Impact Systems for Hospitality

Disruptive Kitchens

We help hospitality businesses reimagine their relationship with food, people, and the planet. Founded by Lara Espirito Santo - co-founder of SEM and a leader in sustainable restaurant practices - we bring deep industry knowledge and a systems-thinking approach to every project. Whether it’s team training, strategic consultancy, or thought leadership, we work with integrity and curiosity to create long-term impact, not short-term fixes.

We believe sustainability in hospitality isn't a trend, it's a responsibility. And with the right tools, culture, and mindset, it can also be a source of creativity, resilience, and joy.

Our Services

Training for Teams

We offer engaging, practical training sessions tailored to restaurant teams - front and back of house. Our goal is to spark a shift in mindset: to move beyond the buzzwords and help staff understand why impact matters, how it connects to their daily work, and how they can actively contribute. Built on real-world experience and grounded in the operations of the restaurant, our training builds confidence, curiosity, and drive in every team member.

Strategic Consultancy

From kitchen systems to supplier relationships and service flow, we work closely with hospitality businesses to design more sustainable, resilient operations. Whether you're looking to minimise waste, reimagine your sourcing, or build a values-driven strategy, we offer deeply customised consultancy that’s rooted in impact and integrity. No greenwashing - just honest, informed, integrated and practical change.

Talks & Writing

Lara Espirito Santo, co-founder of SEM, brings a compelling voice to the table - connecting food systems, sustainability, and hospitality culture in ways that resonate. With experience speaking at industry conferences, educational institutions and events, hosting workshops, and contributing writing across platforms, she brings nuance, passion and clarity to complex issues. Talks and writing are available for conferences, lectures, panels, editorial features, or internal team engagement.

  • Restaurants are in a unique position to create systemic change in the food industry.

  • This ability is a responsibility. It is ours to take it or not.

  • Food is the undeniable cause of so much climatic consequence. And yet... it could just be the solution.

  • We are past farm-to-table. We need to build resilient models, capable of adapting to the needs of the ecosystems around them.

  • This is not a static model, it keeps mutating, learning as it errs, constantly keeping us on our toes. Yet it is possible, efficient and effective.

Lara & George write regularly on food sustainability issues on substack.

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