For many chefs who join us, this comes as one of the biggest surprises: at Elm, we’ve completely removed cling film, vacuum bags, and aluminium foil from our kitchen. Instead, we use simple container lids—making food storage both more efficient and sustainable.

We’ve also replaced disposable materials wherever possible. Reusable towels are washed and reused, while paper towels are used only when truly necessary. In the kitchen, we opt for silpats and reusable piping bags over baking paper and single-use plastic.