I am a catering geek. I've written about catering and hospitality and their various intersecting issues - particularly sustainability - for more than 15 years.
I was editor of Green Hotelier, the widely regarded international magazine on sustainability and responsible hotels, for six years.
I’ve written on the subject - particularly public sector catering - for The Guardian, The Times, Caterer magazine, Hospitality, Public Sector Catering and other national, trade, consumer, specialist and B2B magazines. I researched and wrote the LACA 25th Anniversary commemorative book.
Recently I've been working with Footprint Media on a range of reports for companies like Compass, Nestle, Fourth and C&C Group. I researched and wrote the inaugural Drinks Sustainability Index Trends Report and co-wrote the Food Needs You guide to food waste prevention for every role in a foodservice business from CEO to KP, marketing to HR, facilities management to front of house.
As the nutrient-based standards were applied to secondary school meals following the Jamie Oliver revolution a decade ago, I wrote a series of more than ten features across three months of Cost Sector Catering on the run up to the LACA Summit. In the process I interviewed around 30 key names in government, health, public sector catering, the School Food Trust, unions and other catering experts, leading one prominent PR to describe me as ‘the most informed journalist on school meals’.
In the year of their inception I also wrote and edited two customer magazines for Pelican, a catering industry purchasing company. The Pelican covers their education sector work; PQ represents the hospitality sector.
As Communications Manager of the International Tourism Partnership I spent over five years working with the world's leading hotel groups on their sustainability and responsible business initiatives. I helped launch their ITP Goals for 2030, bringing the industry together for collaborative action and impact towards the United Nations' SDGs on carbon, water, youth employment and human trafficking. Consequently I have a thorough understanding of the most pressing sustainability and social responsibility issues affecting the hotel sector today. I've seen the wide-ranging innovations and programmes being introduced around the world which hotels are applying to tackle climate change. For several years I ran the Green Hotelier Awards recognising those initiatives worldwide.