This year’s summit, proudly hosted by Peach 20/20, Fleet Street, Nutritics and Zero Carbon Forum took place at 30 Euston Square in London on March 4. It was a packed agenda full of debate and ideas.

Here are a few of the learnings we took from the day:   

1. The threat is real…

And it is here now. Bob Gordon, Zero Carbon Forum, talked about how climate change poses an existential threat to business. He pointed to stats that show how extreme weather is impacting prices across the supply chain and how storms and heatwaves are having a negative impact on trade, with sales down across hospitality by 22% during Storm Eowyn.

2. Sustainability matters to your people 

This is a board room issue and it concerns people throughout the business. 91% of staff say sustainability is important to them. Further to that, 19% say they have already left a job because they are unimpressed by a company’s sustainability stance. We also heard leaders such as Wahaca’s Thomasina Miers say how getting sustainability policies and practises right plays a part in securing better staff retention rates.

3. Consumers care too

This is high on the agenda for many customers, especially the younger generation. However, it is reaching the point where having good sustainable practises is an expectation. Not having them is a potential route to driving customers into other venues.

4. Tell your story

What you have done and how you communicate it matters. You may be sustainable, carbon neutral or B Corp certified, but what does that actually mean to your customers? How have you innovated across your menus and sourced sustainably?  Use your channels to speak specifically about what you have done, why, and the difference it makes.  This point was well made by Wildfarmed co-founder George Lamb whose regenerative farming is challenging established thinking.

5. Get creative

This is an area where innovation counts and can help your PR and profits. We heard about Wahaca’s avocado free guacamole, Gail’s reclaimed and refurbished flooring and furniture and plant-based menu inspiration from Caravan among many standout ideas.  

6. Take people with you

This is an area where hospitality has to lead the way. It makes business sense and it makes a difference. You can inspire staff and partners by incentivising them to change with you.

7. Stronger together

The only way to make real gains in this area is with a collaborative approach. It takes hospitality businesses, suppliers and farmers working together towards the same goals to make this happen. UKH Chief Executive Kate Nicholls and Jack Watts from the National Farmers Union discussed the importance of working in partnership to get what we need from government.

8. Commercial success

A business in the red can’t be in the green, was almost a mantra on the day. This means commercial success and sustainable practises must be aligned. There may be costs but the long-term benefits should outweigh these – this is a vital boardroom discussion. Another analogy is that being sustainable is like the IT revolution. It cannot be ignored and is a growing expectation - and a reality for every business.

Planet Peach thanks Headline Partner: Nutritics, Founding Partners: Zero Carbon Forum and Fleet Street, Premium Partners: Brakes, CGA by NIQ and Prestige Purchasing and Event Partners: Bird & Bird, Britvic, Geosphere, HRC, Nestlé Professional, SRA, UKHospitality and Wildfarmed.