The Caterer Sustainability Summit

Sustainability is not only a responsible thing to add to hospitality business plans, but imperative for financial success, especially as more and more hospitality customers are choosing to spend their money with eco-friendly companies.

The Caterer’s Sustainability Summit will break down this massive problem into achievable goals by sharing stories of operators who are already on their journey to net zero. 

Topics covered include:

  • How the industry can work together to create a brighter future for our planet while maintaining profit margins
  • How to plan for possible impending government legislation on sustainable practices and net carbon goals
  • How to run your business more sustainably, and in turn, more efficiently
  • How to address food and the supply chain to edge closer to net-zero ambitions
  • How to scale sustainability practices across businesses large and small



Welcome from James Stagg, editor, The Caterer

How does hospitality begin to tackle the sustainability crisis?

This session will lay out how hospitality can play its part in tackling the climate crisis by identifying problem areas and why they must be addressed before it’s too late.

This presentation will:

• Identify problem areas in hospitality and why the industry should be contributing to net carbon goals.

• Explain why these changes make business sense: from attracting increasingly eco-conscious consumers through to anticipating potential government-mandated legislation that may be implemented in the coming years.

• Highlight how businesses are not on their own when it comes to tackling these overwhelming issues, and identify organisations who can help.

• Showcase government grants available to aid efforts. 


Juliane Caillouette-Noble, managing director,  Sustainable Restaurant Association

How to balance the environment and profit margins

How do you develop a business with sustainability at its heart, while still turning a profit? Our case study will share how businesses have embraced sustainability while keeping a close eye on the figures.


Ellie Besley-Gould, head of sustainability, Hawksmoor

Running a sustainable business

From housekeeping to equipment and keeping the lights on, what should hospitality businesses be thinking about when making changes to become more eco-friendly? Following on from our case study, this panel will discuss how the industry can make sustainable changes to attract eco-conscious consumers and create long-term profitability.

This panel will ask:

• What are the priorities when starting out on your sustainability journey?

• What are the key lessons learned from businesses already on this journey?

• From large hotel and restaurant groups to foodservice giants, how can large businesses tackle sustainability at scale?


Ellie Besley-Gould, head of sustainability, Hawksmoor

Mike Hanson, director of sustainable business, WSH

Iqbal Wahhab OBE, founderThe Cinnamon Club and Roast restaurants

Sue Williams, general manager, Whatley Manor

Alaska Seafood Marketing Institute

What does sustainable seafood mean to you? Locally caught? Wild not farmed? Recognised accreditation? Or something entirely different.

In Alaska, sustaining fish stocks for generations to come became law in 1956. Alaska’s fishing families hand down fishing practices from generation to generation and understand the importance of protecting the valuable seafood ecosystem to sustain their families for generations to come.

In this presentation Sarah Johnson will bust some of the myths around responsible fishery management and will outline some of the work coastal development agencies do to sustain their rural coastal communities.


Sarah Johnson, LOTUS
Food for thought

The global food system is responsible for 13 billion tonnes of carbon-equivalent emissions annually, which has led to a vilification of much of the food we eat in our battle against global warming. From reducing our meat and dairy intake, setting zero-waste goals and eating locally, to tracking exactly where our food comes from and the amount of carbon it produces, there are solutions for creating more environmentally friendly dishes.

This panel will discuss:

• How can kitchens become more sustainable?

• Veganism – how big can this movement become?

• Food traceability – will we start counting carbon like we count calories?

• Is a zero-waste kitchen achievable?

• How do you design your menus to align with net zero goals?


James Golding, chef director, The Pig Hotels

Ryan Holmes, culinary director, B&I at Compass Group UK & Ireland

Chantelle Nicholson, chef owner



Ellie Besley-Gould
head of sustainability
Juliane Caillouette-Noble
managing director
Sustainable Restaurant Association
James Golding
chef director
The Pig Hotels
Mike Hanson
director of sustainable business
Ryan Holmes
culinary director
B&I at Compass Group UK & Ireland
Sarah Johnson
Alaska Seafood Marketing institute
Chantelle Nicholson
chef owner
Iqbal Wahhab OBE
The Cinnamon Club and Roast restaurants
Sue Williams
general manager
Whatley Manor


Alaska Seafood Marketing Institute (ASMI) is a public-private partnership between the State of Alaska and the Alaska seafood industry. ASMI’s primary objective is to raise the value, knowledge and usage of seafood from Alaska around the world.

Home to over three million lakes, 34,000 miles of coastline and 12,000 rivers, fish swim freely in Alaska’s waters, just as nature intended. The wide variety of fish, including wild salmon and wild Alaska pollock, flourish in the cold, clean waters of the North Pacific, the environment from which Alaska derives its unique taste and incomparable colour. Sustainably fished and naturally processed, the Alaska fishing industry keeps quality at the heart of its wild fisheries.

Contact us

For editorial enquiries:

James Stagg

+44 7790 192369  

For event enquiries:

Jade Bayley

+44 7528 424352

For sponsorship enquiries:

Rob Adam

+44 7795 486311