The Caterer Sustainability Summit
Every conscientious hospitality operator has a list of sustainability goals they are working towards, whether that’s a formalised strategy as part of a 2030 net-zero countdown or a tick-list created to ensure green goals are kept front of mind during the daily running of a business.
Reducing food waste, switching to green energy providers, removing cling film in kitchens and changing lightbulbs are all positive steps towards helping the planet, but without measurement and science-based targets, how can businesses know their actions are making a real difference?
We are at a crisis crossroads. We have seen very real signs of climate change affecting communities and livelihoods around the world and businesses can no longer sleepwalk through basic sustainability strategies. Science-based decisions need to be at the heart of every decision.
This summit gathers together the best-in-class sustainable operators to talk about how to ensure existing sustainability strategies are creating dynamic change for a better future.
In this summit you will learn
- How to create sustainable business strategies based on science-based targets.
- How to keep sustainability front of mind while growing a hospitality operation.
- The importance of measuring sustainability to drive success.
- How to embrace the circularity of food in hospitality and support resilient food systems.
Speakers:
Agenda:
Speaker:
James Stagg, editor, The Caterer
“It’s time for courageous leadership,” says Sue Williams, founder of sustainability consultancy Positive Hospitality. And she is one courageous leader herself, having spent seven years turning Whatley Manor in the Cotswolds into of the UK’s most environmentally focused hotels.
In this session, Williams will share her experience of taking a hotel through the journey to becoming a net-negative operation, stressing how measurement is essential to ensure success and driving momentum towards a fully decarbonised business. She will call on all businesses to play their part as we see real-time changes in the climate and how strategy with science-based targets are now a business imperative.
In this session, you will learn:
- The business case for a sustainability journey.
- How to future-proof your business.
- Why actions need to be transparent, measured and audited.
- The business risks.
- Why businesses need a biodiversity strategy.
Speaker:
Sue Williams, sustainability consultant, Positive Hospitality
Compass Group UK & Ireland will talk about the importance of data to inform its transition plan, released this year. Compass will be joined by its strategic partner Foodsteps to discuss analysing 2.2 million rows of data - 1.7 million of which were focussed on food and drink. They will be providing examples of how this is supporting the wider business to make changes and have impact at scale.
Speakers:
Anya Doherty, CEO and founder, Foodsteps
Stephanie Pereira, impact analyst – climate and environment, Foodbuy UK & Ireland
Earlier this year, the Council of the European Union approved a directive to foster sustainable and responsible corporate behaviour in companies’ operations and across their global value chains – essentially requiring all EU businesses to embark on the journey of becoming more sustainable. This is one of the boldest pieces of legislation on sustainable business practices in the entire world, and it’s happening on the UK’s doorstep with many brands that UK operators trade with.
As part of the European Union’s ‘More Than Only Food And Drink’ campaign, this session will explore the sustainability credentials of EU food and drink products and demonstrate the efforts to drive sustainability improvements through research and innovation.
Join this presentation which will highlight the sustainable sourcing of EU food and drink products, keeping in mind organic and quality standards, the safeguarding of natural resources, protecting biodiversity, all while ensuring social and economic sustainability.
Speaker:
Simon Atkins, advisor to the EU’s 'More Than Only Food & Drink' campaign
In this interview, Danny Pecorelli will talk about how he has embarked on the next stage of Exclusive Collection’s sustainability journey.
Hotel group Exclusive Collection “lives and breathes sustainability”. The seven-strong portfolio of country house hotels, which became the UK’s first B Corp hotel group, received the Sustainable Business Award at the Cateys 2024 for its exemplary and pioneering dedication to the cause.
Pecorelli will discuss how Exclusive Collection continues to grow while following the “triple bottom line” sustainability framework, which measures success in three key areas: profit, people and the planet.
He will highlight how in order to reduce the impact on the environment, businesses first need to understand and measure what they are taking from their environment and their community.
Speaker:
Danny Pecorelli, managing director, Exclusive Collection, in conversation with James Stagg, editor, The Caterer
Food and drink are key to most hospitality operations, but do you know exactly what happens to the food you offer guests outside of the four walls of the kitchen?
The circularity of food is a system where food production, consumption and waste management are interconnected to minimise waste and maximise resource efficiency, similar to the circular economy, where resources are continuously reused, repurposed and recycled.
Starting with sustainable food production and transport to the kitchen, operators must understand exactly where their food is coming from and audit their supply chains accordingly, all while measuring carbon and engaging and educating guests along the way.
And what about the food that ends up in the bin? From tricks to use up trimmings and composting through to partnering with companies that distribute surplus food, what are operators doing to minimise food waste?
In this session, you will learn:
- How to track your ingredients, from origin to plate.
- How to procure sustainably without eroding your profit margin.
- Tips to minimise food waste.
Speakers:
Nash Gierak, sustainability consultant, Social Pantry and director, Bold Green Strategies
Alex Head, CEO & founder, Social Pantry
Danny Pecorelli, managing director, Exclusive Collection
Ivan Tisdall-Downes, co-founder and executive chef, Native
Moderator:
James Stagg, editor, The Caterer
Sponsors:
Compass Group UK & Ireland is the UK’s largest food and support services provider: the people behind the food, hospitality and services that brighten your day, make you smile and put a spring in your step. Operating in some 5,000 + locations across the UK & Ireland, we provide expert catering, cleaning, and facilities management services to a range of clients and sectors across the country. In the UK and Ireland we’re tens of thousands of talented people providing tasty, well-cooked food and support services to improve the health and wellbeing of workers, school children, hospital patients, military and visitors to the nation’s major sports and cultural events.
