We’re taking a DEEP DIVE into what it truly takes to run a sustainable business, from your suppliers’ practices to your working practices right though to your staffing practices.
JOIN US for our panel at the extraordinary urban soil lab and public farmhouse Silas Yard, as we talk regenerative agriculture and regenerative workplace culture, discuss real action for tough economic times, and build new ideas and new strategies for the future of our industry.
THE PANELISTS:
Silas Yard founder Anthony Patrick transformed his Bethnal Green fried chicken restaurant into an urban garden, education space and soil lab which turns waste from adjacent estates and restaurants into compost for a pioneering social growing program, with council funding and huge plans for scale.
Holly Letch is the Sustainability Manager for revered and game-changing restaurant group JKS restaurants. Her background spans hospitality, farming and academia, and she draws on her varied experience to integrate sustainability into restaurant operations across the whole JKS group in a truly holistic and pragmatic manner.
Muriel Chatel is the founder of Borough Wines, who pioneered their ‘Straight from the Barrel’ concept at Borough Market in 2002. From a family of winemakers in Bergerac, Muriel has over 18 years of experience and dedication to refill, reuse and reduce, and a deep coal-face understanding of the supply chain right the way from the land to the glass - and beyond.
Leading regenerative vegetable farmer Calixta Killander of Flourish Produce pursued an intensive education on US soil before returning home to Cambridgeshire. Her farm now supplies some of the country’s best chefs fom 55 acres of land, growing hundreds of speciality vegetable varieties alongside heritage grains, agroforestry and an increasingly diverse, self-sufficient farming system.
The panel will be chaired by Juliane Cailloutte-Noble, Managing Director of Food Made Good and CEO of the Sustainable Restaurant Association. With a background in nutrition and a love of good food, Juliane has designed food education tools and resources for teachers, has developed local and global campaigns, and served as a member of the All Party Parliamentary Group for School Food in the UK. She became Global Managing Director of The Sustainable Restaurant Association in January 2021 and is focused on growing the impact of Food Made Good around the world. The SRA sets the Standard for sustainable foodservice businesses globally - and runs Food Made Good, the largest sustainability accreditation specifically developed for the restaurant and food service sector.
