Sustain

Increasingly uncomfortable with being asked to market small initiatives as sustainable (like banning plastic straws), Sarah Duncan fell down the rabbit hole of sustainability nearly a decade ago after her daughter became a 'fully blown eco warrior'. Since then, Sarah has written several books (including The Sustainable Business Book) and works with a wide range of businesses to move from good intentions into practical change in how they operate. David and Sarah talk about what sustainable hospitality looks like in practice, how businesses can better understand ESG, and how meaningful change can be embedded across an organisation. Sarah shares how her work has evolved, the challenges businesses face when trying to make meaningful change, and the frameworks that can help turn sustainability ambitions into action. Sarah Duncan Sustainable Business Book Expert Advice Online Resources mentioned: Green Key Green Tourism How Bad Are Bananas? by Mike Berners-Lee The New Climate War by Michael Mann Green Swans by John Elkington Chapters (00:00) Discover how hospitality leaders can achieve excellence through sustainability (00:57) Explore what sustainable hospitality really means — and how we can make it happen (01:45) Hear what led Sarah to pursue a more ethical and sustainable approach to business (10:42) Discover the Planet System Framework from Sarah's new book (12:24) Explore the biggest challenges businesses face when putting sustainability into practice (21:39) Consider the positive side effects of pursuing a sustainable agenda (22:47) Understand why businesses need to define their reasons for pursuing an ESG agenda (24:56) Learn why having a clear vision of where your business wants to be in five years matters (29:16) Explore whether certification systems are essential for creating meaningful change (31:20) Hear about Sarah's most memorable hospitality experience (32:41) Find out what Sarah has changed her mind about recently (36:03) Discover the book Sarah recommends most — other than her own

We're joined by Amy Roberts, Managing Director of Sustainable Wine Solutions and co-founder of Thirsty Birds Wine, to explore how innovation is driving a more sustainable future for the wine and hospitality industries. From steel kegs and bottle return schemes to the rise of English wine, Amy shares how smarter packaging and local sourcing can reduce carbon emissions, improve wine quality, and create more sustainable supply chains without compromising on excellence. We also discuss why supporting local vineyards and producers is becoming increasingly important for the future of hospitality. Sustainable Wine Solutions Thirsy Birds Animal Farm by George Orwell (00:00) Sustain is a podcast about how hospitality leaders achieve excellence despite constraints (01:00) Amy Roberts from Sustainable Wine Solutions talks to us about sustainable wine consumption (02:00) Sustainable Wine Solutions' innovative approach to wine (09:07) No negatives to working with wine on tap (11:01) The rise of English wine (13:01) Founding Thirsty Birds (17:28) Amy's experience with logistics, operations and supply chain (24:49) Amy's most memorable experience of hospitality (26:31) What is something you've changed your mind on in the last couple of years (27:12) Amy says everyone should read Animal Farm by George Orwell

We're joined by Olivia Reid, founder of Blackbird Box Consultancy and one of the UK's leading voices in the food hall and placemaking space. From launching iconic food halls to advising developers, operators, and independent brands, Olivia shares what it really takes to create destinations that people want to return to. We dive into community, collaboration, local demand, and why the best hospitality experiences are built around people—not just food. Blackbird Box Grit by Angela Duckworth Without Reservation by Jeremy King Chapters 00:00 Introduction & Why Food Halls Matter 01:20 Olivia Reid's Journey into Food Halls 03:20 Beyond the Food Hall Template 05:00 What Makes a Successful Food Hall? 07:40 Digital Ordering & Customer Experience 10:00 Common Mistakes Food Hall Operators Make 13:10 Keeping Food Halls Fresh Through Evolution 15:00 Why Food Halls Are Financially Fragile 19:00 Systems vs Templates 20:00 Lessons from Global Hospitality 24:10 Sustainability Starts with People 27:00 Memorable Hospitality Experiences 29:20 Changing Consumer Expectations 31:10 Books, Grit & Final Reflections 33:10 Outro

We're joined by Sarah Brading, co-founder of Flat Earth Pizzas, to explore the relationship between sustainability and hospitality. Sarah shares the story behind building one of the London's most celebrated plant-forward restaurants, the challenges of running a values-led hospitality business, and the difficult decision to close its doors after four years. David and Sarah discuss what it takes to create meaningful dining experiences, why sustainability in hospitality is about more than what's on the plate, and the realities of running a purpose-driven business in today's climate. Sarah is now the Reassemble Fractional Marketing Lead and also works with other businesses within sustainable hospitality. If you've enjoyed this episode, or any of our Sustain conversations, we'd love it if you could leave us a five-star rating or a review on Apple Podcasts. Your support helps us reach more listeners and keep these conversations going. Flat Earth Pizzas Anna Jones' One Pot, Pan, Planet Sarah Brading

