Ways to get serious about sustainability

Business leaders that gathered at the Peach 20/20 conference stressed that real progress surrounding sustainability in hospitality will only be achieved with collaboration across the industry.

Tackling the climate crisis is morally the right thing for all businesses to do, speakers at the day’s sustainability session pointed out. It also makes commercial sense. Three quarters (72%) of consumers now think about sustainability credentials when choosing where to eat, but with only a fifth (20%) believe pubs, bars and restaurants do enough to tell people about their sustainability.


Andy Hornby, CEO at The Restaurant Group, Judy Joo, Founder & CEO of Seoul Bird, and Hamish Stoddart, Founder of Peach Pub Company joined the panel session with host Peter Martin. The session emphasised the multiple projects and initiatives, including Zero Carbon Forum, Race to Net Zero and City Harvest London, set up to support hospitality businesses to lead the way of change on sustainability. The Zero Carbon Forum has identified that 90% of hospitality’s emissions come from the supply chain, stating that there is much more work to be done alongside producers, wholesalers, distributors, procurement partners and others.


Changes come with cost implications, which means that consumers may have to get used to paying more for sustainable food. Two in five (40%) consumers claiming they are prepared to pay more for sustainably sourced food. The figure rises to three in five (59%) of 18 to 34 year-olds, which suggests pressure on this issue is only going to grow.


Peach 20/20 founder Peter Martin wrapped up the sustainability session, observing:

“There’s a mood change among consumers and the industry on sustainability. It’s clear that this is just the start of the conversation.”


click here To access the extended round-up of the sustainability panel session and for more information on sustainability projects.


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