Annual Roundtable & Discussion

Sustainability III - Carbon Zero, Barley Sequestration, Government Support & Smaller Brewers Perspectives

FRIDAY, 17 November 2023. 10:30 - 15:00 GMT

IMPORTANT NOTICE - Please go to the brewery shop to sign in and put on high viz before going to the hock cellar!

By the Southern Section

FRIDAY, 17 November 2023

10:30 - 15:00 GMT

The Hock Cellar, Fullers Brewery

Chiswick W4 2QB

Following the successful Sustainability Roundtable "Sustainability II: The Brewers Perspective" at the Brewers' Hall last year, the IBD Southern Section will host a roundtable on the same day as the IBD Southern Section Annual Banquet. The roundtable will be chaired by Professor David Cook from University of Nottingham and also a trustee of the IBD.

The aim of the seminar is to update IBD members and guests (LBA, SIBA, BFBI, BBPA) on latest developments in brewing industry practices to reduce carbon footprint with an emphasis on smaller brewers in the UK.

At the roundtable, you will:

  • Get an update on the progress of the roadmap to net zero and discuss the issues
  • Discover the industry perspective on risk and resilience to climate change
  • Understand the measurement and benchmarking of smaller and medium sized breweries
  • Find out about grants and projects available for investment to smaller and medium sized brewers
  • Share best practice for reducing energy and reducing carbon footprint at smaller and medium sized breweries



10.30 Guests assemble. Please go to the brewery shop to sign in and put on high viz before going to the hock cellar!

11.00 Steve Livens (BBPA) update from the BBPA perspective, application of learnings from bigger breweries, update since last year, the revised roadmap, pack formats, risk and resilience to climate change. 25 mins

11.30 Nigel Davies (Malt Doctor), farmer perspective on reducing carbon footprint 25mins

12.00 Panel Q&A and discussion regarding Barley Agronomics, Sequestration and genetics with Nigel Davies (Malt Doctor), Rob Jackson (Syngenta). 30 mins

12.30 Lunch – light buffet

13.00 Barry Watts (SIBA) with Ben Richardson (Zevero) SIBAs Sustainability strategy and benchmarking

13.30 Opportunities for Govt grants Lily Tozer (Dept of Energy Security) 25 mins

14.00 The smaller brewers a holistic perspective- Felix James (Small Beer)

14.30 Round table Q&A best practices in small brewers including Ed Wray (Hepworths), Greg Pilley (Stroud Brewery), Felix James (Small Beer), Will Calvert (Windsor and Eton), Sam McMeekin (Gipsy Hill), Eddie Gadd (Ramsgate Brewery).

15.00 Beer and depart for IBD Dinner at Grand Connaught rooms Holborn


Why You Should Attend:

  • Take part in the debate and listen to best advice on reducing carbon, the drive to net zero and producing lower carbon beers
  • Meet the suppliers, organisations and supporters for the drive to net zero.
  • Expand your professional network 


This exclusive event will be held at Fullers Brewery in Chiswick with refreshments and light lunch provided.


Tickets: £20pp to cover catering costs

Booking deadline: 15 November 2023


Speakers and Chair


Lily Tozer is a senior policy advisor working on industrial resource efficiency and the Industrial Energy Transformation Fund in the Department for Energy Security and Net Zero. In this role she works closely with industry to understand the challenges faced by the private sector when investing in decarbonisation technologies and adopting more resource efficient practices. Trained as an economist, her past roles include time at UK Research and Innovation leading strategic analysis to inform funding allocations and at BEIS developing carbon pricing models for the EU Emissions Trading System.  


Ben Richardson is the co-founder and CEO of Zevero, a carbon accounting and decarbonisation platform working with 15+ breweries across the UK to help them measure and reduce their emissions.  


Barry Watts is Head of Policy and Public Affairs for the Society of Independent Brewers (SIBA) which represents the UK’s small and independent breweries. He is a former brewer with more than a decade’s worth of experience in lobbying and public affairs.


Will Calvert is the Co-founder and Chair of Windsor & Eton Brewery and a trustee of IBD. Early career as a technical brewer for Courage after PhD with Allied Breweries, and then international operations and finance roles with Mars and in consumer / healthcare sectors. Strong supporter of local circular economics – which he promotes as a director of a community-owned pub and trustee of local Cycle Hub. Believes industry collaboration is key to making brewing trade sustainable.



Stroud Brewery was launched in 2006 by Greg Pilley who had an interest in sustainability and a background in environmental biology graduating as a marine biologist. Greg previously worked with the Soil Association in their Local Food Team promoting community led food businesses.

