Footprint

Oliver Rosevear – Countdown to DRS: how to be ready for the DRS Deadline
Oliver Rosevear is Director of Sustainability at Fuller’s, where since 2021 he has led its Net Zero 2040 ambition and wider ESG strategy.
Nolan Wright – Countdown to DRS: how to be ready for the DRS Deadline
Nolan Wright, Director of Supply Chain Operations at Belu Water, discusses how hospitality businesses can prepare for the UK’s Deposit Return Scheme, from collections and operations to glass inclusion and protecting deposit value
Footprint Awards Special Achievement winner:Justin Cadbury of Synergy Grill Technology
Greatness was written in the stars for the 2026 Footprint Awards Special Achievement winner, Justin Cadbury
Robin Sundaram – Seeing the unseen: how to identify and act on modern slavery risk
Robin Sundaram explores how hospitality businesses can identify and respond to modern slavery risk across food supply chains, using practical case studies and actionable strategies
Emily Broadaway – Speaking the same supply chain language: aligning data, reporting and supplier conversations to drive action
Emily Broadaway, Sustainability Manager at Stonegate Group, shares how hospitality businesses can improve supplier engagement, standardise sustainability reporting and use better supply chain data to drive measurable environmental action
Julian Hunt – Countdown to DRS: how to be ready for the DRS Deadline
Julian Hunt is a non-executive Director of Exchange for Change, the industry-led organisation responsible for delivering the UK’s Deposit Return Scheme, launching in October 2027
Claire Atkins Morris: Beyond the roadmap – how to build sustainable foodservice at scale
Claire Atkins Morris is the Sustainability & Workplace Culture Director for Sodexo UK & Ireland, where she leads strategy across sustainability, workplace culture and operational excellence
David Gudgeon – Countdown to DRS: how to be ready for the DRS Deadline
As the UK Deposit Return Scheme deadline approaches, hospitality and drinks businesses must prepare for major operational changes. This session explores compliance, collection systems, glass inclusion, and how operators can avoid financial losses
Mike Hanson: Training tomorrow’s chefs – embedding sustainability and health in college and in kitchen
How chef training must evolve to embed sustainability, plant-rich menus, and health into colleges and professional kitchens
Nicky Martin – Bang in some beans: one year on – what’s working, what’s not, and how we scale fast
insights into what has driven success — from menu design and language to product formats, pricing and procurement — alongside a clear-eyed view of the barriers that remain