Ben is one of the co-founders of SORTED Food, one of the most engaged food and cooking channels globally. A chef, public speaker and educator… he has a passion for driving positive change across a digital generation. It’s entertainment and inspiration first and foremost… accompanied by good levels of reliable accidental education. Food and drink brings millions of people together, but the conversation about what, where, how and why is the catalyst.
Programme preview
Selling the sizzle: how to make sustainable dishes the hottest thing on the menu
Selling the sizzle: how to make sustainable dishes the hottest thing on the menu is a fast, funny, idea‑packed session featuring Ben Ebbrell of SORTED Food, sharing fresh guest insight, viral‑ready content ideas and real‑world menu wins. Expect big energy, sharp stories and steal‑today tactics to make your sustainable options the dishes everyone is talking about.
Festival Schedule
At a Glance
Thursday 17th September
Friday 18th September
| Thursday 17th September | |||
|---|---|---|---|
| Main Stage | Breakout Cabaret | Breakout Theatre | Demo Stage |
| Future-proofing hospitality: from risk to resilience and return | Chefs, power and menu transformation: accelerating the shift to low-carbon food | The future of packaging: Rising costs, rethinking materials, reuse and the truth about ‘sustainable’ packaging | Wild Alaska on the plate: what to cook and what to consider From pledges to plates: everyday ways to incorporate lentils |
| Beyond the roadmap: how to build sustainable foodservice at scale | Stress testing hospitality: understanding risk and preparing for what’s next | The Good Food Bill: an update, and what hospitality needs to do now | Fermenting for the future: turning surplus and trimmings into healthy, high impact offerings with Colin Wheeler-James, Ground Up Cookery School, and David Green, Gather + Gather |
| Scaling food waste reduction: from pockets of progress to lasting, business-wide impact | Bananas on the brink: can science save the Cavendish? | Fish forward: low-waste, high-flavour dishes your customers will love | |
| Lunch served – delicious, nutritious, plant-rich menu | Lunch served – delicious, nutritious, plant-rich menu | Lunch served – delicious, nutritious, plant-rich menu | Our caterers introduce the menu |
| From planetary health to plate: can we really shift diets at scale? | Beating sustainability burnout | Harvesting savings: how plant-rich diets could reduce public spending | Equipped for the future Food court Avani Bar: Win your drink: pour the perfect waste-free pint Coffee, networking & sustainable eats – powered by Sodexo |
| Countdown to DRS: how to be ready for the DRS Deadline | Future food trends: GLP-1, ultra-processed foods and the shifting shape of demand | Have your red meat and eat it: is wild venison the answer? | Safari: Farm foraging tour Octopus on the menu? Dogma vs the ability to pivot |
| Douglas McMaster: There is no bin in the jungle | Smashing silos, sharing solutions: tackling net zero together | Sending the right signals: using hospitality buying power to build resilient British supply chains | GLP-1 and the future menu: smaller portions, bigger expectations From fava bean to baked goods: the flour that packs a punch |
| Time at the bar: the drinks disruptors challenging the status quo | The untapped eating-out market: how community food can grow demand, while providing social value | Win your drink: pour the perfect waste-free pint From brownies and pasta to brew: live demo and taste test with Beyond Belief Brewing | |
| Drinks, music, food & networking in the Food & Drinks Courtyard & The Clubhouse. Steel band. Solar-powered DJ set from Evrythng spirits | Drinks, music, food & networking in the Food & Drinks Courtyard & The Clubhouse. Steel band. Solar-powered DJ set from Evrythng spirits | Drinks, music, food & networking in the Food & Drinks Courtyard & The Clubhouse. Steel band. Solar-powered DJ set from Evrythng spirits | Drinks, music, food & networking in the Food & Drinks Courtyard & The Clubhouse. Steel band. Solar-powered DJ set from Evrythng spirits |
| Friday 18th September | |||
|---|---|---|---|
| Main Stage | Breakout Cabaret | Breakout Theatre | Demo Stage |
| Who pays for change? Farming, foodservice and the fight for a viable future | Seeing the unseen: how to identify and act on modern slavery risk | High steaks: how to decarbonise when your offer is built around meats and treats | Harnessing umami to make plant-based dishes utterly delish |
| Is health the hook for food system transformation in hospitality and beyond? | Speaking the same supply chain language: aligning data, reporting and supplier conversations to drive action | Salmon in the spotlight: unpacking the farmed salmon debate | Lentils live: tricks to hit your plant-based targets |
| Power, price and opportunity: decarbonising hospitality and food production in an age of energy risk | Bang in some beans: one year on – what’s working, what’s not, and how we scale fast | Can procurement shift diets? The launch of WWF’s new healthy and sustainable diet tool Training tomorrow’s chefs: embedding sustainability and health in college and in kitchen | Mushroom masterclass – how to turn surplus mushroom stalks into meaty, umami-packed menu heroes |
| Lunch served – delicious, nutritious, plant-rich menu | Lunch served – delicious, nutritious, plant-rich menu | Lunch served – delicious, nutritious, plant-rich menu | Beyond the boil: crustacean welfare in modern kitchens |
| Fibre-first: Hugh Fearnley-Whittingstall on putting fibre at the heart of hospitality menus | Practical AI for sustainability: solving ESG problems with AI | Unlocking transition finance: how to build a credible plan and secure investment | Instanrinse demo Have your beef and eat it? |
| Water risk is rising: what it means for sites, supply chains and producers | Better food, lower cost, stronger teams: what healthcare and school food can teach hospitality | Behind the bar of the future: redesigning drinks for profit, performance and lower impact | Win your drink: pour the perfect waste-free pint Equipped for the future |
| Selling the sizzle: how to make sustainable dishes the hottest thing on the menu | Wild Alaska on the plate: what to cook and what to consider Win your drink: pour the perfect waste-free pint | ||
| The final bite: the big ideas, bold flavours and practical takeaways from Footprint Festival | Hugh Fearnley Whittingstall Book signing | ||
| Drinks, music, food & networking in the Food & Drinks Courtyard & Clubhouse | Drinks, music, food & networking in the Food & Drinks Courtyard & Clubhouse | Drinks, music, food & networking in the Food & Drinks Courtyard & Clubhouse | Drinks, music, food & networking in the Food & Drinks Courtyard & Clubhouse |
*Topics and speakers are subject to change. A finalised program of sessions with timings will be published closer to the event.
