With over six years of experience in technical roles across food product development, nutrition, and sustainability, Susie brings a combination of industry insight and practical experience to the evolving landscape of sustainable food systems.
Prior to joining Levy in 2024, Susie led the B-Corp certification process at the plant-based food brand BOL Foods, where she also developed and launched the company’s first sustainability strategy. After nearly six years in FMCG within food retail, she transitioned to the food service sector, joining Levy’s central sustainability team to help drive impactful change at scale.
At Levy, the market leader in sports and entertainment hospitality, Susie works closely with London venues like The Oval and Tottenham Hotspur Stadium, supporting teams to decarbonise food and beverage operations. She partners with culinary and procurement teams to identify suppliers and products that reduce Levy’s F&B emissions. She also delivers sustainability workshops and drives engagement across venue teams, placing climate action at the heart of food service.
Susie is passionate about embedding sustainability into hospitality operations and helps advance Levy’s ambitious climate agenda across more than 60 world-renowned venues.
