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PODCAST

Sustain

Sustain is a podcast for leaders, and those who want to become leaders in food, drink, and hospitality who know the status quo isn"t good enough. Hosted by David Chenery, co-founder of Reassemble, a London-based sustainable design studio pioneering a Restorative Design Framework, the show explores how to build cultures, systems, and spaces that don"t just do less harm — but actively do good. Over the past five years, Reassemble has partnered with visionary clients like Green Michelin-starred chef

arts design

All Episodes

34:17

How to influence others and avoid the S word…...

Sustain ·

2026/09/28

In this episode of Sustain, Emily Coon, Sustainability Lead at St Austell Brewery, shares the story behind Crafting a Brighter Future — the brewery's first sustainability strategy in 175 years. We explore systems thinking, the realities of embedding sustainability into hospitality, and why collaboration and influence are key to creating real lasting change. St Austell Brewery Doughnut Economics by Kate Raworth Why influence is a superpower for the climate era, Emily Coon,TEDxPorthtowan Women

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40:03

The 100 year hotel. Going beyond sustainability with...

Sustain ·

2026/09/14

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

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37:40

Panic. Learn…then do stuff.

Sustain ·

2026/09/01

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

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28:40

The Future of Wine with Amy Roberts of Sustainable...

Sustain ·

2026/08/03

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

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33:11

Food Halls Are Not A Licence To Print Money with...

Sustain ·

2026/07/20

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

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30:03

Building, Running and Closing Flat Earth Pizzas:...

Sustain ·

2026/07/06

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

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38:09

The Hidden Cost of Food Waste in Hospitality with...

Sustain ·

2026/06/22

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

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07:09

Why isn't sustainability a status symbol?

Sustain ·

2026/06/08

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

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36:16

Crafting Change: The Gail's Bakery Expansion Story...

Sustain ·

2026/05/26

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.

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29:44

Furniture with Purpose: The RAW Workshop Story

Sustain ·

2026/05/12

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

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27:24

The Journey to a Sustainable Cafe

Sustain ·

2026/04/27

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

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41:36

The Cultural Shift: Driving Change in Large...

Sustain ·

2026/04/13

Featuring insights from Will Silverwood, former head of sustainability at Whitbread, David Chenery explores what it really takes to drive sustainable change inside a multi-billion-pound organisation. From boardroom resistance to on-the-ground action, they unpack the genuine challenges facing large-scale hospitality — and whether companies of that size can ever truly walk the talk on sustainability. Reassemble https://reassemble.studio Whitbread https://www.whitbread.co.uk Too Good To Go

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37:13

Empowering Change: The Story of Social Pantry with...

Sustain ·

2026/03/30

Sustain welcomes Alex Head, founder and CEO of Social Pantry, a pioneering catering company that champions sustainability and social impact. David and Alex delve into the journey of Social Pantry, exploring its commitment to employing prison leavers, the importance of sustainability in catering, and how to create exceptional dining experiences with minimal environmental impact. Join us as we uncover the intersection of hospitality, sustainability, and social responsibility. Social Pantry

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47:33

Regenerative Hospitality: A Conversation with Chef...

Sustain ·

2026/03/16

This episode of Sustain features renowned chef and restaurateur Chantelle Nicholson, a proud holder of the Michelin Green Star. Together, David and Chantelle explore the intersection of excellence in hospitality and sustainability, discussing the challenges and triumphs of operating at a Michelin star level while prioritising environmental responsibility. Join them as they delve into the nuances of sustainable practices, the meaning of regenerative hospitality, and the importance of creating a

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37:35

The Balancing Act: Quality vs. Sustainability in...

Sustain ·

2026/03/02

David Chenery engages with Holly Letch, Head of Sustainability at JKS Restaurants, to discuss the challenges and triumphs of embedding sustainability within a fast-paced and quality-driven hospitality environment. Holly shares her journey of building a sustainability framework from the ground up, navigating the complexities of multiple brands, and the importance of stakeholder engagement. Tune in to discover practical insights on how to balance high standards with meaningful sustainable practices

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46:26

Demystifying carbon and what it means for hospitality

Sustain ·

2026/02/16

In this episode, David Chenery sits down with Mark Chapman, founder of the Zero Carbon Forum, to explore the intricate relationship between carbon emissions and sustainability in the hospitality industry. They discuss the importance of understanding net zero, the challenges and successes faced by operators, and the actionable steps that can be taken to create a more sustainable future. Tune in for insights on how to embed sustainability into the core of your business and the role of collaboration in

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40:26

Designing for circular hospitality: how Lamington...

Sustain ·

2026/02/02

Host David Chenery explores the innovative approaches to sustainability within the hospitality industry with Diana Darmina, Head of Design, and Josh Renouf, Circular Design Manager at the Lamington Group. Discover how they are redefining design principles and integrating circular economy practices into their projects, including the unique Room 2 Hometels concept. Join us as we delve into their strategies for creating sustainable, comfortable spaces that not only meet the needs of guests but also

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43:28

The tensions and constraints of sustainability within...

Sustain ·

2026/01/19

Host David Chenery engages in an insightful conversation with Ed Francis, a seasoned hospitality professional who has transitioned from operations to consultancy. They delve into the complexities of sustainability within the hospitality industry, exploring the inherent tensions between growth, investor expectations, and sustainable practices. Ed shares his journey from the UK to Mallorca, shedding light on how geographical changes can influence one's perspective on business and community. Tune in

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37:39

The Public Plate: A Social Dining Revival

Sustain ·

2026/01/05

In this episode, David Chenery speaks with Carly Trisk-Grove, a passionate hospitality operator and co-founder of the Public Plate initiative. They discuss the challenges and opportunities within the restaurant industry, particularly focusing on the concept of public restaurants aimed at enhancing community health and social connection. Carly shares her insights on equity, sustainability, and the importance of creating spaces that foster social interaction while providing affordable dining options

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45:16

What is sustainable hospitality?

Sustain ·

2025/12/19

In the inaugural episode of Sustain, David Chenery, co-founder of Reassemble, welcomes Juliane Caillouette-Noble, CEO of the Sustainable Restaurant Association. Together, they explore the concept of sustainable hospitality, dissecting its core components: sourcing, social impact, and operational environmental effects. Juliane shares insights on how the hospitality industry can move beyond mere ambition to create real change, while also addressing the challenges faced in a world where scarcity often

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20 results

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