Footprint

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
John Reeves – Behind the bar of the future: redesigning drinks for profit, performance and lower impact
John Reeves, co-founder of Event Cup Solutions, discusses how drinks operations can improve profit, performance and sustainability through reusable cups, refill systems and smarter resource management
Justine Carter – Seeing the unseen: how to identify and act on modern slavery risk
Meet Justine Carter, Deputy CEO of Unseen, speaking on identifying and tackling modern slavery risks in hospitality and food supply chains.
Alistair Carmichael: Who pays for change? Farming, foodservice and the fight for a viable future
Alistair Carmichael is the Liberal Democrat MP for Orkney and Shetland and has served continuously as an MP since 2001.
Will Nicholson – Scaling food waste reduction: from pockets of progress to lasting, business-wide impact
Meet Will Nicholson of WRAP, speaking on scaling food waste reduction across hospitality businesses and embedding sustainable change to achieve lasting impact
Agustina Copello – Salmon in the spotlight: unpacking the farmed salmon debate
Meet Agustina Copello, environmental professional and marine conservation advocate, speaking on the farmed salmon debate, sustainable seafood sourcing and ocean protection
Chloe McIntosh – The future of packaging: Rising costs, rethinking materials, reuse and the truth about ‘sustainable’ packaging
Join Chloe McIntosh and industry experts to explore sustainable packaging, plastic-free alternatives, reuse systems, EPR costs and future packaging strategies for hospitality.
Anna Taylor – Bang in some beans: one year on – what’s working, what’s not, and how we scale fast
One year after the Bang in Some Beans campaign launched, Anna Taylor explores what’s working, what’s not and how foodservice can scale beans, pulses and legumes for healthier, lower-carbon menus.
Practical AI for sustainability: solving ESG problems with Ben Hart
Join AI expert Ben Hart for a hands-on workshop exploring how AI can solve ESG and sustainability challenges across hospitality and foodservice