Food Matters Live Podcast

Sophie Medlin is quite clear about why she loves her job as a dietitian so much.For her, it is all about making a difference to people's lives, something she describes as giving her "the best job satisfaction".Sophie has her own practice, City Dietitians, and is the London Chair of the British Dietetic Association.In this episode of the Career Conversations podcast series, recorded in front of a live audience at our first Inspiring Careers in Food event, she tells us all about her journey to the top.She is one of the UK's leading dietitians and she is incredibly passionate about helping young people join the industry.Sophie says the best way to get experience as a dietitian is to go and work in the NHS.Although many people want their own practice, she says it is important to learn the trade in the national health service, where you will encounter a huge variety of issues.She thinks that stands you in good stead, should you wish to go it alone in future.Sophie specialises in gut health and says she was first drawn to it "because it's embarassing and taboo"."We often see patients who have never spoken about it. De-stigmatising that and giving people help when they need it is magic," she says. Listen to the full episode to find out what you can expect from a role like Sophie's, the types of skills you need to be a successful dietitian, and the courses you need to study.Sophie Medlin, Consultant DietitianSophie worked for many years in hospitals before moving to a career in academia where she was a lecturer in Nutrition and Dietetics at King’s College London before leaving to run City Dietitians and work as a consultant.In her clinical work, Sophie specialised in managing the nutritional needs of people with intestinal problems. She is considered a leading specialist in the dietary management of bowel conditions such as Crohn’s disease, ulcerative colitis, diverticular disease and the nutritional management of colostomies and ileostomies.Sophie carried this through to her research which focuses on the nutritional consequences of bowel surgery. Her experience in complex nutrition support sees her overseeing the nutritional management of patients with complex feeding needs such as tube feeding and intravenous nutrition support.

2023 looks set to be another challenging year, and rising to those challenges is going to require innovation and new thinking about how the global food industry feeds a growing population.This episode Food Matters Live podcast is part of a short series shining a light on some of the start-ups who are shaping the future of the food industry.They are the big thinkers, with big ideas about how to solve some of the world's biggest problems.In this episode, we meet Kestutis Lipnickas, CEO of the insect protein company, Divaks.Divaks makes oils, powders, and proteins using from high-quality insect-derived ingredients.Its products are created for the food industry, and customised to meet the highest needs of both clients and consumers. Listen to this short episode to find out more about the work Divaks is doing, the company's ambitions for the future, and how investors and customers can get involved in their journey.About DivaksStarted in 2020 in Vilnius, Lithuania, Divaks is developing fully automated vertically integrated insect protein business. The company is committed to creating high-quality insect-derived ingredients for the food industry, that excel in nutritional and functional qualities. Divaks is growing rapidly and recently launched its own pilot facility, that will allow it to produce and develop high quality insect protein ingredients that can be customised to clients’ needs. Find out more on the Divaks website or via email: [email protected]

We could be heading for a shortage of carbon dioxide. Yes, you read that right, despite carbon emissions hitting record levels in 2022, CO2 for use in the food and drink industry is in short supply.CO2 is used all across the sector, soft drink production of course, but also meat processing, brewing, baking, and many many othersBut with the soaring price of natural gas, dwindling supply, and the shutdowns of CO2 plants in Cheshire and Teeside, there are fears that major shortages are just around the corner.We have been here before. Significant CO2 scarcity in 2018 sent shockwaves through the industry.But could we be facing an even worse situation this time around? Prices of CO2 are already rocketing, so what can the industry do to prepare itself?Mark Lorch, Professor of Public Engagement and Science Communication, University of HullMark Lorch is a chemist, writer and science communicator. He started his research career working on protein folding and has since delved into many other aspects of biological chemistry ranging from how organisms' signalling molecules will be affected by ocean acidification to monitoring micro-pollutants in waterways.Alongside his research, Mark spends his time communicating science to as wide an audience as possible. He founded and directs the Hull Science Festival and leads on widening participation projects in the region. He still finds time to contribute to various media outlets, his prose regularly appears in the mainstream press, and he pops up regularly on broadcast media. He has also provided science consultancy services to film, game production companies and he sits on the Science Advisory Council of the National Police Chiefs' Council.Emma McClarkin, Chief Executive, The British Beer and Pub AssociationEmma McClarkin was appointed Chief Executive of the British Beer and Pub Association in 2019.A passionate beer and pub lover, Emma is the voice for the beer and pub sector leading them through the pandemic, interfacing with government and stakeholders to secure vital grant support and economic stimulus to aid the recovery of the Sector. Protecting the future of the Great British Pub and our world-renowned brewers.Prior to joining the BBPA, Emma served as a Member of the European Parliament for the East Midlands for 10 years. As a true beer lover, she also served as Vice President of the European Parliament Beer Club during this time. She has also held posts including Chairman of the Commonwealth Forum and Director of Global Policy for the Sports Integrity Global Alliance and is currently a Special Advisory Board Member at the Commonwealth Enterprise and Investment Council and a Director of the Ivors Academy.Outside of work, Emma is a big fan of music and sport, closely following the rugby, football and cricket – as well as watching them in her local pub.

Good nutrition is vital during pregnancy, but how do you separate the myth from the science-based fact? During the time between conception and birth, there are significant changes in the body’s nutritional requirements. But of course there is no one-size-fits-all approach. Changes during pregnancy are far-reaching and every woman requires different nutrition based on their body, their lifestyle, and their pregnancy. Join our trends panel: Nutrition insight panel: eating for two – what are the latest trends in pregnancy nutrition? There are other challenges too, myths and misleading stories about pregnancy would fill a very large book, or a never-ending twitter feed. And with diet being so tied up with culture, it is hard to escape their pull. In this episode of the Food Matters Live podcast, look at the nutritional demands of pregnancy and discuss which aspects of diet are most important, and which advice and products are actually worth taking seriously. Hannah Love, Paediatric Nurse Hannah Love is a paediatric nurse, nutritional therapist, parenting and sleep expert. She has spent the last 25 years helping growing families with everything parenting related- from pregnancy all the way to toddlers. Through her CALM approach (Consistent, Achievable, Loving and Manageable) she shows families that small changes can make a huge difference, whatever situation they find themselves in. You can be a gentle parent, have a baby who sleeps well and who fits into your lifestyle - whatever that means to you. She advises parents ,and parents to be, on everything from nutrition and weaning, to toddler behaviour and her favourite subject - sleep. Visit Hannah's free private parenting Facebook community.

Shiada Drysdale is a high-flyer, and not just because she works for Virgin Atlantic.As the company's Beverage Lead for Inflight Services, she selects the drinks that appear on all of Virgin's flights.There is so much thought and research that goes into the selection of drinks you get on a flight, and it is Shiada's job to make sure what's on offer is the perfect fit.That manifests itself in a number of different ways, from making sure the beverages chosen are the most popular with passengers, to ensuring the way they are packaged maximises use of space onboard.Throw into that the complexities of how our sense of taste changes at altitude, and working out the logistics of making sure there is the right amount of the right drinks on flights crossing the globe, Shiada's job is not one for the faint-heart.This episode of the Career Conversations podcast series was recorded in front of a live audience as part of our Inspiring Careers in Food event.Listen to the full episode to find out how Shiada worked her way up to her current role, why she says she is always learning on the job, and hear about some of the female leaders who have inspired her throughout her career.Shiada Drysdale, Inflight Services, Beverage Lead, Virgin AtlanticShiada has worked for Virgin Atlantic since 2007 holding a variety of key management roles with a customer focus. Shiada currently manages and leads the global beverage proposition for Virgin Atlantic based within Inflight Services. She curates and selects the beverage listings across all cabins, manages the supplier relationships and brand partnerships from concept to execution. She enjoys the variety and the fast-paced aviation environment, and being part of the current evolution the beverage industry is entering in order to support the airlines sustainability ambitions.

What is the state of the relationship between consumers and the food industry? What do consumers think about the food they eat? How safe do they consider the food they buy to be? And what can the food industry learn from tracking consumer behaviour? In the UK, many of those questions can be answered by looking at the results of the Food Standards Agency's flagship Food and You 2 Survey. We all have individual concerns and behaviours around food, but what do these individual preferences add up to when scaled to the national level? And how can the food industry use that information? According to the survey, the biggest consumer concerns are food waste, the amount of sugar in food, and animal welfare. More than 50% of respondents reported feeling worried about these issues. The environment has shown itself to be a key issue too, with one third of people who responded to the survey saying they have intentionally bought food which has a low environmental impact. Consumer confidence appears high, with 92% saying they believe food bought in Britain is safe to eat. Listen to the full episode to find out more about the survey's results, how the data is being used in the food industry and beyond, and how the cost of living crisis is already having an impact on people's behaviour around food. Michelle Patel, Food Standards Agency Michelle Patel is the Deputy Director of Analysis and Insight within the Science team at the Food Standards Agency. With nearly twenty years in Government and a background in communications she remains an endlessly curious scholar of public attitudes and behaviours. She leads a fine team of over 50 analysts and has access to leading experts and a wide range of research tools to understand how and why people do what they do, and what the future holds when it comes to food.

