Tag: sustainability

  • Floating Solar – Coming Soon

    Dinesh Dhamija

     

    From Dutch lakes to African reservoirs, from hydropower stations to ocean bays… floating solar power installations are among the stars of future energy generation.

     

    A new study estimates that power from floating solar will reach 6GW within the next seven years, up from the present 3GW in Asia-Pacific alone. Researchers at Lancaster and Bangor University found that if the UK capitalised on its floating PV potential, it could produce as much as 2.7TW of electricity every year. A European Commission project, meanwhile, estimated that using just 2.3 per cent of the continent’s hydropower reservoirs for floating installations could generate an annual 42.3TWh.

    The benefits of using hydropower reservoirs include existing power transmission infrastructure, bodies of water that are suitable for PV installations, limitation of water loss from evaporation and reduction of damaging algal blooms in reservoirs. The cooling effect of water also helps to maximise PV productivity, since solar panels can lose generating power if they over-heat.

    A study conducted in 2021 on floating solar panels on a reservoir in Jordan found that they reduced evaporation by 42 per cent, while producing 425 MWh of electricity per year. In the UK alone there are around 570 reservoirs, meaning there could be a great future for the sector. “The potential gain in energy generation from FPV [Floating Photovoltaic] is clear, so we need to put research in place so this technology can be safely adopted,” said Dr Iestyn Woolway of Bangor University, who authored the report.

     

    This research must understand what possible negative effects could stem from FPV installations, such as reducing aquatic life in the water due to lack of sunlight. The market for solar energy is expected to grow by 43 per cent each year, to reach $24.5 billion by 2031, according to a report from the BBC. It could help developing countries to meet their entire electricity needs: the Bangor/Lancaster University report cites Papua New Guinea, Ethiopia, Rwanda, Benin and Kiribati as examples. Others could generate much of their power through FPV.

    “Solar installations are going to increase much more on water than land,” said Antonio Duarte, technical engineer at SolarisFloat, which is developing a series of projects. “Why? Because land is becoming a very precious asset.”

    Countries such as Japan and Singapore are now investing heavily in floating solar installations, in response to the rising economic benefits of the technology combined with limited land availability.

    Expect to see floating solar projects on water near you in the years to come.

     

    Read more by Dinesh Dhamija:

     

    Hard Truths About Fossil Fuels: Dinesh Dhamija’s Call to Action

     

     

    Dinesh Dhamija founded, built and sold online travel agency ebookers.com, before serving as a Member of the European Parliament. Since then, he has created the largest solar PV and hydrogen businesses in Romania. Dinesh’s latest book is The Indian Century – buy it from Amazon at https://www.amazon.co.uk/dp/1738441407/

     

     

  • Labour’s Ambitious Green Policies

    Labour’s Ambitious Green Policies: Navigating Challenges for a Sustainable Future, Dinesh Dhamija

     

    When Sir Keir Starmer took office as Britain’s new Prime Minister on 5 July, there was a sense of relief among many people in the renewable energy sector that the Conservative government, which had begun to make a virtue of its opposition to green measures, was gone.

    Instead of delaying the deadline for the phase out of petrol and diesel cars, Labour is keen to re-establish it. Rather than pandering to the oil and gas lobby, Labour will allow more onshore wind energy development. Overall, the incoming government aims to double onshore wind, triple solar power and quadruple offshore wind energy as it pursues its goal of net zero carbon power generation by 2030.

    The trouble is that the undercurrent of opposition to many green policies, which the Tories identified and tried to harness, has not gone away. Reform, which won 14 per cent of the popular vote (4 million votes), promised to do away with subsidies for renewables and instead ‘drill down’ to harness Britain’s remaining reserves of coal, oil, gas and shale. This appeals to the same instincts that Reform appeals to more generally, opposing immigration, reducing imports and fostering nationalism.

     

    Labour’s task is to foster nationalism of a different kind, persuading the nation that its future prosperity lies in clean energy rather than in the extractive industries of the past. There is a deeply regressive feel to this debate: in the 1980s, it was the right wing of British politics under Margaret Thatcher that sought to move the country on from its dependence on coal mining, while Labour fought to maintain it. Today, the right-wing Reform party is trying to re-introduce this dirty, polluting, climate-change-inducing (but still cheap) energy source, against the flow of history.

