Head of Climate and Carbon
Throughout his career, Henry has worked for a range of organisations including environmental start-ups, charities, regional government, sustainability consultancies and in-house.
After advising Nando’s as a consultant Henry went on to join the restaurant group as their Head of Sustainability. Over his 5 years at the organisation, Henry and the team reduced the carbon footprint of the average meal by 40%, reduced direct emissions by 98% and donated over 2.5 million meals through their industry-leading food donation programme. In 2020 the company became the first restaurant group in the world with an approved Science-Based Targets initiative and a continued commitment to better chicken welfare.
In 2021 Henry joined Daylesford Organic and Bamford as their Director of Sustainability where he was responsible for keeping these pioneering businesses at the forefront of sustainability. Henry drove impact throughout the supply chain: from organic and regenerative farming practices, through to hospitality, retail, clothing, skincare and spas. During his time at the company, Henry led the creation of its sustainability strategy and projects on soil carbon assessment, product and corporate carbon footprinting and sustainability comms. This culminated in the group achieving B Corp accreditation.