The Future of Sustainable Innovation in Foodservice & Hospitality

Claire Atkins Morris is the Sustainability & Workplace Culture Director for Sodexo UK & Ireland, where she leads strategy across sustainability, workplace culture and operational excellence. Working across one of the UK’s largest foodservice and facilities management businesses, she helps clients, partners and teams turn big ambitions into practical action from building more sustainable food systems to creating stronger workplace cultures and long-term value.

Claire brings an energetic, practical perspective to the future of foodservice, with a focus on climate action, business resilience, culture and employee experience. In 2025, she received the Foodservice Footprint Special Achievement Award in recognition of her contribution to sustainability leadership.

Minette Batters is a farmer, broadcaster and former President of the National Farmers’ Union — the first woman to hold the role in its 113-year history. A leading voice on British food, farming and net zero, she has worked across industry and government through Brexit, Covid-19 and the war in Ukraine. Minette now sits as a Crossbench Peer in the House of Lords and recently led Defra’s review into farm profitability. Alongside her public work, she runs a diversified farm business in Wiltshire and is a passionate advocate for British agriculture and rural communities.

Sophie Bauer is Head of Food System Transformation at WWF-UK, where she leads efforts to drive and advocate for systemic change within UK food businesses. Her work focuses on increasing transparency and driving action across key impact areas within the WWF Basket initiative, including climate action, deforestation and habitat conversion, sustainable agriculture, healthy and sustainable diets, marine, packaging, and food waste reduction. Before joining WWF, Sophie worked in international agri-food policy and communications, including at the Department for Environment, Food & Rural Affairs (DEFRA) and international NGOs.

James has been with Valpak for over 19 years. Since the days of leading the Recycling Services department, his career has evolved, and he is currently serving as Director of Circular Innovation, overseeing the implementation of compliance systems for emerging markets, spearheading vape recycling solutions in the UK, and leading the development of global compliance services in textiles and Digital Product Passports. His role involves close collaboration with C-suite executives, industry leaders, and sustainability partners to shape the future of responsible waste management.

Over his time at Valpak, he has informed industry through numerous blogs and speaking engagements, notably for the BRC and MRW. In 2019, he was part of the renowned expedition to assess the plastic waste crisis’s impact on uninhabited Henderson Island in the Pacific.

Sarah is a marketing and communications leader with more than two decades of experience across the agriculture, food and drink, travel, and lifestyle sectors. 

Founder of Green Hill Band, she has built a specialist agency representing agricultural commodity boards, helping producers connect with industry and consumers through a commitment to sustainable agriculture. 

Her clients include the Alaska Seafood Marketing Institute, which promotes responsibly managed wild fisheries, and Lentils.org, which champions the use of lentils crops that support soil health and lower-carbon food systems. 

Since moving to Hampshire in 2022, Sarah served as Chair of Vineyards of Hampshire for two years and became a member of Barnsgrove in 2025.

Over his time at Valpak, he has informed industry through numerous blogs and speaking engagements, notably for the BRC and MRW. In 2019, he was part of the renowned expedition to assess the plastic waste crisis’s impact on uninhabited Henderson Island in the Pacific.

Olivier is an award-winning development chef with nearly two decades of experience in the food industry. 

Born and raised in France, he has a multitude of qualifications in patisserie, chocolaterie and cooking, which led him to cook in several renowned kitchens including a Michelin-starred restaurant and developing recipes for British retailer. 

His passion for cooking has seen him win several awards in the UK.

He has a real passion for teaching and inspiring the next generation of chefs. Olivier often hosts culinary students for work experience placements and delivers cooking demonstrations in culinary colleges and schools. 

Emily Broadaway is the Sustainability Manager at Stonegate Group, the UK’s largest pub operator with more than 4,500 sites across its managed and Leased & Tenanted estates. She leads the development and delivery of the company’s sustainability strategy under its ESG framework, Pouring with Purpose, driving initiatives that embed environmental and social responsibility across a complex, large-scale hospitality estate. She brings a strong focus on practical implementation, working cross-functionally to translate strategy into measurable impact across operations. Emily holds a degree in Environmental Management with Business and is a Practitioner Member of the Institute of Sustainability and Environmental Professionals.

Alistair Carmichael is the Liberal Democrat MP for Orkney and Shetland and has served continuously as an MP since 2001. He has been the Chair of the Environment, Food and Rural Affairs Committee since 2024.

He has previously held senior government roles including Secretary of State for Scotland and Chief Whip/Comptroller of HM Household. 

He Chairs the APPGs for Fisheries, the Baha’i faith, Jordan, Syria, and Marine Energy.

After nearly three decades in the Civil Service, Justine’s work on the Modern Slavery Act at the Home Office exposed her to the scale and brutality of exploitation in the UK – a moment that reshaped her career. Joining Unseen in 2016, she helped transform it into a national driver of change, launching the Modern Slavery & Exploitation Helpline and building its business services arm to push companies towards meaningful action. As Deputy Police and Crime Commissioner in Bedfordshire, she sharpened frontline focus on the issue. Now Deputy CEO of Unseen, she champions collaborative solutions that prevent exploitation, not just respond to it.

Catalina Cendoya is a political scientist and Project Director of the Global Salmon Farming Resistance (GSFR), where she leads a global alliance working to end industrial open-net salmon farming and promote regenerative food systems. She brings together policy, environmental advocacy, and international collaboration to drive systemic change in ocean conservation. Catalina began her career in Argentina’s public sector, focusing on social inclusion, urban development, and environmental wellbeing. She later transitioned into the NGO sector, where she has led international sustainability initiatives. With a strong foundation in policy and a deep personal connection to nature, she is known for her collaborative approach and commitment to reconnecting communities with sustainable food and ocean systems.