    Labour will face other obstacles to its green agenda, including from green activists themselves, who decry the miles of pylons that must be erected to transmit clean power around the country and from anti-immigration parties like Reform, who oppose bringing in overseas labour to help build the necessary infrastructure. Then there is the cost of the plans, which Labour kept quiet about during the campaign, fearing that any specifics would be held against them by the Conservatives, accusing them of planning tax rises.

    This is all the business of politics, making unpopular choices for the long term good of the economy and the nation. It remains to be seen whether this government has the courage to act on these instincts and face down its detractors, knowing that with every year the potential for climate catastrophe comes ever closer.

    Dinesh Dhamija founded, built and sold online travel agency ebookers.com, before serving as a Member of the European Parliament. Since then, he has created the largest solar PV and hydrogen businesses in Romania. Dinesh’s latest book is The Indian Century – buy it from Amazon at https://www.amazon.co.uk/dp/1738441407/

     

  • Frog founder Adam Handling: “Passion is priceless” in the restaurant industry

    The award winning Scottish chef and restauranteur on sustainability, hard work, and the value of the staff/employer relationship.

     

    My childhood wasn’t idyllic. It wasn’t one where food was about experience and niceties; it was about nutrition. My dad was in the army, so I didn’t really have a childhood where hospitality was a path that myself or any of my brothers and sisters were going to walk down. It was an opportunity to not go to university. It was an opportunity to get out of schooling and get on with some solid work, so I fell in love with the industry after experiencing it rather than dreaming of it.

     

    My time as an apprentice at Gleneagles, a five-star hotel in the highlands in Scotland, was where I was inspired by food and also the culture of the kitchens. I fell in love with the camaraderie, the teamwork, the passion, the fire, the adrenaline, and then my love grew for experiencing food in a different way beyond just nutrition.

     

    About eight years ago, when I opened my first restaurant, sustainability came into the equation – I needed to be able to afford the bills to open up tomorrow. I didn’t fall in love with how things grow and the question understanding where all our food comes from, it came out of a necessity to operate as economically as I could. My first restaurant was a small one. We bought fish from day boats, buying exactly what the fishermen had fished for. We bought whole animals, because butchery skills are very important for me and I wanted to make sure we used every part we could, out of respect for the animal and the farmer. All skills are important to me, to be able to know how to do everything and teach the chefs everything I know. Operating sustainably came into practice when I couldn’t afford to bin anything. It wasn’t about saving the world or being green-fingered, it was about respect of the product and thinking about how to stay open going forward.

     

    I would say that sustainability can be described in one word; tomorrow. The word sustainable can have multiple meanings. How to be sustainable in terms of sourcing or production or people or buildings, or your business. And if you’re sustainable in terms of mentorship and looking out for the future of the industry, you will create wonderful chefs. You should learn a new skill every day, and you should have a mentor; someone that inspires you rather than teaching you something. Someone that pushes you to become better is a mentor. Don’t limit your mentors to one person though, you should be open-minded to everyone who can teach you something.

     

    The way that I think about my business is, first and foremost, how do we teach the staff? You teach them about being respectful, it doesn’t need to be about saving the world. It’s about learning all the skills you can possibly learn. When I say that, I mean whole animals, whole vegetables, nothing portioned, nothing cut, nothing shaped, then cooking sustainably comes naturally. A lot of people chuck that ‘sustainable’ word all around because it’s the word of the moment, but in fact, many of them misunderstand the principles. The thing that I’m seeing nowadays is all these sustainable restaurants are utilising by-products but they have no clue how to utilise the product itself. That’s almost as wasteful as the other way around. You need to understand the foundations of that product first before you can even try and be inspirational and move boundaries. Just because it’s the word of the moment doesn’t mean that you’ve got to bin the prime and look after the waste. They’re utilising waste rather than utilising the products, and that’s stupid.

     

    I’ve never hired a senior member to join my team since the day I opened my restaurant. I’ve always hired young people and promoted from within. So all of my restaurants are run by the same team who’ve worked with me since I opened my first restaurant. They’re the sous chefs and head chefs of all my restaurants now, and we hire based on personality, smile, and real passion for what we do. I lost restaurants in lockdown, and it was so painful because for me the staff are more important than my business, so I had to create a restaurant not out of a love for the stress of opening restaurants, but to find a home for the staff that had dedicated so much of their lives to me. So that’s why I did it. I can’t stress enough: opening restaurants is one of the most stressful, horrible times of your life, and I don’t like particularly doing them, but I do it for the amazing and growing team to give them the opportunity to learn a new skill, to progress, to move forward, and to run under the foundations of what we’ve already created. It means that the ship is not going to get rocked by a storm, instead they’re going to know how to get out of a situation. They’re going to know how I like to operate, they’re going to know the style and process, but then they have the opportunity for their personality to shine through and show their individuality. If I don’t promote from within I’ll lose that wonderful talent.

