David is joined by Jeremy Grove from Sibley Grove to talk about hospitality design, sustainability, and where the industry goes from here.

They discuss Jeremy's new book, Beyond Sustainability: Rethinking Hospitality Design for a Circular Economy, and what it means to create spaces that offer more than just good looks. Jeremy also shares how his approach to sustainable design has evolved, the realities of working in a consumer-driven industry, and why designing for long-term value matters.

Beyond Sustainability: Rethinking Hospitality Design for a Circular Economy

Cradle To Cradle by Michael Braungart and William McDonough

Sibley Grove

Chapters:

(00:00) How hospitality leaders achieve excellence despite constraints

(01:41) Why Jeremy decided to write the book

(03:47) Why sustainability isn't enough — and where we need to go next

(09:07) The risks of oversimplifying sustainability and design

(10:26) What the circular economy means for hospitality design

(14:02) How to approach good design from the start of a project

(20:26) Why details like visible fixings matter

(21:51) How should we really think about cost?

(26:58) Why understanding value remains the biggest challenge

(31:25) Do customers notice — and value — thoughtful design?

(33:07) Jeremy's most memorable hospitality experience

(36:02) What Jeremy has changed his mind about

(37:26) The book Jeremy recommends most to younger designers

Increasingly uncomfortable with being asked to market small initiatives as sustainable (like banning plastic straws), Sarah Duncan fell down the rabbit hole of sustainability nearly a decade ago after her daughter became a 'fully blown eco warrior'. Since then, Sarah has written several books (including The Sustainable Business Book) and works with a wide range of businesses to move from good intentions into practical change in how they operate.

David and Sarah talk about what sustainable hospitality looks like in practice, how businesses can better understand ESG, and how meaningful change can be embedded across an organisation.

Sarah shares how her work has evolved, the challenges businesses face when trying to make meaningful change, and the frameworks that can help turn sustainability ambitions into action.

Sarah Duncan

Sustainable Business Book

Expert Advice Online

Resources mentioned:

Green Key

Green Tourism

How Bad Are Bananas? by Mike Berners-Lee

The New Climate War by Michael Mann

Green Swans by John Elkington

(00:00) Discover how hospitality leaders can achieve excellence through sustainability

(00:57) Explore what sustainable hospitality really means — and how we can make it happen

(01:45) Hear what led Sarah to pursue a more ethical and sustainable approach to business

(10:42) Discover the Planet System Framework from Sarah's new book

(12:24) Explore the biggest challenges businesses face when putting sustainability into practice

(21:39) Consider the positive side effects of pursuing a sustainable agenda

(22:47) Understand why businesses need to define their reasons for pursuing an ESG agenda

(24:56) Learn why having a clear vision of where your business wants to be in five years matters

(29:16) Explore whether certification systems are essential for creating meaningful change

(31:20) Hear about Sarah's most memorable hospitality experience

(32:41) Find out what Sarah has changed her mind about recently

(36:03) Discover the book Sarah recommends most — other than her own

We're joined by Amy Roberts, Managing Director of Sustainable Wine Solutions and co-founder of Thirsty Birds Wine, to explore how innovation is driving a more sustainable future for the wine and hospitality industries.

From steel kegs and bottle return schemes to the rise of English wine, Amy shares how smarter packaging and local sourcing can reduce carbon emissions, improve wine quality, and create more sustainable supply chains without compromising on excellence. We also discuss why supporting local vineyards and producers is becoming increasingly important for the future of hospitality.

Sustainable Wine Solutions

Thirsy Birds

Animal Farm by George Orwell

(00:00) Sustain is a podcast about how hospitality leaders achieve excellence despite constraints

(01:00) Amy Roberts from Sustainable Wine Solutions talks to us about sustainable wine consumption

(02:00) Sustainable Wine Solutions' innovative approach to wine

(09:07) No negatives to working with wine on tap

(11:01) The rise of English wine

(13:01) Founding Thirsty Birds

(17:28) Amy's experience with logistics, operations and supply chain

(24:49) Amy's most memorable experience of hospitality

(26:31) What is something you've changed your mind on in the last couple of years

(27:12) Amy says everyone should read Animal Farm by George Orwell

We're joined by Olivia Reid, founder of Blackbird Box Consultancy and one of the UK's leading voices in the food hall and placemaking space. From launching iconic food halls to advising developers, operators, and independent brands, Olivia shares what it really takes to create destinations that people want to return to. We dive into community, collaboration, local demand, and why the best hospitality experiences are built around people—not just food.