The hormones which charge around in our bloodstream are incredibly influential, but what role can nutrition play in regulating them?We are probably most familiar with oestrogen, progesterone and testosterone, the female and male sex hormonesBut they are just part of a vast endocrine system, affecting our bodies in countless ways.Things like appetite, metabolism, sleep, reproduction, body temperature, mood, you name it, there is a hormone controlling it. But this is a delicate system and, if hormonal balance is out of sync, it can affect pretty much everything else. So how does our nutrition interact with this system? Is it possible to improve overall hormonal balance by tweaking what we eat? And can we target specific things like better sleep or a more regulated appetite, without adversely affecting other aspects of the system? Finally, in this episode of the Food Matters Live podcast, we ask: Is the food industry aware of its effect on our inner hormonal lives?Suzie Sawyer, Clinical NutritionistSuzie Sawyer is a Clinical Nutritionist with over 20 years’ experience in the natural healthcare arena. From working in a private clinic in Harley Street, to managing a team of nutritionists in one of the UK’s leading food supplement manufacturers, Suzie is passionate about the topic of nutrition with a specialisation in female health and menopause. Working within a very evolved industry also requires her to be current on the latest science and researchSuzie’s work is broad and varied, running a busy nutrition clinic dealing with complex health conditions, offering sophisticated DNA testing, writing for a myriad of health publications, working as a regulatory consultant for various food supplement manufacturers, to educating others on the topic of nutrition. She enjoys delivering inspirational and motivational seminars in the workplace including in 10 Downing Street, and speaking at industry events. Suzie encourages positive change and lasting results. She has also worked as a Guest Presenter on QVC television and is a member of the Guild of Health Writers.

Sometimes the best ideas are born out of necessity, and that is exactly what happened for Jessica Harris, Founder of Little Bandits.Her journey into the food industry began when her son was diagnosed with a severe allergy to cow's milk.She had never worked with food before but was driven to create her own products after being disappointed with the free-from range that was on offer for children at the time.In this episode of the Career Conversations podcast series, recorded in front of a live audience at our Inspiring Careers in Food event, Jessica tells us she was driven by a feeling that she did not want her son to feel excluded.The ultimate guide to setting up your food and drinks brandLittle Bandits makes yoghurts which are free from the top 14 allergens, low in sugar, and free from additives.But Jessica says it is not just about making free-from products, her aim has always been to make them tasty and convenient.One of the big challenges was making sure the yoghurts were available in supermarkets, so parents could buy them as part of the weekly shop.Listen to the full episode to find out how she got the business off the ground, and how she managed to beat cancer and raise a child all at the same time.Useful organisations mentioned in the episode:Bread and Jam - a community of emerging UK food and drink brandsBig Idea Ventures - a venture capital fund supporting start-upsJessica Harris, Chief Bandit and Founder, Little BanditsJess formerly worked in the international development sector directly raising and managing income of over £80 million during her 22-year career. Prior to launching Little Bandits, Jess ran her own consultancy for five years and before that was a Director at Restless Development, responsible for a global team of 16 and accountable for partnerships, strategy and investments doubling income from £5m to £9m under her tenure. Little Bandits has been inspired by her son Jonah’s food allergies and the lack of healthy, allergy-friendly products available. Determined that Jonah and children like him, shouldn’t miss out on fun, tasty treats Little Bandits was born and launched into 157 Asda stores in July 2020.

How concerned are consumers with what is included on food and drink labels? To some, it might sound like something regulators are more concerned about than shoppers. But a European survey shows more than 80% of consumers believe product information is of major importance. So, it is crucial that food and drink producers get them right. In this episode of the Food Matters Live podcast, which is part of a short series made in partnership with Brenntag, we take a look at the differences between clean and clear labels. We hear a lot about clean label products, but is there an agreed definition of what it actually means? Does it mean the same to regulators, producers and consumers? And what about clear labels? What is the difference? What is needed? What could be improved? And what might a clear label look like in the future? More from Brenntag: How to get a slice of the alternative protein market Functional drinks - more than just a question of taste In short, clean labels make it easier for consumers to recognise certain ingredients, often by using simple language. Clear labels are about transparency, sign-posting claims about provenance or sustainability, for example. But there is a lot more to it than those two simple lines of text. Labelling can be a complex world to navigate without expert guidance. Listen to the full episode to learn more about informed consumers and connected consumers (and how to cater for both), why e-numbers are not always a bad thing, and how technology is helping food and drink manufacturers tell a more complete story about their products. If you would like assistance from Brenntag with your development projects you can visit their booth at the upcoming Food Ingredients Europe show in Paris between 6th-8th December, or get in touch via their website. Brenntag Brenntag’s Nutrition team is home for more than 900 technical and commercial experts who are passionate about food and sustainable nutrition. In its 28 fully-equipped application and development centres worldwide the team has specialized technical service capabilities and offers excellent service in co-creating the solutions for tomorrow. The team’s aim is to achieve the optimum balance in nutritional composition looking for healthier options and nutritious formulations that satisfy every appetite.

The United Nations Climate Change Conference is underway in Sharm El Sheikh in Egypt. In this episode of the Food Matters Live podcast, we are taking stock to ask the food industry about its hopes for COP27. We have spoken to key figures from the sector to ask them: - What they want to see achieved - How hopeful they are that meaningful change can come about - Whether or not the food industry gets enough attention at these climate change conferences And we ask them to reflect on COP26 and what progress has been made in the last 12 months. Dr Emma Keller, Head of Sustainability, Nestlé UK & Ireland Emma Keller is Head of Sustainability for Nestlé UK&I, focussing on delivering the ambitious net-zero climate commitment and driving the business to be a force for good. Prior to joining Nestlé, Emma led a team at WWF on food system transformation and before that was in Unilever’s sustainability team working on bringing the Unilever Sustainable Living Plan to life. She also holds a doctorate in supply chain sustainability. Toni Vernelli, International Head of Communications and Marketing, Veganuary The daughter of a butcher from a small town in Northern Canada, Toni gave up meat in her teens when she learned that we can live and be healthy without it. Now vegan for more than 30 years, she believes passionately that we need a mass shift towards plant-based eating and is proud to be part of an organisation, Veganuary, fuelling this change. She also holds a PhD in Animal Behaviour. James Hand, Co-Founder, Giki James Hand is a data scientist and carbon footprint specialist who co-founded Giki with his wife Jo in 2017. Before setting up Giki, James worked for 20 years in fund management at Ninety One where he was co-CIO, co-head of the 4Factor equity team and built the ESG team. James has worked with various academics, including Dr Richard Carmichael, on the role that individuals can play in achieving Net Zero and lectured on behavioural finance and personal carbon footprints

To mark National School Meals Week in the UK, the Food Matters Live podcast is making a series of episodes looking at the challenges around providing nutritious food for our children in the school canteen. In recent episodes, we have heard from the school caterer’s trade body, LACA, about the challenges they are facing, and from School Food Matters, a charity fighting to improve school meals. Rising prices and supply chain issues are leading to some providers saying they will have to change their menus. In this episode, we meet Dr Jennie Parnham, a researcher at Imperial College London who has studied the impact school meals can have on a child’s learning. Dr Jennie Parnham, Researcher, Public Health Policy Evaluation Unit, Imperial College London Dr Jennie Parnham is a researcher based in the Public Health Policy Evaluation Unit at Imperial College London whose work focuses on the inequalities in diet and nutrition for low-income children and the policies which can be used to address these. Through her work she has developed an expertise in policy evaluation, nutritional epidemiology, and nutrition welfare policies. These research interests were developed through her studies in Nutrition (BSc) at the University of Leeds and Social Epidemiology (MSc) at University College London. She completed a NIHR School of Public Health Research funded PhD evaluating nutrition welfare policies in the UK at Imperial College London. As part of this project, she used quantitative methods to explore the impact of the Healthy Start voucher scheme and free school meals on low-income children, filling critical evidence gaps for these policies.

