Dr Sam Mudie is Director of Consultancy services at Hospitality Energy Saving and Sustainability (HESS) where she leads the development and execution of sustainability strategies and the energy and carbon reduction needs of over 7,000 UK pubs, restaurants, stadia and hotels.

Sam is unique in the industry having completed her doctoral thesis “Energy Reduction in Commercial Catering” and published 8 award-winning peer-reviewed academic journal papers on the subject. This research measured the energy consumption attributed to equipment, menus and staff behaviours within the food service industry for the first time. Her subsequent projects have resulted in a range of successful energy reduction initiatives over the last decade, achieving millions of pounds worth of savings. This year she has developed and delivered the FEA’s Foodservice Carbon Professional (FCP) course, designed to lead the foodservice sector into a more sustainable future.