Main Stage
Breakout cabaret
Breakout Theatre
Demo Stage
| Welcome to Footprint Festival: Where insight meets action An introduction to the festival’s biggest ideas – and how they’re being brought to life. Preview the conversations ahead and discover how everything from the plant-forward menus to our circular approach to waste has been designed to demonstrate sustainability in action. |
| Future-proofing hospitality: from risk to resilience and return Sustainability is no longer a “nice to have” – it is a core driver of cost, risk, resilience and long-term growth. In this opening keynote, Professor Sir Charles Godfray FRS – one of the world’s leading food systems scientists and Director of the Oxford Martin School – explores the forces reshaping hospitality and foodservice, from climate disruption and supply chain volatility to geopolitical uncertainty. Drawing on insights from academia and industry, including his work as Chief Climate and Sustainability Advisor to Compass Group UK & Ireland, he will demonstrate why sustainability has moved from the margins to the heart of business strategy, setting the tone for a festival focused on turning insight into meaningful action. Expect insights on: • Why sustainability has become one of the strongest drivers of business resilience and long-term success. • The biggest risks and opportunities likely to shape hospitality and foodservice over the next three to five years. • Why sustainability leaders have never been more important, and how they can influence strategy, resilience and commercial performance. Attendees will leave energised, inspired and ready to seize the opportunities ahead. |
| Beyond the roadmap: how to build sustainable foodservice at scale Ambition is easy. The hard part is delivering low-carbon, sustainable foodservice across thousands of sites, supply chains and client relationships – and making it stack up commercially. Join Claire Atkins Morris, Sustainability & Workplace Culture Director at Sodexo UK & Ireland, in conversation with Footprint, as she shares real lessons from one of the world’s largest foodservice operations: what has worked, what hasn’t, and what organisations of any size can learn from scaling sustainability in practice. Expect insights on: • How to turn ambitious sustainability strategies into operational reality across complex organisations. • The barriers that can derail progress – and the practical approaches that help overcome them. • What it really takes to embed sustainability at scale while delivering commercial value. Attendees will leave with practical lessons they can apply within their own organisations, whatever their size or stage of the journey. |
| Scaling food waste reduction: from pockets of progress to lasting, business-wide impact Many hospitality businesses have proven they can reduce food waste – but scaling those results across entire business units or whole organisations can be the stumbling block. Join IKEA, Winnow, WRAP and Avani Solutions to explore how they’ve successfully embedded food waste reduction across large hospitality organisations. From IKEA’s achievement of the UN’s SDG 12.3 target years ahead of schedule, to Winnow’s food waste intelligence, WRAP’s sector-leading waste reduction work, and Avani Solutions’ operational improvement expertise, discover what it really takes to make food saving part of everyday business culture. Expect insights on: • How to secure the time, investment and buy-in needed to train teams and reduce food waste consistently. • How to identify successful interventions, then scale them across multiple sites while engaging operational leaders and frontline teams. • How to keep food waste visible and front of mind long after the initial rollout. Leave with practical lessons from organisations that have successfully embedded food waste reduction across large, complex operations – and the confidence to turn isolated successes into lasting, business-wide impact. |
| Lunch served – delicious, nutritious, plant-rich menu |
| From planetary health to plate: can we really shift diets at scale? The planetary health diet is clear on what needs to change – but what happens when that ambition meets real menus, real customers and real commercial pressures? In this panel, Patrick Holden – founder and CEO of the Sustainable Food Trust, who has spent over 50 years farming organically in Wales and working internationally to accelerate the transition to more sustainable food and farming systems, joins Matt Hay from Sodexo, Luxey Dayanandan, Restaurant Associates, and Edwina Hughes from the World Resources Institute’s Cool Food initiative, to bring together the farmer’s perspective, the operator’s experience and the evidence behind successful dietary change to explore what it actually takes to shift diets at scale. |
| Countdown to DRS: how to be ready for the DRS Deadline DRS is coming fast – but what will it actually mean for your business? Chaired by David Gudgeon, with Julian Hunt from Exchange for Change and Coca-Cola Europacific Partners, Freddie Michell from a leading drinks producer Asahi, Oliver Rosevear, formerly of Fullers and Nolan Wright, Belu this session cuts through the noise to show what hospitality operators need to do now – before it’s too late. |
| Douglas McMaster: There is no bin in the jungle Zero waste isn’t a end destination. It’s a return to natural systems. Douglas McMaster, chef and founder of the world’s first zero-waste restaurant, Silo, argues that nature has no concept of waste. Everything has a purpose. Everything becomes food for something else. Waste only became normal when industrial food systems broke those natural cycles. Drawing on eleven years of building Silo, he’ll share the closed-loop ideas that challenged conventional hospitality, before exploring where the industry must go next. The future, he argues, demands more than eliminating waste. It requires reimagining the entire system. |
| Drinks, music, food & networking in the Food & Drinks Courtyard & The Clubhouse 4pm Steel band | 6pm Solar-powered DJ set from Evrythng spirits |
| Welcome to Footprint Festival: Where insight meets action An introduction to the festival’s biggest ideas – and how they’re being brought to life. Preview the conversations ahead and discover how everything from the plant-forward menus to our circular approach to waste has been designed to demonstrate sustainability in action. |
| Chefs, power and menu transformation: accelerating the shift to low-carbon food This 80 minute interactive workshop, led by Andrea Zick and supported by Chris Terry, explores who really holds influence over menu decisions and how those power dynamics can be harnessed to accelerate the shift to lower‑carbon food. Through a series of practical, fast‑paced exercises – including live recipe reformulation, stakeholder mapping and table‑based discussions on barriers, priorities and trade‑offs – participants uncover the hidden “menu ecosystem” within organisations and across the wider food system, and identify where the greatest opportunities for change lie. Who is this for? Chefs and culinary directors, procurement and buying teams, sustainability leads, farmers and producers, and senior decision‑makers who influence what ends up on the menu and want practical ways to drive lower‑carbon choices. |