Rosie is experienced in sustainable food systems from both a supplier-side and brand-side perspective, working for New England Seafood International before joining Burger King® UK.

Rosie joined Burger King® UK in 2024 as Responsible Business Manager where she’s responsible for environmental sustainability in restaurants as well as our varied food and non-food supply chains. In 2025, Rosie became chair of the Zero Carbon Forum Beef Action Group where she passionately leads the hospitality sector towards lower carbon beef, which has further co-benefits for people and nature.

Anna Collins is the Healthy and Sustainable Diets Lead at WWF-UK, where she works with businesses, NGOs and other stakeholders to support the transition towards healthier, more sustainable food systems. A registered dietitian by background, Anna has worked across clinical practice, nutrition research, and the food industry, giving her a unique perspective on the opportunities and challenges facing the sector.
Before joining WWF, Anna held nutrition roles with leading food and beverage companies including innocent drinks and Nestlé, helping to shape nutrition and health strategies.

Agustina is an environmental professional with a background spanning industry, government, and global sustainability initiatives. Raised in Buenos Aires with a strong connection to nature, she went on to study environmental management and began her career managing hazardous chemical decontamination and environmental compliance in the energy and manufacturing sectors across Latin America. She later moved into public policy, leading environmental and sustainability work within government, including crisis response during Covid-19. Agustina now works in marine conservation and is part of the Global Salmon Farming Resistance, where she focuses on protecting ocean ecosystems and driving more sustainable alternatives to aquaculture.

Jon Davies, CEO of Levy UK & Ireland since 2018, leads world-class hospitality across Europe’s most iconic venues. Driven by a passion for food and powered by a purpose for people and planet, Jon has positioned sustainability as a core strategic pillar. Under his leadership, Levy turns big ideas into unforgettable fan experiences while pioneering low-carbon solutions and eco-friendly supply chains. His mission is to deliver exceptional commercial growth while actively creating a better planet for future generations.

As Head of ESG and a Registered Nutritionist with over 14 years’ experience, Luxey has built her career at the intersection of ESG, nutrition and commercial strategy, driving ambitious programmes that deliver measurable environmental, social and business impact. Her expertise spans Net Zero strategy, sustainable food systems, health and wellbeing, food waste reduction and responsible sourcing. She works collaboratively across operations, procurement, culinary, marketing and client partnerships to embed sustainability into business decision-making. She is passionate about helping people and businesses create healthier, more sustainable food systems. She enjoys bringing together science, practical action and collaboration to inspire meaningful change. 

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.

Tim Etherington-Judge is the founder of alkatera, where he works to help drinks brands navigate sustainability through practical tools and streamlined ESG reporting. He began his career in hospitality, progressing from frontline roles to become a global brand ambassador at Diageo, before experiencing a mental health breakdown that reshaped his direction. In response, Tim founded Healthy Hospo, a non-profit supporting wellbeing in the hospitality sector, and later co-founded Avallen Spirits, a sustainability-focused, certified B Corp brand. With broad experience across the drinks industry, he now focuses on making sustainability more accessible, realistic, and effective for businesses.

Dan leads the Food Systems and Nature division within the Howden Climate Risk and Resilience Team. A trained zoologist, Dan has spent his insurance career within the agriculture and livestock sector, both as an insurance broker and underwriter. Recent focus has been on the role of regenerative agriculture practices to support sustainable food production, the impact of climate change on food production and supply chains and the role of nature- based solutions in supporting economic resilience and flood mitigation. This work also supports the development of nature-based carbon credits and the nascent biodiversity credit market.

Hugh Fearnley-Whittingstall is a multi-award-winning writer and broadcaster known for his uncompromising commitment to seasonal, ethically produced food and his concern for the environment. He has earned a huge following through his River Cottage TV series and books, as well as campaigning documentary series such as Hugh’s Fish Fight, Hugh’s War on Waste, Britain’s Fat Fight and War on Plastic with Hugh and Anita. A new River Cottage series, River Cottage Reunited aired in June 2022.

His broadcasting has earned him a BAFTA as well as accolades from Radio 4, The Observer and the Guild of Food Writers and his award-winning books, include the best-selling River Cottage Cook Book and River Cottage Veg Every Day. Hugh’s latest book How to Eat 30 Plants a Week was published in May 2024.

He continues to work as a journalist, writing occasionally for the Guardian, Times and other national newspapers. He is a vice president of Fauna & Flora International and a patron of Switchback, a charity that helps young offenders find opportunities in the catering industry.

Amy Fetzer is Director of Insights and Special Projects at Footprint. She is responsible for curating the Footprint Festival programme and leads evidence-based thought leadership focused on the future of sustainable food, hospitality and foodservice. With more than 20 years’ experience as a sustainability consultant, she helps organisations turn complex sustainability challenges into practical action through strategy, behaviour change, events and training. Her work focuses on issues including food waste, sustainable diets, resource use and net zero.

Andrew is a Sustainability Lead for Foodbuy Group, the procurement arm of Compass Group UK&I. 

With a specific focus on Animal Welfare and Regenerative Agriculture policy, he works across all Compass sectors and other Foodbuy clients to identify opportunities for animal sourced food reduction, animal welfare improvement and supporting regenerative practices in the supply chain.

Previously Andrew has worked as a Sustainability & Net Zero consultant across the hospitality industry, spent time running pubs and headed up food and drink waste prevention initiatives with the app Too Good to Go.

