Sustainability 101

Online at the Better Hospitality Conference 10am-12pm 20th April 2021

The Food Made Good framework has led the hospitality’s definition of sustainability for the past decade. With the reopening of hospitality getting itching-ly close, and the months ticking down until November’s COP 26 climate conference, now is the time to put plans in place to ensure your business is at the vanguard of hospitality’s drive for a green recovery. Join this session as The Sustainable Restaurant Association walks you through what it means to be a sustainable foodservice business. Relevant for all members of the team keen to learn about the overarching issues and implement practical actions, this foundation session provides the perfect overview of the essential ingredients of Food Made Good. Aim: To understand how sustainability and hospitality intersect through the Food Made Good framework whilst identifying the practical actions you can take to re-open right.

About the speakers

Hannah Dean-Wood

As the Membership Manager at the SRA Hannah is responsible for helping Food Made Good members come to grips with what sustainability in the hospitality industry looks like, identifying where they currently stand, and addressing changes they need to make to ensure they are contributing to a restorative food system.

Louisa Dodd

Louisa graduated from the University of Sussex in 2018 with a degree in Geography. Her studies focused on the contributions and solutions food brings to global issues, with her final thesis designing a Sussex based sustainable diet. After graduating, Louisa worked on a sustainable sourcing project for the snack company Propercorn, before joining the SRA in 2019 as a Project Manager. She has since led on projects including The Food Waste Pledge for restaurants within The Crown Estate, and The Bar World of Tomorrow, a sustainability bartender e-learn built in collaboration with Pernod Ricard.

Juliane Caillouette Noble

Interim Managing Director, The Sustainable Restaurant Association Juliane Caillouette Noble came to the Sustainable Restaurant Association as Development Director in 2016 after five years of running Jamie Oliver’s programmes for improving school food and food education across the UK. The SRA is a not for profit membership organisation committed to accelerating change toward an environmentally restorative and socially progressive hospitality sector in the UK. As Development Director, Juliane’s role included designing and developing strategic partnerships and campaigns, ensuring that the impact and influence of the SRA grows along with the size of the membership body. Juliane became the Managing Director of the SRA in January, and looks forward to working with the industry to build back better and greener post Covid.