| Stress testing hospitality: understanding risk and preparing for what’s next This fast-paced interactive workshop is designed to help you understand how to approach risk in a changing hospitality and food industry landscape. Isabel Martin and Patrick Hanna of The Sustainable Restaurant Association, alongside Kimberly Ong and Daniel Fairweather of Howden Climate Risk & Resilience, will unpack the sourcing, social and environmental risks reshaping the sector – before guiding you through live stress-test scenarios that build your ability to identify vulnerabilities, strengthen resilience and prepare for disruption. |
| Lunch served – delicious, nutritious, plant-rich menu |
| Beating sustainability burnout This session led by expert career and life coach Claire Osborne is designed for sustainability professionals in food and hospitality who feel tired, frustrated, or close to burnout. It focuses on reconnecting participants with meaning, impact and agency in their work. Participants will identify when they’ve been at their best, what helped that happen, and how they can use this knowledge to maximise their impact, leaving feeling empowered and energised to make a difference. |
| Future food trends: GLP-1, ultra-processed foods and the shifting shape of demand From the rapid rise of GLP-1 weight-loss drugs to growing scrutiny of ultra-processed foods, powerful forces are starting to reshape consumer behaviour in ways that could have significant implications for hospitality and foodservice. Early signals suggest changes in portion sizes, alcohol consumption and menu choices – but how real are these shifts, and what do they mean in practice? This session cuts through the hype to separate fact from fiction. Drawing on the latest insight from IGD, alongside Mitchells & Butlers and Levy’s frontline experience, the panel will explore what is actually changing – and how operators are responding. From reformulating menus and rethinking nutrition, to adapting formats, environments and experiences to suit evolving appetites, the discussion will examine how businesses can protect revenue, enhance health, and stay relevant in a changing landscape. Expect a fast-paced, evidence-led conversation grounded in commercial reality and live examples – not headlines. |
| Smashing silos, sharing solutions: tackling net zero together In this highly interactive workshop, Claire Atkins Morris and Carl Pratt will lead a collaborative exploration of how working across organisational boundaries can unlock faster progress to net zero. Drawing on Sodexo’s Community of Practice, they’ll be joined by Justin Turquet, Sustainability Director at Bunzl Catering Supplies, and Alexandra Hammond, Associate Director for Net Zero and Sustainable Procurement at NHS England, to share candid lessons on what’s worked, what hasn’t, and what others can learn. You’ll then roll up your sleeves in facilitated group discussions, tackling real-world challenges and co-creating practical solutions you can take back to your organisation. |
| Time at the bar: the drinks disruptors challenging the status quo From beer brewed with surplus pasta and brownies by Beyond Belief Brewing to EVRYTHNG, the radical Welsh spirits company who have ditched sustainability in favour of economic activism, a new wave of drinks challengers is rethinking how the category works – commercially, environmentally and operationally. That disruption is now going deeper into the fundamentals. Candover Brook is showing how regenerative principles can underpin premium English sparkling wine. Through a series of rapid-fire case studies designed to provide a shot of inspiration, this session explores what these pioneers are changing in practice – and what operators can take from them to rethink ingredients, reduce waste and build more resilient, future-fit drinks offers. |
| Drinks, music, food & networking in the Food & Drinks Courtyard & Clubhouse Steel band. Solar-powered DJ set from Evrythng spirits |
| Welcome to Footprint Festival: Where insight meets action An introduction to the festival’s biggest ideas – and how they’re being brought to life. Preview the conversations ahead and discover how everything from the plant-forward menus to our circular approach to waste has been designed to demonstrate sustainability in action. |
| The future of packaging: Rising costs, rethinking materials, reuse and the truth about ‘sustainable’ packaging Now more than ever, decisions around the types of packaging a business chooses has to factor financial, environmental and brand impacts. Chaired by Valpak, this session explores a “plastic-free future” – or is that narrative dangerously over-simplified? This session brings together plant-based packaging innovators Notpla, reuse system operator Cauli, global distributors Sysco and an operator, The National Trust, to unpack the real trade-offs shaping packaging decisions – from cost to carbon and water impacts to growing concerns around plastics and human health. |
| The Good Food Bill: an update, and what hospitality needs to do now As momentum builds behind a proposed UK Good Food Bill, Anna Taylor from The Food Foundation shares the latest developments behind the campaign, where the legislation currently stands, and why stronger food policy is gaining support across industry. Joined by Charlotte Wright (Elior), and chaired by Jayne Jones, CEO of the Scottish Food Commission, the session explores what hospitality and foodservice businesses can do now to help accelerate progress — and what a Good Food Bill could mean in practice for health, procurement, resilience and the future of the food system. |
| Bananas on the brink: can science save the Cavendish? In this compelling session, Peter Steadman, sustainability director at Chiquita, lifts the lid on the real-world threat facing the world’s favourite banana. He’ll unpack how TR4 and other diseases are pushing the Cavendish towards potential extinction, and share how Chiquita’s science-led breeding programme is racing to develop resilient new varieties. Using the Cavendish story as a live case study in supply chain risk, Peter will explore what true resilience looks like for global crops – and what lessons hospitality and foodservice can take into their own sourcing decisions. The session will be accompanied by the first public outing of Chiquita’s new documentary, bringing the story to life on screen. |
| Lunch served – delicious, nutritious, plant-rich menu |
| Have your red meat and eat it: is wild venison the answer? In this eye-opening session, Jon Davies, CEO of Levy UK & Ireland, reveals why wild venison could be a game-changing protein for hospitality, sharing real-world examples from across major venues and events on how it’s being used at scale to deliver lower-impact, commercially viable and customer-winning dishes. |
| Sending the right signals: using hospitality buying power to build resilient British supply chains Hospitality has more influence over the food system than it often realises – but too often its buying decisions send short-term, inconsistent signals that limit real change. As global supply chains become more volatile, that approach is becoming a growing risk. This session with Anna Taylor from the Food Foundation, Michael Jordan from Fresh Direct, and others explores how operators can use their buying power more strategically to build resilient, locally rooted supply chains. Using British-grown pulses as a key example, it will examine why demand isn’t translating into UK production at scale – and what needs to change to turn menu ambition into credible, investable signals for farmers and suppliers. |
