By Angela Green, Content Executive: New appointment at Green & Fortune to build sustainability agenda.
Catering News is sponsored by Two Services
Dominic Potts has been appointed to the newly created position of Head of Systems, Supply and Sustainability at independent caterer, Green & Fortune.
He brings significant experience to the award-winning hospitality operator gained through his most recent position with Bocca di Luppo and through a decade of his formative career being spent with Company of Cooks (now CH&Co brand) in a similar role.
Whilst systems, purchasing and efficiency will be key to this role, Green & Fortune is putting a real emphasis on its environmental and sustainable policies and procedures for 2023 and beyond, Potts will lead on this to ensure success.
Potts will join the Green & Fortune’s leadership team reporting to COO Emma Williams and will take responsibility for three key areas:
- Systems, innovation, future proofing, and implementation.
- Supply, effective and conscientious procurement.
- Environmental and sustainability with a view to further accreditations and best practices to ensure best in class.
His role will develop new best practices, innovate procedures, and drive efficiencies to support and improve the operations of the company. He will work closely with partner organisations to ensure the operator supports their CSR aims and enabling enhanced benefits between the organisations and the wider community too.
He will work across Green & Fortune’s estate including Kings Place, Sea Containers Events, Rose Court Events, Central Hall Westminster, as well as retail operations in Kings Cross and on the Southbank.
Dominic Potts, Head of Systems, Supply and Sustainability at Green & Fortune said of his appointment: “I’m very excited to join Green & Fortune and to take the lead in these three defining areas.
“Whilst our farm in Northumberland has always been at the foundation of Green & Fortune’s approach to sustainable sourcing, and we have embedded ourselves in our local communities – we are now hoping to go one step further with our sustainability actions and outcomes by bringing a conscientious approach to all we do with our people, suppliers, and partners.”
Catering News is sponsored by Two Services
