Minette Batters
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.
Emily Broadaway
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
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 Copello
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 Ebbrell
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
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.
Amy Fetzer
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.
David Gudgeon
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.
Mike Hanson
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.
Ben Hart
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.
Isabel Hope
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
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
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.
James Law
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
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
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
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 Nicholson
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.
John Reeves
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 Shelley
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
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
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.
Schedule
| Thursday 17th September | |||
|---|---|---|---|
| Main Stage | Breakout Cabaret | Breakout Theatre | Demo Stage |
| Welcome to Footprint Festival: Where insight meets action | Chefs, power and menu transformation: accelerating the shift to low-carbon food | The Future of packaging: Rising costs, rethinking materials, reuse and the truth about ‘sustainable’ packaging | Reverse vending machine (RVM) demo |
| Future-proofing hospitality: from risk to resilience and return | Stress testing hospitality: understanding risk and preparing for what’s next | Safe teams, strong businesses: tackling harassment, burnout and wellbeing as core operational risk | Plant-rich proteins that perform: flavour, cost and customer appeal |
| From planetary health to plate: can we really shift diets at scale? | Beating sustainability burnout | The Good Food Bill: an update, and what hospitality needs to do now | Rethinking fine dining: no waste, no compromise |
| Power, price and opportunity: decarbonising hospitality and food production in an age of energy risk | Future food trends: GLP-1, ultra-processed foods and the shifting shape of demand | Harvesting savings: how plant-rich diets could reduce public spending | Fish forward: low-waste, high-flavour dishes your customers will love |
| Scaling food waste reduction: from pockets of progress to lasting, business-wide impact | Behind the bar of the future: redesigning drinks for profit, performance and lower impact | Have your red meat and eat it: why go wild for venison | Introducing the menu |
| Countdown to DRS: how to be ready for the DRS Deadline | Time at the bar: the drinks disruptors challenging the status quo | Sending the right signals: using hospitality buying power to build resilient British supply chains | Win your drink: pour the perfect waste-free pint |
| Unlocking transition finance: how to build a credible plan and secure investment | The untapped eating-out market: how community food can grow demand, while providing social value | GLP-1 and the future menu: smaller portions, bigger expectations | |
| Drinks, music and food in the Food & Drinks Courtyard, Clubhouse and Main Tent | Farm foraging tour | ||
| Compass/Levy chefs | |||
| Win your drink: pour the perfect waste-free pint | |||
| From brownies and pasta to brew: live demo and taste test with Beyond Belief Brewing |
| Friday 18th September | |||
|---|---|---|---|
| Main Stage | Breakout Cabaret | Breakout Theatre | Demo Stage |
| Who pays for change? Farming, foodservice and the fight for a viable future | Training tomorrow’s chefs: embedding sustainability and health in college and in kitchen | High steaks: how to decarbonise when your offer is built around meats and treats | Harnessing umami to make plant-based dishes utterly delish with Forward Food |
| Is health the hook for food system transformation in hospitality and beyond? | Speaking the same supply chain language: aligning data, reporting and supplier conversations to drive action | Salmon in the spotlight | Beyond the boil: crustacean welfare in modern kitchens |
| Water risk is rising: what it means for sites, supply chains and producers | Practical AI for sustainability: it’s power and potential, plus programme your own personalised ESG agent | Bang in some beans: one year on – what’s working, what’s not, and how we scale fast | Venison masterclass with Levy and partners |
| Smashing down silos and sharing best practice: tackling the net zero challenge together | Better food, lower cost, stronger teams: what healthcare and school food can teach hospitality | Seeing the unseen: how to identify and act on modern slavery risk | Mushroom masterclass – how to turn surplus mushroom stalks into meaty, umami-packed menu heroes |
| Selling the sizzle: how to make sustainable dishes the hottest thing on the menu | Wrap up session | Win your drink: pour the perfect waste-free pint | |
| Drinks, music and food in the Food & Drinks Courtyard, Clubhouse and Main Tent |
*Topics and speakers are subject to change. A finalised program of sessions with timings will be published closer to the event.