| The untapped eating-out market: how community food can grow demand, while providing social value What if the biggest growth opportunity in eating out isn’t premium – but everyday? Community and public-restaurant models are unlocking a huge, underserved occasion: people who don’t want to cook, don’t want a takeaway, and don’t want to overspend. And crucially – they’re not taking share from restaurants. They’re creating new demand. In this session, we explore how these models deliver affordable, nutritious, sociable meals at scale – and what hospitality can learn to unlock new occasions, new audiences and more frequent use. |
| Drinks, music, food & networking in the Food & Drinks Courtyard & Clubhouse Steel band, Solar-powered DJ set from Evrythng spirits. James from Evrythng will deliver a mellow set from his solar‑powered decks, blending 70s Brazilian jazz, 80s jazz funk and disco classics with some 00s house |
| Welcome to Footprint Festival: Where insight meets action An introduction to the festival’s biggest ideas – and how they’re being brought to life. Preview the conversations ahead and discover how everything from the plant-forward menus to our circular approach to waste has been designed to demonstrate sustainability in action. |
| Equipped for the future What does sustainable cookware look like, and why does it matter? MKN Global showcase sustainable cookware in action |
| From pledges to plates: everyday ways to incorporate lentils Many organisations have signed up to plant‑rich and “beans and pulses” targets. This session shows how to make them real on the plate. Working with real menu ideas, Lentils UK demonstrate how to “lentilise” dishes – from satisfying meat blends that no one notices, to wraps, snacks and desserts – cutting cost, carbon and calories while adding whole‑food nutrition. Ideal for businesses wanting practical ways to deliver on their sustainability and health commitments. |
| Fermenting for the future: turning surplus and trimmings into healthy, high impact offerings with Colin Wheeler-James, Ground Up Cookery School, and David Green, Gather + Gather In this live demo, Colin Wheeler-James, owner, Ground Up Cookery School, David Green, Gather + Gather, and Josh Malone, ESS, showcase how fermentation can turn surplus and by-products into bold, flavour-packed dishes that cut carbon, reduce waste and boost nutritional value. From quick pickles to deeper ferments, you’ll see simple, scalable techniques that unlock gut-friendly benefits while extending shelf life and driving creativity in the kitchen. Practical, punchy and rooted in real-world kitchens, this session will leave you with ideas you can take straight back to site – proving that low carbon cooking can also mean high impact on flavour, health and the bottom line. |
| Fish forward: low-waste, high-flavour dishes your customers will love From cod cheeks to fish skin, this live demo from Ian Nottage and David Lively from M&J Fresh Seafood will explore under-utilised, and often discarded, fish cuts which could add delicious, cost effective and sustainable dishes to any menu. |
| Our caterers introduce the menu Big ambition, fabulous flavours, crowd-pleasing food. Our caterers spill the beans on the innovation and creativity behind the delicious menu being served, revealing how each dish has been designed for lower impact while delivering on deliciousness, price and customer satisfaction |
| Equipped for the future What does sustainable cookware look like, and why does it matter? Aggora showcases sustainable cookware in action |
| Win your drink: pour the perfect waste-free pint Step up to the bar and test your skills. In this interactive demo, learn how to pour the perfect pint with minimal waste – then have a go yourself. Compete for the top spot on the leaderboard, win prizes, and discover how small changes behind the bar can cut waste, save money and improve performance. |
| Wild Alaska on the plate: what to cook and what to consider Seafood sustainability can be confusing – wild vs farmed, certified vs not, food miles vs stock health. This demo cuts through with a simple brief: showcase a delicious dish using wild Alaska fish, paired with an honest conversation about when and why this ingredient earns its place on your menu. Come for the cooking, leave with a clearer head. |
| Coffee, networking & sustainable eats – powered by Sodexo Keep the conversation going over exceptional coffee from Sodexo’s Barista Collective & Coffee Academy, sustainable savoury bites and sweet treats from Fooditude. This is a proper networking session – time and space to connect with peers, continue the debate from the main stage, and catch Claire Atkins Morris for a conversation. |
| Farm foraging tour |
| Octopus on the menu? Dogma vs the ability to pivot Right now, common octopus are blooming off Devon and Cornwall in numbers not seen since the 1950s – turning up as bycatch in shellfish pots, outcompeting native crabs and lobsters, and hitting local fisheries hard. So Anthony Pender from Faber added octopus to the menu. Because sustainability sometimes means adapting when the facts change. This demo makes the case for menu flexibility as a sustainability tool – with a dish that proves the pivot was worth making. Come and taste the argument. |
| GLP-1 and the future menu: smaller portions, bigger expectations In this live demo, discover how nutrient-dense, high-impact dishes can deliver on flavour, satisfaction and experience in smaller formats – while still driving strong margins and customer appeal. |
| From fava bean to baked goods: the flour that packs a punch What if adding fava beans could quietly boost the protein, fibre and nutritional value of your bread, pastry and baked goods – while supporting your beans and plant-based targets? That’s exactly what Compass has been working hard to crack. This demo and taste testing is the first public showing of recipes developed in their test kitchen using recipes which incorporate fava bean flour – an ingredient that does a lot of heavy lifting without changing what guests recognise on the plate. Come and taste bean innovation in action. |
| Win your drink: pour the perfect waste-free pint Step up to the bar and test your skills. In this interactive demo, learn how to pour the perfect pint with minimal waste – then have a go yourself. Compete for the top spot on the leaderboard, win prizes, and discover how small changes behind the bar can cut waste, save money and improve performance. |
| From brownies and pasta to brew: live demo and taste test with Beyond Belief Brewing Freddie from the Beyond Belief Brewing company shares the stories behind turning surplus ingredients like pasta, cakes, mangos and kitchen prep into seriously good beer. |
*Topics and speakers are subject to change. A finalised program of sessions with timings will be published closer to the event.
