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b"Listen to our panel of sustainability experts: Skye Gyngell, our Culinary Director and London's Spring Restaurant Chef; Sian Sutherland, co-founder of A Plastic Planet; and Xenia zu Hohenlohe, a Founding Partner/Director with the Considerate Group.\\n\\nThey will hone in on the issues, why they are problematic, and the practical way we can kick our food waste and other habits. \\n\\nCo-founder of the Considerate Group, a solutions provider for sustainable services to hospitality businesses, Xenia\\u2019s motto is 'Making Sustainability Sexy- 50 Shades of Green\\u2019 for which she was recently featured in the FT special report section. http://considerategroup.com/ft-video-50shadesofgreen/ She began her career in the hotel industry 24 years ago. First as a PR for international hotel groups such as Mandarin Oriental Hotels in London and then spent various years at Aman. \\n\\nIgniting social change, creating brands, campaigns and businesses with soul is Sian\\u2019s passion. In 2017 Sian co-founded A Plastic Planet, a social Impact non-profit with a single goal - to ignite and inspire the world to turn off the plastic tap. Their first campaign asked supermarkets worldwide to give customers the choice to buy plastic and guilt free in a Plastic Free Aisle. This campaign rapidly became the No 1 initiative in UK offering a genuine solution to the plastic pollution crisis, with significant worldwide media attention, public support and engagement with industry. A Plastic Planet work with retailers, educators, legislators and governments to reduce the use of indestructible plastic to package our perishable food and drink. \\n\\nSquareMeal's Female Chef of the Year, Skye is one of Britain's most well-respected chefs, Australian-born Skye Gyngell is best known for her seasonally-focused culinary style. Having trained in Sydney and Paris, Skye moved to London and worked at The French House before securing Head Chef role at Petersham Nurseries, which achieved a Michelin star under her stewardship, and moving to set up Spring at Somerset House in 2014.\\n\\nSkye joined Heckfield Place as Culinary Director before the opening, and has been instrumental in guiding the culinary concept and estate offering. In her role at Heckfield Place, Skye oversees the menus at Marle & Hearth, as well as the seasonal Sun House restaurant. Her signature style of dishes created using local, fresh ingredients underpin all that is served at Heckfield Place, with Skye working closely with the Home Farm team to serve produce grown on the estate. She is the author of numerous books including Spring, A Year in My Kitchen and How I Cook"