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David Chenery speaks with acclaimed travel writer Juliet Kinsman about rethinking sustainability in hospitality. From supporting local economies to redefining luxury through authenticity and human connection, Juliet explores how travel can create positive change. They also discuss the power of storytelling, the challenges of greenwashing, and why travelling better starts with understanding where our money goes. A fresh perspective on how hospitality can do more good with less. Juliet Kinsman Conde Nast Traveller Craving Texture (Substack) Humankind by Rutger Bregman

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, and the importance of creating an environment where employees understand what culture they are working in and feel valued and supported within it. Drawing on her experience at Pizza Express and Cote before now specialising in recruitment, Lauren explains how businesses can build loyalty, encourage long-term commitment, and balance high standards with employee well-being. Lauren Linford Substack Dan Pink Emma Grede   Chapters (00:00) Why workplace culture matters in hospitality (00:59) The importance of autonomy, mastery and purpose at work (01:29) Meet Lauren Linford, founder of Home Hospitality (02:00) Why hospitality struggles with staff retention (04:56) Are zero-hour contracts really the problem? (06:13) Why poor employment practices matter more than contract types (06:36) What makes a great workplace culture? (08:04) Why the right culture looks different for everyone (08:49) Challenging hospitality's culture of constant hard work (09:25) Different perspectives on work-life balance (10:23) Why independent hospitality businesses deserve a different approach to recruitment (13:01) The importance of relationships beyond recruitment (14:29) Common hiring mistakes hospitality businesses should avoid (16:04) Why overselling a role can damage staff retention (17:29) The value of honesty and realistic expectations when hiring (17:58) Simple ways to make employees feel valued (19:26) Why employee benefits should reflect individual needs (20:34) What larger businesses can learn from independents (21:21) Why genuine effort makes a difference to workplace culture (21:29) Putting human connection at the heart of hospitality (22:30) Making hospitality careers work for parents (25:09) Why flexibility should evolve with employees' lives (26:02) Rethinking traditional working arrangements in hospitality (26:50) How a nine-day fortnight can benefit teams and businesses (27:24) Practical ways to support working parents (28:13) Recruitment red flags worth paying attention to (29:44) Why contracted hours should be the norm (30:48) The importance of reviewing outdated employment contracts (31:04) Hospitality experiences worth seeking out (31:53) What makes The Palomar's dining experience stand out (32:30) Why having it all isn't always realistic (33:56) Understanding the trade-offs between work and life (34:18) A book worth reading: Emma Grede's Start With Yourself (35:29) The value of being realistic about career and life choices (35:49) Final thoughts and where to connect

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 collaboration and influence are key to creating real lasting change. St Austell Brewery Doughnut Economics by Kate Raworth Why influence is a superpower for the climate era, Emily Coon,TEDxPorthtowan Women   Chapters: (00:00) Exploring the Future of Sustainable Hospitality (00:57) Looking Beyond the Sustainability Buzzwords (05:02) Connecting Climate Change, Farming and Hospitality (07:03) Why the Climate Crisis Is a Leadership Challenge (09:13) Building Influence Through Collaboration and Connection (10:39) Using Systems Thinking to Empower Sustainable Action (12:38) Making Sustainable Choices the Default (14:35) Removing Friction to Make Sustainability Easier (15:56) Embedding Sustainability into Everyday Pub Operations (18:18) Tackling Grid Capacity, Suppliers and Tenanted Estates (19:37) Bringing Suppliers and Tenants into the Conversation (21:35) Putting Climate at the Heart of Decision-Making (23:03) Rethinking Sustainability as Long-Term Business Viability (24:34) Reclaiming What "Sustainability" Really Means (25:59) Moving from Talking About Sustainability to Doing It (26:41) Making Meaningful Progress Without Burning Out (28:20) Creating Pockets of Excellence That Build Momentum (29:09) What Makes a Hospitality Experience Memorable? (29:40) Exploring the Pub's Role as a Place of Connection (30:59) Rethinking Carbon Labelling, Trust and Unexpected Opportunities (32:23) Why Doughnut Economics Offers a Different Vision for the Future (32:58) Finding Yourself Through Books and Personal Growth (33:32) Connecting with Emily and Reclaiming the "S Word"

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 than just good looks. Jeremy also shares how his approach to sustainable design has evolved, the realities of working in a consumer-driven industry, and why designing for long-term value matters. Beyond Sustainability: Rethinking Hospitality Design for a Circular Economy Cradle To Cradle by Michael Braungart and William McDonough Sibley Grove   Chapters: (00:00) How hospitality leaders achieve excellence despite constraints (01:41) Why Jeremy decided to write the book (03:47) Why sustainability isn't enough — and where we need to go next (09:07) The risks of oversimplifying sustainability and design (10:26) What the circular economy means for hospitality design (14:02) How to approach good design from the start of a project (20:26) Why details like visible fixings matter (21:51) How should we really think about cost? (26:58) Why understanding value remains the biggest challenge (31:25) Do customers notice — and value — thoughtful design? (33:07) Jeremy's most memorable hospitality experience (36:02) What Jeremy has changed his mind about (37:26) The book Jeremy recommends most to younger designers