| Future-proofing hospitality: from risk to resilience and return Sustainability is no longer a “nice to have” — it is a core driver of cost, risk, resilience and long-term growth. In this opening session, a leading voice at the intersection of climate, energy and economic policy, will set out the scale of systemic disruption facing the global food system — from climate shocks and the energy crisis to global supply chain volatility driven by conflict — and why it matters now for every hospitality and foodservice business. Sustainability is shaping sourcing, menus and commercial decision-making inside one of the world’s largest food businesses. As a result, sustainability — and the leaders driving it — are no longer on the sidelines. They are central to business performance, shaping strategy, strengthening resilience and unlocking long-term commercial success. Sustainability leadership is now a defining force in building stronger, more resilient and more profitable businesses. This session reframes sustainability as a core business function — and a powerful driver of resilience, profitability and competitive advantage. |
| From planetary health to plate: can we really shift diets at scale? The planetary health diet is clear on what needs to change — but what happens when that ambition meets real menus, real customers and real commercial pressures? In this session, a senior leader from food and farming systems change and senior hospitality leaders will bring together system, behavioural and operator perspectives to explore what it actually takes to shift diets at scale. From large-scale contract catering to luxury hotels and customer-driven casual dining, this conversation asks a critical question: what does it take to make real progress — rather than just talking about it? |
| Power, price and opportunity: decarbonising hospitality and food production in an age of energy risk Energy has become one of the biggest strategic risks facing hospitality and food systems. The current conflict in Iran has triggered renewed volatility in global oil and gas markets, exposing the sector’s dependence on unstable fossil fuel supply and pushing energy back up the agenda just as businesses are being asked to electrify and decarbonise. The technology is ready. But progress is stalling. In this session, Asahi, sharing lessons from a decarbonised site, energy expert Rob Unsworth, and others come together to unpack what is really holding the sector back in an era of ongoing energy crisis. Drawing on insights from recent Footprint research and on the impacts of global energy disruption, we explore how distorted energy pricing, policy gaps, commercial pressures and geopolitical instability are combining to slow electrification — and what needs to change to unlock progress at scale. |
| Lunch served – delicious, nutritious, plant-rich menu |
| Scaling food waste reduction: from pockets of progress to lasting, business-wide impact Many hospitality businesses have proven they can reduce food waste — but scaling those results across entire business units or whole organisations can be the stumbling block. Join operators and innovators who have successfully embedded food-saving practices across large hospitality organisations to hear what it really takes to make food saving part of the culture. |
| Countdown to DRS: how to be ready for the DRS Deadline DRS is coming fast — but what will it actually mean for your business? Chaired by David Gudgeon, with Julian Hunt from Exchange for Change and Coca-Cola Europacific Partners, Freddie Michell from a leading drinks producer Asahi and others, this session cuts through the noise to show what hospitality operators need to do now — before it’s too late. |
| Unlocking transition finance: how to build a credible plan and secure investment What does it actually take to unlock green and transition finance? In this practical session, we will break down what makes a transition plan credible, how investors assess it, and how to communicate it effectively. From risk and returns to real-world scrutiny, this session focuses on: what investors actually look for why plans fail to secure funding how to align ambition with financial credibility how to turn strategy into something investable This is a clear, no-nonsense guide to turning transition plans into funded reality. |
| Drinks, music, food & networking in the Food & Drinks Courtyard & Clubhouse |
| Chefs, power and menu transformation: accelerating the shift to low-carbon food This 90 minute interactive workshop led by Andrea Zick explores who really holds influence over menu decisions and how those power dynamics can be harnessed to accelerate the shift to lower-carbon food. Through practical exercises — including live recipe reformulation and stakeholder mapping — participants uncover the hidden menu ecosystem within organisations and identify where the greatest opportunities for change lie. |