To mark National School Meals Week in the UK, the Food Matters Live podcast is making a series of episodes looking at the challenges around providing nutritious food for our children in the school canteen. In the last episode, we heard from the school caterer’s trade body LACA, about the challenges they are facing from rising costs and supply chain issues. There is no denying the difficulties being faced by school meal providers, but are there some innovative solutions out there? In this episode we meet Stephanie Slater, Founder and Chief Executive of the charity School Food Matters. Look out for the next episode, where we hear from a researcher, who has studied the important role school meals can play in a child’s learning. Stephanie Slater, Chief Executive and Founder, School Food Matters Stephanie Slater is Founder and Chief Executive at School Food Matters. She set up the charity in 2007 after successfully campaigning to improve the food at her children’s primary school. In 2012, she was invited to join the School Food Plan's expert panel, tasked by the Department of Education to create an action plan to help head teachers improve school food. Ten years on, Stephanie has brought together leading charities in the School Food Review, a group calling on government to reform school food funding and policy so that no child misses out on good nutrition at school. Stephanie is vice-chair of Sustain; the alliance for better food and farming, a trustee of Alexandra Rose Charity and a member of the London Food Board.

To mark National School Meals Week in the UK, the Food Matters Live podcast is making a series of episodes looking at the challenges around providing nutritious food for our children in the school canteen. School meals are under pressure. Rising costs and supply chain issues are leading to some providers saying they will have to change their menus. So what does that mean for the food that is provided and the children who are eating it? Later in the series we will speak to a researcher, who has studied the impact of school meals on a child’s learning, and a school food charity. But in this episode we meet Brad Pearce, Managing Director of the school caterers trade body LACA, to find out more about the challenges they are facing and how they are hoping to overcome them. Brad Pearce, Managing Director, LACA Brad started his local government career straight from school at 16 joining Devon’s Trading Standards Team before taking up Client roles for Compulsory Competitive Tendering (CCT) in cleaning and school catering in the late 1980’s. Plymouth born and bred, Brad moved to the new unitary authority of Plymouth City Council in 1998 and took on the role of sales and marketing of services direct to schools. In 2007 the Director of Education asked Brad to take on the role of Education Catering Manager and run the school meals service at a time of immense change and the initial impact of Jamie Oliver’s school meals campaign which, helpfully, lead to a significant opportunity and government funding to enable a plan to fully refurbish the school kitchen estate and build 21 new kitchens – ending transported meals across the city over the next 5 years. In 2013, Brad worked with the team at the national School Food Plan and lead the small schools project across rural Devon and Cornwall whilst at the same time working with schools in the city of Plymouth and the Council to secure a new way forward in providing their school food. In April 2015, CATERed was launched as the country’s first and only cooperative school meals provider owned by schools and the council where all schools share resources and funding - the big supporting the small – to ensure all children and young people, whatever their background, can access great tasting, freshly prepared, hot school food made from locally and regionally sourced produce and ingredients. Brad is the Managing Director of CATERed, has been a member of LACA since the early 1990’s, held the position of Regional Chair for the South West Region becoming a Board Member in 2018 and is now the National Vice Chair.

What is it like to work for one of the most well-known and growing brands in the food industry?That's exactly the position Dr David Lloyd, Senior Research and Development Manager at Huel, finds himself in.In this episode of the Career Conversations podcast series, the first to be recorded in front of a live studio audience as part of our Inspiring Careers in Food Series of events, he reveals all about his journey to the top.Dr Lloyd's role as Huel is heavily science based and includes a lot of project management.He has a degree in Chemical Engineering, which he got at Loughborough University, and he has a PhD in Formulation Engineering from the University of Birmingham.Before joining Huel, he was chief scientist at the huge multinational Unilever.Listen to the full episode to find out how Dr Lloyd found the move from Unilever to Huel, how much you can expect to earn if you follow a career path like his, and enjoy some questions from our audience of students who attended the event.Dr David Lloyd, Senior R&D Manager, HuelDr David Lloyd is Senior R&D Manager of Huel, a food company that makes a variety of nutritionally complete, plant-based meal products.As Huel has expanded in employees, sales revenue and scientific capability, David has played an important role on that journey over the last 3 years. He is now co-ordinating Huel’s longer-term R&D strategy to drive further growth and help Huel move up another gear.A passionate scientist and engineer (depending on the task at hand), David whilst still in the relatively early stages of his career has had a somewhat varied experience across industry and academia.Graduating from Loughborough with a degree in Chemical Engineering, it is slightly unconventional David wasn’t swallowed into the world of Petrochemicals and Pharmaceuticals with most of his peers but his passion for food led him in a different direction.After studying an Engineering Doctorate in Formulation Engineering under well renown food scientist Prof. Ian Norton, David worked 5 years for FMCG giants Unilever carrying out R&D innovation projects on ice cream & Ready-to-drink Iced Tea. Looking for a new challenge brought him into the early stages of the rapidly growing Huel business looking after their Ready-to-drink category before a switch to his current role.A common theme throughout David’s career is the ability to adapt and thrive in different environments. Industry or academia, small or large business, he has won multiple accolades for presentations, business delivery and most recently been nominated for Food & Drink Scientist of the Year 2022.

The food industry is arguably one of the most innovative sectors in the world, but what are the strategies and ideas that underpin successful product innovation?Innovation is big business in the food and drink industry. On the Food Matters Live podcast, we are often meeting people with great new ideas or tapping into growth trends, whether that is wellness, nutrition, plant based, ag-tech, or a whole host more.In this episode, made in partnership with Sopheon, we dig deep into the art and science of innovation, and ask: Are there certain practices that support most, if not all, successful product innovation projects?Which approaches can drive product innovation forwards? And what are the key questions innovators should be asking themselves?The modern world is ultra-connected, things are manufactured and assembled in multiple countries, team members work in different time zones, products are sold in different places. That creates plenty of opportunity for innovation, but it can throw up challenges too. So, what does an ultra-connected world mean for innovation leaders?We delve into the potential opportunities provided by the Metaverse, and how innovators are looking at exploiting that brand new environment.What about smaller companies looking to innovate? Are the challenges different compared to larger businesses?Sopheon is a company with a long history of considering these ideas and applying them through its innovation management software and services.Our guest on this episode is Paul Heller, Sopheon's Chief Evangelist.Paul has led technology strategy and product development for Sopheon for nearly 25 years and is just the man to provide an informed perspective on how to go about your product innovation project.SopheonEnriched by experience with hundreds of longstanding, blue-chip customers, Sopheon provides the ability to control and manage innovation and new product development programs and pipelines more effectively and efficiently. Sopheon solutions deliver an innovation decision command centre that gives companies complete visibility, smarter decision-making, and better time to value.Sopheon offers a flexible and scalable single innovation system that integrates with any system or innovation process, is straightforward to deploy and use, and which is based on deep industry best practices and powerful decision support and data visualization capabilities.Sopheon clients enjoy superior strategy-to-execution performance and growth because they can consistently innovate, define, and develop a successful portfolio of products, and achieve faster time to market.Paul Heller, Chief Evangelist, SopheonPaul Heller has led technology strategy and product development for Sopheon since 1999. Today, his leadership helps Sopheon’s blue-chip client portfolio achieve high levels of success from their investments in innovation. Paul navigates the technology landscape for both Sopheon and its customers and identifies the business values linked to investments in innovation management systems and processes. He also advises executives on how to be more successful in innovation and regularly speaks and writes about innovation to business audiences.

Functional beverages may have begun life as a niche part of the drinks market, but with them now generating billions of dollars in revenue globally, it is a sector that cannot be ignored.Just go to your local supermarket or convenience store and see how many are on offer.But where is the market heading? What are the latest developments in terms of ingredients? And what does the data show consumers are after?In this episode, which is part of a short series made in partnership with Brenntag Food and Nutrition, we seek to answer those questions.Functional drinks have a market value of around $120 billion and that covers a whole range of different products.Some are attractive to people looking to stay active and mentally alert, but there are lots of different reasons people are attracted to functional drinks.The difficulty can be in seeing which way the market is moving and where the opportunities might be.There are other challenges thrown up by adding functional ingredients to drinks, not least getting the flavour right.Today's functional drinks market is about offering more than just one benefit per beverage, and creating a product using multiple functional ingredients presents its own challenges and is a fine balancing act.Brenntag share their expertise in this field, giving some insights into how they do it and how they work with their customers to meet their requirements on both functionality and taste.Listen to the full episode to find out about the main trends in the market, why some flavours work better with specific ingredients, and the important role e-gaming could play in the future of functional beverages.If you would like assistance from Brenntag with your development projects you can visit their booth at the upcoming Food Ingredients Europe show in Paris between 6th-8th December, or get in touch via their website. BrenntagBrenntag’s Nutrition team is home for more than 900 technical and commercial experts who are passionate about food and sustainable nutrition. In its 28 fully-equipped application and development centres worldwide the team has specialized technical service capabilities and offers excellent service in co-creating the solutions for tomorrow. The team’s aim is to achieve the optimum balance in nutritional composition looking for healthier options and nutritious formulations that satisfy every appetite.

