The writing's on the wall 15 November 2019 The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle 
Nicholson, are going green in The Caterer ’s Sustainability Special
In this week's issue... The writing's on the wall The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle Nicholson, are going green in The [...]
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Minute on the clock: Joel Williams

11 October 2019 by
Minute on the clock: Joel Williams

Joel Williams is chief executive of the Conduit, a members’ club in London’s Mayfair, designed as a platform for people who are passionate about social change. He tells James Stagg how the business lives and breathes its ethical ethos and promotes sustainability best practice

The Conduit is pitched as an ethical club for entrepreneurs who are passionate about making a difference. What does that mean in hospitality terms?

We’re a platform for people who are positive about social change. We are an ethical business with incredible food and beverage, driven by Merlin Labron-Johnson, who’s known for his sustainability and sourcing. We’re 50% vegetarian in our menus and we make a huge effort to understand where everything comes from.

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