| Stress testing hospitality: understanding risk and preparing for what’s next This fast-paced interactive workshop is designed to help you understand how to approach risk in a changing hospitality and food industry landscape. In this interactive session, The Sustainable Restaurant Association (The SRA) and an insurer unpack the sourcing, social and environmental risks reshaping the sector, before guiding you through live stress-test scenarios that build your ability to identify vulnerabilities, strengthen resilience and prepare for disruption. |
| Beating sustainability burnout This session led by expert career and life coach Claire Osborne is designed for sustainability professionals in food and hospitality who feel tired, frustrated, or close to burnout. It focuses on reconnecting participants with meaning, impact and agency in their work. Participants will identify when they’ve been at their best, what helped that happen, and how they can use this knowledge to maximise their impact, leaving feeling empowered and energised to make a difference. |
| Future food trends: GLP-1, ultra-processed foods and the shifting shape of demand From the rapid rise of GLP-1 weight-loss drugs to growing scrutiny of ultra-processed foods, powerful forces are starting to reshape consumer behaviour in ways that could have significant implications for hospitality and foodservice. Early signals suggest changes in portion sizes, alcohol consumption and menu choices — but how real are these shifts, and what do they mean in practice? This session cuts through the hype to separate fact from fiction. Drawing on Levy’s frontline experience, the panel will explore what is actually changing — and how operators are responding. From reformulating menus and rethinking nutrition, to adapting formats, environments and experiences to suit evolving appetites, the discussion will examine how businesses can protect revenue, enhance health, and stay relevant in a changing landscape. Expect a fast-paced, evidence-led conversation grounded in commercial reality and live examples — not headlines. |
| Behind the bar of the future: redesigning drinks for profit, performance and lower impact Behind the bar, change is happening fast — but what actually works? Chaired by Reconomy Connect, with panellists including Avani Solutions/Waste Watchers! and Event Cup Solutions, this session explores how drinks offers are being redesigned to deliver on profit, operational performance and lower impact, from low and no alcohol to refill systems, waste reduction and smarter use of energy and water. Expect honest insight into what’s scaling, what’s not, and what operators need to rethink. |
| Time at the bar: the drinks disruptors challenging the status quo From beer brewed with surplus pasta and brownies by Beyond Belief Brewing to EVRYTHING, the radical Welsh spirits company who have ditched sustainability in favour of economic activism, a new wave of drinks challengers is rethinking how the category works — commercially, environmentally and operationally. That disruption is now going deeper into the fundamentals. Candover Brook is showing how regenerative principles can underpin premium English sparkling wine. Through a series of rapid-fire case studies designed to provide a shot of inspiration, this session explores what these pioneers are changing in practice — and what operators can take from them to rethink ingredients, reduce waste and build more resilient, future-fit drinks offers. |
| Drinks, music, food & networking in the Food & Drinks Courtyard & Clubhouse |
| The Future of packaging: Rising costs, rethinking materials, reuse and the truth about ‘sustainable’ packaging Now more than ever, decisions around the types of packaging a business chooses has to factor financial, environmental and brand impacts. Chaired by Valpak/Reconomy, this session explores a “plastic-free future” – or is that narrative dangerously over-simplified? This session brings together plant-based packaging innovators, reuse system operator CauliBox, global distributors and an operator, The National Trust, to unpack the real trade-offs shaping packaging decisions — from cost to carbon and water impacts to growing concerns around plastics and human health. |