Energy prices are soaring and having a profound and growing impact on businesses of all kinds. But the hospitality sector has faced incredible pressure across two years of the Covid pandemic. So, how is it coping with this latest, significant challenge? It is a sector where showing a positive, welcoming face to your customers is vital. But businesses in the sector are reporting energy price rises of 95%, and many are being forced to raise prices, drastically reduce energy use, and cut trading hours. In the UK, the Government has offered support in its Mini Budget. But, with a tough winter looming, will that help be enough? Will the smile be back on the face of the hospitality sector in the medium term? In this episode we hear from two people who can offer a rounded view of how the energy price crisis is affecting the industry. Gareth Fulford is chef and patron at a restaurant in Cheltenham, where he is feeling the effects every single day. His business, like many others, is fighting battles on two fronts; the increased cost of energy and the fact his customers have less disposable income as inflation soars. Harriet Walker is an analyst at Cornwall Insight, a firm that predicted a typical household energy bill could hit more than £4,000 next year. Gareth Fulford, Chef/patron, Purslane Restaurant Purslane specialises in sustainable British seafood paired with the best Cotswold produce. Gareth comes from a family of butchers and has been working as a chef since his 16th birthday in various kitchens across the UK. Then, after five years working at prestigious events cooking for royalty and various A-list celebrities, he settled in the Cotswolds to work at a top-quality gastro pub before realising his dream of opening Purslane Restaurant in 2012. Harriet Walker, Analyst, Cornwall Insight Harriet is an Analyst at Cornwall Insight in the Consumer Markets team, focusing on non-domestic supply and services. Harriet leads the delivery of the quarterly SME Pricing report and co-produces the monthly and quarterly reports for the Non-Domestic Supplier Insight Service (NDSIS). Harriet joined Cornwall Insight in September 2021 after completing a MSc in Climate Change and International Development at the University of East Anglia. She also volunteered as a Blog Content Coordinator for the virtual Climate Exp0 conference in 2021, working on the Green Recovery topic.

Anne Marie Butler did not always want to work in the food industry, in fact, she had originally hoped to become a lawyer.But she ended up becoming the "queen of cheese" at the dairy firm Edlong, thanks in part to a chance bit of work experience."I just didn't bother to arrange anything," she tells Elisa Roche in this episode of the Career Conversations podcast series.She ended up doing at stint at Kerry and so began her lifelong passion for food innovation, flavour and dairy.Anne Marie tells Elisa she believes everything happens for a reason and that work placement really has seen her land on her feet.She is now Edlong's Global Director of Innovation and Commercial Development.Like many people in the industry, she started off with a science degree and moved into new product development.Anne Marie says she believes everything happens for a reason and she urges others to "follow their gut" when making career decisions.Listen to the full episode to find out how she made it to her current role.Anne Marie Butler, Global Director of Innovation, EdlongAnne Marie has been in the food industry for over 15 years. With a varied background covering manufacturing, R&D and applications focusing on cheese, processed cheese, dairy alternatives, and flavours she has a passion for all things food.

There is no doubt that the alternative protein market is growing, but how can food companies make their own mark in this area?We are certainly hearing more and more about these products and there is no doubt that it has never been easier to find them on our supermarket shelves.In this episode of the Food Matters Live podcast, made in partnership with Brenntag Food and Nutrition, we explore the challenges and the solutions for creating meat and dairy-free alternative products that excite the taste buds and entice consumers.Meat-alternatives, in particular, throw up a number of challenges, but work is being done right around the world to get things like the taste, texture and nutrient profile just right.And the prize for achieving those things is huge. It is predicted that the alternative protein market will grow to $26 billion by 2024.So does that mean we are all about to adopt a vegetarian diet? It seems the answer is no, with a growing number of consumers declaring themselves to be flexitarian.That throws up even more intriguing possibilities for producers, with hybrid products potentially taking centre stage.It is sometimes a difficult world to navigate, which is where Brenntag comes in.The company, with its knowledge of ingredients, market data and future trends, works with food producers to help them create the products they want to take to market.Listen to the full episode to learn more about the current state of the alternative protein market and where it might be heading, how Brenntag works with its customers to develop new products, and listen to our host, Stefan Gates, take part in a taste test.If you would like assistance from Brenntag with your development projects you can visit their booth at the upcoming Food Ingredients Europe show in Paris between 6th-8th December, or get in touch via their website. BrenntagBrenntag’s Nutrition team is home for more than 900 technical and commercial experts who are passionate about food and sustainable nutrition. In its 28 fully-equipped application and development centres worldwide the team has specialized technical service capabilities and offers excellent service in co-creating the solutions for tomorrow. The team’s aim is to achieve the optimum balance in nutritional composition looking for healthier options and nutritious formulations that satisfy every appetite.

For people coming out of prison, finding work can be a real struggle, but could the food industry hold the answer?There is a labour crisis in the industry at the moment, with a desperate need for a larger workforce.The Government’s Environment, Food and Rural Affairs Committee says chronic shortages could lead to further price rises and the UK becoming more dependent on food imports.In fact, it says if nothing is done to address the issue, labour shortages will shrink the sector permanently.The latest data suggests that as many as 80% of ex-prisoners are still unemployed a year after release. So skilling up for this sector seems like a great idea.But with an industry which is increasingly hi-tech and forward thinking, is it possible to provide the right kind of up-to-date training and teach the right skills inside the prison walls?Listen to the full episode to find out more about two initiatives aimed at helping people into work after prison, how they are trying to overcome some of the unique challenges, and why there is a move towards training prisoners in the latest technological advances.Yvonne Thomas, Chief Executive, The Clink CharityYvonne joined The Clink Charity in January 2022 having spent her career to date in public and private sector organisations including BT, The Ministry of Justice and Interserve. Latterly, she has been advising organisations including charities and community interest companies, particularly those who help find people good jobs and decent accommodation. Much of her career has been spent trying to find ways to support people in their rehabilitation journey. She is also a trustee of the national charity, People, Potential, Possibilities (P3).Charlie Guy – co-founder and CEO of LettUs GrowCharlie is co-founder and CEO of LettUs Grow, an indoor farming technology company on a mission to reduce the waste and carbon footprint of fresh produce, whilst increasing the sustainability and resilience of our global food system for future generations.Charlie has led LettUs Grow’s growth from three to over 30 staff members over the last five years, overseeing strategic direction and core business development activities.He was 2018 UK Tech Founder of the Year, Shell’s Young Entrepreneur of the Year 2019 and a finalist in the 2018 global Green Challenge sustainability award. Charlie is a founding member of the UK Urban Agritech Advisory Board and a judge for the internationally acclaimed Postcode Lotteries Green Challenge competition.

In the UK today there are millions of people going hungry, including an estimated two million children.It is hard to believe in a rich and resourceful country like the UK where there is, of course, more than enough food to go round. It is just not in the right place.And that is where FareShare UK comes in. FareShare is a national network of charitable food redistributors, who take surplus and waste food from the food industry and get it to frontline charities and community groups.However, this system is under severe stress. As the retailers and food producers are becoming more sustainable and managing to reduce food waste, donations to food charities have been reducing. To compound that, the cost of living crisis is having a major detrimental effect on the food charities themselves.So, is the food still getting to where it needs to go? And can the food industry do more to help?Carl Hawkes, Head of Network Support, FareShare UKCarl Hawkes is a multi award-winning third sector leader who is passionate about creating opportunities for all. Currently the Head of Network Support at FareShare UK, Carl manages the distribution of FareShare’s food and also leads FareShare UK’s Employability Services and Community Development Team. Over the past 8 years, Carl has managed over £65 million worth of grants supporting those most in need. Carl is a regular guest lecturer at Leeds Beckett University, lecturing the Food Nutrition students on the societal benefit of redistributing surplus food. Carl has served on the Board of Trustees at the South Yorkshire Eating Disorder Association and is currently a Board Member at the Leeds Community Foundation. Outside of work Carl enjoys walking his dog and supporting Everton FC.

Catherine Washbrook Davies is one of the UK’s leading experts in diabetes, diet and weight management. She currently has two roles, as a Diabetes UK clinical champion in Wales, and as the All Wales Nutrition and Dietetic Lead for Diabetes for NHS Wales. Catherine advocates an "everything in moderation" philosophy and says she still enjoys chocolate! She says no food group should be banned when trying to get healthier. Catherine has an amazing job whether she is advising individuals or entire communities about how to make life changing improvements. Find out more about the up-coming Food Matters Live careers event series Listen to the full episode to find out how she ended up with such a prominent role in the place she studied, why she is not so keen on nutrition advice being given out on social media, and her take on how some elements of the food industry are fuelling obesity. Catherine Washbrook-Davies MSc, BSc (Hons) RD, All Wales Nutrition and Dietetic lead for diabetes and All Wales Diabetes Prevention Programme Catherine has 20 years experience delivering patient education in both type 2 diabetes and weight management. She currently holds a dual role across Wales and is a Diabetes UK Clinical champion. Catherine is the all Wales nutrition & dietetic lead for diabetes for NHS Wales, responsible for ensuring a consistent approach to food and nutrition education across Wales for people living with diabetes. Within this role she leads the all Wales type 2 diabetes remission project. Catherine is also the dietetic clinical lead for the All Wales Diabetes Prevention Programme working in partnership with public health Wales and partners to instigate a once for Wales diabetes prevention programme. She has gained a great deal of understanding and empathy for people living with obesity and/or diabetes and the complexities of coping with these through the use of motivational interviewing techniques and skills.