     

    I prefer apprenticeship paths to university. There’s nothing like learning on the job, rather than sitting in a classroom where you can joke and play around and not absorb what you’re being taught. I prefer being in a kitchen and I don’t tolerate wastefulness in terms of time. Your time is important. Don’t waste it. What’s the difference between wasting time and wasting a product? Both are dangerous to your future. You need to build up your foundations first. For aspiring young chefs, I would say this; find a chef you get really inspired by, be it the food that they cook, the lifestyle they have, or the ethos they represent – it could be one small thing that sparks you. Go into their restaurant, ideally when it’s not in service, and stay there until you get offered an interview. Pester the life out of them. Because if someone is really hungry, a chef will see that and even if they don’t have a position open, they will make one available because you’re hungry as hell. Passion is priceless.

     

    For me, inspiration, motivation, knowledge, those are the three things that keep anyone excited, turned on, and really hungry, and can bring everything into reach. It’s when you start to lose one of them, then the three crumble. I’m a self-acknowledged workaholic. I’m going a million miles a minute, but I love it and I wouldn’t change it.  For me, the work/life balance thing is irrelevant. I’ll work as many hours as I need to achieve my ambitions.  Of course, I don’t expect that massive time commitment from my team. I respect that there is life outside the kitchen and looking after my staff’s mental and physical welfare is very important to me. But when I look at talented young people, I’m going to pick those who are more driven, who aren’t watching the minute hand on the clock, who are willing and hungry enough to put in the time and effort. These are the people who will get better and better, learning new skills and moving up to that next step.  That’s where the knowledge, motivation and inspiration really comes into play.

     

    Photo credit: Adam Handling.co.uk

  • Over 30 companies partner to offer workplace perks

    Finito World

     

    Over 30 brands have joined the workplace perks platform Lumina Perks, which offers ways for employers to give employees discounts and special offers on sustainable brands.

    Amba is the workplace technology provider powering Lumina Perks. CEO Tobin Murphy-Coles explains the variety of perks available through the programme.

    “We are thrilled to be welcoming so many exciting, progressive and forward-looking brands to the Lumina Perks marketplace. We’ve signed up sustainable clothing providers, eco-cleaning brands, fitness and nutrition specialists, climate and wellness advocates, pet carers, the list goes on and on,” Murphy-Coles says.

    Among other offers, the audio fitness app WithU offers three months free, and 25% off future months for employees with Lumina Perks. Companies from industries such as food, transport, renewable energy, and wellbeing are also onboard.

    “Through Lumina Perks, employers of any size can demonstrate their commitment to looking after both their people and the planet in a simple and cost-effective way,” Murphy-Coles says, “The marketplace gives organisations a real recruitment edge in an increasingly crowded job market.”

    DAME, which offers sustainable period care products, offers employees 20% off on products through Lumina Perks, continuing their mission to change the female hygienic product industry. Co-founder Alec Mills expresses his excitement about the partnership.

    “Amba is a great match for us. We share core values. We are on a mission to make periods positive for people and the planet,” Mills says, “The period industry is full of plastic, chemicals and stigma. It is great to see Amba helping to raise awareness for our cause.”

    Sustainability and ethical concerns are becoming increasingly important to employees. In a time when recruitment is difficult at best, platforms like Lumina Perks may give employers the edge they need to attract talent.

     

    Find out more about what employees are looking for from their employers here:

    Work perks: What do employees want, and what benefits are on offer?

    Lumina Perks

  • Flexible working – companies can’t risk falling behind

    The shift towards hybrid working is a welcome one for many, as the pandemic has made people re-evaluate their needs and priorities in the workplace. However, research from the real estate company JLL shows that 48% of workplaces in Europe, the Middle East, and Africa are not ready with future work plans that will fit the needs of their employees.

