Speaker module

A highly experienced food & drink operator, passionate about the hospitality industry, Kevin has developed and led Levy’s ambitious operational and cultural change plan to deliver sustainability at scale, his role change followed the successful delivery of the Food and Drink Strategy in the Blue Zone at COP26 in Glasgow.
Spanning environment, nature and health, he has embedded sustainability education, cultural change across the business alongside a raft of industry-leading sustainability initiatives: from championing wild venison to rolling out seaweed-based packaging, swapping in rapeseed oil grown without glyphosate and using European rice which needs less water to grow. 
Levy’s sustainability successes – including achieving a 71.5% reduction in beef burger absolute emissions over a five-year period - are outlined in its first Climate Impact Report, ‘Serving the Future’, published September 2025. 
Kevin has held several senior operational roles, during his 13 years at Levy supporting some of the UK and Ireland’s leading venues including, Excel London, EICC, CCD and the QEII, before becoming sustainability director in 2022.