Caroline Baldwin, features and special projects editor , The Caterer

If we want to reverse climate change, it’s now or never. According to the latest IPCC report, the things we do in the next three years are pivotal to whether we have a habitable planet or not in the future. Food and drink contributes to a third of emissions in the UK, so it’s unsurprising that hospitality needs to make some big changes. This introductory session will take a look at how hospitality contributes to climate change, why the industry needs to take action now and how the knock-off effects of creating a more sustainable business can put thousands of pounds back onto your P&L.

Mark Chapman, chief executive and founder, Zero Carbon Forum

The Hunters took over the Pig’s Head in Clapham Old Town in London in 2021. Starting from scratch, the pair were able to use their experience of previously running Noble Inns, which includes the Princess of Shoreditch, to think about their new business with sustainability front and centre. Listen to their presentation as they describe how they introduced an in-house composter, washable instead of disposable cloths, secondhand furniture and increased relationships with sustainable suppliers, which has helped in their efforts to create a ‘pro-planet pub’.

Speakers:

Maria Hunter, co-owner, the Pig's Head, Clapham

When you think of sustainability and food, the first word that comes to mind is ‘carbon’ – how much carbon did that Argentinian steak cost to farm and ship across the world? Probably quite a lot. But if the food industry really wants to become sustainable, it will need to address issues beyond local sourcing.

The panel will discuss:

• How do water, deforestation and labour fit into the wider picture of sustainable foods?
• Is local always practical? How can we balance the scales when importing from abroad?
• How the industry needs to wake up to the huge problem of soil degradation
• Are consumers ready to understand carbon counting on menus? How else can we communicate sustainable menu options to the diner?
• How should we use sustainable menu options to the diner?
• How can the industry reduce food waste in the kitchen?

Speakers: 

Bettina Campolucci Bordi, founder, chef, author and consultant , Bettina's Kitchen

Mike Hanson, director of sustainable business , WSH

William Murray, head chef, co founder, Fallow St James

Moderator: 

Caroline Baldwin, features and special projects editor, The Caterer

The health of our soil is integral to the future of our planet. But while everyone understands the concept of the term ‘climate change’, the term ‘regenerative farming’ is not as commonplace. Compass is working with the Soil Association on its Exchange Programme which sees it partner with farming suppliers to unlock the benefits of regenerative land use and sustainable farming practices.

This session will discuss Compass’ involvement in the SA Exchange Programme which aims to capture, share and grow the impact of good farming practice by:

• Rigorously but simply measuring and recording the social and environmental outcomes achieved by farming and land management practices.

• Offering opportunities to learn from and share good practice.

• Ensuring farmers and land users are financially rewarded for practices that are good for people and the planet.

Speakers:

Anne Simonnet, head of sustainability and compliance, Foodbuy UK

When operators hear the word ‘sustainability’, even those among us who are most concerned for the environment have reservations about how much going green is going to detract from the bottom line. As an industry still in recovery and struggling with the staffing crisis and spiralling cost increases, the idea of spending thousands on a biomass boiler or composting system is out of the question until current equipment reaches the end of its life. How can the industry become more sustainable without breaking the bank, while getting ahead of upcoming legislation?

The panel will discuss:

• What are the business benefits to going green?
• Where are the quick, low-cost wins to be had?
• How do we communicate environmentally friendly endeavours to guests?

Speakers: 

Carolyn Ball, director for delivery of net zero , Compass Group UK & Ireland

Simon Houston, director , Houston & Hawkes

Andrew Coggings, managing director, the Goodwood hotel

James Stagg, editor, The Caterer