Guy and Geetie Singh-Watson have built their careers around demonstrating that sustainability and commercial success can coexist within the hospitality and farming sectors. Guy Singh-Watson, who founded Riverford, transformed a single field of organic vegetables into one of the United Kingdom’s most prominent vegetable box delivery businesses. Riverford has been employee-owned since 2018, and this year marks Guy’s 40th year in farming.

Geetie Singh-Watson pioneered the UK's organic pub scene by establishing the Duke of Cambridge in London in 1998, the country’s first certified organic pub. Since then, she has expanded her portfolio to include four organic pubs, most recently acquiring The Bull Inn in Totnes, Devon, in 2019.

In collaboration with the Sustainable Restaurant Association and the Apricot Centre, a nearby biodynamic farm, the Singh-Watsons have introduced a qualification focused on regenerative and sustainable hospitality. This course, hosted at their Devonshire farm, includes lectures delivered by Guy Singh-Watson and aims to prepare future hospitality leaders to operate businesses with greater environmental responsibility.

The program reflects the couple’s wider goal of highlighting the hospitality sector’s significant role in shaping food production and consumption. Their work emphasizes how responsible business practices in hospitality can influence agricultural methods and contribute to building more sustainable food systems.