This is a panel event hosted by Foodchain.

Foodchain is inviting the hospitality sector to come together to discuss the future of the industry and how food supply chains can impact sustainability. There will also be a Q&A and mingling before and after the talks. Light refreshments will be served by Toast Ale, DASH water and Old Spike Roastery.

Please join us for a panel discussion about what constitutes a sustainable food system and how we could achieve it.

There are so many mixed messages for restaurants in what sustainability means and how it is achievable. Plant-led cooking, seasonality & sourcing local ingredients have all been heralded as quick routes to making restaurants more sustainable. However we believe there is more to learn on these themes.

We are delighted to have the following panelists join our event, who each have extensive experience working in food and agriculture. They join us to share their personal perspectives (not representing the views of their respective organisations).

Abi Glencross, The Sustainable Food Story

Nick Miller, CEO of Miller Research and owner of Black Welsh Lamb

Douglas Mcmasters is a chef and founder of Silo, the UK’s first zero-waste restaurant in Brighton, as well as Executive Chef of the recently opened CUB in Hoxton, London.

Paul Newnham, Co-ordinator of the Sustainable Development Goal 2 (SDG2) Advocacy Hub secretariat incubated by the World Food Programme.

This is a non-profit event. Ticket cost will go towards the food and drinks served at the event.