| Safe teams, strong businesses: tackling harassment, burnout and wellbeing as core operational risk Staff wellbeing in hospitality is often talked about as a culture issue — but leading operators are starting to treat it as something far more fundamental: a question of safety, retention, performance and risk. From sexual harassment and late-night safety risks to burnout, job design and retention, we’ll look at how leading businesses are embedding wellbeing into core operations — and what the sector can learn from emerging policy approaches in the UK and internationally. |
| The Good Food Bill: an update, and what hospitality needs to do now As momentum builds behind a proposed UK Good Food Bill, The Food Foundation share the latest developments behind the campaign, where the legislation currently stands, and why stronger food policy is gaining support across industry. The session explores what hospitality and foodservice businesses can do now to help accelerate progress — and what a Good Food Bill could mean in practice for health, procurement, resilience and the future of the food system. |
| Lunch served Delicious, nutritious, plant-rich menu |
| Harvesting savings: how plant-rich diets could reduce public spending |
| Have your red meat and eat it: why go wild for venison Jon Davies, CEO of Levy, reveals why wild venison could be a game-changing protein for hospitality, sharing real-world examples from across major venues and events on how it’s being used at scale to deliver lower-impact, commercially viable and customer-winning dishes. |
| Sending the right signals: using hospitality buying power to build resilient British supply chains Hospitality has more influence over the food system than it often realises — but too often its buying decisions send short-term, inconsistent signals that limit real change. As global supply chains become more volatile, that approach is becoming a growing risk. This session explores how operators can use their buying power more strategically to build resilient, locally rooted supply chains. Using British-grown pulses as a key example, it will examine why demand isn’t translating into UK production at scale — and what needs to change to turn menu ambition into credible, investable signals for farmers and suppliers. |
| The untapped eating-out market: how community food can grow demand, while providing social value What if the biggest growth opportunity in eating out isn’t premium — but everyday? Community and public-restaurant models are unlocking a huge, underserved occasion: people who don’t want to cook, don’t want a takeaway, and don’t want to overspend. And crucially — they’re not taking share from restaurants. They’re creating new demand. In this session, explore how these models deliver affordable, nutritious, sociable meals at scale — and what hospitality can learn to unlock new occasions, new audiences and more frequent use. |
| Drinks, music and food in the Food & Drinks Courtyard, Clubhouse and Main Tent |
| Ongoing throughout the day: Reverse vending machine (RVM) demo Demo Experience a live demonstration of an EcoVend reverse vending machine, which recognises and accepts cans and PET bottles, compacts them, and records detailed data on what’s returned. The RVM showcases how Deposit Return Schemes can work in practice, turning policy into a tangible, hands-on experience for operators and brands. Throughout the festival, delegates can use the machine, see live examples of material capture and data insight, and explore how this technology can support customer engagement, behaviour change and closed-loop packaging systems. |
| Plant-rich proteins that perform: flavour, cost and customer appeal Discover how plant-rich proteins can deliver on flavour, value and customer satisfaction without compromise. This practical session explores versatile, cost-effective ingredients and simple techniques to create dishes that perform across today’s menus. |
| Rethinking fine dining: no waste, no compromise Fine dining has long been built on precision trimming, perfect portions and a heavy reliance on meat — often at the cost of significant waste and environmental impact. How to create refined, customer-pleasing dishes with zero waste, low impact and impeccable sourcing credentials, proving you don’t need to compromise |
| Fish forward: low-waste, high-flavour dishes your customers will love From cod cheeks to fish skin, this live demo from Fresh Direct combines filleting and cooking techniques to help you maximise flavour and get more from every fish. |
| Win your drink: pour the perfect waste-free pint Step up to the bar and test your skills. In this interactive demo, learn how to pour the perfect pint with minimal waste — then have a go yourself. Compete for the top spot on the leaderboard, win prizes, and discover how small changes behind the bar can cut waste, save money and improve performance. |