Charles Godfray is a population biologist with broad interests in science and the interplay of science and policy, and is Director of the Oxford Martin School at Oxford University.  He works on food security and chaired the UK Government’s Foresight project on the Future of Food and Farming and recently stepped down as chair of Defra’s Science Advisory Council.  He is Compass UK&I’s Chief Climate and Sustainability Advisor.

Bob Gordon is Director at Zero Carbon Forum, the not-for-profit driving the UK hospitality and brewing sector towards net zero. He leads the development of practical tools and services that help businesses cut carbon – at the same time as maximising business success. Bob brings over 20 years of sustainability experience across retail, hospitality and the circular economy. He spent eight years leading sustainability and social responsibility at Nando’s across the UK and Australia, and was previously Head of Environment at the British Retail Consortium. A pragmatic voice on climate action, Bob turns complex challenges into clear, collective progress.

David has lived in Hampshire all his life and has been a chef since leaving school 22 years ago. His culinary journey began after college in a 2 AA rosette restaurant, where he developed a strong foundation in technique, flavour balance, and kitchen discipline. He then spent ten years in the pub trade, sharpening his skills in menu development, service, and team leadership while learning how to create comforting, crowd-pleasing dishes under pressure.

For the past three years David has worked in contract catering and currently serves as a Catering Manager within a Gather + Gather. Within this role he oversees operations, food safety, and supplier relationships while keeping a relentless focus on delivering meals his customers love. He brings practical experience, commercial awareness, and a genuine passion for food to every menu he designs, always aiming for consistency, value, and memorable flavour.

David is currently on Cohort 6 of the Forward with Marcus Wareing apprenticeship programme within the wider Compass Group UK & Ireland business.

David Gudgeon is the Head of External Affairs at Reconomy, leading strategic engagement across government, industry, and key stakeholders to strengthen collaboration and drive meaningful policy outcomes. With a career rooted in effective advocacy and relationship‑building, David brings a clear focus on connecting organisational priorities with the wider environmental and regulatory landscape. He works closely with partners to shape discussions on resource efficiency and circular economy solutions, ensuring evidence-based decision making remains at the forefront. David is committed to championing practical, forward‑thinking approaches that support both innovation and long-term sustainability across the hospitality sector.

Alexandra leads efforts to decarbonise one of the world’s largest and most complex healthcare supply chains. She has been instrumental in translating the NHS’s net zero ambition into action, driving supplier engagement, emissions reduction, social value, and modern slavery initiatives. A recognised leader in sustainable procurement, she was named the 5th most influential woman in procurement by Procurement Magazine in 2024 and brings extensive experience in sustainability strategy and healthcare decarbonisation.

Patrick brings over 20 years of experience in hospitality to his role as consultant at The SRA. His career has taken him from leading kitchens to roles in operations and project management, where he has supported businesses in adopting sustainable practices, streamlining operations and reducing waste with practical, people-centred solutions.

Mike joined BaxterStorey in 2001 as an Operations Manager and began leading the company’s sustainability agenda in 2006. Since 2012, he has focused solely on ESG across the WSH portfolio. An MSc graduate in Corporate Environmental Management, Mike supports science-based climate action and sector collaboration. He is a WRAP Guardians of Grub Ambassador, ISEP Fellow, Chartered Environmentalist, and a certified sustainability trainer

With more than two decades of leadership in the drinks trade Michael Harper, Co founder and Field Services Director of Avani Solutions, leads a national team of beer quality experts – experienced field technicians that focus on draught dispense quality, technical excellence, and customer support.

Passionate about raising standards across the industry, he has worked closely with hospitality businesses to improve beer quality, reduce waste, and develop best practices through technical expertise and practical training. His work helps operators deliver a consistently great customer experience while supporting more efficient and sustainable ways of working.

At the Footprint Sustainability Festival, Michael will share insights from the frontline of hospitality, how businesses can make small-wins quickly, what they should consider for long-term gain and how individual behaviour and company culture impact performance.

Ben Hart helps organisations get real value from AI, focusing on people and culture alongside the technology itself. He builds the internal capability that makes adoption stick and turns experiments into outcomes. A serial entrepreneur, he has founded and grown several agency businesses and startups. He sits on several boards and is a professor of marketing at Hult International Business School.

Matt Hay is an accomplished culinary leader with a 360-degree background in hospitality, shaped by his early career in some of the UK’s most iconic Michelin-starred restaurants. His craft was honed under industry greats including John Campbell at The Vineyard (1*), Marcus Wareing at L’Oranger (1*), and Gordon Ramsay at Aubergine (2*), as well as respected kitchens such as Rules and Daphne’s in Chelsea. This foundation built a deep passion for technical finesse, seasonality and uncompromising standards that continues to define his work today.

Matt is currently Head of Culinary for Sodexo UK & Ireland, where he leads the Food Platform Culinary team and oversees the brand-led menu architecture and recipe strategy across all segments. He is responsible for driving sustainable, cost-effective and operationally efficient food solutions, overseeing average plate costs, SKU management, and a major transition towards 70% low-carbon recipes  (achieved in July 2025). Matt leads a team of nine development chefs and chairs the Senior Culinary Leadership Team across Sodexo, Sodexo Live, Fooditude, GEC, Schools & Independents, Government, and Energy & Resources—bringing culinary leads together to elevate food standards, champion innovation, encourage chef progression, develop succession pathways, and promote safety.

Before joining Sodexo, Matt founded Growhay Ltd, a chef consultancy company delivering high-level culinary, operational and strategic expertise to high-street brands. Matt previously spent 15 years with BaxterStorey (WSH), joining in 2003 as Head Chef at Level 31, Barclays HQ, Canary Wharf. He rose to Chef Director, championing food standards, innovation, hospitality excellence, and retail performance across a diverse portfolio.

