We recently sat down with Alice C Doyle, an environmental and sustainability consultant, who works across various industries, including hospitality. Her role is focused on integrating environmental protection into business strategies, ensuring a balance between profitability and sustainability. Alice’s work also prioritises the well-being of the community, society, and the planet.
From reducing carbon footprints to promoting eco-friendly practices, Alice plays a vital role in guiding businesses towards a greener future, ensuring that sustainability becomes a core value, not just a trend, within the hospitality industry and beyond.
How long have you been an expert in this field of consultancy?
I’ve worked in this sector for over 20 years. I spent my childhood outdoors and I was fascinated by nature – one of my earliest memories is being in a meadow and me being as tall as it, and loving all the colours and sounds going on around me. So I see the natural world as my happy place, and I want to protect it.
How can you help hospitality businesses position their business so they benefit the planet?
By looking at how the business operates, from how it sources the energy supply, waste management and recycling rates, to procurement.
Then engaging with staff as well as its customers, to communicate these achievements.
What is B Corp status and how can you help businesses achieve this?
B Corps status means a business has been externally verified that it meets high standards of social and environmental performance. I help in supporting on the more technical elements of the assessment, such as helping a business measure it’s carbon footprint, and looking at opportunities for carbon reduction.
How long does achieving B Corp status usually take on average and are there any costs involved?
For B Corp status it is best to start with the B Impact Assessment tool to assess the business for areas for change.
The cost for B Corp is on a sliding scale, depending on turnover.
Are there examples of hospitality businesses that have this status?
Redroaster is an excellent example, due to the company’s overall mission, engagement on social and environmental issues, and its ethical stance.
Are there examples of hospitality businesses you have helped or worked alongside?
The hospitality businesses I have worked with have been Naturesave Insurance clients (on the Making Business Greener Campaign), so the restaurants have been UK-wide. The areas I support are energy efficiency, waste and water management, and sustainable procurement.
How do you help businesses take small steps and make big impacts on how they do business?
Many people I speak to don’t realise just how much they are already doing until we talk it through. Sometimes business owners just need positive feedback to inspire them to do more. I help on the more technical aspects, and provide ongoing support and advice.
What is a typical day for you?
I tend to have between 1 to 2 consultancy meetings per day which is a good meeting to research balance.
In between I undertake the work we have discussed, such as supply chain research, calculating a carbon footprint, or writing policies.
Please provide us with a whistle stop tour of your career?
My first environmental role was co-ordinating Environmental Impact Assessment reports in the oil and gas industry.
It was a real eye opener on how bad certain sectors impact on People and Planet. Not long later I went self employed as Positive Impacts, as an antithesis – putting people and planet before profit.
What do you like about working in Brighton?
How friendly everyone is, and the quirkiness of our city.
When dining out in Brighton or Sussex, where would you visit and why?
Although not a proper restaurant as such, I really like the Real Junk Food Project due to their ethos.
The food is always excellent, and you never quite know what you are going to eat for lunch.
The Real Junk Food Cafe
Do you have favourite sustainable suppliers in Brighton?
Smorls are my favourite, as everyone should have Thunder Garlic Houmous in their life.
