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