About Sustainability Bites in association with Nestlé Professional
Sustainability Bites is a series of podcasts featuring panel discussions between industry experts that focus on some of the key sustainability issues and topics that confront the out of home food and drink sector today.
Why the time is now for regenerative agriculture to go mainstream
Surging input costs and extreme weather have combined this year to strengthen the case for producing food in regenerative farming systems that build soil health and improve the water holding capacity of the land.
In our latest Sustainability Bites podcast, in association with Nestlé Professional, Joe Barrett, regenerative agriculture manager for Nestlé UK & Ireland, joins Footprint's editorial director Nick Hughes to explore why now is the time for 'regen ag' to go mainstream.
Joe shares the latest reports from the fields on how this summer’s heatwaves and drought are impacting food production, and the extent to which adoption of regenerative principles has protected farmers from the worst of the effects.
He also discusses the importance of Nestlé’s partnerships with First Milk and Wildfarmed to supply regenerative milk and wheat, and highlights the kind of support farmers will need to de-risk the transition and ensure regenerative farming can be profitable and productive at scale.
12 Mar 2026
How to Demonstrate Impact from Regenerative Agriculture.
In our latest Sustainability Bites podcast, in association with Nestlé Professional, we explore how farmers and businesses along the supply chain can evidence impact for adoption of regenerative practices and confidently report it.
In December, Footprint partnered with Nestle Professional to publish the third report in our series on regenerative agriculture in which we explored how businesses can help deliver impact at scale.
Key to building momentum behind the regenerative movement will be for farmers and those businesses supporting adoption of regenerative agriculture to be able to evidence impact across environmental, social and economic indicators and report their results with confidence.
But how easy is it to measure impact? What are the challenges facing farmers and their customers? And how can we build consistency and credibility in what is being measured and how it is being reported at farm level and down the supply chain?
Join us as we answer these and other questions in the company of an expert panel:
Anya Doherty - Founder, Foodsteps
Michael Warmington, Regeneration Lead, Nestlé UK
Meleri Griffith - Head of Growth, Herdwatch
Nick Hughes - Editorial Director, Footprint
26 Jun 2025
Can Artificial Intelligence turbocharge sustainability?
Industry experts Svilen Boyadzhiev, Samuel Fianu, Nick Hughes, and David Jackson examine AI's profound impact on sustainability within the hospitality sector, specifically addressing food waste, packaging, energy, supply chains, and ESG reporting in this interview.
7 Apr 2025
Scope 3 - Measuring Industry Progress in association with Nestlé Professional
In this episode of Sustainability Bites we do a deep-dive into industry progress on all matters Scope 3. Scope 3 remains one of the sector’s biggest challenges. Some are making great strides, others not so. Tune in to hear from industry thought-leaders on the frontline of Scope 3 endeavour. Learn about some of the common challenges, pitfalls and successes.
Panel:
Claire Atkins-Morris - Sustainability Director, Sodexo UK & Ireland
Cameron Holder - Head of Commercial, Sustainability & Strategic Projects, Wahaca
Nick Hughes - Associate Editor, Footprint
Julia Jones - Head of Sustainability & Corporate Communications, Nestlé Professional
Listen in to hear our Sustainability Bites podcasters discuss:
Data:
How has the quality and granularity of scope 3 data improved.
What does better data mean for reporting against emissions reduction targets/comparisons versus baselines/rebaselining.
Efforts to standardise how scope 3 emissions are measured and reported through e.g. CSRD/ISSB?
The main ongoing challenges/gaps around data (e.g. disaggregation of emissions by type/accounting for FLAG emissions).
Reduction Activity:
What are the main levers to pull to reduce scope 3 emissions?
Reformulation, sourcing practices - regen ag, waste reduction, packaging switches etc.
Working with the supply chain to generate robust data?
To what extent we can rely on new technologies to achieve scope 3 reduction versus demand-side shifts.
The main barriers to delivering sustained reductions in scope 3 emissions.
The business/supply chain:
Support needed from within the business to deliver against scope 3 targets.
Key dependencies outside of your business and how to work with them to deliver Scope 3 ambitions.
Key areas where collaboration with suppliers – and competitors. Can this deliver greater impact, faster...
Tune in to inform your Scope 3 strategy
10 Oct 2024
The Future of Talent in Hospitality & Foodservice
As part of Nestlé Professional’s ‘Choose Hospitality Pledge’ we’re delighted to release the latest in the series of Sustainability Bites podcasts - Hospitality & Foodservice: The Future Of Talent.
In line with the Choose Hospitality Pledge’s objectives we hosted an enlightening panel discussion addressing young people’s negative perception of the sector and how we encourage more young people into the sector.
