There are only a couple of days left to register for The Caterer's free online Sustainability Summit.
The Caterer's Sustainability Summit, sponsored by Alaska Seafood Marketing Institute, will be held on Thursday 21 October. Join us to hear from hospitality experts how the industry can work together to create a brighter future for our planet while maintaining profit margins.
Register for free to listen to advice and case studies from a raft of operators who are already on a journey to becoming a sustainable business. Gain tips and ask questions of those who understand the benefits and challenges of trying to achieve a net zero goal.
Speakers include Sue Williams, general manager of Whatley Manor providing a detailed case study of her journey to develop a business with sustainability at the core, while Juliane Caillouette-Noble, managing director of the Sustainable Restaurant Association, 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.
Alaska Seafood Marketing Institute will bust some of the myths around responsible fishery management, while two panel discussions will allow the conversation to evolve further and provide you with the option to ask questions of those leading the fight against climate change.
Speaking head of the Food For Thought panel, Ryan Holmes, culinary director, B&I at Compass Group UK & Ireland, said: "I'm looking forward to discussing the key issues we as an industry are facing into. We can only achieve the change we need by sharing ideas and initiatives as we work together towards a common goal."
The Caterer editor James Stagg said: "With the United Nations climate change conference COP26 happening in Glasgow next month, all eyes will be on the UK when it comes to sustainability. Changes need to be made across the board from businesses large and small. But how can hospitality – an industry that has been battered by Covid-19 and is only just starting to show signs of recovery – begin to do their bit when it comes to saving the planet?
"This summit will aim to break down this massive problem into achievable goals by sharing stories of operators who are already on their journey to net zero. Join us on 21 October, armed with your questions, to learn how to become a sustainable business while still turning a profit."
Register for free >>What you will learn from The Caterer's Sustainability Summit 2021 • How the industry can work together to create a brighter future for our planet while maintaining profit margins. • How to anticipate potential 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.
Agenda at a glance: 10:00: Welcome from James Stagg, editor, The Caterer
10:05: Opening presentation: 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. Speaker: Juliane Caillouette-Noble, managing director, Sustainable Restaurant Association
10:20: 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. Speaker: Sue Williams, general manager, Whatley Manor
10:35: Panel #1: How to run a sustainable business Speakers: Ellie Besley-Gould, head of sustainability, Hawksmoor Mike Hanson, director of sustainable business, WSH Iqbal Wahhab OBE, founder, The Cinnamon Club and Roast restaurants Host: James Stagg, editor, The Caterer
11:10: Sponsor session: Alaska Seafood Marketing Institute In this presentation Alaska Seafood Marketing Institute 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. Speaker: Sarah Johnson, founder, LOTUS
11:20: Panel #2: Food for thought – achieving sustainability goals by making changes throughout the food supply chain Speakers: James Golding, chef director, The Pig Hotels Ryan Holmes, culinary director, B&I at Compass Group UK & Ireland Chantelle Nicholson, chef owner Host: Caroline Baldwin, features and special projects editor, The Caterer.