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In this episode, Hamish shares his journey from farming in Kenya to leading sustainability efforts in UK hospitality. Discover why going green isn’t just good for the planet – it’s good for business. From cutting costs and reducing waste to engaging your team and winning customer loyalty, Hamish explains practical steps operators can take today.
“The best things you can do to save power or reduce waste actually save a lot of money too.”
Listen now and learn how to future-proof your pub or restaurant without sacrificing the guest experience.
