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Frecuencia de actualización:
biweekly
Duración media del audio:
36 minutes
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Reino Unido
21 episodios
desde 19 de diciembre de 2025
episodic

ÚLTIMO EPISODIO 🔗

A strong workplace culture is essential to building a successful and sustainable hospitality business, but the right culture looks different for everyone. Lauren Linford, founder of Home Hospitality, shares her insight on the industry's high staff turnover, the challenges of zero-hour contracts, an…

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EPISODIOS ANTERIORES

In this episode of Sustain, Emily Coon, Sustainability Lead at St Austell Brewery, shares the story behind Crafting a Brighter Future — the brewery's first sustainability strategy in 175 years. We explore systems thinking, the realities of embedding sustainability into hospitality, and why collabo…
David is joined by Jeremy Grove from Sibley Grove to talk about hospitality design, sustainability, and where the industry goes from here. They discuss Jeremy's new book, Beyond Sustainability: Rethinking Hospitality Design for a Circular Economy, and what it means to create spaces that offer more…

Panic. Learn…then do stuff.

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 (incl…
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 shar…
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 peo…
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…
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 …
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 th…
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 cultur…
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