Dr Lindsay Hollywood is a key figure in Ulster University's food and drink program.
She is leading a movement known as “Regenerative Hospitality,” a future-shaping concept that fosters mutually beneficial relationships between restaurants and their surroundings.
Dr Lindsay Hollywood is Manager of the Food and Beverage Business Development Center and Course Director of the MSc Food Ddsign and Innovation Program at Ulster University Business School, where she works to educate future hospitality leaders and develop better industry practices. doing.
It's a role that connects her closely with the university's Academy Restaurant, which utilizes that very concept.
The academy is a hands-on learning space for students, supports local artisans and the community, and is also an independent restaurant. It’s an immersive learning experience for our students,” Lindsay began, noting that it was the first restaurant in the UK and Ireland to receive Green Key certification.
“This has taken a lot of effort and is an extraordinary achievement, but in parallel there is a lot more going on at the academy.
“The laboratory will be used for education and other facilities will be available for use by local food businesses.
“Also, this hotel is located in an undeveloped area of the city that is in need of regeneration, and this is the kind of regeneration we hope to see in the future of hospitality. A store that moves beyond being a restaurant and making a difference.
“There is an opportunity in this area to create something more holistic, which we would like to explore further through what we call regenerative hospitality.”
Lindsay's passion for thinking outside the box when it comes to food and drink began at Wellington College in Belfast, where she discovered her love of home economics. She then earned a bachelor's degree in consumer studies.
“During that degree, I won a NIFDA scholarship and was sent to the United States to work for a company called Wawa and study at St. Joseph’s University, a center of excellence for food marketing in Philadelphia. It really ignited my passion for food,” she says.
“At Wawa, as a driver of place and change, there was an overall sense of food, and that was always with me. Their team-focused spirit inspired me.”
Her final year project on food retailing and local models then sparked an interest in research, which is another big part of her role today.
“My boss encouraged me to pursue a PhD next, and that's when I realized research was my true passion,” she says.
Although she loves teaching and has lectured on undergraduate consumer research and food innovation programs, research remains her main interest.
“Teaching research-based courses is very fulfilling,” she added.
“My role as Manager of the Food and Beverage Business Development Center was established in 2018 to support the local food and beverage industry.
“This leverages all the research we do in food and beverage. It could be food innovation that increases consumer insight and food safety.
“The creation of this center was born out of the need to use that research to impact industry.”
Lindsay's regenerative hospitality concept led to a summit in Transylvania, Romania last month.
“We have worked with regeneration experts internationally and it is this approach that will help NI identify and realize its potential and secure its position as a world-leading food, drink and hospitality destination. “I believed it would help me do that,” she says.
Ten students from three different BSc courses at UU received funding to take part in the first Regeneration Hospitality Summit. Participants explored ways to harmonize the activities of hospitality, food and beverage organizations with the natural ecosystems, communities and places of which they are a part. Please help them prosper.
“Regenerative hospitality goes far beyond established approaches to sustainability.
“At its heart is the active restoration of biodiversity, the empowerment of underrepresented people, the preservation of unique cultures, and the vitality of rural and urban areas,” Lindsay says.
This is the spirit of the moment and has the potential to deliver food, beverage and hospitality brands with deeper meaning and purpose in a way that resonates with employees, guests and customers.
“We have an opportunity to build something, and the summit allowed us to discuss it with key thought leaders in the field.”
Attendees included respected hospitality lecturer Gavin Uley, FoodNI CEO Michelle Sharlow, and acclaimed chef Skye Gyngell.
They all praised the event for inspiring the future of the industry.
Lindsay and her colleagues and students strive to build on that inspiration.
“We are now proposing next-level initiatives, including a year in renewable food, drink and hospitality, to collaborate on regenerative principles while training future hospitality professionals to really embrace the idea.” I think it's important to actually identify the project.
“My goal has always been to identify potential locations for businesses and involve hospitality professionals in this process,” she added.
“I have strong feelings here in Northern Ireland and we have a high quality product.
“Food can be a powerful force for change and innovation.
“It's about how we think collectively and really leverage our ecosystem through regenerative hospitality,” she concludes.