Across his career, Matt has built a reputation for strategic culinary thinking, sustainability-driven innovation, and a leadership style that develops high-performing teams while elevating the guest experience. His work continues to shape food culture across multiple sectors, from high-end hospitality to large-scale roll outs.

Tony Hickey is the Food Offer and Menu Manager for Primary & Secondary State Schools within Chartwells.

Before taking on this role in December 2021, Tony was a Regional Head Chef for a large school contract within the London area, responsible for all menus, development and compliance. 

Before this he also headed up the Compass Culinary Apprenticeship team for several years, training and developing chefs across the country.

His experience before Compass included a position as a full-time Lecturer at a college, where he successfully led the team to a Grade 1 Ofsted inspection (twice). 

Tony’s other roles have ranged from working at the prestigious Sydney Opera House in the Bennelong Restaurant, Epsom Racecourse and the Royal Albert Hall. 

Izzy is a Sustainability Specialist at the Zero Carbon Forum, the not-for-profit representing one-third of the UK’s hospitality and brewing industry. She leads the organisation’s scope 3 work, and heads up the Beef Action Group, bringing together hospitality businesses, suppliers, and industry bodies to drive real emissions reductions across the food and beverage supply chain. Before joining the Forum, she worked in Sustainability consulting across sectors on decarbonisation strategy and supplier engagement.

Edwina is a social change leader with more than 20 years’ experience delivering innovative initiatives that tackle inequality and drive systemic social and environmental change. Currently Head of Partnerships and Engagement at the World Resources Institute (WRI), she lead programmes focused on accelerating healthy and sustainable diets, including partnerships with local governments, NGOs and retailers across Europe. Previously, as Head of Coolfood she developed a community of cities, hospitals, restaurants and contract caterers committed to tackling the climate impact of food. She is passionate about bringing people together around ambitious ideas, creating partnerships that deliver practical solutions and lasting impact.

Karen Hughes is Country Food Manager, UK & IE, IKEA. She has worked in IKEA Food across different parts of the world, with a consistent focus on building sustainable practices into food operations from the outset. Her experience ranges from introducing equipment that is more sustainable to operate to establishing everyday routines that help teams reduce food waste.

In recent years, Karen and the IKEA Food UK & IE team have focused on reducing food waste through partnerships and practical ways of working in stores. She brings a commercial and operational perspective to the discussion, grounded in the realities of turning sustainability goals into actions that colleagues can apply every day.

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. He supports the development of a national system designed to improve recycling rates and reduce packaging waste across the drinks sector. Julian brings over 30 years of experience in the grocery industry, spanning journalism, trade representation, and corporate leadership. He previously served as a director at the Food and Drink Federation and most recently led corporate affairs across Great Britain and Northern Europe for Coca-Cola Europacific Partners.

Winnow develops Artificial Intelligence tools to help chefs run more profitable, sustainable kitchens by cutting food waste in half. Trusted by thousands of chefs in almost 100 countries, Winnow is helping businesses like IKEA, Compass Group, Accor and Hilton save $100m a year via waste reduction. David is a marketing and communications professional of over 20 years working with brands like The Guardian, American Express and NGOs like Oxfam and WaterAid.

Michael Jordan is Senior Marketing Manager at Fresh Direct, a Sysco company, where he brings products, brands and supplier stories to life through creative storytelling and innovative communications. With a background spanning marketing and commercial roles, including experience as Commercial Manager for a regional brewer, Michael brings a strong understanding of customers, brands and the wider food and drink industry. Over six years with Sysco, he has developed industry-leading content including market reports, crop updates and brand films, while championing British suppliers and the role of sustainability in fresh produce, helping connect customers with people behind fresh produce.

Rak Kalidas, Chief Creative Officer at Levy, has spearheaded the fan experience revolution since 2015, leveraging 25 years of hospitality expertise. He heads BUILT by Levy, bringing full-service expertise to converge physical space and fan behaviour with storytelling and trends to unlock maximum experience value. Rak guides a multidisciplinary team of creatives, strategists, and technologists to design, construct, and deliver next-level hospitality environments. A passionate champion for diversity and inclusion and a dynamic leader, Rak was also instrumental in the foundation of Within, an employee network celebrating cultural diversity across Compass Group UK&I.

Ben has been at Asahi UK for just over 7 years, overseeing ESG and sustainable development strategy, corporate communications, and public affairs for the business. Before joining Asahi, Ben held the role of Head of Communications GB at Coca-Cola European Partners, following a prior career in consultancy. In his spare time, Ben enjoys spending time with his family and being outdoors as much as possible, with hobbies including hiking, surfing, and snowboarding.

Jayne Jones is the inaugural Chief Executive of the Scottish Food Commission, and her long-term commitment is to work in partnership with a range of interested parties to make systems shifts by taking a sustainable food systems approach, making food work for all. Until late 2025, Jayne was Chair of the Public Sector Catering Alliance and Assistant Director for NHS Greater Glasgow and Clyde with responsibility for Soft FM Services including catering, cleaning and portering services. She also has extensive leadership experience in a rural Local Authority.  Over the past ten years, Jayne has participated in a number of Scottish Government steering groups including those developing Local Food Strategies, ending the need for foodbanks in Scotland and in developing proposals for the next Scottish Organic Food Action Plan.  Jayne is past Chair of ASSIST FM and was a member of the HCA.  Jayne has been previously recognised as one of the UK Public Sector Catering’s Most Influential People, won the Public Sector Catey in 2023, is a 2021 Acumen Academy UK Fellow and holds an Honorary Professorship from the University of Edinburgh Business School. 