The podcast examines the sector’s challenges, opportunities and what the strategic priorities in recruitment and talent acquisition should be. The panel analyses the UK regulatory environment, and we take a close look at key trends as well as short and long term solutions to one of the sector’s greatest challenges.
Chaired by Footprint's Nick Hughes, our panel for the podcast is as follows..
Amanda McDade, National Head of Careers & Education, Springboard
Julia Jones, Head of Sustainability & Corporate Communications, Nestlé Professional UK&I
Martin McDonald, Apprenticeships Lead, Sodexo UK&I
Steven Edwards, Chef/Owner, Etch
11 Sept 2024
The Future of Talent In Hospitality & Food Service
24 May 2024
Packaging: materials & substitution in association with Nestlé Professional
Plastic reduction remains a key priority for out of home businesses as they seek to achieve their climate and nature goals. This in turn has created huge interest in alternative packaging materials such as paper as well as novel materials like seaweed, but are businesses making the right choices when switching out of plastic?
This podcast Packaging: materials & substitution in association with Nestlé Professional, explores the current strategic priorities of businesses where packaging sustainability is concerned and considers questions including:
What alternative materials to plastic are getting the most traction in an out of home setting and why?
On what criteria are businesses assessing the use case for alternatives to plastics?
How are companies measuring and reporting the sustainability credentials of different materials and how can they guard against accusations of greenwashing?
How is the UK regulatory environment influencing business’s choice of packaging materials?
On the green sofa for this podcast are a number of protagonists in the packaging field who, whilst approaching the issue from differing perspectives, all have an eye to the future making for a fascinating discussion.
James Marsh - Senior Packaging Specialist, Nestlé UK
Martin Kersh - Executive Director, Foodservice Packaging Association
Justin Turquet - Director of Sustainability, Bunzl Catering & Hospitality
David Burrows - Associate Editor, Footprint
12 Apr 2024
Sustainability Bites in association with Nestlé Professional. Episode 3 - Packaging: materials and substitution
Sustainability Bites, in association with Nestle Professional, is a podcast which unpicks the key sustainability issues affecting the hospitality and foodservice sector. In this episode we explore the current strategic priorities of businesses where packaging sustainability is concerned and consider questions including:
What alternative materials to plastic are getting the most traction in an out of home setting and why?
On what criteria are businesses assessing the use case for alternatives to plastics?
How are companies measuring and reporting the sustainability credentials of different materials and how can they guard against accusations of greenwashing?
How is the UK regulatory environment influencing business’s choice of packaging materials?
5 Jul 2023
Sustainability Bites in association with Nestlé Professional – Episode 2: Packaging & Waste
Sustainability Bites, in association with Nestle Professional, is a podcast which unpicks the key sustainability issues affecting the hospitality and foodservice sector. This episode focuses on the hot topic of waste.
But this is not just another podcast on waste. With waste making up around 3% of
HaFS businesses footprints, we ask - is waste really a strategic priority? And if so, why?
How can we overhaul our industry’s existing piecemeal approach to tacking waste to
drive transformational change? And we will paint a picture of a waste-free future that
can be achieved using the technology available to us today.
We will talk to Nestlé Professional, Sodexo and WRAP to discuss their achievements
in tackling packaging and food waste, as well as innovations in wider industry, such
as innovative new eco-options that can be recycled within existing infrastructure (e.g.
sea-weed based options), and reusables, such as those trialled by McDonalds or the
user-friendly reuse models being rolled out at venues and festivals.
Food waste has risen up the agenda because its significant carbon impact makes
reducing food waste vital to achieving net zero targets. Our panellists will share
insights of how organisations such as Nestlé and Sodexo are harnessing food saving
to achieve carbon and cost reductions.
Sokhna Gueye - Head of Packaging, Nestlé UK&I
Sophie Whitfield - Head of Corporate Responsibility Engagement, Sodexo UK&I
Eleanor Morris - Sector Specialist, WRAP
Amy Fetzer - Footprint, Chair
4 Apr 2023
Cost of Living Crisis: Foodservice & Hospitality
The cost of living crisis is often talked about in the context of individuals and families. However, little light is shed on its effects on the hospitality sector in general; let alone discerning its impacts between the cost and profit elements.
Despite the vaguest hint of respite in the inflation rates, the rising cost of goods and energy is having a profound impact on foodservice and hospitality. Whether it’s the disappearance of lunch trade, owners rebranding their restaurants to accommodate change in consumer behaviour, branch closures, re-thinking supply chains in operations or adapting to new offerings in B&I or education, the crisis is impacting the whole sector.
There are calls for a cost of living package to pull hospitality back from the brink. There are small mercies such as extended trading hours for the Coronation and then, of course, there is the perpetual resilience of the industry adapting to crisis after crisis. But is this enough? Is enough support available? How much can an industry take…Brexit, Covid and now Cost of Living. What next?