The Soft Drinks Industry Levy, also known as the Sugar Tax, was introduced in the UK in 2018 with the aim of tackling childhood obesity.But what might the implications be if the UK Government decides to scrap it?According to many people, it has been a great success. Drinks manufacturers have reformulated their products, reducing the sugar content in drinks, around £300 million a year has been raised, which has been spent on things like school sports and breakfast clubs, and it is estimated the amount of sugar purchased by households through soft drinks fell by 10% in the year following the introduction.However, not everyone thinks it is a good thing. And its existence is under threat. At the time of writing, Liz Truss has announced her resignation as UK Prime Minister, but it is not clear who will replace her.In the weeks before her resignation, it was widely reported that she was considering scrapping the Sugar Tax.As treasury minister Liz Truss said "taxes on treats" hit those on the lowest incomes and people should be "free to choose". Whoever takes over at 10 Downing Street will have a decision to make; keep the Sugar Tax or abandon it.So, we are asking: how well has the tax worked, and what might happen if it was to disappear?Christopher Snowdon, Head of Lifestyle Economics, Institute of Economic AffairsChristopher Snowdon is Head of Lifestyle Economics at the Institute of Economic Affairs.He is the author of The Art of Suppression, The Spirit Level Delusion and Velvet Glove; Iron Fist. His work focuses on pleasure, prohibition and dodgy statistics. He has authored a number of publications including Sock Puppets, Euro Puppets, The Proof of the Pudding, The Crack Cocaine of Gambling and Free Market Solutions in HealthGiles Yeo MBE, Professor of Molecular Neuroendocrinology at the Medical Research Council’s Metabolic Diseases UnitGiles Yeo is a Principal Research Associate at MRC Metabolic Diseases Unit and the Scientific Director of the Genomics/Transcriptomics Core at the University of Cambridge. His main research focus is exploring brain control of food intake and the role genetics plays in appetite behaviour. Giles is not just a researcher; he is also a published author and broadcaster.

It is boom time for the ancient method of food production known as fermentation.And it is being driven by the growth in alternative proteins. As the sector grows, new ingredients are being created by fermentation, and research is showing even greater possibilities for the future.Of course, as any lover of beer, wine, yoghurt, and cheese knows fermentation is nothing new. But modern methods like biomass fermentation and precision fermentation are helping people innovate, not just through new products but also through incredible efficiencies in production. Even at its most basic, fermentation seems like a slightly magical process. So, in this episode of the Food Matters Live podcast, we investigate at the science and look to the future to ask where the sector might be heading.Listen to the full episode to find out how fermentation is defined, how the process works, and why, despite being around for centuries, it could have a significant role in the future of food.Dr Tim Finnigan, Chief Scientific Officer, Quorn FoodsDr Tim Finnigan serves as Chief Scientific Officer at Quorn Foods, responsible for the research collaborations that underpin our agenda for sustainable nutrition. With more than 30 years at Quorn, Tim has designed many of the products, processes and intellectual property held by the business, as well as advancing an ever deeper scientific understanding of Quorn mycoprotein and its contemporary role in assuring a sustainable food future. Tim is also a keen exercise enthusiast committed to the possibilities of healthy ageing.Tim is a PhD graduate of the Food and Biosciences faculty of the University of Reading and has held innovation roles in UK government food research, Kraft General Foods, APV, RHM, AstraZeneca and Premier Foods. He designs and directs fast-paced and profitable scientific research and innovation through high-performing teams. Tim has been instrumental in helping to establish Quorn Foods as the world’s leading sustainable protein business.Carlotte Lucas, Corporate Engagement Manager, Good Food InstituteCarlotte supports the food industry to make delicious and affordable plant-based meat available across Europe, and prepare the sector for the arrival of cultivated meat.Carlotte leads the Good Food Institute's corporate engagement work, connecting with companies and investors across Europe to encourage investment and innovation in sustainable proteins.She is based in Amsterdam, Netherlands, and her background is in change management consultancy with Deloitte, supporting companies and stakeholders through large-scale transformations.

"I see my job as being the guardian of COOK's values and purpose," says the company's Co-CEO, Rosie Brown. "To make sure that everybody in COOK is living the values that were set out when he started the business."It is clear from listening to Rosie that the way COOK does business is just as important to her as making a profit, if not more so.In this episode of the Career Conversations podcast series, she tells us how she ended up co-running the hugely popular frozen meals company.She tells host Elisa Roche she started life wanting to be a nurse, then moved into the political world, before deciding to join her brother Ed at COOK.Ed founded the business and Rosie joined three years later.They also work with another of their brothers. "We've always got on," she says."I think it helps that Ed and I share values and have been completely united in our vision for COOK, not just in what we want to achieve but how we want to get there."Listen to the full episode to find out why Rosie believes business can be a force for good in the world, her secret to maintaining a company's values when you have 1,600 staff members, and how the cost of living crisis is affecting the business.Find out more about the up-coming Food Matters Live careers event seriesRosie Brown, Co-CEO, COOKGrowing up, Rosie Brown dreamed of a career in nursing, but a year into training she realised it wasn’t for her. Then she worked in the City. Another mistake. Aged 25, she joined her brother Ed’s new frozen meals business – COOK. Together, the siblings built it into a £100m company, with nearly 90 stores, hundreds of concessions, and a thriving e-commerce arm – making it one of the largest independently owned food businesses in the UK.Rosie was the company’s first Head of People – and people remain at the core of her work today. She believes in the power of business to make a positive impact and, for her, COOK is about building community one plate, one person at a time. “The biggest impact a company can have is its people,” says Rosie. “Employment can change people’s lives. Given the right support, everyone can achieve extraordinary things.”Rosie is proud to chair the employment board at HMP Wandsworth – and ex-offenders, former addicts and the homeless made up 10 per cent of COOK’s new recruits last year, as part of its pioneering RAW Talent programme.Founded in 1997, COOK nourishes the nation through 90 retail stores (but notably not in the big four supermarkets), 800 concessions, and a rapidly expanding delivery business. Their kitchens use the same techniques you would at home, so everything looks and (more importantly) tastes – homemade. They just use bigger pans. Resolutely independent, today COOK has 1,700 employees and turned over £94.4m in 2021/22 – without selling a single meal through one of the Big Four supermarkets.There are three key strands to COOK: food that tastes like it’s been made at home, business independence, and creating community.