Dan Kittredge has been an organic farmer for more than 30 years and is the founder and executive director of the Bionutrient Food Association (BFA), a non-profit whose mission is to “increase quality in the food supply.” Known as one of the leading proponents of “nutrient density,” Dan works to demonstrate the connections between soil health, plant health, and human health. Out of these efforts was born the Bionutrient Institute, which has engineered a prototype of a hand-held consumer spectrometer designed to test nutrient density at point of purchase. Via the Bionutrient Meter, the goal is to empower consumers to choose for nutrient quality and thereby leverage economic incentives to drive full system regeneration.

Patrick Holden is founder and CEO of the Sustainable Food Trust, whose mission is to work internationally to accelerate the transition towards more sustainable food and farming systems. 
 
Between 1995 and 2010, he was director of the Soil Association, the UK organic advocacy and certification organisation, where he played a leading role in developing the organic standards and market.  
 
He plays a leading role in several Hubs, including Agriculture and Valuing Sustainability,  within the Sustainable Markets Initiative, established in 2020 by the then Prince of Wales. 
 
Patrick trained in Biodynamic farming at Emerson College and has farmed for over 50 years on a 300-acre mixed organic dairy holding, now the longest established organic dairy farm in Wales, producing a raw milk cheddar from the milk of 85 Ayrshire cows. 
 
He received a CBE for services to organic farming in 2005 and is Patron of the UK Bio-dynamic Agriculture Association. He became an Ashoka fellow in 2016 and was awarded an honorary doctorate for his international work in sustainable agriculture by the University of Wales Trinity St David in 2022. 

James Law sold his Diageo-backed start-up to East London Liquor Co. in 2020 and moved to Wales to start Evrythng, the radical spirits company that ditched ‘sustainability’ for ‘economic activism’. Evrythng believe that focusing on the profit an industry makes is a faster way out of the climate hole than token ‘sustainable’ tweaks. No greenwashing. No ‘plant a tree and cross your fingers’. Just a simple idea: if the global alcohol industry makes $250bn in profit every year, let’s take a slice of that and use it to fund climate solutions with real impact.

David Lively is a Development Chef for Fresh Direct, a Sysco company, with extensive experience across the hospitality industry, spanning restaurants, hotels, education, contract catering and large-scale hospitality operations. Beginning his career before leaving school, he trained as a chef in Oxford and has since led prestigious catering operations, including hospitality at SKY HQ in London. In his current role, David drives new product development, menu innovation and customer engagement, while overseeing food presentations, kitchen operations and identifying emerging food trends. Passionate about bold, vibrant flavours, he draws inspiration from Mexican cuisine.

Chloe is the Food Business Transformation Manager at the Food Foundation, driving changes in business practices to improve access to healthy and sustainable food. She also manages the Bang In Some Beans campaign. Previously, she worked at the National Trust, where she established an award-winning network for environmental practitioners, and she currently serves as Director of The Community Farm, an organic farm and CIC in Somerset.

Living on the south coast in Hampshire, Joshua has spent the last 19 years building a career in hospitality working in 3 AA Rossette hotels to independent pubs in and around Hampshire and the Isle of Wight. 

His current role is with ESS as an Executive Chef, where he has been since early January 2024. He is also a participant within cohort 6 of the Compass Forward with Marcus Wareing programme. 

For Joshua food has always been a way to connect people, culture, and sustainability. He is particularly inspired by Asian cooking techniques, foraging, and creating dishes that respect both ingredients and the environment. 

One of his biggest passions is helping younger generations understand the value of good food, cooking skills, and eating well for both health and wellbeing.

Sonia Mangat brings over a decade of expertise in supply chain sustainability, social impact and responsible sourcing to her role as Head of Responsible Sourcing at Sodexo UK & Ireland. Passionate about ethical practices, her background includes impactful ESG work at Sedex and HP, where she championed resilient, equitable supply chains that balance social impact with business performance. In recognition of her work advancing responsible business, she was named in the Workplace Leaders Top 50 Class of 2026.

Isabel leads The SRA’s team of consultants delivering the Food Made Good Standard, as well as leading on a range of international projects and partnerships. Isabel has worked with a range of hospitality businesses, from international travel and hotel groups to global corporate caterers, universities and single-site restaurants to help deliver the Food Made Good Standard and drive sustainability progress across the sector

Nicky Martin is Head of Nutrition at Compass Group UK & Ireland, leading nutrition, health and wellbeing strategy across the business. With expertise spanning nutrition, compliance, sustainability and responsible sourcing, she works across sectors to improve health outcomes through food. Nicky also supports Foodbuy on nutrition, vendor assurance and ethical supply chains.

Alex is Sustainability Manager for Fresh Direct a Sysco company, the UK’s leading foodservice supplier, where he is responsible for the delivery of the company’s sustainability strategy, Securing the Future of Food. Working closely with customers, he develops practical, data-driven solutions to help achieve their sustainability goals. With a background in strategy consulting, Alex combines forward-thinking innovation with a pragmatic approach to implementation. He led the launch of Sysco GB’s One Planet One Table range of sustainably certified products, expanding access to responsibly sourced food while helping customers build more resilient, sustainable supply chains and deliver meaningful environmental and social impact.

Chloe McIntosh is the Food & Beverage Environmental Practice Manager at the National Trust, responsible for supporting operational teams to manage environmental risk, meet regulatory requirements, and embed sustainable practices into day-to-day delivery. She provides strategic leadership and technical oversight across multidisciplinary teams, working closely with stakeholders to deliver practical, high-quality environmental solutions. Chloe has extensive experience in environmental management within complex operational settings and is known for her collaborative, solutions-focused approach. She recently led the early implementation of food and milk waste collection across 201 locations, including off-mains sites, helping to prevent water degradation ahead of new recycling regulations.