The objective of this podcast is to delve into the ramifications of this latest challenge and examine the different impact the crisis is having respectively on both the cost and profit sectors. Also, to discuss how business has responded and what can be learnt from this adaptability.
The focus is to look at the here and now but also into the future with a degree of positivity towards a less troublesome time. Tune in to the podcast to hear the fascinating debate with:
Nick Attfield - Director of Hospitality & Retail, Adnams
Morag Freathy - Managing Director B&I, Compass Group
Naz Haq - Head of Corporate Procurement, Bidfood
Katya Simmons - Managing Director, Nestlé Professional
Amy Fetzer - Footprint, Chair
4 Oct 2022
Episode 3: Sustainable Diets
This podcast seeks to disentangle the fast-evolving theme of Sustainable Diets with a view to creating more clarity as we approach events such as Veganuary. It also serves as a preface to a Footprint White Paper due to be launched in November. Topics discussed by our panelists are how to define a sustainable diet given how fast knowledge is evolving. What frameworks can the sector work to. We explored current and future trends. We took a close look at plant based, the meat reduction debate and also the context of health. We furthermore explored the supply chain; Scope 3 emissions and regenerative agriculture vs soil health as well as animal welfare. Finally, we also shone a spotlight on eduction and communication; worker skills, menu design, understanding Scope 3 and its implications in the context of consumer dialogue and comms.
Tune in to the podcast to hear the fascinating debate with:
• Chantelle Nicholson – Chef Patron, Apricity
• Emily Pinkney – Head of Sustainability, Sysco Speciality Foods
• Marisa Heath – Chief Executive, Plant-based Food Alliance
• Anna Collins – Nutrition Manager, Nestlé
• Amy Fetzer (in copy) - Footprint, Chair
4 Aug 2022
The Future of Talent
Never before has it been as much of a challenge to attract talent into the hospitality industry. Not only operationally back of house and front of house, but also up and down the supply and value chains. It is one of the biggest challenges the sector faces.
Footprint’s objective is as much environmental sustainability as it is social and with Nestlé Professional investing so heavily into future proofing the sector in terms of human resource, this podcast seeks to explore the challenges and opportunities the sector faces and how to navigate them. Our objective is to encourage broader debate on this subject and for this episode's discussion we are joined by the following industry experts:
John Holden - Chair & Founder Member of Bridging The Skills Gap; Food & Beverage Lecturer, Cheshire South and West College
Julia Jones - Head of B2B Marketing, Nestlé Professional
Amanda McDade - National Head of Careers & Education at Springboard
Sophie Taylor - Chef de Partie at the Gleneagles Townhouse and 2021 Toque d’Or Front of House Student Winner, 2022 Toque d’Or Front of House Judge
Nick Hughes – Associate Editor, Footprint (Chair)
24 Mar 2022
Regenerative Farming: The Realities
In this, the first episode we discuss the in vogue subject of regenerative farming. But what does regenerative farming actually mean? Is it another buzz-phrase in the sustainability landscape? Or is it a concept that we should all be informed and knowledgeable about?
This podcast sets out what regenerative farming actually is; what its implications are up and down supply and value chains; and what it means to the foodservice industry. We explore the right questions to ask and the knowledge gaps that need to be filled in the company of a panel made up of the following food industry experts.
Nick Hughes – Associate Editor, Footprint (chair)
Cliona Duffy – Head of Commercial Partnerships, RSPCA Assured
James Smith – Managing Director, Loddington Farm & Owlet Fruit Juice
Robin Sundaram – Responsible Sourcing Manager, Nestlé
Lee Truelove – Responsible Sourcing Manager, First Milk
The discussion looks to the future and investigates the onward impacts of regenerative agriculture on the foodservice and hospitality sector and the difference your business can make by embracing the concept.
Who has been a guest on Sustainability Bites in association with Nestlé Professional
Names identified in recent episode analyses. Showing up to five guests.
Svilen Boyadzhiev
Samuel Fianu
Nick Hughes
David Jackson
Reach and audience
Public platform figures. Ratings count people who left a rating, not total listeners.
YouTube views
38,303
Score snapshot 15 Sept 2025
Podcast Authority Score: 37 / 100
A composite of feed quality, social presence, YouTube performance and engagement. Read the methodology.
Quality
32
Social presence
0
YouTube
76
Engagement
27
Host of Sustainability Bites in association with Nestlé Professional?
Claim your podcast to manage its listing and keep your show details accurate.
Pod Engine is an independent podcast discovery and analytics service and is not affiliated with or endorsed by this podcast. Artwork and show content belong to their owners. Full legal notice.
Explore this show Podcast research with Pod Engine