Millions of people around the world go to bed hungry every night.It is an appalling fact, especially in a world where billions of tonnes of food is wasted every year.There are few places on Earth, if any, were hunger is more of a critical issue than in Somalia, East Africa.Malnutrition is rife in the country, which has been beset by drought and conflict. Government officials warn Somalia is on the brink of famine.In this episode of the Food Matters Live podcast, we meet the people who are working tirelessly to stop hunger, in Somalia and elsewhere in the world.Action Against Hunger works in more than 50 countries around the world, providing life-saving programmes and helping millions of people.But how does an organisation like this go about helping so many people?The Love Food Give Food CampaignAction Against Hunger UK’s Love Food Give Food campaign brings together the food and hospitality industry and their customers to take action against hunger. Through our shared love of food, we can fight the hunger crisis and help vulnerable communities to build a brighter future.Just £1 can provide a mother with a day’s worth of life saving therapeutic food to treat a malnourished child. In September and October, you can support our life-saving work by donating on Action Against Hunger’s website or at one of the restaurants participating in the campaign.Click here to find out moreWhat work goes into getting the right help, to the right people, at the right time?We are joined from Mogadishu by Action Against Hunger's Country Director in Somalia, Ahmed Khalif, detailing the exact work that is happening in the country.He tells us about the groundwork that needed to be laid to allow aid to arrive, as well as how they overcome the challenge of working with different communities in the country.Alison McNutly, Action Against Hunger UK's Director of Operations reveals how the charity works out what help is needed, and the logistics of getting it where it is most needed.Action Against Hunger UK's Head of Nutrition, Alexandra Rutishauser-Perera, sheds some light on the innovations in nutrition that are helping to ensure the maximum amount of help is sent to the maximum number of people.Alexandra Rutishauser-Perera, Action Against Hunger UK’s Head of Nutrition Alexandra is a multi-skilled registered nurse holding an MSc in Nutrition for Global Health from the London school of Hygiene and Tropical Medicine and a Diploma in Tropical Medicine. She has 16 years' experience in the field of public health nutrition in diverse settings across Africa and Asia. Before Action Against Hunger, she worked for Doctors Without Borders, International Medical Corps and Save the Children. Recognised for her technical skills, she is a guest lecturer at the LSHM, LSTM, Metropolitan and Westminster Universities, King’s College and the American University of Beirut. She is, amongst others, a member of the strategic advisory groups of the Global Nutrition Cluster and Infant Feeding in Emergency core group and co-chairs the Global technical Assistance Mechanism on Nutrition Information Systems. She also coordinates a group of researchers working on the topic of Kwashiorkor Alison McNulty, Action Against Hunger UK’s Director of Operations Alison McNulty has been Operations Director at Action Against Hunger UK since 2020. She brings a strong background in research, evaluation and strategy following a career as a health and social care researcher, and has managed and led teams to support the creation of strong evidence. Alison has worked in the humanitarian sector since 2010, after leaving the academic sector, and has a passion to showcase the impact of the charity as it strives for a world free from hunger. Ahmed Khalif, Action Against Hunger Country Director in Somalia Ahmed is a seasoned humanitarian and development professional who has held middle and senior leadership positions in various organisations. Ahmed holds a Master of Arts in Humanitarian Assistance from Tufts University, USA; a Post Graduate Certificate in Humanitarian Leadership from Deakin University; and a Bachelor of Arts in Business Studies from the University of Northampton, UK. He has a specific interest in strengthening systems, such as food, health, and water as well as disaster resilience.

How much impact will the drought of 2022 have on the food system in the UK, Europe, and around the world?The summer of 2022 will be remembered for a lack of rain, wildfires, and extreme temperatures.For the first time since records began, Britain endured temperatures of 40 degrees Celsius.Records were broken across Europe too, with a high of 47 degrees recorded in Portugal.Rivers dried up and wildfires broke out in 19 European countries, including England, France, Spain, and Greece.The high temperatures were compounded by a lack of rain. For the UK, 2022 is the driest in nearly 50 years.In this episode of the Food Matters Live podcast, we ask: how is the extreme weather affecting food production?With climate change promising more summers like this, what does it mean for the future of the global food system?And what might the long-term impacts be of some the challenges we are beginning to face today?Professor Tim G. Benton, Research Director, Environment and Society Programme, Chatham HouseProfessor Tim G. Benton joined Chatham House in 2016 as a distinguished visiting fellow, at which time he was also dean of strategic research initiatives at the University of Leeds.From 2011-2016 he was the ‘champion’ of the UK’s Global Food Security programme, which was a multi-agency partnership of the UK’s public bodies (government departments, devolved governments and research councils) with an interest in the challenges around food.He has worked with UK governments, the EU and G20. He has been a global agenda steward of the World Economic Forum, and is an author of the IPCC’s Special Report on Food, Land and Climate (2019), and the UK’s Climate Change Risk Assessment (2017, 2022).He has published more than 150 academic papers, many tackling how systems respond to environmental change. His work on sustainability leadership has been recognized with an honorary fellowship of the UK’s Society for the Environment, and a doctorate honoris causa from the Université catholique de Louvain, BelgiumJack Ward, Group CEO, British Growers AssociationJack Ward is the Group CEO and he has a prestigious background in the sectors having previously held roles such as Regional Director for the NFU, Director for the Oxford Farming Conference, Chairman & Trustee for Nuffield Farming Scholarship, CEO of the City & Guilds Land Based Services before becoming CEO of British Growers in 2014.As he states “We aim to raise the profile of UK Fresh Produce and horticulture by encouraging a greater understanding of the industry and its importance to the UK economy. The sectors are a major employer, an important source of investment and an integral part of the UK food supply chain. We believe that raising the profile is an ongoing process and our ability to bring together a diverse cross sector of the industry enables us to provide a focal point for the Fresh Produce and horticultural industry.”Sylvie Wabbes, Resilience Advisor, Emergency and Resilience Office, Food and Agriculture Organization of the United Nations

"I've always realised the power of physical fitness, ever since I was very young," says Dr Greg Lessons, Health Improvement Lead at the Fire Fighters Charity. "Being in the fire service, the food environment was leading me to gain body fat."Dr Lessons says it was not just the thought of losing some weight that got him interested in nutrition, he was interested in the other ways a healthy diet could help him and his colleagues.He says things like obesity and poor nutrition within the fire service are reflective of wider society, but that there are specific challenges that need to be addressed.In this episode of the Career Conversations podcast series, Dr Lessons explains all about his role at the Fire Fighters Charity and the path that led him to his current job.Initially, he wanted to be a Royal Marine and went to the University of Exeter to study Sports Science, as a way into the military at officer level."It wasn't long after starting that I realised I didn't want to join the military after all," he says.So, he decided to carry on with his education before joining the fire service as a fire fighter.Find out more about the up-coming Food Matters Live careers event seriesWhen it comes to comparing the military to the fire service, Dr Lessons has this to say: "There are parallels, but in terms of what you actually do, it couldn't be further apart."In the military, one of the main objectives is to injure and kill. As a fire fighter, you're doing the opposite, you're purely trying to rescue people."That appealed more to my nature."Listen to the full episode to find out why, after 17 years, he decided to stop fighting fires, how he became an award-winning student whilst studying at London Metropolitan University, and find out about opportunities for new starters who are interested in forging a career in nutrition.Dr Greg Lessons, Health Improvement Lead, the Fire Fighters CharityDr Greg Lessons is a registered nutritionist specialising in public health, sports and exercise nutrition. He holds an MSc and PhD in nutrition and a postgraduate certificate in learning and teaching in higher education. His innovative research has resulted in the first fire service-specific nutritional assessment tools and the first dietary intervention trials at UK fire stations. These trials resulted in significant improvements to fire fighter dietary behaviour, body composition and markers of health and wellbeing. Prior to his career in nutrition, Greg served London for 17 years as a full-time operational firefighter. In 2019 Greg was named ‘Nutritionist of the year’ by the Caroline Walker Trust. He then went on to win the Public Sector Catering ‘Health and Nutrition Award’ in 2020 for his pioneering work in the delivery of a clear health and nutrition strategy in the London Fire Brigade. In addition to leading on the Fire Fighters Charity ‘ill-health prevention' portfolio of services, Dr Lessons is an associate lecturer of Human Nutrition and continues his research to benefit the health of the UK fire service community.

Sustainability has become a key goal for so many companies in the food and drink industry, but how do you go about actually making your business more sustainable? It is clear that the food system has plenty of work to do in this area, but what is equally clear is that many things are already being achieved. In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we dive into the company's 2022 Sustainability Report, and learn the secrets of an organisation identified as one of the 50 leading companies in the world for sustainability. How do you react to sustainability challenges when you are a vast, global organisation, with hundreds of millions of people relying on your products each day? Tetra Pak says sustainability has been at the heart of the business throughout its 70-year history, and that means it is built into the company's ethos. But things have changed over the decades, and sustainability priorities throughout the world have moved on from where they were in the middle of the 20th Century. The headline figure in Tetra Pak's 2022 Sustainability Report is that it achieved a 36% reduction in greenhouse gas emissions linked to its operations in 2021. So, how did the company do it? There are obvious challenges around packaging for an organisation like Tetra Pak. What innovations are helping with its sustainability goals? Sustainability is not simply about reducing carbon emissions. One of the commitments in the report is 'acting for nature' - what does that mean, and how does it play out in real life? Listen to the full episode to get answers to those questions, and learn about Tetra Pak's land restoration initiative in Brazil, how a sustainability agenda can boost innovation, and the company's progress towards resilient and sustainable food systems. . Lisa Rydén, Vice President Corporate Social Responsibility, Tetra Pak Lisa and her team are driving excellence in the company’s sustainability approach linked to the brand pillars ‘Food, People, Planet’ and ensuring progress towards Tetra Pak’s commitment to the United Nations Sustainable Development Goals (SDGs). Lisa is engaged in several industry coalitions and platforms driving joint actions and collaboration in different areas of sustainability. Lisa is a Swedish citizen, based in Lund. She holds an MSc in Industrial Management and Engineering from Lund University. She completed the Prince of Wales’s Business & Sustainability Programme in 2016 at Cambridge Institute for Sustainability Leadership. Lisa joined Tetra Pak in 2005 and has previously held positions within R&D and Services as well as being globally responsible for Recyclability and Recycling Technologies. Previous Tetra Pak episodes Is collaboration the key to the future of food? Plant-based? Healthy? Sustainable? How ice cream is changing

