CONVERSATIONs
Mark & Charmaine Mchugo
19/6/25
Owners of ‘Chapters’, one of the most sustainable restaurants in the UK, share their experience of growing food for their menu and the challenges they face in the way they work.
GEETIE SINGH WATSON
16/1/24
Owner of organic restaurant ‘The Bull Inn’, shares her expertise on running a successful business that is good for planet and people.
AMY IRWIN
6/7/23
Environmental Health Officer and food safety and zero-to-landfill consultant debunking some health and safety myths. Stop wasting your time changing labels!
HARRY KHINDA
7/20/21
The founder of The Crafty Indian on tiffin tins and how to introduce them into your restaurant.
CONNOR SPACEY
3/19/21
Culinary director of FoodSpace gives reasons to go plastic-free and talks chef jackets made from hemp.
MATT ORLANDO
6/20/22
Chef patron and owner of Amass on why you should separate your waste and how by recycling water, his restaurant was able to save €18,000 in one year.
ROSE ASHBY
5/17/21
Spring’s Head chef on how to ditch plastic without increasing your workload, getting your staff onside and repurposing plastic.
MARCIA BARRINGTON
11/23/21
Leith’s go-to sustainability expert on the lessons she teaches young chefs and her tips on how to reduce the impact of your catering company.
DOUGLAS MCMASTER
4/12/21
Silo’s founder on how to achieve zero waste deliveries.