Stroud Brewery was the chance to bring those values into enterprise and the first commitment was using malting barley grown on the Cotswolds. In 2017 they became a dedicated organic brewery, and an accredited B Corp in 2018 S which has provided a holistic measure of the business’s environmental and social performance.


Dr Nigel Davies founded Maltdoctor Ltd in 2020, a specialist sustainability consultancy that creates ESG and TCFD strategies and reports, carbon footprint calculations and carbon literacy training. The business has already assisted over 200 clients in that time in malting, brewing, distilling, milling and other sectors such as film, theatre, leisure, packaging, hospitality, food and government.

For 25 years he was Director of Manufacturing, Technical and Sustainability with Muntons guiding them to achieve many international sustainability awards.  He spearheaded the establishment of farmer support groups focussed on sustainable agriculture and designed the world’s first carbon footprint tool for malting barley. Nigel is passionate about cutting through the procrastination and barriers that delay us getting on with climate protection and net zero planning. In 2022 he was the author of the RASE report ‘Decarbonising UK Cereal Production’.



Neil Douglas Fuller is the Technical Director at Atlas Sustainable Soils Program. He studied soil science at Newcastle University, where he graduated with a B.Sc. (Hons) in Agricultural and Environmental Sciences, with post-grad studies majoring in crop ecology, eco-system modelling, soil microbiology and nutritional bio-chemistry. He started a farm consultancy in 1986 that has been actively engaged on farming, food and nutrition projects around the world ever since. Neil’s involvement with agricultural soil carbon featured in the finals of the COP26 Climate Challenge Cup, securing the UK’s first high-integrity farm soil carbon credits dedicated to decarbonizing malting barley feedstocks. He is technical lead on the Carbon Farming Manual and the Good Soil Guide, an online reference and knowledge-sharing platform for farmers, sponsored by Yorkshire Water, which currently has subscribers in over forty countries.



David Cook is AB InBev Professor of Brewing Science at the University of Nottingham and liveryman of the Worshipful Company of Brewers.


David currently has over 20 years of experience conducting research and teaching into brewing, malting, analytical food chemistry and flavour technology. His wealth of expertise and research findings are internationally recognised and are highly valued by students and researchers alike. His current research focuses on three broad themes: Brewing Raw Materials and Beer Quality, Malting Science & Technology, and Valorisation of Biomaterials and Co-product Streams. The Cook research group has a strong track record of collaboration and sponsorship across the industry, including maltsters and multinational brewing companies.


Stephen Livens, Policy Manager BBPA, joined the BBPA in 2010 and is responsible for developing the scientific and technical activities and policies of the Association. His remit encompasses the many technical issues that are associated with the brewery supply chain, from grain to glass, including brewery asset management, food safety for pubs and breweries, product quality and assurance and product labelling. Stephen is also involved in helping to drive the BBPA’s beer and wholesomeness agenda 


Eddie Gadd (Ramsgate Brewery) made an early career sidestep from tunnelling to brewing in the early 90’s, joining the Firkin Brewery as an apprentice just as the company began to expand. After a couple of years brewing in London, and five years in the Netherlands, he founded the Ramsgate Brewery in 2002 and focuses on cask ale, with an engineer’s perspective on sustainability solutions


Felix James - Co-Founder of Small Beer Brewery - followed his passion for biology and gastronomy into a brewing career with Anheuser Busch, Fuller's and latterly Sipsmith gin distillery. It was there that he met his business partner James Grundy and the two co-founded their brainchild Small Beer Brewery, inspired by the small beer of old, brewed for hydration and nutrition. Today, Small Beer specialises in producing exceptional mid-strength beer with a strong focus on environmental sustainability. The brewery was awarded B-Corp certification in 2019, funds coral life cycle research through its '1% for the Planet' membership and prides itself in bringing a balanced approach to modern drinking culture.


Sam McMeekin is the co-Founder and CEO of Gipsy Hill Brewery. Gipsy Hill is London's Largest Independent brewery, making Hepcat as it's biggest brand. This summer GH launched the World's First carbon negative beers without using offsets. Before Gipsy Hill, Sam worked in Private Equity investing in sub-Saharan Africa. He has an MBA from London Business School and went to Stanford University for an Undergraduate degree. 


Rob Jackson is the Technical Expert for Syngenta malting barley in UK and Ireland. Having been raised on an arable farm in Nottinghamshire he studied Agriculture at Reading University. To date he has spent over 20 years working in various roles in the agricultural seeds industry, including variety trialling and registration as the Technical Manager for The British Society of Plant Breeders. He joined Syngenta R&D 10 years ago working in cereal variety development before moving into his current commercial role last autumn.