Main Stage
Breakout Cabaret
Breakout Theatre
Demo Stage
| Who pays for change? Farming, foodservice and the fight for a viable future Hospitality is setting ambitious targets on climate, health and sourcing – but how do those ambitions land on the farm? In this flagship session, Minette Batters (farmer, broadcaster and former NFU President), Ellie Wotherspoon (Agriculture and Sustainable Sourcing Manager, McDonald’s), Alistair Carmichael MP (Chair, EFRA Committee) and Guy Singh-Watson (founder of Riverford Organic Farmers and a fierce advocate for fairer, sustainable food systems) come together for a high-stakes, unfiltered conversation spanning farming, foodservice and government. From buying signals and supply chain pressures to the true cost of transition, this session asks the questions the industry can’t afford to ignore: who is really carrying the risk, and what needs to change – in procurement, menus, supply chains and policy – to build a food system fit for the future |
| Is health the hook for food system transformation in hospitality and beyond? Is health the missing link in food system transformation? In this session, Geetie Singh-Watson (pioneer of the UK’s organic pub movement and founder of the world’s first certified organic pub), Dan Kittredge (organic farmer, founder of the Bionutrient Food Association, and a leading voice on nutrient density and regenerative agriculture) Sophie Bauer (Head of Food Transformation, WWF-UK) and Carolyn Lum (Sustainability Lead, Wahaca, where fresh, whole-food menus are made from regeneratively sourced ingredients where possible) explore whether reconnecting soil health, nutrition and human wellbeing could unlock faster change across farming, supply chains and hospitality, and what this means in practice for the food we grow, serve, sell and eat. |
| 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. The current conflict in Iran has triggered renewed volatility in global oil and gas markets, exposing the sector’s dependence on unstable fossil fuel supply and pushing energy back up the agenda just as businesses are being asked to electrify and decarbonise. The technology is ready. But progress is stalling. In this session, Ben Jenkins from Asahi, energy expert Rob Unsworth, Ollie Rosevear, formerly of Fullers, and Dan Soper, of the Food and Drink Federation, come together to unpack what is really holding the sector back in an era of ongoing energy crisis. Drawing on insights from recent Footprint research and on the impacts of global energy disruption, we explore how distorted energy pricing, policy gaps, commercial pressures and geopolitical instability are combining to slow electrification – and what needs to change to unlock progress at scale. |
| Lunch served – delicious, nutritious, plant-rich menu |
| Fibre-first: Hugh Fearnley-Whittingstall on putting fibre at the heart of hospitality menus Hugh Fearnley-Whittingstall has spent the last two years immersed in fibre – as a campaigner, a cook and the author of High Fibre Heroes. The heroes, it turns out, are hiding in plain sight: the carrots, peas, lentils and tinned beans already on your shelves. In conversation with Footprint, Hugh explores how hospitality makes high fibre normal – on menus, across supply chains, and at scale – the practical menu changes that work, the commercial and health benefits when you get it right, and why this could be one of the most valuable moves a hospitality business makes right now. |
| Water risk is rising: what it means for sites, supply chains and producers Water has moved from background utility to board-level risk. Droughts, flooding, ageing infrastructure and rising costs are already reshaping how food and drink businesses operate – from breweries facing abstraction limits to pubs and restaurants rethinking water use, resilience and supply chain risk. This session follows water from source to site, bringing together perspectives from across the water system, including brewers Heineken, drinks data platform Alkatera, water utility Southern Water and an operator – to connect basin-level water stress with the day-to-day realities of kitchens, breweries and bars. You’ll hear where water risk is already biting, how leading businesses are measuring and managing it, and the practical steps operators and the wider food system can take now to get ahead. |
| Selling the sizzle: how to make sustainable dishes the hottest thing on the menu This fast, funny, idea-packed session brings together Hugh Fearnley-Whittingstall (the man who shifted public consciousness on sustainable food from Fish Fight to High Fibre Heroes), Ben Ebbrell (Sorted Food’s YouTube legend with millions of engaged followers), Dev Sharma (youth campaigner and Bite Back co-founder), Mark Breen McCormick (Hubbub, whose playful, award-winning campaigns make sustainable behaviours rewarding and fun) and Clare Clark (Oak View Group, where the plant-based Billie (Eilish) Burrito became the hottest ticket in stadium catering) – to share incredible stories, fresh guest insight and real-world menu wins. Expect big energy and steal-today tactics to make your sustainable options the ones everyone is ordering. |
| The final bite: the big ideas, bold flavours and practical takeaways from Footprint Festival Join Footprint’s Amy Fetzer and Nick Hughes as they close the festival programme with the biggest insights, practical action points and standout ideas and moments to help attendees turn inspiration into meaningful action long after the festival has been packed away. |
| Drinks, music, food & networking in the Food & Drinks Courtyard & Clubhouse |
| Seeing the unseen: how to identify and act on modern slavery risk From farm to kitchen porter and delivery driver, modern slavery runs through global food chains – often hidden in plain sight. This session brings together modern slavery expert Justine Carton from Unseen, Sonia Mangat from Sodexo and labour‑rights expert Robin Sundaram to map where the biggest risks lie for hospitality and foodservice, and how to respond without just ticking a “due diligence” box. Using live case studies from food production, plus examples from large operators, you’ll leave with a clearer sense of your own risk profile and concrete actions you can take. |
