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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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. 

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.

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.