Planet Peach: The Sustainability Summit brought hospitality leaders together to discuss why sustainability is not just the right thing to do, it also makes business sense. 

As proud founding partners of the summit, alongside Peach 20/20, Fleet Street and Zero Carbon Forum, we were excited to be part of this important gathering, which took place on 4th March at London’s Euston Square. It was an agenda packed full of thought-provoking debate and ideas, with our very own Claire Chalmers, Chief Revenue Officer and Stephen Nolan, CEO, contributing to two insightful panels. 

Here are a few of the learnings we took from the day:   

ACT NOW OR PAY LATER…

Claire Chalmers, Chief Revenue Officer at Nutritics, opened the summit with a clutch of the latest data, insights and initiatives, highlighting how sustainability has shifted from being a positive ethical change, to a business imperative. 

She highlighted how latest data shows that the younger generation is deeply invested in sustainability, which means this movement isn’t going away – if you don’t feel the pressure to act now, you will later.

Read about these insights in our Sustainability Matters Consumer Report here.

TAKE YOUR TEAMS WITH YOU…

Sustainability can’t be (just) a top-down initiative, it needs to be alive in hospitality venues and with a sense of ownership amongst teams. Wahaca founder Thomasina Miers highlighted how implementing effective sustainability policies and practices contributes to better staff retention rates. 

Our own research supports this, showing that 19% of staff say they have already left a job due to their company’s poor sustainability record – so-called ‘green quitting’. A further 40% would consider quitting if their own sustainability values are not mirrored or aligned with their employer. As Claire summed it up at the start of the summit – your teams are committed, they want to be a part of progress, to be heard, and to see action.

Read about these insights in our Sustainability Matters Employee Report here.

COMMUNICATE WITH YOUR CUSTOMERS…

What you have done and how you communicate it matters. You may be sustainable, carbon neutral or B Corp certified, but what does that mean to your customers and employees? How have you innovated your menus and sourced sustainably? Use your platforms to speak specifically about what you have done, why, and impact it has. 

This point was emphasised by Wildfarmed co-founder George Lamb whose regenerative farming challenges traditional thinking. Sustainability is a top priority for many customers and employees, especially younger generations. However, it’s increasingly becoming an expectation, rather than a nice to have. Failing to adopt sustainable practices could result in losing talent and driving customers to other venues. 

COLLABORATION IS KEY…

Our research reveals that 62% of business leaders agree that collaboration can promote best practice and reduce duplication of effort. UKH Chief Executive Kate Nicholls and Jack Watts from the National Farmers Union discussed the importance of partnership in securing government support. Real progress in this area can only be achieved through collaboration, with hospitality businesses, suppliers, and farmers working together towards common goals.

Read about these insights in our Sustainability Matters Business Leaders Report.

CREATIVITY CAN BOOST THE TRIPLE BOTTOM LINE…

During an insightful panel session, Stephen Nolan, CEO at Nutritics, explored the vital role of innovation and creativity in supply chains in advancing the ‘triple-bottom line’ – profit, people, and planet. Stephen emphasised the importance of reimagining innovation, leveraging creativity and viewing sustainability as an opportunity to drive cost savings and enhance brand value. We heard inspiring examples throughout the day, such as Wahaca’s avocado free guacamole, Gail’s reclaimed and refurbished flooring and furniture and plant-based menu inspiration from Caravan among many others. Across the sector, we’ve seen significant progress, with businesses increasingly embracing sustainability as an opportunity to reduce costs. It’s this forward-thinking approach that continues to propel the conversation forward.

COMMERCIAL SUCCESS…

“A business in the red, can’t be green” was one of the key messages from leaders. This means commercial success and sustainable practices must be aligned. There may be costs but the long-term benefits should outweigh these – this is a vital boardroom discussion. Given current trading pressures, the temptation is to simplify operations and put environmental projects on hold. However, the potential for growth is huge, as Stephen noted during his panel session – and there is a clear path to reframe sustainability to align with profitability – with businesses already proving that you can make both happen at the same time. The best hospitality businesses – the ones which are leading in this area – recognise the opportunity to leverage green credentials as a competitive advantage. The really interesting opportunity is when business growth and sustainability can align.

LEAD THE CHANGE…

This is an area where hospitality has to lead the way. It makes business sense, and it makes a difference. Nearly half of employees (47%) believe training and 45% say incentives or rewards can motivate teams to take stronger action on sustainability. Incentivising staff and partners to embrace change, is key to fostering collaboration and ensuring long-term success.