| Speaking the same supply chain language: aligning data, reporting and supplier conversations to drive action Operators need supply chain data to report and reduce impact – but suppliers are drowning in overlapping requests, often answering the same questions in different ways. This session explores how better-aligned supply chain conversations can unlock faster progress. Featuring Rosie Chapleo, Burger King (a leader in structured supplier engagement), Sysco, Stonegate Group (using collective tools to accelerate), and chaired by Isabel Hope (Zero Carbon Forum), it will look at how standardised question sets, quarterly business reviews, and shared frameworks are helping businesses ask better questions, reduce reporting burden, and turn supplier engagement into measurable action across areas like beef, dairy and waste. |
| Bang in some beans: one year on – what’s working, what’s not, and how we scale fast Almost one year after the Bang Some Beans campaign launched, what’s actually worked – and what hasn’t to increase beans, pulses and legumes on the plate? This straight-talking progress panel brings together Chloe MacKean (The Food Foundation), Nicky Martin (Foodbuy – Compass Group UK & Ireland’s procurement division) and other industry voices to share the real-world lessons from trying to put beans on the menu at scale. This session moves beyond ambition and into evidence. The Bang in Some Beans campaign has created real campaign traction, but the real question is what has stuck? Have beans moved from pilot to plate at scale? Are customers actually choosing them? And can they genuinely deliver on cost, carbon and customer satisfaction at the same time? |
| Lunch served – delicious, nutritious, plant-rich menu |
| Practical AI for sustainability: solving ESG problems with AI A 75-minute working session with AI expert Ben Hart for anyone across foodservice and hospitality whose job touches sustainability: from procurement and operations to comms and the boardroom. AI has moved faster in the last twelve months than most organisations have had time to react to. The bar for what one person can build or do in an afternoon has shifted dramatically. However, most teams aren’t yet feeling the benefit. Not because the tools aren’t good enough, but because getting real value from them is less about technology and more about how people work. This session provides attendees with a motivating take on what’s now possible. And a practical hands-on exercise using a purpose-built AI agent, on their own phone, to work on a real challenge from their work. |
| Better food, lower cost, stronger teams: what healthcare and school food can teach hospitality While much of hospitality is still grappling with how to deliver healthier, lower-impact food without adding cost or complexity, leading healthcare and school food systems are already doing it. By treating food as a lever for prevention, performance and long-term value, they are improving outcomes while stabilising cost and operations. This session with Scottish Food Commission CEO Jayne Jones, NHS powerhouse Phil Shelley and Chef’s in Schools Sam Phillips explores what’s working – and what wider hospitality can learn from it. |
| Drinks, music, food & networking in the Food & Drinks Courtyard & Clubhouse |
| High steaks: how to decarbonise when your offer is built around meats and treats From fine dining to casual dining, this session will explore practical, commercially viable ways to decarbonise menus without compromising on flavour or customer appeal. Featuring insights and real-world examples from Michelin Green Star chef Chantelle Nicholson of Apricity, alongside Nandos, Grassroots Farming Co, and others, the discussion will tackle some of the biggest challenges and opportunities facing menu development today – from the future of chicken and livestock sourcing to lower-impact ingredients, regenerative farming, recipe reformulation, and creating desserts with a lighter environmental footprint. |
| Salmon in the spotlight: unpacking the farmed salmon debate Farmed salmon is often seen as a “safe” fishy default on sustainable and healthy menus – but is it? This session takes a clear‑eyed, evidence‑based look at farmed salmon, from open‑net pens and pollution to feed, antibiotics and human‑rights concerns in the wider supply chain. You’ll hear from experts from the Global Salmon Farming Resistance, alongside suppliers and operators, about why salmon has become a flashpoint – and how businesses can make more informed sourcing decisions in increasingly choppy waters. |
| Can procurement shift diets? The launch of WWF’s new healthy and sustainable diet tool The WWF’s Anna Collins introduces Achieving a planet-based diet: a methodology for food service providers to track progress toward healthy and sustainable diets – a tool developed to support the transition toward plant-based foodservice. The session shares key findings and practical lessons for implementation at scale. |
| Training tomorrow’s chefs: embedding sustainability and health in college and in kitchen Chefs are now expected to deliver plant-rich, low-cost, low-carbon, health-focused menus – but most are still trained for classical, meat-heavy kitchens. In this session, Vince Kelly, Capital City College, Mike Hanson, WSH, and Robin Sundaram get straight into what’s broken – and what leading organisations are doing differently, from evolving qualifications to in-house retraining. |
| Lunch served – delicious, nutritious, plant-rich menu |
| Unlocking transition finance: how to build a credible plan and secure investment Transition plans are becoming essential business tools, but for many hospitality operators they still feel complex, technical and finance-led. This session cuts through the jargon to explain what good looks like, how to build a credible plan and why it matters to investors, lenders and your own board. Join Tom Beagent from PwC and Bob Gordon from Zero Carbon Forum, as they cut through the jargon to explain what makes a transition plan credible, how organisations can build and embed one in practice, and how banks and investors assess whether it’s ready for investment. Expect insights on: • What makes a transition plan credible rather than simply aspirational. • What investors and lenders actually look for – and why some plans fail to secure funding. • How to align sustainability ambition with financial credibility and turn strategy into something investable. This is a clear, practical guide to developing transition plans that inspire confidence with boards, lenders and investors. |
