SmartDispense™ Energy Well Spent Debate Series

Steve Livens, policy manager at the British Beer and Pub Association (BBPA) is joined by Andy Dyson, Business Development Director for Revolution Bars; Alex Legret, Director of 300-year-old gastropub The Lamb; and Ellis Hall, Head of Carbon Partnerships at Future Net Zero.

This expert panel discuss how to get ready for proposed EPC rating legislation changes, how to drive energy efficiencies throughout operations and where to find further help and advice.

How can being more sustainable positively affect your bottom line? The likes of getting staff personally invested in the sustainability journey and much more is covered with hospitality sustainability expert, Jonny Lockett of Blue+Yellow, Hamish Stoddart, co-founder of Peach Pubs, and Sarah and Paul Bird, publicans at family-owned pub, The Camelot. Hear their experiences of how to involve both guests and staff in creating simple, effective and sustainable changes that can save money and drive sales.

From regular maintenance to taking a step back to review whether equipment is still up to the task, the panel discuss changes that can be made in your kitchen, bar and cellar to improve energy efficiency.

Peter Weeden, head chef at the Duke of Cambridge and Sustainability Manager for the Culpeper Family Hospitality Group; and Alastair Tyson, project manager at Zero Carbon Forum, share top tips such as oven temperature changes and how to motivate your staff to reduce energy usage.