hospitality

A blueprint for modern sustainability leadership
Emily Coon reveals the qualities a new generation of sustainability leaders will need to bring to the table to help build long-term resilience into the bones of businesses
Is hospitality ready for DRS?
With just a year to go until deposit return schemes launch across the whole of the UK, businesses need to start figuring out how they will be impacted by this transformational change in how drinks packaging is managed
Secrets for successful food waste reduction
Sodexo’s sustainability director, Claire Atkins-Morris, reveals the strategy that has led to a 50% reduction in food waste over the past decade and cost savings of £3.6m
Realism or retreat – should we be worried by net-zero backsliding?
Businesses including McDonald’s and Starbucks are struggling to decarbonise large, legacy operations, leading to questions over whether they remain fully committed to emissions reduction
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
Can hospitality have its regenerative cake and eat it?
‘Big food’s’ scale may be exactly what regenerative agriculture needs to go mainstream – but that’s no reason for hospitality to ease off the push for healthier menus
Can public diners find a niche on the high street?
With two state-subsidised restaurants due to open in Nottingham and Dundee, opinion is split over the role they should play in the eating out landscape
Robin Sundaram – Seeing the unseen: how to identify and act on modern slavery risk
Robin Sundaram explores how hospitality businesses can identify and respond to modern slavery risk across food supply chains, using practical case studies and actionable strategies
Kimberly Ong: Stress testing hospitality – understanding risk and preparing for what’s next
Kimberley Ong, Climate Risk and Resilience specialist at Howden, leads an interactive workshop exploring the sourcing, social and environmental risks facing hospitality businesses and how to build resilience for the future
Rockets and feathers
What goes up must come down. Although in the case of food prices, the descent is likely to be far slower than the journey to the summit