    88% of employees want hybrid working according to JLL, and with the current shortage of applicants companies need to do all they can to attract and keep quality talent. This will mean providing technology to keep workers connected, upgrading office spaces for those who choose not to work from home, and investing in programmes which put employee wellbeing first. JLL’s CEO of EMEA Work Dynamics Mark Caskey explains how workers’ needs are changing.

    “We’ve talked about wellbeing of the workforce before. It remains one of the top priorities of employees yet a third don’t have access to such an offering in the workplace. Organisations that create truly regenerative workplaces that make their people feel safe, energised, and motivated will have an edge. Spaces for collaboration and socialisation, relaxation, as well as healthy food and outdoor spaces present the biggest opportunities for employers to support their workforce,” Caskey says.

    Another consideration is the irrefutable issue of climate change. Companies should desire a movement towards sustainability for the simple fact that we all live on the same planet – and many do. For those that are not so convinced, it should be known that lack of meaningful action by property holders on this issue can have a major impact on the value of their real estate. Tom Carroll, who heads Real Estate and Strategy for EMEA at JLL realises that climate action is now a top priority.

    “Sustainability must be at the top of the corporate priority list. ​Organisations are motivated to act responsibly towards employees, communities and society at large​. We’re now in an era of responsible real estate,” Carroll says, “COP26 confirmed the scale of the challenge, and if I was to pick one trend that will have the deepest and most lasting change in our industry, it would be sustainability and the rise of environmental, social, and governance factors (ESG).” 

    Employees today demand a workplace dedicated not only to their own wellbeing, but that of the planet and their fellow humans. If companies want to have a flourishing, sustainable workforce full of the best talent their industries have to offer, they must also be committed to practices which allow their employees to flourish and which sustain the planet. Mark Caskey sums it up best.

    “Hybrid is here to stay and it’s now up to organisations to integrate and optimise flexible working into their future of work programmes,” Caskey says, adding that, “Today’s employees want more: technology that keeps them connected, buildings that are truly sustainable, and employers that prioritise their health and wellbeing. Forward-thinking organisations have already stolen a march on the rest of the competition by seeking to address this trend now.”

    Source: https://www.jll.co.uk

  • UK ranks second on sustainable companies list

    Ethical and environmental considerations are becoming increasingly important to consumers, due to the pandemic and revelations about the damage non-sustainable companies can inflict on people and the Earth. As this trend towards sustainability continues, it is important to have a way of measuring a company’s commitment to ethical practices. One way for a company to do this is by applying for B-Corp certification.

    A B-Corp certification is a private third-party assessment of a company’s ethical, environmental, and legal practices and commitments which must be reapplied for every three years. By examining a number of factors, B Lab assigns each company a score which will either grant or deny them certification.

    Research from MoneyTransfers shows that the UK is in second place with 454 B-Corps, mostly in the food and beverage sector. The UK is sandwiched between the USA, with 1,343 B-Corps, and Canada, which has 299.

    Sustainability is important across all industries, but by looking at the ones which are applying for certification in the highest numbers we can see where consumer pressure is having the greatest effect. Currently, companies applying for B-Corp certification are most likely to be in the food and beverage and IT/web services industries.

    Social awareness towards issues such as worker exploitation, gender and racial inequalities, and environmental concerns continues to grow, so it is likely that corporations will have to prove their sustainability in order to win the favour of increasingly ethics-conscious consumers.

    Credit: https://moneytransfers.com/news/content/countries-with-the-most-b-corp-businesses

  • COP 26: Entrepreneur Zak Johnson on his green fashion business

    COP 26: Entrepreneur Zak Johnson on his green fashion business

    Interview by Alice Wright

    When people ask Zak Johnson why he got into the fashion business, he always tells them that he didn’t. He instead replies: “I got into fixing plastic. I found a problem that I wanted to solve, so I don’t look at what we do as fashion, I look at it as problem solving.”  

    Johnson, founder and CEO of luxury clothing brand Naeco, is a passionate surfer. Six years ago, whilst working on a contract in Bournemouth, Johnson had ample opportunity to kite surf. Each time he would clear his section of the beach of plastic, putting it in the recycling bin. However, he began to realise that “it felt like I was picking up the same plastic on a weekly basis, I thought at one point, ‘is someone chucking the plastic back in?’, I couldn’t work it out.” 

