Joe Hill
Junior Sustainability Consultant
Joe is our Junior Sustainability consultant, working within the Energy and Sustainability team.
Joe is a crucial member of the sustainability team. Building upon his interest in the sector, he works across both Energy and Sustainability-related topics, from Waste assessments, Building energy performance to assisting with full BREEAM performance.
Like cooking, sustainability takes a whole list of ingredients to make it work.
What I enjoy most about working for MEP?
The variety, no day is the same for me. I can be working on EPCs for clients, visiting different sites, or assisting Adam with BREEAM and everything in between. With entering this industry as a career change, I thoroughly enjoy learning and training in sustainability. I am trying to use my knowledge from my previous career and qualifications as a chef and apply the mutual sustainability aspects of it, such as food provenance, where we would assess the ethical sourcing of ingredients, how it is transported, and the direct impacts it has on the environment. There is a clear link between this and what I am currently working on within my role as a sustainability consultant at MEP which highlights my enjoyment of the subject in all areas.
What has been your most challenging project?
Being so new to the industry, I wouldn’t say there has been a challenging project, but rather addressing the fact that moving over to the industry with no prior qualifications has certainly had its challenges. Whether it be trying to learn new software or just the general day-to-day operations and lifestyle changes that have happened with the move over to MEP and the industry. They are welcomed challenges, and I’m excited to tackle them and begin my journey to develop my skills, potentially become qualified and progress far within the industry.
What do I do in my spare time?
When I’m not working, I will usually be going to new restaurants and trying new things or be in the kitchen myself baking something or conducting foodie experiments that I would have learnt working in Michelin-starred kitchens or from the many books I enjoy reading surrounding all things food. My favourites being the The Flavour Thesaurus by Niki Segnit and The Noma Guide to Fermentation by René Redzepi. My most recent ventures have been growing my own oyster mushrooms and experimenting with lacto-fermentation and pickling. When I’m not in the kitchen, I will usually be in the garden growing an abundance of things with the emphasis on food, medicinal and anything edible. Saffron is the latest thing to be planted! When the opportunity arises, I also love to go on travelling adventures with my girlfriend, such as our last trip to Lisbon. If I manage to squeeze time in for anything else I will either be building LEGO (Mainly Star Wars) or catching up on anything I’ve missed on TV such as F1, The NBA or the plethora of TV Series that I have on the go.
