Last week we spent the day at Mercato Mayfair for the Women in Food Industry Sustainable Gastronomy seminar – surrounded by food pop-ups, sustainable producers, and some inspiring conversations. Here are the five speakers whose ideas we're still turning over. 

1. Juliane Caillouette Noble – CEO, The Sustainable Restaurant Association

Juliane opened our eyes to Agritourism — the idea that working farms can diversify by welcoming visitors in, not just selling produce out.

Farm shops, pick-your-own experiences, cafés serving their own harvest, glamping, holiday cottages – it's a model that's already flourishing across the UK, and one that connects eaters directly to the land their food comes from.

But the conversation that really landed was about GLP-1.

Scientists have found ways to alter the cravings we've relied on for decades, and the food industry's instinct has been to panic. Juliane reframed it brilliantly: "GLP-1 users still want to go out and enjoy food with friends. This isn't a threat – it's an invitation to reimagine what going out looks like, and to rethink future menus around experience and connection." 

2. Ceri Gott — Executive & Team Coach, Former Chief Growth & Culture Officer, Hawksmoor

Ceri brought the conversation back to people – and made a point that stopped us in our tracks: social connection is more important for your health than not smoking.

If that doesn't reframe the role of hospitality, nothing will. Sustainable businesses aren't just about what's on the plate. They're about the teams behind it. Ceri pointed out that 90% of people factor sustainability into their job decisions – so looking after your people isn't just the right thing to do. It's how you attract and keep the best talent in the next generation.

3. Ayesha Khalid – Chef Owner, Glasto Queen of Cups

Ayesha (pictured above, middle) cut straight through the idea that sustainability is expensive or complicated. "Guests aren't chasing low cost. They want a great experience." And at Glasto Queen of Cups, that experience is built into every table interaction.

Staff aren't just delivering dishes – they're sharing the story of what's on the plate: what's in it, where it was grown, why it matters. Customers love it.

Her other takeaway: look to our ancestors. They cooked sustainably long before it was a trend. There's wisdom in that worth revisiting. 

4. Nureen Glaves – CEO & Founder, Public Health Nutritionist and Chef, Feed Me Good

Nureen widened the lens on sustainability to include access. It's not enough to grow sustainable food if certain communities can't reach it — whether through geography, cost, or infrastructure.

True sustainability means building environments where everyone can access healthier, more nourishing food.It's a reminder that the conversation can't stay in premium dining rooms. The work happens in communities, schools and high streets too. 

5. Angela Malik – Global Hospitality & Food Systems Leader

Angela (pictued above, far right) gave us perhaps the most quotable moment of the afternoon: "If you can't see me, you can't be me."

She moved from corporate to private equity knowing the pay packet would shrink – but her reasoning was clear: if the people making big decisions don't care, and don't do good, you won't inspire the next generation to step up.

Representation at senior tables isn't just fairness. It's strategy.

On the innovation side, Angela is using AI to build school menus for thousands of children at a time – factoring in seasonality, allergies and market pricing in minutes.

But her caution was just as important as her enthusiasm: "Use AI to design, but with the human being in mind. Design menus with fragrances and tastes that still continue to celebrate how joyful food is."

She also flagged vegetarian food as one of Unilever's biggest growth areas – and pointed to the opportunity in pulses, dairy and yogurt as ways to meet the protein demands of a younger, increasingly plant-curious generation. Teaching people how to build a rainbow on their plate. 

Her final word of advice, delivered with the joy of someone who genuinely loves food: "If entertaining, always cook something you know." 

A Final Word

A huge thank you to every speaker who joined us at Mercato Mayfair – including all the incredbile food and drink start ups at the mini fair. And huge thank you to Mex and the team at Women in the Food Industsry for organising the event. The afternoon was a reminder that sustainable gastronomy isn't a niche conversation. It's the future of food.

Images by  https://www.lieselbockl.co.uk/ 

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