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Future-proofing strategies at The Caterer’s Sustainability Summit 2026: Sign up today
The expert-led event will feature a packed morning agenda exploring some of the most pressing sustainability challenges and opportunities facing the sector
Hospitality businesses are facing growing pressure from legislative change, rising costs and evolving customer expectations, making sustainability a business-critical issue rather than a nice-to-have. From preparing for new environmental regulations to managing food waste more effectively and reducing energy consumption, operators are looking for practical ways to build resilience while protecting profitability.
Hospitality operators looking to strengthen their sustainability credentials, reduce risk and future-proof their businesses will be able to gain practical insights at The Caterer’s free Sustainability Summit on 8 September.
Taking place in person for the first time, the expert-led event will feature a packed morning agenda exploring some of the most pressing sustainability challenges and opportunities facing the sector.
What will I learn at the Sustainability Summit 2026?
Sessions will cover topics ranging from the growing importance of ESG credentials in winning corporate business to the behavioural science behind consumer attitudes towards sustainability. Delegates will also hear practical advice on building resilience, managing risk and turning sustainability strategies into commercial advantage.
Sponsored by Compass and FoodOptimize Aps, with Foster Refrigeration as associate partner, the summit will bring together leading operators and industry experts to share real-world case studies and actionable takeaways.
Sign up to the Sustainability Summit 2026 now
Who will be speaking at the Sustainability Summit 2026?
Confirmed speakers include Michelle Pollard-Smith, head of property at bakery chain Gail’s, and Veryan Palmer, family director at the Headland hotel and winner of Sustainable Hotel of the Year at the Hotel Cateys 2025.
Palmer will join a panel discussion, ‘Sustainability in action: How green strategies are future-proofing hospitality businesses’, where she will share how sustainability has become central to the Headland hotel’s business strategy.
Speaking ahead of the summit, Palmer said: “Sustainability is no longer a standalone initiative; it’s fundamental to how successful hospitality businesses operate and grow. I’m looking forward to sharing how we’ve embedded sustainable thinking everything we do across the Headland, delivering benefits for our guests, our team and the long-term resilience of the business.
“I hope attendees leave with practical examples of how sustainability can drive commercial success while helping future-proof their organisations in an increasingly volatile world.”
Palmer will be joined on the panel by Ben Champkin, head chef at Catch at the Old Fish Market; Ian Barrett, director of Weyfish; and Scott Freeman, culinary director for ESS.
Other sessions will explore what today’s consumers really think about sustainability, how businesses can communicate their environmental initiatives more effectively, and the practical steps operators can take to build more resilient and sustainable hospitality businesses.
From understanding changing consumer expectations to navigating regulation and uncovering commercial opportunities, The Caterer’s Sustainability Summit will equip hospitality operators with the tools and inspiration to future-proof their businesses.
Registration for The Caterer’s Sustainability Summit is now open
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