More than 100 senior leaders from multi-site hospitality brands and foodservice were brought together to collaborate, learn and share best practice on how to achieve sustainability goals, reduce carbon footprint and make real, lasting change.
Christine Martin, Co Founder Peach 20/20, the organisers of Planet Peach: The Sustainability Summit.
How did this year’s event build on or differ from last year’s?
With rising costs a constant theme for the sector – sustainability is now as much about cost savings and efficiency as it is about doing the right thing. Many of the speakers addressed ways they are delivering improved profits through reducing their impact on the planet.
Were any new themes, challenges, or industry focuses addressed?
Reconnecting the foodservice/hospitality industry to the farming community – and specifically looking at how regenerative farming is transforming supply chains. We had a brilliant presentation from Wildfarmed Co-Founder George Lamb – funny, fast and super informative about how changing the flour the industry uses in bread, pizza and pasta is making a significant contribution to net zero – and delivering better tasting, healthier food into the bargain.
What influenced your decision to return to 30 Euston Square?
It’s a great location and has a brilliant auditorium, but the clincher was the food – and Searcy’s strong reputation for sustainable practices. We worked with the Head/ Executive Chef to create a 100% plant-based menu, with Wildfarmed flour incorporated into the bread and one of the desserts, and carbon impact calculations provided by food tech company Nutritics – our headline partner.
What key sustainability measures were in place for the event?
No single use plastic, recycled badge stock, and re-used lanyards, reduction in printed in the venue graphics – we used the digital screens in venue for sponsor and event branding instead. And of course, our 100% plant based, low carbon menu, with headline initiatives including:
For an event focused on sustainability – finding the right venue partner was key. From collaborating on a delicious 100% plant-based menu to working with us on digital signage – the team could not have done more to ensure we minimised our environmental impact and delivered an outstanding experience for our audience.
May Offer
10% off Ground Floor DDR rate or room hire for any booking taking place in May.
T&C’s: Subject to availability. Minimum numbers apply.