Douglas McMaster is the father of the world’s first zero waste restaurant Silo, in Hackney Wick. Following time spent in the world’s top kitchens such as St. JOHN, The Fat Duck and Noma,at the age of 21 Douglas entered and won a BBC competition, becoming the country’s ‘best young chef.’ In 2010, he was offered a once-in-a-lifetime opportunity in Melbourne to experiment with a zero-waste café under the direction and mentorship of thought leader Joost Bakker. From there, Douglas built the foundations of what is now a macro-philosophy that underpins his ‘Silo System’ mentality, whereby waste can be intelligently designed out of food systems. In 2014, Douglas opened Silo in Brighton, pioneering a closed loop system of food production. He relocated to East London in October 2019 where the restaurant earned a Michelin Green Star for its exceptional commitment to sustainability. Its final service was in December 2025 closing one chapter and opening the ‘Silo System’ up to global opportunity. His recent collaborations have been in restaurants and with chefs from Mexico City, St. Moritz, and Lisbon and beyond. At the end of 2025, Douglas made the TIME 100 Climate as one of the influential leaders driving business climate action.

Frederick Michell is Asahi UK’s Public Affairs Manager. He helps Asahi navigate and respond to UK policy and regulation, from road safety schemes around the local brewery, to national packaging legislation – like DRS.

Chantelle Nicholson is a multi-award-winning chef, restaurateur, and passionate advocate for a more conscious way of dining. As chef-owner of Apricity in London – awarded a Green Michelin Star – she champions regeneration and circularity, weaving seasonality, locality, and a people-first ethos into every aspect of her kitchen and dining room. Her cooking is as joyful as it is thoughtful, designed to nourish both guests and the planet.

Will is the programme lead for WRAP’s global work on food waste, with responsibility for the development and delivery of our impactful strategy to reduce food waste in line with SDG 12.3 across our UK and global work.
Will has a background in food systems and sustainability, having led on food waste and climate change programmes in Scandinavia, the UK and across the EU.  He has worked for both the food industry, policy and for NGOs in the UK and abroad.

Ian is a classically trained Chef with over 40 years’ experience in the foodservice and hospitality industry and a Fellow of the Craft Guild of Chefs.

He is Head of Food Development at Fresh Direct where he works with their extensive customer base to forge meaningful links between grower, farmer, producer, manufacturer, chefs and buyers to deliver profitable, relevant and innovative menu solutions and to help develop the understanding and appreciation in the trade about how our produce arrives from field to fork.

During his time in professional kitchens Ian held positions as Executive Chef at such prestigious venues as Hampton Court Palace and The London Coliseum.

Kim leads Howden’s Climate Risk and Resilience Client Solutions Team and is responsible for the strategic direction and delivery of client engagement across Howden’s climate capabilities, translating client needs into tailored, data-led advisory and solutions and ensuring our solutions and services best meet our client needs. Kim previously led client engagement for asset managers within Willis Towers Watson’s Climate team. She brings over a decade of experience in the investment management industry, including senior leadership roles at J.P. Morgan Asset Management, where she served as International COO for the Multi-Asset Investments Group and led firm-wide sustainability and regulatory change initiatives.

Claire Osborne coaches sustainability leaders to create careers that unf*ck the future without burning out.
She has coached 350+ senior sustainability leaders from organisations including Monzo, Octopus Energy, Virgin, BT, NatWest, Pukka Herbs and the NHS, as well as consultants at Systemiq, Carbon Intelligence, the Big Four, and independent freelancers.

Claire combines 15+ years’ experience in sustainability with strong commercial acumen – in her most recent employed role she delivered a £20m revenue increase in a single year. She is accredited by the International Coaching Federation and Positive Intelligence, and is a member of the Climate Coaching Alliance.

Julie has led the sustainability programme at Bidfood for 7 years, having followed a fairly unconventional career path that started in logistics, moved to HR, then communications and change management, completing an MSc in sustainability last year alongside work. 

 Communicating with people about sustainability and nature is her passion; carbon data will never light her fire! She believes everything starts with creating an appetite to make a difference and welcomes any opportunity to talk about ways to drive a better future for foodservice, balancing commercial challenges with pragmatic ways to try and make a difference.

 When not in work, she loves walking the SW coast path, live music, sports, spending time with friends and family, and trying out new adventures; all tactics to expand life and retain sanity in this increasingly crazy world.  

Pierre Paslier is Co-Founder and Co-CEO of Notpla, a company dedicated to finding solutions to the global plastic crisis through packaging made from seaweed. Notpla’s work was recognised in 2022 when it was awarded Prince William’s £1,000,000 Earthshot Prize. Before Notpla, he worked as a Packaging Engineer at L’Oréal and co-designed one of the first consumer delta 3D-printers while studying at the Royal College of Art. Pierre holds Masters degrees from RCA’s Innovation Design Engineering program and INSA de Lyon. He is also a Fellow of the Royal Academy of Engineering Enterprise Hub.

Sam Phillips is the Director of Programmes at Chefs in Schools, a fast-growing, solutions-focused charity transforming school food and food education. Since joining in 2023, Sam has led programme strategy, launched a membership programme and annual school chef training conference, and expanded training nationally.
With 15 years of prior experience working in premium hospitality, Sam is an expert in operational improvements and partnership building to raise food standards. Sam frequently collaborates with education, health, and food system partners to advocate for improved school food culture, workforce development, and strategies for whole-school change, ensuring every child enjoys nutritious, high-quality, delicious meals.