| GLP-1 and the future menu: smaller portions, bigger expectations In this live demo, discover how nutrient-dense, high-impact dishes can deliver on flavour, satisfaction and experience in smaller formats — while still driving strong margins and customer appeal. |
| Farm foraging tour |
| Fermenting for the future: turning surplus and trimmings into healthy, high impact offerings In this live demo, Colin Wheeler James showcases how fermentation can turn surplus and by-products into bold, flavour-packed dishes that cut carbon, reduce waste and boost nutritional value. From quick pickles to deeper ferments, You’ll see simple, scalable techniques that unlock gut-friendly benefits while extending shelf life and driving creativity in the kitchen. Practical, punchy and rooted in real-world kitchens, this session will leave you with ideas you can take straight back to site — proving that low carbon cooking can also mean high impact on flavour, health and the bottom line. |
| Win your drink: pour the perfect waste-free pint Step up to the bar and test your skills. In this interactive demo, learn how to pour the perfect pint with minimal waste — then have a go yourself. Compete for the top spot on the leaderboard, win prizes, and discover how small changes behind the bar can cut waste, save money and improve performance. |
| From brownies and pasta to brew: live demo and taste test with Beyond Belief Brewing A high-energy demo from Beyond Belief Brewing, showcasing the kit and process behind turning surplus ingredients like pasta, cakes and kitchen prep into seriously good beer. Through guided tastings and flavour comparisons, explore how different surplus inputs create distinct profiles — and how smart brewing tech can unlock flavour, cut waste and challenge what beer can be. |
*Topics and speakers are subject to change. A finalised program of sessions with timings will be published closer to the event.
| Who pays for change? Farming, foodservice and the fight for a viable future Hospitality is setting ambitious targets on climate, health and sourcing — but how do those ambitions land on the farm? In this flagship session, experts including Minette Batters (farmer, broadcaster and former NFU President) and McDonald’s come together for a high-stakes, unfiltered conversation spanning farming, foodservice and government. From buying signals and supply chain pressures to the true cost of transition, this session asks the questions the industry can’t afford to ignore: who is really carrying the risk, and what needs to change — in procurement, menus, supply chains and policy — to build a food system fit for the future. |
| Is health the hook for food system transformation in hospitality and beyond? Is health the missing link in food system transformation? In this session experts at the intersection of farming, food systems and hospitality explore whether reconnecting soil health, nutrition and human wellbeing could unlock faster change across farming, supply chains and hospitality — and what this means in practice for the food we grow, serve, sell and eat. |
| Water risk is rising: what it means for sites, supply chains and producers Water has moved from background utility to board-level risk. Droughts, flooding, ageing infrastructure and rising costs are already reshaping how food and drink businesses operate – from breweries hitting abstraction limits to pubs and restaurants urgently reassessing water use and exposure to risk. In this session, voices from across the system connect basin-level water stress with the day-to-day realities of kitchens, breweries and bars. You’ll hear where water risk is already biting, how leading businesses are measuring and managing it, and the practical steps operators and the wider food system can take now to get ahead. |
| Lunch served Delicious, nutritious, plant-rich menu |
| Smashing down silos and sharing best practice: tackling the net zero challenge together Smashing down silos and sharing best practice to drive real change within your business: lessons from the real world with Sodexo. |
| Selling the sizzle: how to make sustainable dishes the hottest thing on the menu A fast, funny, idea‑packed session with Ben Ebrell of Sorted Food and guests, sharing fresh guest insight, viral‑ready content ideas and real‑world menu wins. Expect big energy, sharp stories and steal‑today tactics to make your sustainable options the dishes everyone is talking about. |
| Drinks, music and food in the Food & Drinks Courtyard, Clubhouse and Main Tent |
