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Net Zero – hospitality & food: supply and sustainability

Start:

19/03/2025 9:30 am

End:

19/03/2025 1:30 pm

Location:

The Alliston Centre Stroud Road

GL7 6JR

Event description

9.00am arrival for a 9.30am start. Join us for a thought provoking and in-depth look at supply systems and practices within the hospitality and food sectors.

This event aims to provide stimulating and informative insight from four key speakers within these sectors, into changes in thought and practice relating to sustainability, in particular achieving net zero, and the potential future changes that those within the sectors need to be aware of.

Our key speakers will discuss the mixed messaging surrounding meat and net zero; explore why forward–thinking hotels are gaining sustainability credentials; and highlight how local businesses are orientating their supply chain towards a sustainable future.

An event not to be missed – attendees will leave inspired and equipped with the understanding to level up sustainability within their supply systems and practices.

A light lunch consisting of home grown produce from the RAU’s very own Zero Dig site will be included.

Event Accessibility

The Growth Hub is committed to providing universal access to all of our events. Please contact The Growth Hub Cirencester on cirencester@thegrowthhub.biz or call 01285 889850 to request disability accommodations. Advance notice is necessary to arrange for some accessibility needs so we request you contact us at least five working days before the event whenever possible.

About the speakers

Tom Macmillan

Professor Tom MacMillan is Elizabeth Creak Chair in Rural Policy and Strategy, at the Royal Agricultural University, Cirencester. One of his main interests is how to make agricultural research more useful on the ground and in policy. He co-directs the Centre for Effective Innovation in Agriculture, and the National Innovation Centre for Rural Enterprise. Tom is policy advisor to the Food, Farming & Countryside Commission, and was part of the team who produced the National Food Strategy, led by Henry Dimbleby. Tom joined the RAU from the Soil Association, where he was Director of Innovation. From 2003-2011 he was Executive Director of the Food Ethics Council. He has a PhD in geography from the University of Manchester, where he investigated the use and abuse of science in food regulation.

Sue Williams

Sue has had a long career in luxury hospitality, and until recently was General Manager of Whatley Manor Hotel & Spa in the Cotswolds. Alongside being an operational GM, in some of the country’s finest country house hotels, Sue has always been fully engaged in the wider hospitality sector and is a well-known voice on the subject of sustainability. Whatley’s Sustainability Journey began February 2019, prompted by the owner’s belief that the business had a responsibility to do more good in the wider world. In November 2023, Sue stepped away from Whatley but remains their Sustainability Advisor and has also set up her own company, Positive Hospitality Ltd. This gives her a unique opportunity to help other hoteliers to grow their knowledge of this complex subject and help them take robust steps towards decarbonising their own businesses.

Naomi Hands

With a background in commercial partnerships and digital advertising, Naomi took a leap of faith and left London and moved back into the world of hospitality and tourism. Working as a Director for the family company, The Speech House Hotel, situated in the heart of the Forest of Dean, Gloucestershire. The hotel boasts 35 bedrooms and is a 3* hotel with two restaurants of 2AA Rosette standard, alongside wedding and conference facilities. Prior to this Naomi was in the digital and mobile industry for over 10 years. Naomi has a wealth of experience with the complexities and components that make up the ecosystem of digital transformation. After leading the Audio Publisher team for Global's digital ad exchange (DAX), Naomi built and launched a hugely successful podcast network for Global.

Charlie Savage

Charlie Savage is the Food & Beverage Operations manager at the Royal Agricultural University. He’s worked in hospitality since the age of 16 but really fell in love with food and customer service whilst at college and completing work placements for his courses. Charlie has gained a wealth of knowledge and experience during his 10 years at the RAU and his main aim over the past few years has been to improve the university’s sustainability, procurement and provenance when it comes to both commercial and student dining. He has a real passion for customer service and providing guests with a complete experience from their arrival to leaving. The RAU aim to cultivate a team of people who are enthusiastic and have a shared passion for food and drink and all the areas that come along with it.

Event location

The Alliston Centre Stroud Road,

Cirencester,

GL7 6JR

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Net Zero – hospitality & food: supply and sustainability