This week’s Market Talk is a sustainability special, with Sodexo UK and Ireland head of waste management, Simon Mussett, detailing how the caterer has halved its food waste where it has deployed its WasteWatch programme while Loopcycle co-founder and CEO, Lugano Kapembwa, reveals how his equipment traceability platform can enable better servicing solutions and safeguard manufacturers’ reputations.

Hatherley Commercial Services MD, Kirstin Hatherley, discusses winning a CEDA Grand Prix Award and inspiring industry servicing apprentices to train during lockdown, while FEM sales director Mike Inwood reveals how his team was furloughed on his second day in his new role, but that the supplier’s diverse portfolio has seen it come back fighting.

Caterquip UK MD Dominic Ricciardi discusses how dark kitchens are driving the reconditioned equipment trade, while Interlevin’s head of retail refrigeration, Mark Stratford, reveals how Brexit stockpiling helped the manufacturer to meet rising freezer demand, particularly in retail.

Chris Moore, CEO of The Clink, details how the charity is expanding its offender culinary training programme to 70 prisons over the next 3 years, while Ross Gibson, sales director of Pro Foodservice Reps, gives the inside story of Spidocook’s addition to the rep group’s portfolio.

Ex yacht chef Tracy Kohl discusses her new 21Blox platform helping chefs to launch new culinary concepts, while Merrychef vice president and MD Colin Lacey gives the inside story on how the accelerated oven's booming year necessitated major investment and recruitment for its Sheffield factory.

CHR Food Service Equipment MD Paul Neville talks smart and efficient kitchens and carbon reduction, while Pentland Wholesale operations director Dean Simpson sheds light on the shipping crisis impact and getting back to full operation.

&serve founder Jamie Poole and Krupps export MD Riccardo Scuotto discuss establishing a dealership during a pandemic, how Compack UK is helping the warewashing manufacturer import entry level machines to the UK amid Brexit disruption, and how they are maintaining industry relationships over Zoom.

Kris Hall, founder of The Burnt Chef Project, a non-profit campaign to challenge mental health stigma within the hospitality industry, and Russell Stilwell, an ambassador for the Mates in Mind mental health charity, discuss The Burnt Chef's new text-based support service and practical steps SME owners can take to ensure their teams' mental wellbeing.

Cyrus Todiwala, chef patron of Café Spice Namaste, reveals how he's starting two new ventures in a pandemic, and Iain Phillips, deputy MD at  Regale Microwave Ovens, discusses the benefits of the new Winia brand of microwaves.

The last Market Talk of 2020 sees San Carlo Restaurant Group MD, Marcello Distefano, discussing opening a new London site in the middle of a pandemic, and Panasonic UK business development manager, Jared  Greenhalgh, musing on the benefits of being part of a strong, international manufacturer.