Go Green With Gram
 
08
February
2016

Hotelympia’s Go Green Debate panel

Hotelympia’s Go Green Debate panel

Introducing the fourth Go Green Debate webinar panel:

Kate Gould, managing director of Keg Catering Consultants & co founder of CaterOps

Kate Gould is the founder of KEG Catering Consultancy, an independent company that carries professional membership of the Institute of Hospitality (IOH) and the Hospital Caterers Association (HCA).

Kate is involved in a number of energy saving initiatives, which focus on reducing energy usage and consequently the carbon footprint of commercial catering facilities.

Key to Kate’s role is understandong the need to be able to advise clients on sustainability, energy efficiency and life cycle issues that will determine the overall cost of the operation over the lifespan of the facility.

Kate is also co-founder of Cater Ops – a cloud based service that helps demonstrate how the carbon footprint of a foodservice facility can be reduced through strategic decision making.

Dominic Burbridge, associate director at The Carbon Trust

Dominic Burbridge has a degree in electrical engineering and 15 years experience in business management and strategy, low carbon, resource efficiency and renewable energy consulting. He is on the management team of the Carbon Trust’s Business Services practice, with responsibility for project leadership, business development and client management.

Currently advising leading multi-national retail, hospitality, building material and construction sector organisations on how to put sustainability at the heart of their business strategy and gain competitive advantage, Dominic has directed more than 50 projects to develop value creation strategies for maximising the benefits of adapting to a resource constrained world to enhance both the environmental and economic sustainability of their businesses.

James Sharman, energy manager at Mitchells & Butlers

James Sharman is energy manager for Mitchells & Butlers and has a key focus on driving energy and water efficiency throughout an estate comprising of more than 1,700 restaurants, pubs and bars. James is extremely experienced in strategy development, budgeting, behaviour change, energy auditing and managing trials of energy reduction technologies.

Richard Gladwin, joint owner of The Shed and Rabbit restaurants

Richard Gladwin and his brother Oliver, have pioneered the wild food trend currently sweeping Britain, bringing foraged foods to the plates of diners in relaxed and rustic settings at their award-winning restaurants, The Shed in Notting Hill and Rabbit on King’s Road.

Extremely business-minded and with the aim of creating a succesful group of family-run restaurant from a young age, Richard spent almost a  decade working in top restaurants and vineyards around the world before embarking on his own project.

In 2012 Richard opened The Shed in Notting Hill with his brother Oliver, with foraging and cultivating British ingredients, and seasonal, sustainable cooking at its heart. The Gladwin brothers' second restaurant Rabbit opened less than a year later and it has achieved widespread critical acclaim for its wild food and emphasis on sustainability.  

Panel Chair: Glenn Roberts CFSP – Managing Director at Gram UK

Since beginning his career at Gram UK 12 years ago, Glenn Roberts has been instrumental in driving Gram’s growth and positioning it as a leader in energy efficient commercial refrigeration. Glenn is passionate about sustainability in the foodservice industry and is an active member of CESA, CEDA and the SRA.

For more information on The Go Green Debate webinar and to sign up go to www.thegogreendebate.co.uk

 

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