The Caterer Sustainability Summit
There's no escaping the existential risk we face when it comes to the climate crisis. It’s been nearly a year since world leaders sat down and discussed the climate crisis at COP26 and all eyes have been on industries across the board to tighten up their sustainability efforts.
Business must take urgent steps to become more sustainable and the hospitality sector plays a central role because the production and consumption of food is responsible for global greenhouse gas emissions. Some 330 million tonnes of meat and 812 million tonnes of dairy produced globally each year account for 60% of farming's greenhouse gas emissions, which is 16.5% of all total global emissions.
Many hospitality operators have already made pledges to become greener businesses and begun their journey to cut carbon emissions. At the Sustainability Summit you will learn how to play your part in saving the planet – from initial first steps to supercharging your existing green efforts.
- Hear from inspirational operators who are leading the way in terms of sustainability
- Learn how to improve the environmental credentials of your business and communicate them to your customer
- Find ways to approach any potential government changes to regulations coming down the line
- Discover how to get your whole team on board your journey to a carbon-neutral business
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
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?
Bettina Campolucci Bordi, founder, chef, author and consultant , Bettina's Kitchen
Mike Hanson, director of sustainable business , BaxterStorey
William Murray, head chef, co founder, Fallow St James
Caroline Baldwin, features and special projects editor, The Caterer
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’.
Maria Hunter, co-owner, the Pig's Head, ClaphamScott Hunter, co-owner, the Pig's Head, Clapham
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?
Carolyn Ball, director for delivery of net zero , Compass Group UK & Ireland
Simon Houston, director , Houston & Hawkes
Andrew Coggings, managing director, The GoodwoodModerator:
James Stagg, editor, The Caterer
Compass Group UK & Ireland is the UK’s largest food and support services provider, operating across 6,000+ locations. Made up of tens of thousands of people, who provide catering, cleaning, and facilities management for clients in workplace, healthcare, defence, education, sports and leisure settings.
In May 2021, Compass Group UK & Ireland made the necessarily ambitious target of reaching climate Net Zero by 2030, launching Our Climate Promise Charter and Roadmap, which provide more detail on the philosophies and milestones the business will champion to achieve it.
For more information please visit, www.compass-group.co.uk.
If you would like to sponsor this event, please contact Cheryl.Townsend@TheCaterer.com