The morning coffee is an absolute staple of many people's lives. That first sip still feels like something of a miracle.The caffeine, the complexities of the aroma, the ritual of making it, and the associations and stories around it, all make for a special moment in the day.And across hundreds of years, those things have driven an industry to grow from nothing, to today's $460 billion market. It has been an incredible rise.More than that, it has created culture. There isn’t a part of the world that coffee has not reached and transformed. To the point where there has even been an espresso machine used on the International Space Station.In this episode of the Food Matters Live podcast, we delve into the history of coffee and discover how it became one of the world's most popular drinks.The history of coffee is, of course, steeped in politics, not least through the evil of slavery. We look into that shameful part of coffee's story and how the impacts are still being felt today.There is intrigue too around the coffee houses that sprung up in Europe in the 17th Century and became centres for political debate.Why did coffee beans spread around the world at such pace? Did early coffee-bean drinks taste like the ones we drink today? And why did coffee spread into the industrial working classes in continental Europe, whilst tea took off in the UK?Listen to the full episode to find out more about Brazil's defining role in the modern coffee industry, when and how the cappuccino first appeared, and when sugar and milk were first gained popularity among coffee drinkers.Oh, and there are some top tips on how to make the perfect cup of coffee.Professor Jonathan Morris, "the Coffee Historian"Jonathan Morris is Research Professor in History at the University of Hertfordshire, and Vice-President of the Royal Historical Society. He trained as an historian of Modern Italy, specialises in the history of consumption, and is now recognised as one of the world’s leading coffee historians. His book Coffee: A Global Historyexplains how coffee became popular the world over, and why coffee tastes differ around the world. His A History of Coffeepodcast series, explains how coffee’s dark history laid the foundations for the current sustainability crisis. Jonathan has also published Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry, and directed the Cappuccino Conquests research project tracing the rise of espresso beverages to global dominance.

“From a very young age, I wanted to be a lawyer,” says Paula Chin. “But I completely flunked my A-levels.”So, she followed her heart and did French at university, which eventually led to her first job in packaging.Her advice to anyone who is not sure exactly which career path to follow? “Just do the subjects that you love.”It appears to be sound advice, as Paula’s career has seen her work for Sainsbury’s, M&S, Pret A Manger, and now the World Wildlife Fund.She has worked in packaging for years and her current job title at WWF is Senior Policy Advisor on Consumption.Paula’s expertise in food packaging has proved invaluable in her current role, which involves researching, collecting evidence, and putting forward arguments to persuade authorities to design policies to the benefit of the natural environment.“There’s always reading to be done,” she tells Elisa Roche in this episode of the Career Conversations podcast series. “You have to keep abreast of studies, reports and information that is coming out from across the world.”She says she maintains close links with former colleagues in the food industry, which helps her understand how they are thinking and feeling about specific issues, and then she works with them to perhaps persuade them towards a different view, if needed.Paula says her interest in sustainability really kicked in when she worked at Sainsbury’s: “It was instrumental in shaping my thoughts about sustainability and presented me with the opportunity to work on projects that were sustainability-related.”Now she works for an organisation that has offices all around the world. That can present challenges, but Paula says there is something special about working for a non-governmental organisation.“My experience of WWF is that it doesn’t matter where you sit in the world, you instantly have this connection and ultimately you’re working towards the same purpose, which is fighting for people and nature and ensuring that we achieve the most positive outcomes for the planet and communities throughout the world.”Listen to the full episode to find out what a typical day is like for Paula, how to get into a career like hers, and what you can expect to earn.Paula Chin, Senior Policy Adviser on Consumption, WWF-UKFollowing 20 years in industry, primarily in packaging-related roles at Proctor & Gamble, M&S, Sainsbury’s and Pret, Paula joined WWF in 2019 to work on the packaging element of the Tesco partnership.Additionally, she provides internal and external technical expertise on materials-related issues including plastics, with her policy and advocacy work focusing more broadly on resources, waste and circular economy thinking.Most recently, she played a leading role in influencing Government to adopt Greener UK’s priority amendment for the Resource and Waste chapter of the Environment Act and co-authored a chapter on Waste Prevention and Waste Management for a UNEP Finance Initiative Sustainable Blue Economy guide.As well as being invited regularly to speak at events, she is the current Chair of the Wildlife and Countryside Link’s Resources and Waste Working Group, an advisor on UKRI’s Smart Sustainable Plastic Packaging Fund and sits on several government and industry stakeholder advisory groups addressing this broad topic.

Cardiovascular Disease (CVD) is the leading cause of death globally, but can nutrition play a role in reducing its prevalence?The UK National Health Service has identified CVD as the single biggest condition where lives can be saved over the next decade.It says, often, cardiovascular disease can be prevented by leading a healthier lifestyle.It is worth making that point again, the biggest cause of death in the world can be prevented through lifestyle choices. It begs a couple of questions: how did we end up here in the first place? And what is preventing us from fixing it?It is obviously complex, something we don’t shy away from on this podcast, but perhaps we need to look again at the science and what people are being advised to do. What advice can modern nutritional science bring, with its understanding of macronutrients and whole-diet approaches? And how important can diet be in reducing our personal risk factors?Thomas Sander, Emeritus Professor of Nutrition & Dietetics, King's College LondonThomas Sander is a scientist who has spent his career working in the field of human nutrition.He was appointed to the established chair in Nutrition and Dietetics at King's College London in 1994 from which he retired at the end of September 2014. He remains involved in research and publishing as well as TV, radio and consultancy.Thomas Butler, Senior Lecturer Nutrition and Health, Edgehill University.Dr Tom Butler joined the faculty in 2020 following previous appointments at the University of Chester and Manchester Metropolitan University. Tom completed his undergraduate degree in Human Biology at the University of Hull, before undertaking his PhD at the same university with a thesis titled "Impact of dietary manipulation on cardiac hypertrophy". Following this, Tom completed a PD diploma in Nutrition and Dietetics at the University of Chester, subsequently becoming a Registered Dietitian with the Health and Care Professions Council and registered nutritionist with the Association for Nutrition. Tom's research interests are broadly focussed on nutrition and cardiovascular health, including both primary and secondary prevention of cardiovascular disease. Recent research projects have considered the impact of sarcopenic obesity on health, in addition to the role of portion distortion and energy intake of various breakfast cereals. He has a special interest in the role of nutrition in the management of heart failure.

With the vast growth in the consumption of animal protein in the 20th century came equally vast ecological problems, taking into account land use and emissions, the sector is a significant contributor to climate change. Now that may have been foreseen by some. But what might not be fully appreciated, is the remarkable way in which the food industry has innovated to address the problem. The alternative protein sector, with its lab grown-meat, plant-based products, and precision fermentation, has been one of the most vibrant and downright fascinating stories of the past few years. But, the challenge remains huge and there are concerns we do not have enough scientists or alternative protein solutions to meet future demand and to address climate challenges. So, how can the alternative protein sector be turbo charged? Where are the gaps? Is it a lack of funding? Too little collaboration? And what about education? Is enough being done to bring through the next generation of scientists and researchers who will help the alternative protein market grow? We hear a lot about new start-ups in this area, and there is no doubt there have been some huge successes in this area, but there is still more to do. The question is: what is preventing the realisation of the alternative protein explosion that appears to be just beyond the horizon? The Good Food Institute's Alt Protein Project is a programme that finds and trains students at key research universities around the world and advocates for alternative protein research. The idea is to increase awareness and collaboration between student groups, whilst also building a stream of talent for alternative protein companies to employ. Could such a project be just the ticket to catapult alternative protein into the promised land? Amy Huang, University Innovation Manager, Good Food Institute Amy Huang oversees the Good Food Institute’s efforts to transform universities into engines for alternative protein research and education. Amy leads GFI’s university-level engagement to catalyse alternative protein R&D and cultivate an inclusive workforce to power the future of food. She led the establishment of GFI’s Alt Protein Project and continues to support students and faculty as they build research and training ecosystems to reimagine our protein supply. Amy has a background in global health, education, effective altruism, and design thinking. She holds a bachelor’s degree in economics from Harvard University and is thrilled to be devoting her career to accelerating alternative proteins in the service of human, animal, and planetary health.

