Hospitality businesses, researchers and sustainability leaders came together at Sea Lanes in June 2026 for a collaborative workshop focused on helping Brighton’s hospitality sector reduce its environmental impact while strengthening business resilience and community connections.
Hosted as part of the ongoing partnership between the University of Brighton and Restaurants Brighton, the event marked the latest milestone in a growing programme of research, engagement and practical action designed to support restaurants, cafés and hospitality venues on their sustainability journey.
The workshop built on the success of the Sustainability Toolkit developed by University of Brighton researchers in collaboration with Restaurants Brighton. Since its launch, the toolkit has helped hospitality businesses assess and improve their performance across a range of environmental and social measures, including food waste, energy and water use, sustainable sourcing, staff wellbeing and community engagement.
Following a welcome from Restaurants Brighton’s Ivanka Majic, attendees heard project updates and reflected on the growing impact of the toolkit across Brighton & Hove’s hospitality sector. Dr David Greenfield, Managing Director of Soenecs, gave insights on the efforts to adopt and embed circular economy principles as part of their ongoing contribution to this work. The session also highlighted the importance of collaboration beyond individual businesses. Sarah Dobson from Brighton & Hove City Council and the UNESCO Biosphere partnership shared insights into work supporting the local fishing fleet and strengthening sustainable food systems across the region, reinforcing the value of connecting hospitality businesses with wider environmental and community initiatives.
A series of presentations showcased how organisations are turning sustainability ambitions into measurable action. Dr Kamila Walters from the University of Brighton presented findings from the Food Waste Project, sharing practical insights into reducing waste while improving operational efficiency. Industry speakers then demonstrated how sustainability is being embedded into everyday business practices, from responsible sourcing and waste reduction to the use of technology to better monitor and manage resources.
A key feature of the morning was an interactive “Show, Tell and Procure” workshop, which encouraged participants to exchange ideas and examples of sustainable practice. Working in small groups, attendees championed local Sussex suppliers, highlighted effective food waste solutions and shared reusable alternatives that have delivered positive results in their own organisations.
The discussions generated a range of practical suggestions and highlighted strong support for collective action across the sector. Participants explored opportunities for collaborative procurement, identifying areas where shared purchasing power could help businesses access sustainable products and services more affordably. Ideas included increasing access to locally sourced ingredients, supporting sustainability training for hospitality staff and developing shared reusable initiatives.
The event concluded with a feedback session in which participants shared key takeaways and identified priorities for future collaboration. A strong theme emerging from the discussions was the value of peer learning and the importance of creating opportunities for businesses to share experiences, challenges and solutions.
Dr Francisca Farache Aureliano Da Silva from the University of Brighton said:
“What was particularly encouraging about this workshop was the sense of momentum and shared commitment across the hospitality sector. Through our partnership with Restaurants Brighton, we have brought together research, industry expertise and local knowledge to create practical tools and meaningful conversations that are driving change. The enthusiasm and engagement we saw at Sea Lanes demonstrated that businesses are not only keen to improve their sustainability performance but are also eager to learn from one another and work collectively towards a more sustainable future for Brighton and beyond.”
The workshop reflected the continued growth of the University of Brighton and Restaurants Brighton partnership, which began with research into sustainability challenges facing local hospitality businesses and led to the development of the Sustainability Toolkit. The initiative has already helped shine a light on inspiring local examples, from reducing food waste and energy use to improving staff wellbeing and community impact, while supporting Brighton & Hove’s wider sustainability and net zero ambitions.
Ivanka Majic from Restaurants Brighton, said:
"We are absolutely delighted to see the Sustainability Toolkit becoming a living, breathing part of Brighton’s food scene. The energy at the Sea Lanes workshop proved that our independent hospitality community doesn’t just want to survive - they want to lead the way in sustainable practice. By deepening our partnership with the University of Brighton and welcoming new city partners into the fold, we are building a powerful collective network that protects both our environment and our local economy.”
As the project moves into its next phase, the insights gathered at Sea Lanes will help shape future activities, ensuring hospitality businesses continue to receive practical support to reduce their environmental impact, strengthen resilience and contribute to a greener future for the city.