Chef Cuts Plastic From Restaurant, Raises Prices Just $2

Eco-conscious chef Edward Lee shares how his restaurant SHIA eliminated plastic and the minimal impact it had on customers.

Apr. 9, 2026 at 4:16am

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A highly stylized, brightly colored silkscreen print of a single restaurant plate or cup repeated in a grid pattern, conceptually representing the sustainable practices of a restaurant.A restaurant's simple switch to eliminate plastic shows how small changes can make a big environmental impact.Corpus Christi Today

Chef Edward Lee, known for his appearances on shows like Iron Chef America and Top Chef, decided to eliminate plastic from his Washington, D.C. restaurant SHIA. After running the numbers for a year, Lee found that raising menu prices by just $2 was enough to cover the extra costs of going plastic-free. Lee shared his experience on a panel at Hearst's Eco-Conscious Living Summit, where he was joined by other experts discussing the challenges of improving water quality and reducing plastic pollution.

Why it matters

Lee's success in eliminating plastic from his restaurant operations demonstrates that going plastic-free may be more achievable for businesses than commonly assumed. His experience provides a model for other restaurants and food service providers looking to reduce their environmental impact, even if it means slightly higher prices for customers.

The details

At his fine dining restaurant SHIA, Chef Edward Lee decided to eliminate all plastic from the kitchen and operations. After tracking the costs for a year, he found that raising menu prices by just $2 was enough to cover the extra expenses. Lee shared this experience on a panel at Hearst's Eco-Conscious Living Summit, where he was joined by other experts discussing water quality and plastic pollution challenges. The panelists agreed that while the problems may seem daunting, individual and collective actions can make a meaningful difference.

  • Last month, SHIA raised prices to accommodate the extra expense of going plastic-free.
  • Lee has been researching eliminating plastic from his restaurant operations over the past couple of years.

The players

Edward Lee

A chef known for his appearances on shows like Iron Chef America and Top Chef, who owns the fine dining restaurant SHIA in Washington, D.C.

Betsy Froelich

A representative from Zip Water, a company that makes plumbing systems to filter out microplastics and other contaminants.

Heather McTeer Toney

The executive director of Beyond Petrochemicals, a campaign aiming to slow or stop the expansion of oil and gas facilities, especially in the South.

Ashlan Cousteau

An ocean restorationist and the CEO of SeaVoir Wellness, a company that sells omega-3 supplements made from lab-grown algae.

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What they’re saying

“Everyone says—when I talk to restaurants and other chefs—Well, it's too expensive. You can't get rid of all the plastics.”

— Edward Lee, Chef

“Our tasting menu has gone up $2. That's all it took.”

— Edward Lee, Chef

“We have so many design challenges that are visible. You don't like the layout of a space [in a building]? Ok, knock down a wall, rearrange some things, and you can find a new solution pretty easily. Water quality is an invisible problem, but once it is recognized, it can be attacked like any other design problem.”

— Betsy Froelich, Representative, Zip Water

“Don't get overwhelmed. It's a process. Give yourself grace. But: do better.”

— Ashlan Cousteau, Ocean Restorationist, CEO of SeaVoir Wellness

What’s next

Lee plans to continue tracking the costs and customer response as SHIA maintains its plastic-free operations.

The takeaway

Chef Edward Lee's experience shows that eliminating plastic from restaurant operations may be more achievable than commonly believed, requiring only a modest price increase that customers are willing to accept. His success provides a model for other food service providers looking to reduce their environmental impact.