footprint festival
Carly Trisk-Grove – The untapped eating-out market: how community food can grow demand, while providing social value
Carly Trisk-Grove explores how community and public-restaurant models could unlock an underserved eating-out market, creating affordable, sociable occasions while delivering wider social value
Claire Osbourne – Beating sustainability burnout
Claire Osbourne – Beating sustainability burnout
Alastair Trickett – High steaks: how to decarbonise when your offer is built around meats and treats
How can restaurants decarbonise meat-focused menus? Explore practical, commercially viable approaches to lower-impact meat, ingredients and desserts
Sophie Bauer – Is health the hook for food system transformation in hospitality and beyond?
Sophie Bauer of WWF-UK joins industry experts to explore whether health can become a catalyst for food system transformation, connecting soil health, nutrition, farming and hospitality
Daniel Fairweather – Stress testing hospitality: understanding risk and preparing for what’s next
Daniel Fairweather of Howden Climate Risk and Resilience joins Footprint Festival for an interactive workshop exploring how hospitality businesses can identify vulnerabilities, stress test risks and prepare for disruption
David Gudgeon – Countdown to DRS: how to be ready for the DRS Deadline
As the UK Deposit Return Scheme deadline approaches, hospitality and drinks businesses must prepare for major operational changes. This session explores compliance, collection systems, glass inclusion, and how operators can avoid financial losses
Isabel Martin: Stress testing hospitality – understanding risk and preparing for what’s next
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…
Douglas McMaster founder of the world’s first zero waste restaurant, Silo
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.’
Rosie Chapleo: Speaking the same supply chain language – aligning data, reporting and supplier conversations to drive action
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…
Patrick Hanna: Stress testing hospitality – understanding risk and preparing for what’s next
Patrick brings over 20 years of experience in hospitality to his role as consultant at The SRA