| Training tomorrow’s chefs: embedding sustainability and health in college and in kitchen Chefs are now expected to deliver plant-rich, low-cost, low-carbon, health-focused menus — but most are still trained for classical, meat-heavy kitchens. In this session, Mike Hanson (WSH) and Robin Sundaram get straight into what’s broken — and what leading organisations are doing differently, from evolving qualifications to in-house retraining. |
| Speaking the same supply chain language: aligning data, reporting and supplier conversations to drive action Operators need supply chain data to report and reduce impact — but suppliers are drowning in overlapping requests, often answering the same questions in different ways. This session explores how better-aligned supply chain conversations can unlock faster progress. Featuring Burger King (a leader in structured supplier engagement), Stonegate Group (using collective tools to accelerate), suppliers and distributors and chaired by Zero Carbon Forum, it will look at how standardised question sets, quarterly business reviews, and shared frameworks are helping businesses ask better questions, reduce reporting burden, and turn supplier engagement into measurable action across areas like beef, dairy and waste. |
| Lunch served Delicious, nutritious, plant-rich menu |
| Practical AI for sustainability: it’s power and potential, plus programme your own personalised ESG agent A 75-minute working session with AI expert Ben Hart for anyone across foodservice and hospitality whose job touches sustainability: from procurement and operations to comms and the boardroom. AI has moved faster in the last twelve months than most organisations have had time to react to. The bar for what one person can build or do in an afternoon has shifted dramatically. However, most teams aren’t yet feeling the benefit. Not because the tools aren’t good enough, but because getting real value from them is less about technology and more about how people work. This session provides attendees with a motivating take on what’s now possible. And a practical hands-on exercise using a purpose-built AI agent, on their own phone, to work on a real challenge from their work. |
| Better food, lower cost, stronger teams: what healthcare and school food can teach hospitality While much of hospitality is still grappling with how to deliver healthier, lower-impact food without adding cost or complexity, leading healthcare and school food systems are already doing it. By treating food as a lever for prevention, performance and long-term value, they are improving outcomes while stabilising cost and operations. Chaired by Jayne Jones, this session with NHS powerhouse Phil Shelley and other experts explores what’s working — and what wider hospitality can learn from it. |
| Drinks, music and food in the Food & Drinks Courtyard, Clubhouse and Main Tent |
| High steaks: how to decarbonise when your offer is built around meats and treats From fine dining to casual dining and QSR burger joints and chicken shops, this session with Foodsteps and others will explore tangible ways to decarbonise menus. Covering topics from navigating the way forward after the collapse of the Better Chicken Commitment to regeneratively farmed beef, 50:50 burgers and designing chocolate-free deserts |
| Salmon in the spotlight Farmed salmon is often seen as a “safe” fishy default on sustainable and healthy menus – but is it? This session takes a clear‑eyed, evidence‑based look at farmed salmon, from open‑net pens and pollution to feed, antibiotics and human‑rights concerns in the wider supply chain. You’ll hear from experts from the Global Salmon Farming Resistance, alongside suppliers and operators, about why salmon has become a flashpoint – and how businesses can make more informed sourcing decisions in increasingly choppy waters. |
| Bang in some beans: one year on – what’s working, what’s not, and how we scale fast Almost one year after the Bang Some Beans campaign launched, what’s actually worked — and what hasn’t to increase beans, pulses and legumes on the plate? This straight-talking progress panel brings together Anna Taylor or Chloe MacKean (The Food Foundation), Nicky Martin (Foodbuy – Compass Group UK & Ireland’s procurement division) and other industry voices to share the real-world lessons from trying to put beans on the menu at scale. This session moves beyond ambition and into evidence. The Bang in Some Beans campaign has created real campaign traction, but the real question is what has stuck? Have beans moved from pilot to plate at scale? Are customers actually choosing them? And can they genuinely deliver on cost, carbon and customer satisfaction at the same time? |
| Lunch served Delicious, nutritious, plant-rich menu |
