Plastic Free Kitchen

Victoria Crane, a respected entrepreneur known for her work with Makers Market across Greater Manchester, embarked on her Plastic Free Kitchen journey following personal struggles with fertility. After turning to IVF, she began extensive research into potential health risks—including those posed by plastics used in food preparation. She discovered that many plastics contain harmful chemicals that disrupt hormones, impact fertility, and pose long-term health risks.

Determined to eliminate these hidden toxins from her home, Victoria replaced plastic cookware, containers, and utensils with safer alternatives. But one evening, while dining at a restaurant, she had a thought—what about the plastic used in professional kitchens?

It was then that she teamed up with Rachael Parks, who shared her passion for health and sustainability, to launch Plastic Free Kitchen.

“I wouldn’t call myself an environmental activist,” Rachael says. “I’m simply a mum who cares about health and wellbeing and wants to create the healthiest environment for myself and my girls. This project is aimed at creating change—and change is challenging. Who doesn’t love a challenge?”

Breaking barriers in the food industry

While many restaurants are eager to embrace sustainability, razor-thin profit margins make it difficult for businesses to invest in new materials and practices. However, Plastic Free Kitchen has found that many restaurateurs are willing to listen—especially as consumers become more health-conscious.

One of their key collaborations has been with The Cheshire Pub Company, where they tested plastic-free solutions in a real kitchen environment. Rachael explains that one of the biggest challenges is that chefs receive no training on the dangers of plastic in cooking.

“Chefs undergo rigorous training in food safety—learning about hygiene, storage, and avoiding cross-contamination—but they are rarely educated on the dangers of plastic used in food preparation. It takes time to change years of habits.”

The Cheshire Pub Company

Matt Parker, Restaurant Manager at The Cheshire Pub Company, shared his experience with Plastic Free Kitchens.

He said: “When Rachael approached us about Plastic Free Kitchens, her proposal resonated deeply. Sustainability has always been a priority, especially in our vegan restaurant, OTTO. Initially, I was skeptical about the practical impact we could achieve, given the rising costs. However, I was pleasantly surprised by the pragmatic approach taken by Rachael and her team.

“We conducted a survey in our kitchens and found a significant reliance on plastic. Our learning from this is that industry suppliers and hospitality venues are heavily dependent on plastics, and change will only come if customers demand alternatives.

“Looking ahead, we plan to extend our plastic-free practices beyond utensils and containers. We are exploring sustainable alternatives for packaging and disposable items. Our goal is to eliminate plastic entirely where alternatives exist, while staying committed to innovation and customer service.”

How Plastic Free Kitchen is making an impact across Greater Manchester

Plastic Free Kitchen provides practical and affordable solutions for food establishments looking to reduce plastic. Their approach includes:

Assessing Commercial Kitchens – Identifying the most harmful and unnecessary plastic items.

Offering Alternative Solutions – Sourcing non-toxic replacements that are cost-effective.

Educating Through Social Media – Spreading awareness about the dangers of food-contact plastics.

Working with Local Suppliers – Ensuring restaurants get genuinely sustainable products.

Engaging in Policy Discussions – Collaborating with MP Michael Wheeler to push for stricter regulations on harmful plastics in food service.

Rachael emphasises the importance of regulatory support: “As it stands, Michael has written to the Secretary of State for Environment and Food to seek more information on the government’s stance on reducing plastic use in this sector. We hope to place pressure on regulatory measures and together raise awareness to help support businesses in sustainable practices.”

The Hidden health risks of plastic

Many people are unaware of just how much plastic leaches into their food. Rachael highlights some of the most common plastic-related health risks:

Microwaving Food in Plastic – Heating plastic releases BPA, phthalates, and other toxins into food.

Plastic Water Bottles – Exposure to heat and sunlight can cause endocrine-disrupting chemicals to leach into beverages.

Microplastics in Our Bodies – Studies have found that bottled water contains thousands of microplastic particles per liter, which can accumulate in our organs and disrupt health.

Plastic Food Packaging – Many food containers release hormone-disrupting chemicals when exposed to heat, oil, or acidity.

Rachel added: “Consumers don’t always realise how much plastic affects their health. We’re exposed to microplastics daily—through food, water, and even the air we breathe. Research shows they accumulate in our bodies, increasing risks of hormonal imbalances, fertility issues, and even cancer.

“We hope to inspire people to come together and demand change—starting with our food establishments.”

Driving change in the industry

Consumer demand is one of the biggest driving forces behind restaurant sustainability efforts.

By choosing to dine at plastic-free establishments and voicing concerns about plastic use, customers can push businesses toward healthier, more sustainable practices.

Rachel added:“ Greedy corporations and manufacturers who are profiting from plastic pollution need to be held accountable. The power is in the hands of consumers—we need to ask questions, demand better, and support businesses that align with our values.”

What’s next for plastic free kitchen?

Looking ahead, Rachael and Victoria plan to expand their outreach, working with more restaurants and developing a certification program to help establishments showcase their commitment to plastic-free dining.

“Using our e-book as a guide, we want to inspire all types of food establishments to improve food quality and safety. Our certification will allow restaurants to proudly display our seal of approval, giving customers confidence that their dining experience aligns with their health and sustainability values,” she added.

Join the movement

With public support growing, Plastic Free Kitchen is on a mission to reshape the food industry. Whether you’re a restaurant owner, a chef, or a consumer, you can play a part in making kitchens safer, healthier, and more sustainable.

To learn more and join the movement, visit Plastic Free Kitchen’s website by clicking here