Emily is the Senior Sustainability Manager at Fresh Direct a Sysco company, a leading foodservice wholesaler in Great Britain. With a passion for driving impactful sustainability strategies, Emily leads initiatives aimed at increasing social impact, integrating sustainability into sourcing practices and supporting customers to reach their sustainability goals. Prior to this, Emily worked at Waitrose and John Lewis, specialising in raw materials sourcing and ensuring compliance with evolving legislative requirements. With extensive experience across the retail and foodservice sectors, Emily brings a deep understanding of both the commercial and environmental challenges facing businesses today.

John Reeves is a co-founder of Event Cup Solutions, the company behind the ONE Planet ONE Chance ® Reusable Cup System, the unique, rental based reusable cup programme which is in operation at the UKs most iconic sports, leisure and music venues. With a network of 5 regional wash centres, the company will wash in excess of 50 million cups in 2026 and have Event Management teams in place at over 250 events making the transition to reuse seamless.

Oliver Rosevear is Director of Sustainability at Fuller’s, where since 2021 he has led its Net Zero 2040 ambition and wider ESG strategy. He has delivered a 78% reduction in operational emissions, improved energy efficiency, and driven electrification across pubs, kitchens and hotels. In 2026 he founded Milestone Sustainability Consultancy, to support businesses in accelerating their sustainability efforts. Previously, Oliver spent 11 years at Costa Coffee as Head of Environment, leading its sustainability programme, designing its BREEAM Outstanding Roastery, creating the award-winning Zero Energy EcoPod, and launching the UK’s first coffee cup recycling scheme.

Mark enjoyed a 25-year hospitality career, opening some of London’s most successful venues including Moro Restaurant, Zetter Hotel & Townhouses, and the Grain Store. In 2011, he co-founded the Sustainable Restaurant Association, whose Food Made Good standard is working in 48 countries and shaping sustainable food service globally. Mark’s foundation has given philanthropically to climate change, sustainable food system, and music for good causes for 30 years. He runs Candover Valley Wines, an award-winning English sparkling wine business. Together with his siblings, he manages two Hampshire farms, where, under the enlightened stewardship of estate manager Craig Livingstone, they practice regenerative farming and share their learning widely.

Philip is the Senior Operational & Policy Manager at NHS England, where he leads national work on food across the healthcare system. He chaired the NHS Food Review, commissioned by the Secretary of State for Health and Social Care following the 2019 Listeria outbreak, and continues to work closely with the Department of Health and Social Care, with responsibility for the National Standards for Food and Drink in Healthcare. Philip has received multiple industry awards recognising his impact across the public sector. As an ambassador for Love British Food, WRAP Guardians of Grub and Sophie’s Legacy, he champions sustainable, high-quality food across healthcare settings.

Geetie Singh-Watson founded Britain’s first certified organic pub, The Duke of Cambridge in Islington, after being horrified by the wastefulness she witnessed working in the restaurant trade. Fifteen years before sustainability became mainstream, she banned plastic water bottles, packaged bar snacks and air-freighted food. Her fourth organic venture, The Bull Inn in Totnes, opened in 2019 — a radical, eight-bedroom inn designed for minimal environmental impact throughout. 

In 2009, she was awarded an MBE for ‘Services to the Organic Pub Trade’, has been named Business Woman of the Year, Asian Woman of Achievement and Entrepreneur of the Year. An active campaigner and environmentalist, Geetie firmly believes that businesses must act responsibly and be led by their ethics and values.

Over 40 years, Guy Singh-Watson has transformed Riverford from a one-man operation delivering homegrown veg by wheelbarrow into a national organic box scheme serving 70,000 customers a week. In 2018, tired of the assumption that greed drives business, he transitioned Riverford to employee ownership. Twice named BBC Radio 4 Farmer of the Year, Guy is passionate about organic farming and values-led business. 

He has long used his voice to champion fairness, environmental responsibility, and a better food system — standing up for small family farms, exposing supermarket “farmwashing”, and calling for more honesty and integrity across the food industry. Through his weekly newsletters and public speaking, Guy continues to challenge the status quo and argue for a fairer, more sustainable way of farming and eating.

Dan Soper is Sustainability Policy Manager at the Food and Drink Federation (FDF), working on supply chain sustainability and industrial decarbonisation policy for UK food and drink manufacturers. His focus includes tackling deforestation in agricultural supply chains, engaging suppliers to reduce emissions within members’ operations and supply chains, and advocating for greater support to help businesses decarbonise their operations. Before joining FDF, Dan worked in agrifood trade policy. 

Robin Sundaram is a sustainability and supply chain leader with nearly 40 years’ experience in FMCG, including over 30 years with Nestlé UK. He has worked across food systems, agriculture and responsible sourcing, helping organisations tackle complex environmental and social challenges with farmers, suppliers and commercial teams. His work has included programmes on sustainable agriculture, environmental stewardship, modern slavery risk and inclusive procurement. Robin has received industry recognition including the Footprint Sustainability Special Achievement Award and Unseen Business Champion Award. He now works independently, helping organisations build practical sustainability and supply chain capability and turn ambition into real-world action.

Anna Taylor is Executive Director at The Food Foundation – a leading organisation working on food policy. Previously she was a civil servant at DFID leading their nutrition work and was awarded an DBE for services to reforming the food system.  She sits on DEFRA’s Food Strategy Advisory Board and was chief independent adviser to Henry Dimbleby for the National Food Strategy. She started her career as a nutritionist working for Save the Children.