Vojtech Vegh, the anti food waste chef and Zero Waste Culinary Advisor at Winnow joins us from Cambodia, to discuss the significant impact of food waste in the restaurant industry. With insights drawn from his extensive experience and his book, Surplus: The Food Waste Guide for Chefs. Discover how a shift in mindset and operational procedures can lead to a more responsible and efficient culinary environment. Surplus Food Studio Surplus: The Food Waste Guide To Chefs Winnow Shift Your Mind Shift The World by Steve Chandler

We're sharing the 5 minute pitch David gave at the Great Green Balloon Debate, hosted by HOSPA in London last month. David shares his argument that sustainability needs a fresh narrative - one centred on social value, positive impact, and compelling stories. And of not being afraid of reclaiming the word 'status'. Rather than being viewed as an obligation, sustainability should be positioned as something aspirational and desirable. Could making sustainability a status symbol help accelerate change? HOSPA Youtube - All the other videos from the night Apricity RAW Workshop

Michelle Pollard-Smith, Head of Property at Gail's Bakery, discusses the fascinating journey of expanding a brand that prioritises individuality over standardisation. With nearly 200 locations, Michelle shares insights from her experience of building so many sites and how to establish a team culture that can deliver at pace and scale. We also discuss how companies can maintain bravery as they grow in the face of the inevitable pressure to become more risk averse.

In Episode 11 of Sustain we talk to Rick Mower from RAW Workshop. Listen to hear about Rick's journey from advertising to founding a company that not only manufactures beautiful furniture but also creates meaningful social impact. RAW Workshop Gails Franco Manca

We're joined by Olessia Willybiro and Julie Cleijne to discuss the upcoming launch of the new health-focused café Dee based in Barnes in South West London. Olessia shares her vision for creating a welcoming space that prioritises sustainability and health, while Julie outlines the role of Sustainable Kitchen Consultants in bringing this vision to life. Dee Cafe Dee Cafe Facebook Dee Cafe Instagram Reassemble Sustainable Kitchen Consultants

Featuring insights from Will Silverwood, former head of sustainability at Whitbread, David Chenery explores what it really takes to drive sustainable change inside a multi-billion-pound organisation. From boardroom resistance to on-the-ground action, they unpack the genuine challenges facing large-scale hospitality — and whether companies of that size can ever truly walk the talk on sustainability. Reassemble https://reassemble.studio Whitbread https://www.whitbread.co.uk Too Good To Go https://toogoodtogo.co.uk Sustainable Tech for Good https://sustainabletech4good.co.uk/

Sustain welcomes Alex Head, founder and CEO of Social Pantry, a pioneering catering company that champions sustainability and social impact. David and Alex delve into the journey of Social Pantry, exploring its commitment to employing prison leavers, the importance of sustainability in catering, and how to create exceptional dining experiences with minimal environmental impact. Join us as we uncover the intersection of hospitality, sustainability, and social responsibility. Social Pantry https://socialpantry.co.uk Silo https://www.silolondon.com Pump Street Chocolate https://pumpstreetbakery.com

This episode of Sustain features renowned chef and restaurateur Chantelle Nicholson, a proud holder of the Michelin Green Star. Together, David and Chantelle explore the intersection of excellence in hospitality and sustainability, discussing the challenges and triumphs of operating at a Michelin star level while prioritising environmental responsibility. Join them as they delve into the nuances of sustainable practices, the meaning of regenerative hospitality, and the importance of creating a positive impact through culinary excellence. Apricity https://www.apricityrestaurant.com / Reassemble https://www.reassemble.studio/ Food Made Good Standard https://thesra.org/the-food-made-good-standard/

David Chenery engages with Holly Letch, Head of Sustainability at JKS Restaurants, to discuss the challenges and triumphs of embedding sustainability within a fast-paced and quality-driven hospitality environment. Holly shares her journey of building a sustainability framework from the ground up, navigating the complexities of multiple brands, and the importance of stakeholder engagement. Tune in to discover practical insights on how to balance high standards with meaningful sustainable practices in the restaurant industry. JKS Restaurants https://jksrestaurants.com Sustainable Restaurant Association https://thesra.org/ Reassemble https://reassemble.studio Felix Project https://thefelixproject.org Street Smart https://streetsmart.org.uk