    Johnson developed a bugbear and started to look into where plastics go after use. “Six years ago when you started to delve into plastics you’re seen as a little bit strange. It wasn’t as mainstream as it might be now” he explains. In his research Johnson found that 91% of all plastic is incinerated or sent to landfill, and that only 9% is recycled. He was shocked to find that even the plastic that goes into the recycling bin isn’t 100% recycled, it often ends up going into incineration for energy programmes. 

    Johnson’s decided to come up with a solution that would take waste plastic and reuse it as something in plastic again, “single use is only single use if you use it once” he states. This is where Naeco was born. The name itself, is ocean spelt backwards and represents the sense of reversing the issue. 

    “I looked at plastic as a commodity, people that are throwing plastic away are looking at it as trash.” says Johnson. The plastic was once manufactured for profit, and bought for a price yet once used is considered to have lost its value. So Johnson went about trying to educate the consumer, that waste plastic still had worth: “it started by looking at it as £10 notes in the ocean rather than looking at it as rubbish.” 

    Johnson set upon manufacturing sportswear after looking into the process of extrusion, which takes plastic, heats it up and turns it into liquid. From the liquid it can be turned into a pellet, and that’s what virgin plastic looks like. These pellets can then be spun into fibre and yarn, which is where we get polyester. This led Johnson to think “what if I could make a pellet from recycled plastic, and then turn that into fabric?” 

    In keeping with his new self-confessed, plastics-obsessed eccentric image Johnson set about building an extrusion machine in his spare bedroom. “In the beginning I made tonnes of mistakes because there wasn’t as much research, or at least it wasn’t accessible to the layman at home googling,” but after discovering the need for single waste streams to avoid mixing plastics, the project took off. 

    Naeco now has industrial machinery that can process 500 kilos of plastic per hour. Once the plastic is recycled into pellets they are sent off to a textile mill and spun into yarn and from there Naeco receives its fabrics. 

    Making swim shorts was an obvious leap for a fashion business founded in Bournemouth. Johnson envisaged selling them to his friends, who would keep them for around five years, “that then gives a longer lifetime on that plastic and they would value it.” Johnson also recalls how he believed making swimwear would be easy, but not puts this down to naivety. It took 18 months to make fabric, and another year to get to the point of finally making a garment. 

    Naeco is holistically conscious of its environmental impact, and always seeks to be sustainable in all its practices. Another reason for choosing to design swimwear – and soon outerwear too – was to reduce the microplastics that would return to the ocean through washing. Swimwear and outerwear are among the garments that the consumer will wash the least. Johnson also recommends using a Guppyfriend microfiber bag, to capture micro plastics in the wash. The company also uses natural dyes that are ethical and eco.  

    “It’s about minimising the washing, and then anything that’s high wash so our jumpers, hoodies, and t-shirts are made from organic cotton or bamboo and they don’t create microplastics.” Naeco takes organic cotton from the cutting room floor of manufacturers who use sustainable fabrics, but Johnson seems most passionate about Bamboo. “It grows super fast, it uses less water, it’s just an efficient powerhouse of a product,” he says “ our t-shirts are so unbelievably soft, nothing feels like bamboo. When you wear a bamboo t-shirt for the first time you don’t want to go back to anything else.”  

    Naeco started off as a solo venture but now has fourteen employees in the UK, as well as satellite offices in Morocco, the US and Poland with around twenty employees overall. “We’re pretty overworked, which is great” adds Johnson with a laugh, “we’ve definitely grown a lot this year, it’s probably been our biggest growth year.” 

    This is largely down to Reborn the sustainable corporate workwear arm that Johnson launched two years ago. Reborn creates sustainable workwear for the Jockey Club, Moët Hennessy, Arsenal, Magners and other such brands in that space. The resources for Reborn differ in that “we take plastic from existing waste streams before it enters the ocean” Johnson explains. For example, at the Cheltenham Gold Cup the Jockey Club used a million plastic cups over four days, it was six tonnes of plastic and we converted that plastic back into 30,000 metres of fabric, which created 12,000 garments which actually clothed every single member of staff at Cheltenham Gold Cup. 

    “That side of our business has exploded this year. I think consumers have become very aware about their sustainability issues.” Johnson puts this down to the lived reality of the current situation: “we’ve seen that what we do to our planet has an impact on our personal lives now. A pandemic like this is just a taster of what we’re in for globally, if we don’t start fixing some of these sustainable areas and tread lightly on the earth.” 