| Behind the bar of the future: redesigning drinks for profit, performance and lower impact Behind the bar, change is happening fast – but what actually works? Chaired by Reconomy Connect, with panellists including Avani Waste Watch and Event Cup Solutions, this session explores how drinks offers are being redesigned to deliver on profit, operational performance and lower impact, from low and no alcohol to refill systems, waste reduction and smarter use of energy and water. Expect honest insight into what’s scaling, what’s not, and what operators need to rethink. |
| Drinks, music, food & networking in the Food & Drinks Courtyard & Clubhouse Steel Band. James from Evrythng will deliver a mellow set from his solar‑powered decks, blending 70s Brazilian jazz, 80s jazz funk and disco classics with some 00s house |
| Equipped for the future What does sustainable cookware look like, and why does it matter? Aggora showcases sustainable cookware in action |
| Butchery tent: Wild venison masterclass with Compass/Levy This practical masterclass takes you inside full-carcass utilisation, with expert butchers demonstrating how to break down and use wild venison. You’ll explore how different cuts can be prepared and positioned on menus, alongside insights into venison’s strong nutritional profile and low environmental impact. A rare chance to see the process up close and understand how nose-to-tail cooking can reduce waste, improve margins, and support a more responsible food system. Please note: this is a live butchery demonstration involving a full carcass and may not be suitable for all audiences. Advance sign-up recommended. |
| Harnessing umami to make plant-based dishes utterly delish In this live demo, discover how umami-rich ingredients such as miso, nutritional yeast, mushrooms and fermented products can transform plant-based cooking. It showcases practical chef techniques for building depth, savouriness and satisfaction into lower-carbon dishes – creating food that is rich in flavour, highly craveable and easy to scale across hospitality menus. |
| Lentils live: tricks to hit your plant-based targets Many organisations have signed up to plant‑rich and “beans and pulses” targets. This session shows how to make them real on the plate. Working with real menu ideas, Lentils UK demonstrate how to “lentilise” dishes – from satisfying meat blends that no one notices, to wraps, snacks and desserts – cutting cost, carbon and calories while adding whole‑food nutrition. Ideal for businesses wanting practical ways to deliver on their sustainability and health commitments. |
| Mushroom masterclass – how to turn surplus mushroom stalks into meaty, umami-packed menu heroes Meaty, umami-rich, natural and delicious, and a firm favourite in many plant based dishes, Fresh Direct’s Ian Nottage and David Lively show how mushrooms can add depth of flavour in multiple aplications while making the most of ingredients that might otherwise go unused or in the bin. Incorporating mushrooms into recipes can also add fibre and valuable nutrients. |
| Beyond the boil: crustacean welfare in modern kitchens Shellfish with care: welfare, regulation and creative kitchens |
| Instanrinse demo |
| Have your beef and eat it? James Evans of Grassroots Farming takes to the demo stage to show how using a wider range of cuts from regeneratively farmed beef and incorporating pulses can deliver maximum flavour – while dramatically cutting the impact and cost of meat on your menu. |
| Win your drink: pour the perfect waste-free pint Step up to the bar and test your skills. In this interactive demo, learn how to pour the perfect pint with minimal waste – then have a go yourself. Compete for the top spot on the leaderboard, win prizes, and discover how small changes behind the bar can cut waste, save money and improve performance. |
| Equipped for the future What does sustainable cookware look like, and why does it matter? MKN Global showcase sustainable cookware in action |
| Wild Alaska on the plate: what to cook and what to consider Seafood sustainability can be confusing – wild vs farmed, certified vs not, food miles vs stock health. This demo cuts through with a simple brief: showcase a delicious dish using wild Alaska fish, paired with an honest conversation about when and why this ingredient earns its place on your menu. Come for the cooking, leave with a clearer head. |
| Win your drink: pour the perfect waste-free pint Step up to the bar and test your skills. In this interactive demo, learn how to pour the perfect pint with minimal waste – then have a go yourself. Compete for the top spot on the leaderboard, win prizes, and discover how small changes behind the bar can cut waste, save money and improve performance. |
| Hugh Fearnley Whittingstall Book signing Hugh will be signing copies of High Fibre Heroes – his Sunday Times bestselling cookbook making the case for fibre as the most underrated force in food and health – as well as a selection of his other titles. Grab your copy, get it signed, and if you missed his session on the main stage, now’s your chance to pick his brain. |
| Drinks, music, food & networking in the Food & Drinks Courtyard & Clubhouse |
*Topics and speakers are subject to change. A finalised program of sessions with timings will be published closer to the event.
Purchase your tickets
All ticket options include
- Light bite to enjoy upon arrival
- Complimentary teas, coffees and water throughout the day
- Delicious free lunch, prepared with the very best ingredients
- Food and beverage innovation and all-day sampling
- Free car parking on site
- Access to the Main Tent for Big-stage discussions, keynote talks, and sector-defining panels; use of breakout rooms, workshops, working groups, and hands-on learning.
- Exhibition area
- The food courtyard
- Drinks reception
- Music and dancing
Payments
- Online payments are handled by Stripe, our secure merchant
- VAT will be added to the total at payment
- To pay by invoice, please email us
- Terms and conditions apply
Group Bookings & Discounts
For more information, or to discuss group bookings, NGO and Charity discounts, please contact charles@footprintmediagroup.com
Ticket Terms & Conditions
Barnsgrove | 17th & 18th September
By purchasing a ticket to Footprint Festival (“the Event”), you agree to the following Terms & Conditions.
