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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
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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
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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
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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.
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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
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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
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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.studioWhitbread
https://www.whitbread.co.ukToo Good To Go
https://toogoodtogo.co.ukSustainable 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.ukSilo
https://www.silolondon.comPump 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.comSustainable Restaurant Association
https://thesra.org/Reassemble
https://reassemble.studioFelix Project
https://thefelixproject.orgStreet 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
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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.comIsadore Sharp
https://www.fourseasons.comJulianne from the SRA
https://www.sra.org.ukReassemble
https://www.reassemble.studio
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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
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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.orgReassemble
https://www.reassemble.studio