    This shift in attitude from individuals and corporations has put Naeco in a perfect position for growth. “We don’t add sustainability on to what we do, we truly are sustainable and have been from day one” Johnson explains. Indeed Johnson is now looking to go even further, with the company attempting water recirculation in their factories. Johnson is building new technology to recirculate the water for the manufacturing process, and to reuse the heat from the shredders dissipating it back as energy to reuse in the battery packs. Naeco is its own micro circular economy. 

    Looking forward, Johnson wants to focus on building more recycling centres. Naeco will have the UK recycling Centre in Buckinghamshire but wants to build one up north and one in the middle of the country. Abroad, the company has an opportunity to expand in Morocco where there are a great deal of textile mills as well as a huge plastic problem. 

    Johnson is also keen for more collaborations with local authorities and governments. “We’ve seen some states in the US be very receptive to what we’re doing. We’re looking to build recycling centres in the US, where we’re able to take plastic and repurpose 100% of it.” 

    Despite the relentlessness of plastic production and contamination, Johnson is optimistic about turning the tide. Optimistic is “who we are as a business, if we weren’t I don’t think we’d get out of bed.”I would love us to be in a position where plastic is never, never produced anymore, but ultimately we’re probably going to live in a world for the next 100 years that continues to make plastic. What we need to do is reduce that amount of plastic. 

    He ends our conversation with a particularly positive prediction “I think in the future all businesses will be sustainable. They won’t just have sustainable principles, they will be entirely sustainable. In 100 years people will say ‘I can’t believe people set up companies that weren’t sustainable from the beginning.’ I think business will evolve and change.” 

  • Food and drink focus: ‘People are fed up with things that aren’t good for you’ – Gabriel Bean

    Food and drink focus: ‘People are fed up with things that aren’t good for you’ – Gabriel Bean

    By Alice Wright

    A record 500,000 people signed up for Veganuary 2021, pledging to only eat plant-based foods for the first month of the year. This is double the figures for 2019 and also the first year that major supermarkets have run adverts promoting the movement. 

    I spoke to Gabriel Bean, founder of Grounded, a company which makes plant-based protein shakes about the movement towards plant-based products and sustainability shifts in the food and drink industry. “For me the move to plant-based kicked off a couple of years ago,” Bean explains. “But it’s taken a few years of test and trial. This probably marks the year that people are really feeling the benefits from it.”  

    Has the Veganuary movement impacted business? “I don’t think Veganuary necessarily changes business for us. We had exceptionally high sales volumes going into January in the November and December period as well. What plays a role is the attitude towards plant-based products. People are fed up with food and drink products that are not good for you and not good for the planet.”

    In the food and drink sector, sustainability was a luxury even a couple of years ago. If you want to package your product sustainably it costs more and it’s harder work. It’s particularly difficult for smaller brands to be sustainable and this is something that will have to change in the future. 

    “Sustainability has always been at the core,” Bean continues. “It was in the top three things to consider as we developed our new products. It was so important that this product be sustainable, not so we could jump on the sustainability hype but so we could scale consciously. I can sleep well at night knowing that the packaging has come from a responsible source and isn’t going to be floating in the seas of the Maldives. I think it’s a requirement now, if you’re not sustainable then you haven’t met the basic criteria for food and drink.” 

    When I think about protein shakes, I associate them with busy people commuting in and out of the office at ungodly hours with no time to cook a nutritious meal. According to Bean, Grounded’s shakes have managed to avoid being pigeon-holed like this. “We launched the product in August after the first lockdown,” he says. “So we were developing our sales plan for what life would be like after the first lockdown. We put a lot of time looking into online direct to customer retail – it’s an exponentially growing space anyway and retail sales are struggling.” 

    The other marketplace change I’m interested to hear about is the closure of gyms, another usual protein-shake hotspot. “Now people are working out from home,” Gabriel explains. “There aren’t the options to go into a post-workout gym store so we’ve angled the whole online custom to a workout from home attitude. It’s worked really well, and we have several campaigns on Instagram getting a lot of traffic.” 

    So what are his prospects for 2021. “There is going to be so much talk on veganism and sustainability this year. I think it’s really important to gauge from businesses what their core beliefs, morals and ethos are. A lot of companies will be jumping on this as a marketing opportunity. We at Grounded don’t see sustainability as a market opportunity but as the future of where food and drink are going.” 

    Picture credit: Tony Webster