
Using sustainability to attract customers and build loyalty: communication and influence
Online at the Better Hospitality Conference 9-10am 21st April 2021
How can hospitality businesses best communicate their sustainability efforts and use them to attract more customers, build loyalty and influence sustainable choices? This session will discuss the pros and cons of different ways of communicating sustainability covering quantitative, qualitative, and narrative approaches. Anya Doherty, founder of Foodsteps, will provide insight into calculating carbon footprint and how businesses are approaching net zero targets, while Giles Gibbons will be able to share some examples from the Net Zero Restaurant Protocol. We will also consider how to prompt customers into sustainable choices both within your premises and to encourage them to choose your restaurant in the first place.
Using sustainability to attract customers and build loyalty: communication and influence
Online at the Better Hospitality Conference 9-10am 21st April 2021
How can hospitality businesses best communicate their sustainability efforts and use them to attract more customers, build loyalty and influence sustainable choices? This session will discuss the pros and cons of different ways of communicating sustainability covering quantitative, qualitative, and narrative approaches. Anya Doherty, founder of Foodsteps, will provide insight into calculating carbon footprint and how businesses are approaching net zero targets, while Giles Gibbons will be able to share some examples from the Net Zero Restaurant Protocol. We will also consider how to prompt customers into sustainable choices both within your premises and to encourage them to choose your restaurant in the first place.
About the speakers
Domini Hogg
Domini Hogg is founder of Tried & Supplied, a purchasing platform that helps manage sustainability and nutritional data from sourcing right through to purchasing and menu creation. In developing Tried & Supplied Domini is drawing on her extensive experience of software development and data management as well as her expertise in sustainability and knowledge of the hospitality industry.