1. Tickets & Entry
1.1 All tickets are sold subject to availability and remain the property of the Event Organiser at all times.
1.2 A valid ticket must be presented for entry. Tickets may be scanned on entry and re-entry may be restricted.
1.3 All tickets are non-refundable, except where the Event is cancelled in full (see Section 7).
1.4 Tickets must not be resold for commercial gain or at a price higher than face value.
1.5 The Event Organiser reserves the right to refuse admission or remove any attendee who breaches these Terms & Conditions or behaves in a manner considered unsafe, disruptive, or antisocial. No refund will be given in such cases.
2. Personal Circumstances
2.1 Tickets are non-refundable in all personal circumstances, including but not limited to illness, travel disruption, work commitments, weather conditions, or inability to attend for any reason.
2.2 Tickets are purchased at the buyer’s own risk.
3. Event Changes
3.1 The Event Organiser reserves the right to make changes to the Event, including but not limited to performers, schedule, activities, layout, or timings.
3.2 Changes to the lineup or programme do not entitle ticket holders to a refund or exchange.
4. Age & Identification
4.1 Any age restrictions will be clearly stated at the point of purchase.
4.2 Valid photo ID may be required for age-restricted areas or alcohol purchases.
4.3 Anyone under the age of 18 must be accompanied by a responsible adult unless otherwise stated.
5. Safety, Searches & Prohibited Items
5.1 Attendees enter the Event at their own risk.
5.2 Searches may be conducted on entry. Refusal to be searched may result in denied entry without refund.
5.3 Prohibited items may include weapons, illegal substances, fireworks, flares, drones, or any item deemed dangerous by the Event Organiser.
6. Alcohol & Drugs
6.1 The Event operates a zero-tolerance policy toward illegal drugs.
6.2 Anyone found in possession of illegal substances may be removed from the Event and reported to the authorities without refund.
6.3 Alcohol may only be consumed by those of legal drinking age and in designated areas.
7. Cancellation
7.1 If the Event is cancelled in full, ticket holders will be entitled to a refund of the face value of the ticket only(excluding booking or transaction fees).
7.2 No refunds will be issued for partial cancellations, delayed openings, or adverse weather conditions.
7.3 Full cancellations are not permitted if within 60 days prior to the event taking place.
7.4 The Event Organiser is not responsible for travel, accommodation, or any other associated costs.
8. Liability
8.1 The Event Organiser accepts no responsibility for loss, theft, or damage to personal belongings.
8.2 Nothing in these Terms limits liability for death or personal injury caused by negligence or any liability that cannot be excluded by law.
8.3 Attendees are responsible for their own actions and any damage caused by them.
9. Photography & Media
9.1 The Event may be photographed or filmed for promotional and archival purposes.
9.2 By attending, you consent to the use of your image or likeness without compensation.
10. General
10.1 These Terms & Conditions are governed by the laws of England & Wales.
10.2 The Event Organiser reserves the right to amend these Terms & Conditions at any time.
Accommodation
High-end
Tylney Hall
Website: https://www.tylneyhall.co.uk
Address: Ridge Ln, Rotherwick, Hook RG27 9AZ
Map
Phone: 01256 764881
The Elvetham Hotel
Website: https://www.elvethamhotel.co.uk/
Address: Fleet Rd, Hartley Wintney, Hook RG27 8AS
Map
Phone: 01252 844871
Warbrook House
Website: https://warbrookhouse.com/
Address: Eversley St, Eversley, Hook RG27 0PL
Map
Phone: 0118 973 2174
Mid-range
The White Hart, Innkeepers collection
Website: https://www.innkeeperscollection.co.uk/hotel/the-white-hart-hook-hampshire/
Address: White Hart Hotel, London Rd, Hook RG27 9DZ
Map
Phone: 01256 762462
Bel & The Dragon
Website: https://www.belandthedragon.co.uk/odiham
Address: 100 High St, Odiham, Hook RG29 1LP
Map
Phone: 01256 702696
Raven Hotel in Hook
Website: https://www.greenekinginns.co.uk/hotels/hampshire/raven-hotel
Address: Station Road, Hook, RG27 9HS
Map
Phone: 01256 762541
Alton House Hotel
Website: https://altonhousehotel.com/
Address: 57 Normandy St, Alton GU34 1DW
Map
Phone: 01420 80033
The Poacher Inn
Website: https://www.poacherinn.com/
Address: Alton Road, South Warnborough, Hook, RG29 1RP
Map
Phone: 01256 862403
The Wellington Arms
Website: https://www.wellingtonarmshampshire.co.uk/
Address: Basingstoke Rd, Hook RG27 0AS
Map
Phone: 01256 882214
The Mill House
Website: https://www.millhouse-hook.co.uk/
Address: North Warnborough, Hook RG29 1ET
Map
Phone: 01256 702953
Budget
Basingstoke Country Hotel
Website: https://www.britanniahotels.com/hotels/basingstoke-country-hotel/
Address: London Rd, Basingstoke, Nately Scures, Hook RG27 9JS
Map
Phone: 01256 764161
Holiday Inn Basingstoke
Website: https://www.ihg.com/holidayinn/hotels/gb/en/basingstoke/bbshp/hoteldetail
Address: Victoria Street, Town Centre, Basingstoke, RG21 3BT
Map
Phone: 01256 856900
Premier Inn Basingstoke
Website: https://www.premierinn.com/gb/en/hotels/england/hampshire/basingstoke/basingstoke-town-centre.html
Address: Victoria Street, Town Centre, Basingstoke, RG21 3BT
Map
Phone: 0333 321 9356