Blackbird Box

Grit by Angela Duckworth

Without Reservation by Jeremy King

Chapters

00:00 Introduction & Why Food Halls Matter

01:20 Olivia Reid's Journey into Food Halls

03:20 Beyond the Food Hall Template

05:00 What Makes a Successful Food Hall?

07:40 Digital Ordering & Customer Experience

10:00 Common Mistakes Food Hall Operators Make

13:10 Keeping Food Halls Fresh Through Evolution

15:00 Why Food Halls Are Financially Fragile

19:00 Systems vs Templates

20:00 Lessons from Global Hospitality

24:10 Sustainability Starts with People

27:00 Memorable Hospitality Experiences

29:20 Changing Consumer Expectations

31:10 Books, Grit & Final Reflections

33:10 Outro

We're joined by Sarah Brading, co-founder of Flat Earth Pizzas, to explore the relationship between sustainability and hospitality.

Sarah shares the story behind building one of the London's most celebrated plant-forward restaurants, the challenges of running a values-led hospitality business, and the difficult decision to close its doors after four years.

David and Sarah discuss what it takes to create meaningful dining experiences, why sustainability in hospitality is about more than what's on the plate, and the realities of running a purpose-driven business in today's climate.

Sarah is now the Reassemble Fractional Marketing Lead and also works with other businesses within sustainable hospitality.

If you've enjoyed this episode, or any of our Sustain conversations, we'd love it if you could leave us a five-star rating or a review on Apple Podcasts. Your support helps us reach more listeners and keep these conversations going.

Flat Earth Pizzas

Anna Jones' One Pot, Pan, Planet

Sarah Brading

Vojtech Vegh, the anti food waste chef and Zero Waste Culinary Advisor at Winnow joins us from Cambodia, to discuss the significant impact of food waste in the restaurant industry. With insights drawn from his extensive experience and his book, Surplus: The Food Waste Guide for Chefs. Discover how a shift in mindset and operational procedures can lead to a more responsible and efficient culinary environment.

Surplus Food Studio

Surplus: The Food Waste Guide To Chefs

Winnow

Shift Your Mind Shift The World by Steve Chandler

We're sharing the 5 minute pitch David gave at the Great Green Balloon Debate, hosted by HOSPA in London last month. David shares his argument that sustainability needs a fresh narrative - one centred on social value, positive impact, and compelling stories. And of not being afraid of reclaiming the word 'status'. Rather than being viewed as an obligation, sustainability should be positioned as something aspirational and desirable.

Could making sustainability a status symbol help accelerate change?

HOSPA

Youtube - All the other videos from the night

Apricity

RAW Workshop

Michelle Pollard-Smith, Head of Property at Gail's Bakery, discusses the fascinating journey of expanding a brand that prioritises individuality over standardisation. With nearly 200 locations, Michelle shares insights from her experience of building so many sites and how to establish a team culture that can deliver at pace and scale. We also discuss how companies can maintain bravery as they grow in the face of the inevitable pressure to become more risk averse.

In Episode 11 of Sustain we talk to Rick Mower from RAW Workshop. Listen to hear about Rick's journey from advertising to founding a company that not only manufactures beautiful furniture but also creates meaningful social impact.

RAW Workshop

Gails

Franco Manca

We're joined by Olessia Willybiro and Julie Cleijne to discuss the upcoming launch of the new health-focused café Dee based in Barnes in South West London. Olessia shares her vision for creating a welcoming space that prioritises sustainability and health, while Julie outlines the role of Sustainable Kitchen Consultants in bringing this vision to life.

Dee Cafe

Dee Cafe Facebook

Dee Cafe Instagram

Reassemble

Sustainable Kitchen Consultants