As co-founder and Managing Director of Avani Solutions, Amanda has spent the best part of two decades helping the hospitality industry improve beer quality. Since founding the business in 2012, she has challenged traditional approaches to beer dispense hygiene, showing that better quality, lower waste and more sustainable operations can go hand-in-hand.

Under Amanda’s leadership, Avani works with the licensed trade supply chain across the UK, providing practical solutions that reduce beer waste, water and chemical consumption, improve operational efficiencies and raise beer dispense standards. Her work combines technical expertise with a strong belief that lasting change comes from engaging people as much as improving processes.

At this first Footprint Sustainability Festival, Amanda will share how questioning established practices, measuring what matters and focusing on continuous improvement can deliver environmental benefits alongside a better commercial outcome, – driving up beer yields and lowering cost. Her experience offers a practical perspective on how sustainability is driven by operational excellence as much as innovation.

Carly Trisk-Grove has spent more than 20 years building hospitality businesses centred on affordability, sustainability and social impact. She holds an MSc in Food Policy and is a certified B Leader with B Lab UK. She is building The Public Plate, a system to scale a national network of public restaurants; open-to-all dining spaces designed to make eating out more affordable and strengthen social connection. The model is attracting growing interest as a new approach to hospitality, social infrastructure and public value.

Justin Turquet is Sustainability Director and a member of the Senior Leadership Team at Bunzl Catering & Hospitality Division, where he leads the sustainability strategy and supports customers in navigating the rapidly evolving sustainability and regulatory landscape. He works closely with suppliers, customers and industry partners to deliver practical solutions across responsible sourcing, packaging, carbon reduction and circularity. Justin is Vice Chair of the Foodservice Packaging Association (FPA) and was recognised with the 2025 FPA Chair’s Award for Services to the Packaging Industry. He is a regular speaker on sustainability, regulation and responsible business.

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. As the 4th generation of the Ugo family behind Dell’Ugo, Freddie brings a legacy of food innovation into the drinks space. With an expertise in FMCG decarbonisation, he leads on brand strategy and environmental standards, driving Beyond Belief Brewing Co’s mission to bring circular innovation to the alcohol category. He is currently studying for an MSc in Conservation Science, using insights from his academic work to reinforce and evolve the brand’s sustainability credentials.

Robert Unsworth is a mechanical engineer and brewing professional, holding a Master’s degree in Mechanical Engineering and a Brewmaster qualification, and is a Fellow of the Institute of Refrigeration. He brings over 30 years of international experience in industrial refrigeration and the application of heat pump technology within the food and beverage sector. Robert has delivered large-scale, energy-efficient solutions across a wide range of environments, including high-bay cold stores, poultry processing plants, dairies, breweries, and food manufacturing facilities. He has worked with global brands such as Heineken, Nestlé, Bakkavor and Kraft Heinz, and has contributed to pioneering projects including the development of the world’s first carbon-zero juice factory.

Kevin Watson is an experienced food & drink operator who has led Levy’s ambitious strategy to deliver sustainability at scale.

With initiatives spanning environment, nature and health, he has embedded sustainability education and cultural change, maintaining a sharp focus on supply chain, identifying suppliers to help drive changes such as: championing wild venison, rolling out plant-based desserts, cutting single use plastics with seaweed-based packaging, reengineering menus with reduced red meat and dairy, and swapping in rapeseed oil grown without glyphosate, and rice which needs less water to grow.

Passionate about hospitality, Kevin has held senior Confex venue roles during his 13 years at Levy, including at Excel London, EICC, CCD and the QEII. 

Raised in a fishing and farming community on the Isle of Coll, Inner Hebrides, Colin developed a deep understanding of seasonal ingredients and sustainable cooking from an early age.

With over 30 years’ experience as a professional chef across fine dining, contract catering, hospitality and food manufacturing, Colin has built a reputation for his expertise in foraging, fermentation and zero-waste cooking. Since opening Ground Up Cookery School, he has inspired home cooks and professional chefs alike, combining these disciplines to create innovative, delicious and sustainable dishes that tell the story of the landscapes they come from while celebrating preservation and reducing waste.

Charlotte Wright is Director of CSR and Food Strategy at Elior UK, leading the company’s sustainability, responsible sourcing, nutrition and food strategy agenda. With 13 years’ experience in the food sector, including 10 years dedicated to developing and delivering Elior’s CSR strategy, she has spearheaded award-winning initiatives in food waste reduction, social value, carbon reduction and sustainable procurement, helping embed sustainability at the heart of one of the UK’s leading contract caterers. Charlotte is passionate about creating measurable impact through responsible business practices and sustainable food systems.

Nolan Wright is the Director of Supply Chain Operations at Belu Water, a leading UK Social Enterprise that puts people and environment first. Nolan is responsible for delivering ongoing improvements in Belu’s environmental footprint, including a CO2 emissions reduction of 59% since 2010, creation of the lightest weight UK made glass bottle for still and sparkling mineral water; making Belu the first UK water brand to roll out 100% RPET across the whole product range; measuring packaging footprint and mapping water usage. Nolan sets the forward strategic operational direction of the business whilst keeping its ongoing sustainability journey as the priority.

Andrea Zick is a food systems researcher and sustainability practitioner specialising in low-carbon menu design and chef-led transformation. She recently completed her PhD at Brunel University London, focusing on how professional kitchens can reduce greenhouse gas emissions and food waste through practical menu redesign.

With over a decade in hospitality, Andrea previously served as ESG Lead at the OXO Tower Restaurant and Harvey Nichols, embedding sustainability into operations and supply chains. She now works as a sustainability coach and research lead, and is an ambassador for Guardians of Grub and Be Inclusive Hospitality.