The Future of Sustainable Innovation in Foodservice & Hospitality

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.

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.

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.

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.

David Gudgeon is the Head of External Affairs, 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.

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.

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

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.

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.

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.

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.

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.

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.

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.