| Seeing the unseen: how to identify and act on modern slavery risk From farm and fishing vessel to kitchen porter and delivery driver, modern slavery runs through global food chains – often hidden in plain sight. This session brings together modern slavery experts, seafood campaigners, operators and labour‑rights specialists to map where the biggest risks lie for hospitality and foodservice, and how to respond without just ticking a “due diligence” box. Using live case studies from fishing and food production, plus examples from large operators, you’ll leave with a clearer sense of your own risk profile and concrete actions you can take. |
| Wrap up session |
| Drinks, music and food in the Food & Drinks Courtyard, Clubhouse and Main Tent |
| Harnessing umami to make plant-based dishes utterly delish with Forward Food In this live cooking demo, Forward Food showcases how umami-rich ingredients and chef techniques can transform plant-based dishes into deeply savoury, satisfying crowd-pleasers. Expect practical ideas, big flavour and simple techniques that chefs can take straight back into their own kitchens. |
| Beyond the boil: crustacean welfare in modern kitchens Shellfish with care: welfare, regulation and creative kitchens |
| Venison masterclass with Levy and partners This practical masterclass on full-carcass utilisation, features expert butchery demonstrating how to break down and use venison. You’ll explore how different cuts can be prepared and positioned on menus, alongside insights into venison’s strong nutritional profile and low environmental impact. A rare chance to see the process up close and understand how nose-to-tail cooking can reduce waste, improve margins, and support a more responsible food system. Please note: this is a live butchery demonstration involving a full carcass and may not be suitable for all audiences. |
| Mushroom masterclass – how to turn surplus mushroom stalks into meaty, umami-packed menu heroes Meaty, umami-rich and deeply satisfying, mushrooms can cut carbon without compromising on flavour — and using stalks and surplus takes waste off the table while boosting fibre and nutrition. |
| Win your drink: pour the perfect waste-free pint Step up to the bar and test your skills. In this interactive demo with Avani Solutions and Waste Watchers!, learn how to pour the perfect pint with minimal waste — then have a go yourself. Compete for the top spot on the leaderboard, win prizes, and discover how small changes behind the bar can cut waste, save money and improve performance. |
*Topics and speakers are subject to change. A finalised program of sessions with timings will be published closer to the event.
Purchase your tickets
All ticket options include
- Light bite to enjoy upon arrival
- Complimentary teas, coffees and water throughout the day
- Delicious free lunch, prepared with the very best ingredients
- Selection of food and beverages to sample
- Free car parking on site
- Access to the Main Tent for Big-stage discussions, keynote talks, and sector-defining panels; use of breakout rooms, workshops, working groups, and hands-on learning.
- Exhibiiton area
- The food courtyard
- Drinks reception
- Music and dancing
Payments
- Online payments are handled by Stripe, our secure merchant
- VAT will be added to the total at payment
- To pay by invoice, please email us
- Terms and conditions apply
Group Bookings & Discounts
For more information, or to discuss group bookings, NGO and Charity discounts, please contact charles@footprintmediagroup.com
Ticket Terms & Conditions
Barnsgrove | 17th & 18th September
By purchasing a ticket to Footprint Festival (“the Event”), you agree to the following Terms & Conditions.
1. Tickets & Entry
1.1 All tickets are sold subject to availability and remain the property of the Event Organiser at all times.
1.2 A valid ticket must be presented for entry. Tickets may be scanned on entry and re-entry may be restricted.
1.3 All tickets are non-refundable, except where the Event is cancelled in full (see Section 7).
1.4 Tickets must not be resold for commercial gain or at a price higher than face value.
1.5 The Event Organiser reserves the right to refuse admission or remove any attendee who breaches these Terms & Conditions or behaves in a manner considered unsafe, disruptive, or antisocial. No refund will be given in such cases.
2. Personal Circumstances
2.1 Tickets are non-refundable in all personal circumstances, including but not limited to illness, travel disruption, work commitments, weather conditions, or inability to attend for any reason.
2.2 Tickets are purchased at the buyer’s own risk.
3. Event Changes
3.1 The Event Organiser reserves the right to make changes to the Event, including but not limited to performers, schedule, activities, layout, or timings.
