JOIN US TO FIND OUT HOW YOU COULD IMPROVE THE ENVIRONMENTAL AND SOCIAL IMPACT OF YOUR CATERING WITHOUT IMPACTING YOUR BOTTOM LINE.
Whether you're in the food and drink business, provide refreshments on your premises or arrange sustenance for events, with a bit of thought, catering can be made much more sustainable.
It doesn't necessarily need to be expensive. In fact making smart catering choices could be profitable, helping you make savings and even boost revenue.
By making more environmentally and socially responsible purchasing choices and minimising waste, you can demonstrate that your business cares about the impact of its operations. That could help you win contracts and secure the loyalty of customers and staff.
Join us to find out more, with a talk from Dr Sam Mudie of Hospitality Energy Saving and Sustainability and discuss the challenges with our knowledgeable panel.
At the end there will be a chance to mingle while continuing the conversation and enjoying delicious plant-based treats from Makan Malaysia.
READING CLIMATE FESTIVAL 2025
This event is part of Reading Climate Festival.
For details of the full programme of events, visit www.readingcan.org.uk/festival25
#ReadingClimateFestival25
AGENDA
4-4:30pm: Arrivals
4:30-4:35pm: Welcome
4:35-4:55pm: Introductory presentation
4:55-5:50pm: Panel discussion
5:50-6pm: Wrap-up
6-6:30pm: Networking over drinks and plant-based nibbles
ABOUT OUR PANELLISTS
Dr Sam Mudie - Director of Consultancy services at Hospitality Energy Saving and Sustainability (HESS)
Through her consultancy, Hospitality Energy Saving and Sustainability, Dr Sam Mudie leads the development and execution of sustainability strategies and the energy and carbon reduction needs of over 7,000 UK pubs, restaurants, stadia and hotels.
Sam is unique in the industry, having completed her doctoral thesis on Energy Reduction in Commercial Catering and published eight award-winning peer-reviewed academic journal papers on the subject. This research measured the energy consumption attributed to equipment, menus and staff behaviours within the food service industry for the first time.
Sam completed her doctorate at The University of Reading, where she also held the post of Energy Officer for four years.
Her subsequent projects have resulted in a range of successful energy reduction initiatives, achieving millions of pounds worth of savings.
Genevieve Boast - Group Head of Sustainability at Thomas Franks
Genevieve is Group Head of Sustainability at Ethical Reading Partner, Thomas Franks, a catering company that specialises in supplying independent schools with exceptional food made from ethically and locally sourced produce.
Her role includes bring to life to the breadth of their sustainable mission, vision and values as well as integrating ESG principles into the DNA of the organisation.
Genevieve, who has an MSc in Responsible Sustainable Business, also runs Beyond Human Stories, working with individuals and organisations to 'restory' their purpose and impact.
Céline Lee - founder of Cocolico Pâtisserie
Céline trained as a chef and pastry chef in Paris, working in prestigious venues such as Hôtel de Crillon and Senderens.
She began to explore plant-based patisserie after discovering she was lactose intolerant, motivated by the desire recreate the fine desserts she loved so much.
After moving to Reading in 2016 she was inspired to launch her business, Cocolico Pâtisserie. Her range is 100% plant-based, but with no compromise on taste or beauty.
She is committed to making her business as environmentally sustainable as possible. In addition to using all plant-based ingredients she uses recyclable or reusable packaging and sources locally where possible. She takes social responsibility seriously as well, using Fairtrade chocolate and vanilla.
Céline now trades regularly at local markets and runs plant-based afternoon teas as well as creating bespoke celebration gateaux to order. She also provides masterclasses to help others learn the art of fine plant-based patisserie.
A NOTE ON THE FEE
Ethical Reading is a Community Interest Company (CIC) dedicated to keeping our costs as low as possible. We are a volunteer-led, virtual organisation with just two part-time staff members.
While we strive to minimise expenses, there are unavoidable costs associated with running our operations. To help cover these, we have introduced a small fee. However, if you’re unable to pay this fee, please don’t hesitate to reach out to us at
aW5mbyB8IGV0aGljYWxyZWFkaW5nICEgb3JnICEgdWs=. We’ll provide you with a discount code to fully cover the fee, ensuring accessibility for all. This session is also free for employees of our Partner organisations.
To book, go to
https://www.eventbrite.co.uk/e/making-catering-more-sustainable-tickets-1268620731759.
Also check out other Food & Drink events in Reading, Business events in Reading, Festivals in Reading.
