Explore every episode of the podcast Sustain
| Title | Pub. Date | Duration | |
|---|---|---|---|
| What people get wrong about culture and hiring with Lauren Linford | 12 oct. 2026 | 00:36:15 | |
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.
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
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| How to influence others and avoid the S word… Insights from St Austell Brewery with Emily Coon | 28 sept. 2026 | 00:34:17 | |
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. 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"
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| The 100 year hotel. Going beyond sustainability with Jeremy Grove | 14 sept. 2026 | 00:40:03 | |
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
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
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| Panic. Learn…then do stuff. | 01 sept. 2026 | 00:37:40 | |
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 Resources mentioned: How Bad Are Bananas? by Mike Berners-Lee The New Climate War by Michael Mann 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
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| The Future of Wine with Amy Roberts of Sustainable Wine Solutions and Thirsty Birds Wine | 03 août 2026 | 00:28:40 | |
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.
(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
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| Food Halls Are Not A Licence To Print Money with Olivia Reid | 20 juil. 2026 | 00:33:11 | |
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.
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
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| Building, Running and Closing Flat Earth Pizzas: Sarah Brading on Hospitality and Sustainability | 06 juil. 2026 | 00:30:03 | |
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.
Anna Jones' One Pot, Pan, Planet
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| The Hidden Cost of Food Waste in Hospitality with Vojtech Vegh | 22 juin 2026 | 00:38:09 | |
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: The Food Waste Guide To Chefs
Shift Your Mind Shift The World by Steve Chandler
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| Why isn't sustainability a status symbol? | 08 juin 2026 | 00:07:09 | |
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? | |||
| Crafting Change: The Gail's Bakery Expansion Story with Michelle Pollard-Smith | 26 mai 2026 | 00:36:16 | |
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. | |||
| Furniture with Purpose: The RAW Workshop Story | 12 mai 2026 | 00:29:44 | |
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.
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| The Journey to a Sustainable Cafe | 27 avr. 2026 | 00:27:24 | |
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.
Sustainable Kitchen Consultants
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| The Cultural Shift: Driving Change in Large Corporations with Will Silverwood | 13 avr. 2026 | 00:41:36 | |
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 Whitbread Too Good To Go Sustainable Tech for Good | |||
| Empowering Change: The Story of Social Pantry with Alex Head | 30 mars 2026 | 00:37:13 | |
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
Silo
Pump Street Chocolate | |||
| Regenerative Hospitality: A Conversation with Chef Chantelle Nicholson | 16 mars 2026 | 00:47:33 | |
This episode of Sustain features renowned chef and restaurateur Chantelle Nicholson, a proud holder of the Michelin Green Star. Together, David and Chantelle explore the intersection of excellence in hospitality and sustainability, discussing the challenges and triumphs of operating at a Michelin star level while prioritising environmental responsibility. Join them as they delve into the nuances of sustainable practices, the meaning of regenerative hospitality, and the importance of creating a positive impact through culinary excellence.
Apricity Reassemble Food Made Good Standard | |||
| The Balancing Act: Quality vs. Sustainability in Hospitality with Holly Letch | 02 mars 2026 | 00:37:35 | |
David Chenery engages with Holly Letch, Head of Sustainability at JKS Restaurants, to discuss the challenges and triumphs of embedding sustainability within a fast-paced and quality-driven hospitality environment.
Holly shares her journey of building a sustainability framework from the ground up, navigating the complexities of multiple brands, and the importance of stakeholder engagement. Tune in to discover practical insights on how to balance high standards with meaningful sustainable practices in the restaurant industry.
JKS Restaurants Sustainable Restaurant Association Reassemble Felix Project Street Smart | |||
| Demystifying carbon with Mark Chapman, and what it means for hospitality | 16 févr. 2026 | 00:46:26 | |
David Chenery sits down with Mark Chapman, founder of the Zero Carbon Forum, to explore the intricate relationship between carbon emissions and sustainability in the hospitality industry. They discuss the importance of understanding net zero, the challenges and successes faced by operators, and the actionable steps that can be taken to create a more sustainable future. Tune in for insights on how to embed sustainability into the core of your business and the role of collaboration in achieving meaningful change.
Zero Carbon Forum Reassemble Studio WildFarm
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| Designing for circular hospitality: how Lamington Group is rethinking sustainable spaces | 02 févr. 2026 | 00:40:26 | |
Host David Chenery explores the innovative approaches to sustainability within the hospitality industry with Diana Darmina, Head of Design, and Josh Renouf, Circular Design Manager at the Lamington Group. Discover how they are redefining design principles and integrating circular economy practices into their projects, including the unique Room 2 Hometels concept. Join us as we delve into their strategies for creating sustainable, comfortable spaces that not only meet the needs of guests but also contribute to a greener future.
Sustain is brought to you by Reassemble, the leaders in sustainable hospitality design. To find out more about the excellent and thoughtful spaces they create, visit https://www.reassemble.studio
Lamington Group https://www.lamingtongroup.com
B Corp
BRREAM
Potato Head
Volume Creative
Reassemble | |||
| The tensions and constraints of sustainability within hospitality with Ed Francis | 19 janv. 2026 | 00:43:28 | |
Host David Chenery engages in an insightful conversation with Ed Francis, a seasoned hospitality professional who has transitioned from operations to consultancy. They delve into the complexities of sustainability within the hospitality industry, exploring the inherent tensions between growth, investor expectations, and sustainable practices. Ed shares his journey from the UK to Mallorca, shedding light on how geographical changes can influence one's perspective on business and community. Tune in for a thought-provoking discussion on the balance between ambition and accountability in hospitality.
Sustain is brought to you by Reassemble, the leaders in sustainable hospitality design. To find out more about the excellent and thoughtful spaces they create, visit https://www.reassemble.studio
Rory Sutherland George Monbiot Isadore Sharp Julianne from the SRA Reassemble | |||
| Redefining the public restaurant: hospitality as a force for social good | 05 janv. 2026 | 00:37:39 | |
Host David Chenery speaks with Carly Trisk-Grove, a passionate hospitality operator and co-founder of the Public Plate initiative. They discuss the challenges and opportunities within the restaurant industry, particularly focusing on the concept of public restaurants aimed at enhancing community health and social connection. Carly shares her insights on equity, sustainability, and the importance of creating spaces that foster social interaction while providing affordable dining options. Tune in for an inspiring conversation about redefining hospitality and making a positive impact in society.
Sustain is brought to you by Reassemble, the leaders in sustainable hospitality design. To find out more about the excellent and thoughtful spaces they create, visit https://www.reassemble.studio
Carly Trisk-Grove https://www.linkedin.com/in/carlytrisk-grove/
Sustainable Restaurant Association
Everytable
Joseph Rowntree Foundation
Demos
The Spirit Level (Book)
Nourishing Britain Report
Reassemble
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| What is sustainable hospitality? | 19 déc. 2025 | 00:45:16 | |
Host David Chenery, co-founder of Reassemble, welcomes Juliane Caillouette-Noble, CEO of the Sustainable Restaurant Association. Together, they explore the concept of sustainable hospitality, dissecting its core components: sourcing, social impact, and operational environmental effects. Juliane shares insights on how the hospitality industry can move beyond mere ambition to create real change, while also addressing the challenges faced in a world where scarcity often overshadows generosity. This engaging conversation invites listeners to rethink their approach to sustainability and excellence in hospitality.
Sustain is brought to you by Reassemble, the leaders in sustainable hospitality design. To find out more about the excellent and thoughtful spaces they create, visit https://www.reassemble.studio
Sustainable Restaurant Association
Food Made Good
Reassemble
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