The Sydney-born chef ditched plastic straws last year and is currently weaning her brigade off cling-film in lieu of a bio-degradable alternative.
The final stage of the initiative will be to ban the use of plastic containers in the restaurant.
The move follows the success of Spring’s ‘Scratch’ menu, which sees Gyngell create meals with waste ingredients and products that are often overlooked.
Gyngell is working with Sian Sutherland, founder of grassroots organisation A Plastic Planet, and a team of ‘plastic ambassadors’, that are hoping to make a small impact on an increasingly pressing global problem of plastic waste.
She was inspired to try to tackle the issue of plastic in restaurants by a Netflix documentary called Plastic Ocean, and a talk given by Sutherland.
There are growing concerns that plastic waste is choking the world’s oceans, polluting the environment and killing wildlife. The issue was also highlighted in the recent BBC documentary Blue Planet II.
“After speaking to Sian I gained such an insight on the effect that plastic has on our planet, that it got me thinking about how we could try and do something as a restaurant to reduce this footprint for future generations,” says Gyngell.
“I looked at Spring and was simply overwhelmed by the amount of plastic we use – it’s everywhere, from something so simple as a recipe file to cling film.”
A number of restaurant groups have or are planning to ditch plastic straws in favour of greener alternatives.