Environmental Sustainability Seminar

Agenda

• 09:00 Registration, arrival refreshments

• 09:30 (10 minutes) UKH intro – setting the scene

  UKHospitality’s Chief Executive will lay out the agenda for the day and put sustainability in the context of the challenges and opportunities that the sector faces.

  • Allen Simpson, Chief Executive, UKHospitality
• 09:40 (15 minutes) - Driving progress across the hospitality sector

  Tim is a leader in the sustainability space, chairing the UKH Sustainability Group and its Hospitality Sector Council counterpart. Tim will set out the journey that the sector has been on, delivering tangible energy and cost savings and setting out what needs to come next. Energy As energy continues to impact every aspect of our businesses, there has never been a more important time to discuss how improving energy efficiency can also deliver financial savings. This theme will underpin the session, with renewables, emissions reduction and energy procurement forming the key focus of the discussion.

  • Tim Doubleday, CFO, Burger King
• 09:55 (15 minutes) Where next for energy prices and how can you adapt?

  With global volatility, energy prices have fluctuated substantially in recent years. Our speaker will bring insight into where the market is going and what businesses can do to mitigate financial risk.

• 10:10 (15 minutes) Moving the dial on renewable energy – case studies on how to make it work

  Investment in renewables is growing at pace across the sector. Sustainable Energy First and xxx will provide insight into the projects they have worked on to deliver reliable renewable energy into the business.

  • Anthony Mayall, CEO, Sustainable Energy First
• 10:25 (30 minutes) Carbon reduction in practice - a case study from Cornwall

  Zero Carbon Forum secured funding for small businesses to invest in emissions reductions. Here, they explain how that has progressed, alongside two of the beneficiaries of the project.

  • Mark Chan, CEO, Founder, Zero Carbon Forum
  • Mark Holden,pma Company Director, Inn Cornwall
• 10:55 (15 minutes) Keynote – driving Government focus on decarbonisation

  Sustainability remains a Government priority and the Climate Change Committee plays a pivotal role in holding it to account, while driving targets and standards. We’ll hear about how this is a whole-economy issue and how hospitality fits into that. Packaging With packaging continuing to be a hot topic, we will discuss how hospitality businesses are preparing for the incoming Deposit Return Scheme, what this will mean for business operations, and how it will change the way we recycle. We will also draw on international examples to explore the lessons UK businesses can learn from markets where similar schemes are already in place.

  • Emma Pinchbeck, CEO, Climate Change Committee

• 11:10 (30 minutes) Break

• 11:40 (15 minutes) One year to DRS – what you need to know to prepare

  The Deposit Return Scheme is due to commence across the four nations of the UK from October 2027. A lead architect of the scheme will provide us with an update on progress and inform what businesses need to be doing to prepare.

  • Raymond Gianotten, Lead DRS Advisor, Exchange for Change
• 11:55 (25 minutes) Business experience of preparing for DRS – in conversation with industry leaders

  Following the top-level explainer of DRS, we will be joined by Mitchells & Butlers and Calrsberg Britvic in conversation on their experiences of preparing for the new scheme. The conversation will explore what investment has already been made, their future plans and the barriers they foresee. Food How and what we eat has never been under more scrutiny than it is today. As a result, the food system has had to adapt across the entire supply chain – from farming and sourcing to what we put on our menus and how we manage food waste. In this session, we will hear how businesses are navigating this ever-evolving landscape and share practical examples of how hospitality businesses can become more resilient and sustainable.

  • Amy De Marsac, Director of Investor Relations and Sustainability, Mitchells & Butlers
  • Tom Fiennes, Sustainability Director, Carlsberg Britvic
• 12:20 (15 minutes) Food security and resilience in a volatile world

  A leading supplier to the sector will set out how they are working with hospitality businesses to ensure a reliable food supply. Global issues have had a major impact on food supply and this session will look at how to ensure food security and resilience.

• 12:35 (15 minutes) Regenerative farming – is this the key to ensuring meat stays on the menu?

  Regenerative farming has moved from a buzz phrase to a core part of sustainability strategy for many businesses. The session will gain insight from a leading hospitality business and one of their farming suppliers on how it works in practice and how it could benefit from your business.

• 12:50 (15 minutes) No food waste left behind – why it matters and what you can learn from an industry leader

  Reducing food waste is a major challenge for the hospitality sector, but is also a priority due to the costs involved. A leading operator will set out how tackling food waste is part of their broader food strategy.

• 13:05 (20 minutes) Delivering sustainability on a stadium-scale - the complex journey of a contract caterer

  Contract catering can be a very varied business and this provides huge sustainability challenges. A leading contract caterer will provide insights into their world and how they adapt for different settings. Their approach to the food system – how it works, how they think about it differently, viewing agriculture differently, solutions, quick case studies.

  • Jon Davies, Chief Executive Officer, Levy
• 13:25 (5 minutes) Closing remarks

  Allen Simpson will summarise the key takeaways from the day.

  • Allen Simpson, Chief Executive, UKHospitality

• 13:30 Lunch