David Chenery sits down with Mark Chapman, founder of the Zero Carbon Forum, to explore the intricate relationship between carbon emissions and sustainability in the hospitality industry. They discuss the importance of understanding net zero, the challenges and successes faced by operators, and the actionable steps that can be taken to create a more sustainable future. Tune in for insights on how to embed sustainability into the core of your business and the role of collaboration in achieving meaningful change. Zero Carbon Forum https://www.zerocarbonforum.com / Reassemble Studio https://www.reassemble.studio/ WildFarm https://www.wildfarmed.co.uk /

Host David Chenery explores the innovative approaches to sustainability within the hospitality industry with Diana Darmina, Head of Design, and Josh Renouf, Circular Design Manager at the Lamington Group. Discover how they are redefining design principles and integrating circular economy practices into their projects, including the unique Room 2 Hometels concept. Join us as we delve into their strategies for creating sustainable, comfortable spaces that not only meet the needs of guests but also contribute to a greener future. Sustain is brought to you by Reassemble, the leaders in sustainable hospitality design. To find out more about the excellent and thoughtful spaces they create, visit https://www.reassemble.studio Lamington Group https://www.lamingtongroup.com B Corp https://bcorporation.net BRREAM https://www.breeam.com Potato Head https://www.potatohead.co Volume Creative https://volumecreative.co.uk/ Reassemble https://www.reassemble.studio

Host David Chenery engages in an insightful conversation with Ed Francis, a seasoned hospitality professional who has transitioned from operations to consultancy. They delve into the complexities of sustainability within the hospitality industry, exploring the inherent tensions between growth, investor expectations, and sustainable practices. Ed shares his journey from the UK to Mallorca, shedding light on how geographical changes can influence one's perspective on business and community. Tune in for a thought-provoking discussion on the balance between ambition and accountability in hospitality. Sustain is brought to you by Reassemble, the leaders in sustainable hospitality design. To find out more about the excellent and thoughtful spaces they create, visit https://www.reassemble.studio Rory Sutherland https://rorysutherland.substack.com/ George Monbiot https://www.monbiot.com Isadore Sharp https://www.fourseasons.com Julianne from the SRA https://www.sra.org.uk Reassemble https://www.reassemble.studio

Host David Chenery speaks with Carly Trisk-Grove, a passionate hospitality operator and co-founder of the Public Plate initiative. They discuss the challenges and opportunities within the restaurant industry, particularly focusing on the concept of public restaurants aimed at enhancing community health and social connection. Carly shares her insights on equity, sustainability, and the importance of creating spaces that foster social interaction while providing affordable dining options. Tune in for an inspiring conversation about redefining hospitality and making a positive impact in society. Sustain is brought to you by Reassemble, the leaders in sustainable hospitality design. To find out more about the excellent and thoughtful spaces they create, visit https://www.reassemble.studio Carly Trisk-Grove www.thepublicplate.com https://www.linkedin.com/in/carlytrisk-grove/ Sustainable Restaurant Association https://sra.org.uk Everytable https://everytable.com Joseph Rowntree Foundation https://www.jrf.org.uk Demos https://www.demos.co.uk The Spirit Level (Book) https://amzn.eu/d/0fBa1dP Nourishing Britain Report https://media.nesta.org.uk/documents/Nourishing_Britain_-_a_political_manual_for_improving_the_nations_health_vRYCLmt.pdf Reassemble https://www.reassemble.studio

Host David Chenery, co-founder of Reassemble, welcomes Juliane Caillouette-Noble, CEO of the Sustainable Restaurant Association. Together, they explore the concept of sustainable hospitality, dissecting its core components: sourcing, social impact, and operational environmental effects. Juliane shares insights on how the hospitality industry can move beyond mere ambition to create real change, while also addressing the challenges faced in a world where scarcity often overshadows generosity. This engaging conversation invites listeners to rethink their approach to sustainability and excellence in hospitality. Sustain is brought to you by Reassemble, the leaders in sustainable hospitality design. To find out more about the excellent and thoughtful spaces they create, visit https://www.reassemble.studio Sustainable Restaurant Association https://thesra.org/ Food Made Good https://foodmadegood.org Reassemble https://www.reassemble.studio