How sustainability can be not only affordable but profitable

Online at the Better Hospitality Conference 3-4pm 20th April 2021

Join Andrei Lussmann, Ollie Hunter and David Chenery as they discuss how they have made sustainability work for their businesses while still remaining affordable for their customers and even finding ways of saving money. Between them they will be covering everything from menu design and sourcing to interior fittings and architecture.

About the speakers

David Chenery

David Chenery is the founder of Object Space Place, a sustainable hospitality design company working across architecture, interior design and branding. OSP have been members of the Sustainable Restaurant Association for 5 years and have developed a unique “Restorative Design Framework” that aims to deliver the most sustainably designed restaurants possible. David is also the co-host of the “Hospitality and the Infinite Game” podcast series and co-host of the “Sustainable Hospitality” club on Clubhouse.

Ollie Hunter

Ollie has jumped around the food and drink world… he started an organic wine importer, cooked street food in Brixton, contested as a MasterChef Semifinalist, worked on organic farms, travelled a lot, eaten a lot more and drunk not as much as he’s eaten. The Wheatsheaf in Chilton Foliat, which he owns with his wife, was voted the most “sustainable business” in 2019 by the Sustainable Restaurant Association. He has two books on sustainability… “30 Easy Ways To Join The Food Revolution” and “Join The Greener Revolution.” Join him on the #30food conversation on Instagram – @olliehunter30

Andrei Lussmann

In 2002, Andrei founded Lussmanns with the aim of bringing sustainable dining to the high street.

Now with four independent, multi-award-winning restaurants in Hertfordshire and now in 2021 working on no5  beyond the Hertfordshire border. Lussmanns continues to champion all things ethical, accessible, and affordable. He works closely with the Environmental Justice Foundation, is a founding member of The Sustainable Restaurant Association and is a member of the Fish2Fork Chefs’ Club and  and was been named UK Chef of the Year 2016 by the Marine Stewardship Council.

Lussmanns achievements have been recognised through a visit to Downing Street, included in the Times top 100 restaurant in the UK in 2018, voted ‘People’s Favourite’ in the national Independent on Sunday / Food Made Good Awards 2016 and lately being awarded the MSC menu of the year in 2019 and 2020.

Juliane Caillouette-Noble – chair

Interim Managing Director, The Sustainable Restaurant Association Juliane Caillouette Noble came to the Sustainable Restaurant Association as Development Director in 2016 after five years of running Jamie Oliver’s programmes for improving school food and food education across the UK. The SRA is a not for profit membership organisation committed to accelerating change toward an environmentally restorative and socially progressive hospitality sector in the UK. As Development Director, Juliane’s role included designing and developing strategic partnerships and campaigns, ensuring that the impact and influence of the SRA grows along with the size of the membership body. Juliane became the Managing Director of the SRA in January, and looks forward to working with the industry to build back better and greener post Covid.