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 (including The Sustainable Business Book) and works with a wide range of businesses to move from good intentions into practical change in how they operate.  David and Sarah talk about what sustainable hospitality looks like in practice, how businesses can better understand ESG, and how meaningful change can be embedded across an organisation. Sarah shares how her work has evolved, the challenges businesses face when trying to make meaningful change, and the frameworks that can help turn sustainability ambitions into action. Sarah Duncan Sustainable Business Book Expert Advice Online Resources mentioned:  Green Key Green Tourism  How Bad Are Bananas? by Mike Berners-Lee  The New Climate War by Michael Mann Green Swans by John Elkington   Chapters (00:00) Discover how hospitality leaders can achieve excellence through sustainability (00:57) Explore what sustainable hospitality really means — and how we can make it happen (01:45) Hear what led Sarah to pursue a more ethical and sustainable approach to business (10:42) Discover the Planet System Framework from Sarah's new book (12:24) Explore the biggest challenges businesses face when putting sustainability into practice (21:39) Consider the positive side effects of pursuing a sustainable agenda (22:47) Understand why businesses need to define their reasons for pursuing an ESG agenda (24:56) Learn why having a clear vision of where your business wants to be in five years matters (29:16) Explore whether certification systems are essential for creating meaningful change (31:20) Hear about Sarah's most memorable hospitality experience (32:41) Find out what Sarah has changed her mind about recently (36:03) Discover the book Sarah recommends most — other than her own

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 shares how smarter packaging and local sourcing can reduce carbon emissions, improve wine quality, and create more sustainable supply chains without compromising on excellence. We also discuss why supporting local vineyards and producers is becoming increasingly important for the future of hospitality.   Sustainable Wine Solutions Thirsy Birds Animal Farm by George Orwell   (00:00) Sustain is a podcast about how hospitality leaders achieve excellence despite constraints (01:00) Amy Roberts from Sustainable Wine Solutions talks to us about sustainable wine consumption (02:00) Sustainable Wine Solutions' innovative approach to wine (09:07) No negatives to working with wine on tap (11:01) The rise of English wine (13:01) Founding Thirsty Birds (17:28) Amy's experience with logistics, operations and supply chain (24:49) Amy's most memorable experience of hospitality (26:31) What is something you've changed your mind on in the last couple of years (27:12) Amy says everyone should read Animal Farm by George Orwell

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 people want to return to. We dive into community, collaboration, local demand, and why the best hospitality experiences are built around people—not just food.   Blackbird Box   Grit by Angela Duckworth   Without Reservation by Jeremy King   Chapters 00:00 Introduction & Why Food Halls Matter 01:20 Olivia Reid's Journey into Food Halls 03:20 Beyond the Food Hall Template 05:00 What Makes a Successful Food Hall? 07:40 Digital Ordering & Customer Experience 10:00 Common Mistakes Food Hall Operators Make 13:10 Keeping Food Halls Fresh Through Evolution 15:00 Why Food Halls Are Financially Fragile 19:00 Systems vs Templates 20:00 Lessons from Global Hospitality 24:10 Sustainability Starts with People 27:00 Memorable Hospitality Experiences 29:20 Changing Consumer Expectations 31:10 Books, Grit & Final Reflections 33:10 Outro

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 the difficult decision to close its doors after four years. David and Sarah discuss what it takes to create meaningful dining experiences, why sustainability in hospitality is about more than what's on the plate, and the realities of running a purpose-driven business in today's climate. Sarah is now the Reassemble Fractional Marketing Lead and also works with other businesses within sustainable hospitality.   If you've enjoyed this episode, or any of our Sustain conversations, we'd love it if you could leave us a five-star rating or a review on Apple Podcasts. Your support helps us reach more listeners and keep these conversations going.   Flat Earth Pizzas Anna Jones' One Pot, Pan, Planet Sarah Brading

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 a shift in mindset and operational procedures can lead to a more responsible and efficient culinary environment.   Surplus Food Studio   Surplus: The Food Waste Guide To Chefs   Winnow   Shift Your Mind Shift The World by Steve Chandler

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 the word 'status'. Rather than being viewed as an obligation, sustainability should be positioned as something aspirational and desirable.  Could making sustainability a status symbol help accelerate change? HOSPA Youtube - All the other videos from the night  Apricity RAW Workshop

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 culture that can deliver at pace and scale. We also discuss how companies can maintain  bravery as they grow in the face of the inevitable pressure to become more risk averse.

In Episode 11 of Sustain we talk to Rick Mower from RAW Workshop. Listen to hear about Rick's journey from advertising to founding a company that not only manufactures beautiful furniture but also creates meaningful social impact. RAW Workshop   Gails Franco Manca

We're joined by Olessia Willybiro and Julie Cleijne to discuss the upcoming launch of the new health-focused café Dee based in Barnes in South West London. Olessia shares her vision for creating a welcoming space that prioritises sustainability and health, while Julie outlines the role of Sustainable Kitchen Consultants in bringing this vision to life.    Dee Cafe Dee Cafe Facebook  Dee Cafe Instagram Reassemble Sustainable Kitchen Consultants

Featuring insights from Will Silverwood, former head of sustainability at Whitbread, David Chenery explores what it really takes to drive sustainable change inside a multi-billion-pound organisation. From boardroom resistance to on-the-ground action, they unpack the genuine challenges facing large-scale hospitality — and whether companies of that size can ever truly walk the talk on sustainability.   Reassemble https://reassemble.studio Whitbread https://www.whitbread.co.uk Too Good To Go https://toogoodtogo.co.uk   Sustainable Tech for Good https://sustainabletech4good.co.uk/

Sustain welcomes Alex Head, founder and CEO of Social Pantry, a pioneering catering company that champions sustainability and social impact. David and Alex delve into the journey of Social Pantry, exploring its commitment to employing prison leavers, the importance of sustainability in catering, and how to create exceptional dining experiences with minimal environmental impact. Join us as we uncover the intersection of hospitality, sustainability, and social responsibility.   Social Pantry https://socialpantry.co.uk   Silo https://www.silolondon.com   Pump Street Chocolate https://pumpstreetbakery.com