3.2 Changes to the lineup or programme do not entitle ticket holders to a refund or exchange.
4. Age & Identification
4.1 Any age restrictions will be clearly stated at the point of purchase.
4.2 Valid photo ID may be required for age-restricted areas or alcohol purchases.
4.3 Anyone under the age of 18 must be accompanied by a responsible adult unless otherwise stated.
5. Safety, Searches & Prohibited Items
5.1 Attendees enter the Event at their own risk.
5.2 Searches may be conducted on entry. Refusal to be searched may result in denied entry without refund.
5.3 Prohibited items may include weapons, illegal substances, fireworks, flares, drones, or any item deemed dangerous by the Event Organiser.
6. Alcohol & Drugs
6.1 The Event operates a zero-tolerance policy toward illegal drugs.
6.2 Anyone found in possession of illegal substances may be removed from the Event and reported to the authorities without refund.
6.3 Alcohol may only be consumed by those of legal drinking age and in designated areas.
7. Cancellation
7.1 If the Event is cancelled in full, ticket holders will be entitled to a refund of the face value of the ticket only(excluding booking or transaction fees).
7.2 No refunds will be issued for partial cancellations, delayed openings, or adverse weather conditions.
7.3 Full cancellations are not permitted if within 60 days prior to the event taking place.
7.4 The Event Organiser is not responsible for travel, accommodation, or any other associated costs.
8. Liability
8.1 The Event Organiser accepts no responsibility for loss, theft, or damage to personal belongings.
8.2 Nothing in these Terms limits liability for death or personal injury caused by negligence or any liability that cannot be excluded by law.
8.3 Attendees are responsible for their own actions and any damage caused by them.
9. Photography & Media
9.1 The Event may be photographed or filmed for promotional and archival purposes.
9.2 By attending, you consent to the use of your image or likeness without compensation.
10. General
10.1 These Terms & Conditions are governed by the laws of England & Wales.
10.2 The Event Organiser reserves the right to amend these Terms & Conditions at any time.
Accommodation
Mid-range
The White Hart, Innkeepers collection
Website: https://www.innkeeperscollection.co.uk/hotel/the-white-hart-hook-hampshire/
Address: White Hart Hotel, London Rd, Hook RG27 9DZ
Map
Phone: 01256 762462
Bel & The Dragon
Website: https://www.belandthedragon.co.uk/odiham
Address: 100 High St, Odiham, Hook RG29 1LP
Map
Phone: 01256 702696
Raven Hotel in Hook
Website: https://www.greenekinginns.co.uk/hotels/hampshire/raven-hotel
Address: Station Road, Hook, RG27 9HS
Map
Phone: 01256 762541
Alton House Hotel
Website: https://altonhousehotel.com/
Address: 57 Normandy St, Alton GU34 1DW
Map
Phone: 01420 80033
The Poacher Inn
Website: https://www.poacherinn.com/
Address: Alton Road, South Warnborough, Hook, RG29 1RP
Map
Phone: 01256 862403
The Wellington Arms
Website: https://www.wellingtonarmshampshire.co.uk/
Address: Basingstoke Rd, Hook RG27 0AS
Map
Phone: 01256 882214
The Mill House
Website: https://www.millhouse-hook.co.uk/
Address: North Warnborough, Hook RG29 1ET
Map
Phone: 01256 702953
Budget
Basingstoke Country Hotel
Website: https://www.britanniahotels.com/hotels/basingstoke-country-hotel/
Address: London Rd, Basingstoke, Nately Scures, Hook RG27 9JS
Map
Phone: 01256 764161
Holiday Inn Basingstoke
Website: https://www.ihg.com/holidayinn/hotels/gb/en/basingstoke/bbshp/hoteldetail
Address: Victoria Street, Town Centre, Basingstoke, RG21 3BT
Map
Phone: 01256 856900
Premier Inn Basingstoke
Website: https://www.premierinn.com/gb/en/hotels/england/hampshire/basingstoke/basingstoke-town-centre.html
Address: Victoria Street, Town Centre, Basingstoke, RG21 3BT
Map
Phone: 0333 321 9356
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