The Caterer Sustainability Summit

The supply chain is one of the biggest hurdles when tackling the climate crisis. Operators can do all they can to reduce carbon within the in the four walls of their businesses, but if we don’t question where we source our ingredients and materials from, all that effort could go to waste.

It can be all too easy to take an ‘out of sight, out of mind’ approach to our supply chains, but hospitality must take a long, hard look at its sourcing practices if we, as an industry, are going to make the world a greener place to live.

From greenhouse gas emissions, pollution and deforestation, to food waste, irresponsible water extraction, transportation and fair labour – there is a lot to consider when analysing your suppliers’ working practices.

Topics covered include:

  • Understand what a sustainable supply chain looks like
  • Take the first steps in ensuring your supply chain is more eco-friendly
  • Plan your sustainable sourcing strategies


Alicia Parker
northern europe marketing representative
Alaska Seafood Marketing Institute
Douglas McMaster
Harinder Singh
associate director group purchasing & responsible sourcing
Compass Group UK & Ireland
Lauren Woodhead
interior design manager
Lamington Group
Maxwell Harding
founder & ceo
Michelle Devlin
general manager
Red Carnation Hotels
Peter Weeden
head of sustainability
The Culpeper Group


Sustainability Summit Agenda

Caroline Baldwin, features and special projects editor, The Caterer


Host Caroline Baldwin speaks to Silo founder Douglas McMaster about his unusual approach to creating a sustainable supply chain and using invasive species, such as Japanese knotweed, on restaurant menus.


Douglas McMaster, chef-owner, Silo


Caroline Baldwin, features and special projects editor, The Caterer

Compass on driving sustainability at scale

Foodbuy UK, the procurement division of Compass Group UK & Ireland, has a managed spend of over £1billion annually, and works with thousands of suppliers. Hari will talk through creating a sustainability strategy that has the size and scale to make a big impact – engaging with clients, suppliers and colleagues to drive the best results and the challenges faced on the journey to achieve their ambitious Net Zero commitments.


Harinder Singh, associate director group purchasing & responsible sourcing, Compass Group UK & Ireland

Alaska’s Sustainable Seafood Story

Wild seafood is one of Alaska’s most precious resources and the state goes to great lengths to support its continued abundance. From fishers and processors to scientists and law enforcement officials, sustainability is not only crucial to Alaskans’ livelihoods, but a deeply-ingrained tradition.

In this session you will learn how the state is leading the way in sustainability through Alaska’s Sustainable Seafood Story. The Northern Europe Marketing Representative for the Alaska Seafood Marketing Institute will take you through its five key pillars of sustainability which demonstrate the important work Alaska does to ensure that sustainable Alaskan seafood lands on your plate.

The five key pillars include:

  • Families & communities
  • Fisheries management
  • Resource utilisation
  • Social responsibility
  • Certification


Alicia Parker, northern europe marketing representative, Alaska Seafood Marketing Institute.

How operators can ensure sustainable sourcing

Listen to our expert panel to learn how green operators are planning their sustainable sourcing strategies. From analysing their existing supply chain and strengthening agreements, to seeking out new suppliers who guarantee both value and authenticity, it is vital to choose same-minded partners and make sure there are no gaps in your supply chain.

In this session, you will learn:

  • What are the supply chain pitfalls operators must be away of?
  • How do you ensure traceability across the supply chain?
  • How do you quiz your suppliers make sure they’re as sustainable as they say they are?
  • What is the best way to communicate your efforts to guests?
  • Should operators consider carbon labelling?


Maxwell Harding, founder & ceo, Dynamify

Lauren Woodhead, interior design manager,  Lamington Group

Michelle Devlin, general manager, Red Carnation Hotels

Peter Weeden, head of sustainability, The Culpeper Group


Emma Lake, assistant editor, The Caterer


Compass Group UK & Ireland is the UK’s largest food and support services provider, operating across 6,000+ locations. Made up of tens of thousands of people, who provide catering, cleaning, and facilities management for clients in workplace, healthcare, defence, education, sports and leisure settings.

In May 2021, Compass Group UK & Ireland made the necessarily ambitious target of reaching climate Net Zero by 2030, launching Our Climate Promise Charter and Roadmap, which provide more detail on the philosophies and milestones the business will champion to achieve it.

For more information please visit, .

Alaska, the large, sparsely populated state, is one of the world’s largest seafood exporters. If Alaska were a country, it would rank as the ninth-largest seafood exporter, by value, and seventh in terms of volume. Seafood is Alaska’s most valuable renewable resource and is the state’s second-largest industry behind oil/gas, in terms of generated labour income.

Commercial fishing and seafood processing are vitally important for rural, coastal communities in Alaska. The industry accounts for roughly a third of all private sector employment occurring in rural Alaska. About ASMI ASMI is a public-private partnership between the State of Alaska and the Alaska seafood industry, established to foster economic development. ASMI functions as a brand manager of the Alaska Seafood family of brands in 21 countries throughout Europe, Asia and South America as well as maintaining a prominent marketing programme in the US.

Our primary objective: to raise the value, knowledge and usage of Alaska’s seafood portfolio within the UK and Northern Europe (Ireland, the Netherlands, Denmark, Sweden and Finland).

Alaska’s seafood portfolio in the UK includes:

  • Salmon (five different types; king sockeye, coho, keta and pink)
  • Alaska pollock
  • Yellowfin sole
  • Black cod (made famous by Nobu)

Dynamify is the all-in-one digital ordering platform for the contract catering industry - live in over 3,000 sites across 15 countries. Dynamify's omnichannel technology is white-labelled by the world’s largest contract caterers (including giants like Sodexo, ISS, Atalian, Elior, WSH, and CH&CO), who deploy Dynamify’s app and kiosk technology into offices and manufacturing sites, universities and schools, hospitals, venues and stadia, and airport lounges.

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James Stagg

+44 7790 192369  

For event enquires:

Dee Champaneri

+44 7814 760262

For sponsorship enquiries:

Cheryl Townsend

+44 7790 478673