Footprint
Rak Kalidas – Future food trends: GLP-1, ultra-processed foods and the shifting shape of demand
Explore future food trends as GLP-1 drugs and scrutiny of ultra-processed foods reshape consumer demand, menus and hospitality
Alastair Trickett – High steaks: how to decarbonise when your offer is built around meats and treats
How can restaurants decarbonise meat-focused menus? Explore practical, commercially viable approaches to lower-impact meat, ingredients and desserts
Freddie Ugo – Time at the bar: the drinks disruptors challenging the status quo
Freddie Ugo is co-founder and Head of Brand at Beyond Belief Brewing Co, a challenger beer brand turning surplus fresh pasta and bakery food waste into sustainable craft beer
Sophie Bauer – Is health the hook for food system transformation in hospitality and beyond?
Sophie Bauer of WWF-UK joins industry experts to explore whether health can become a catalyst for food system transformation, connecting soil health, nutrition, farming and hospitality
Daniel Fairweather – Stress testing hospitality: understanding risk and preparing for what’s next
Daniel Fairweather of Howden Climate Risk and Resilience joins Footprint Festival for an interactive workshop exploring how hospitality businesses can identify vulnerabilities, stress test risks and prepare for disruption
Isabel Hope – Speaking the same supply chain language: aligning data, reporting and supplier conversations to drive action
Isabel Hope explores how better supplier engagement, aligned data and shared reporting frameworks can drive action across food supply chains
Ben Jenkins – Power, price and opportunity: decarbonising hospitality and food production in an age of energy risk
Ben Jenkins of Asahi UK joins energy and foodservice experts to examine how energy prices, geopolitical instability and policy gaps are slowing hospitality decarbonisation – and what can unlock progress
Andrea Zick – Chefs, power and menu transformation: accelerating the shift to low-carbon food
Food systems researcher Andrea Zick explores how chefs, procurement teams and sustainability leaders can use their influence over menus to accelerate the shift towards lower-carbon food
Robert Unsworth – Power, price and opportunity: decarbonising hospitality and food production in an age of energy risk
Energy has become one of the biggest strategic risks facing hospitality and food systems
James Law – Time at the bar: the drinks disruptors challenging the status quo
Drinks disruptors are challenging the status quo with sustainable production, waste reduction and innovative business models that could reshape hospitality