"Pick an area that's either a hobby of yours or something you invest in yourself day-to-day, be that time or money," says Nat Cooper, freelance start-up consultant. "That's what's always worked for me. Thinking about products I really like, reaching out and seeing what the opportunity is."And it is an approach that has worked wonders for Nat.Her career has seen her work with a number of different start-ups within the food and drink industry, and for the past few years she has been able to go it alone as a consultant.She also does regular work as Head of OOH at the crisp-making company Simply Roasted.But, as we often find on the Career Conversations podcast series, her career path looked like it would go in a very different direction when she first started out.Find out more about the up-coming Food Matters Live careers event series"I was really interested in the property sector and ended up doing real estate management at university," she says. "I ended up trying to explore a couple of other industries and stumbled across a position at a food and drink brand."That brand was Vita Coco and Nat says she loved working there: "Like most entry level roles, you end up getting into anything and everything to do with the business."One highlight saw her representing the company at London Fashion Week: "I could get into quite a lot of VIP areas. I felt very cool and important at the grand old age of 23!"Despite enjoying her time at Vita Coco, she decided she needed a break from London life, wanted to learn to surf, and to do more yoga. So she booked a one-way flight to Morocco.Nat still managed to find relevant work out there and after six months she returned to the UK having already lined up a new role at a start-up coffee company.Listen to the full episode to find out how and why Nat moved from being employed to being a consultant, what the OOH stands for in her job title, and why she describes Simply Roasted as "more than just a client".30% Discount at Simply RoastedNat and the team at Simply Roasted have very kindly given Food Matters Live podcast listeners a 30% discount on all products bought through their website.Just visit the Simply Roasted site, fill up your basket, and enter the discount code below when prompted.Happy eating!Discount Code: FML30%Nat Cooper, Startup Consultant and Head of OOH, Simply RoastedAfter 10 years of sales and marketing roles within fast-moving consumer goods (FMCG) and working for the likes of Vita Coco, Doisy & Dam, and Modern Standard Coffee, Nat is now Head of OOH for Simply Roasted crisps as well as mentoring founder-led businesses. Nat is an enthusiastic and knowledgeable sales professional and offers valuable insight into the often-intimidating world of sales and account management. Nat is a passionate foodie and conscious consumer, with a particular interest in start-ups and challenger brands.

The future of organic food has looked healthy in recent years, but how will the cost of living crisis impact the sector's growth?George Dymond, Chief Executive Officer of the organic supermarket chain Planet Organic, has a remarkable CV; featuring senior jobs at Morrisons, Tesco and Holland & Barrett. But as he has come on board at Planet Organic, there have been rapid expansion plans announced. So how do you go about executing a large expansion in a period where customers’ food and fuel prices are going up, when your own food and fuel prices are going up, and after the past couple of years of economic turmoil?It takes a fascinating combination of attributes to lead such change, especially in an organisation which has been a pioneer for organic food for a quarter of a century.George previously held a senior position at the mobile phone company, the Carphone Warehouse. Mobile phones sound like they are a-million miles away from organic food, but George thinks there is a link between his previous and current roles.Listen to the full episode to find out why he thinks sales of organic produce are on the rise, why the company is looking to increase its store count from 13 to 50 by 2025, and how the chain plans to maintain its position as a market leader, as sustainability rises to the top of many competitors' agendas.George Dymond, CEO, Planet OrganicGeorge is a senior leader with more than 20 years’ experience in the retail industry in the UK, Australia and US. He has a wealth of leadership, customer, product and buying knowledge which he has developed while working for retailers such as Coles, Carphone Warehouse and Holland & Barrett. For the last few years, George has focused in on the health and wellness sectors and has been proudly running Planet Organic since December last year.

Just how important is biodiversity in soil, and are we doing enough to protect and promote it?These are the big questions many working in the agricultural sector are asking on a near-daily basis.In this episode of the Food Matters Live podcast, made in partnership with Anglo American, we delve into the crucial role biodiversity plays in soil health, and ask what role fertilizers have to play in protecting it.We have made episodes in the past looking at how important biodiversity is within soil, and it can be incredibly complex stuff.The British journalist, author and activist, George Monbiot has previously told this podcast soil is home to as diverse and abundant an ecosystem as a coral reef. Protecting that biodiversity is as crucial now as it has ever been, but the question is: How can that be done, whilst also maintaining crop yields?Biodiversity plays a big part in our lives. The UN defines it as the variety of life on Earth and the natural patterns it forms.But why is it so important? Why does it need to be protected? And what impact can fertilizers have?We know fertilizers play a crucial role in growing crops, particularly on a large scale, but how can the use of sustainable fertilizers support biodiversity?Listen to the full episode to learn more about the 4Rs approach to sustainable fertilizer use, find out why simply adding lots of nutrients to soil is rarely the best approach to farming, and discover the farming practices that are setting the standards for the future.POLY4 FertilizerPOLY4 is the trademark name for polyhalite products from Anglo American. It is a naturally-occurring, low-chloride, multi-nutrient fertilizer certified for organic use.It includes four of the six key macro nutrients that all plants need to grow: potassium, sulphur, magnesium and calcium, and a range of valuable micro nutrients.It allows farmers to maximise their crop yield, increase quality and improve soil structure with one simple product.Previous episodes featuring Anglo AmericanHow do we stop the rapid erosion of essential soils?Can regenerative agriculture fix our food system?What can be done to ensure that agricultural practices are sustainable?

"If you feel stuck in a rut or bored at work, it may simply be down to the fact you've stopped learning," says Paul A Young, one of the world's leading chocolatiers. "You shouldn't feel guilty about that."Paul's career is fascinating, as much for the various twists and turns, as for the sheer level of achievement.He says it all began as a child, helping his mother and grandmother with the baking on a Sunday: "I wasn't very academic at school," he says. "But I did excel at arts and home economics."After initially getting into art college, he had a very late change of heart and ended up doing a BTEC in hotel and catering management at New College Durham.Find out more about the up-coming Food Matters Live careers event seriesIn this episode of the Career Conversations podcast series, he reveals how he ended up working with Marco Pierre White, forming a lifelong friendship: "That's when my world changed."Paul also reveals the one piece of advice from Marco that sticks with him to this day, and it was more to do with what he wore than what he cooked.But just as he was on a career trajectory that most could only dream of, disaster struck.He had managed to rise to the position of Head Pastry Chef at Marco's restaurant when things took a turn for the worse: "I was on the treadmill trying to be the best I could be. But I left because I got ill. I just couldn't keep up the pace anymore."I didn't know how to look after myself. I wasn't eating very well, that's no reflection on Marco and the team, that's my own responsibility."Eventually Paul saw a doctor who told him he was seriously dehydrated and malnourished.After a period of time out of the kitchen, Paul returned and started the next phase of his career, which has led to the launch of his own chocolate brand, seen him become an author, and cemented his place as one of the world's leading chocolatiers.Listen to the full episode to find out how he ended up making regular television appearances, started creating his own award-winning chocolates, and published four books including his latest release "The Joy of Chocolate: Recipes and Stories from the Wonderful World of the Cacao Bean". Paul A Young, ChocolatierPaul A Young is a ground breaking and inspirational chocolatier who is at the forefront of the British chocolate scene. Paul trained as a chef before moving into the world of chocolate; his passion for his craft and his cutting-edge creativity have won him numerous awards including Best Sea Salted Caramel in the World, two years’ running, which led to him being ranked amongst the world’s best chocolatiers. Paul has his own chocolaterie located on Camden Passage, Islington and all of ‘Paul A Young Fine Chocolates’ can also be purchased via their online shop. Paul has a reputation as an incredibly creative chocolatier, a flavour alchemist who often incorporates unusual flavours into his wonderful chocolates and develops flavour combinations that are original, experimental, sometimes daring, yet always perfectly balanced.Paul’s first book ‘Adventures with Chocolate’ won the World’s Best Chocolate Book at the Gourmand Cookbook Awards in Paris, shortly after publication, and was included in the Independent’s Top 50 cookbooks. He went onto write two further books including charity book Sensational Chocolate in 2016.Paul’s latest book The Joy Of Chocolate was published in Autumn 2022 and is a love letter to chocolate including fascinating facts, stories and of course delicious recipes

There is no doubt that the alternative meat and dairy sector is growing, but it is likely that we as a species will ever completely remove animals from our diet? There are huge existential reasons we should all remove meat and dairy from our diets, and thus the reliance on industrial farming and the damage that can do to the planet, not to mention the obvious; animal welfare. A 2019 YouGov report, looking at the eating habits of people in Britain, showed only one per cent identified as being vegan and just three per cent as vegetarian. So, it looks like a big mountain to climb and it could take some time. But in this episode of the Food Matters Live podcast, we meet a man who not only thinks it will happen, he thinks it will happen relatively soon. Klaus Mitchell is founder of the media platform Plant Based News, which produces podcasts, editorial, and plant-based lifestyle news all about making veganism and plant-based living part of the mainstream. We delve into his personal story to find out what inspired him to form Plant Based News and why he believes it is only a matter of time before we move away from the current model of food production. We also discuss the rise of Plant Based News and how shifting ideas around veganism and vegetarianism have helped the platform to grow. Listen to the full episode to find out why he believes current economic concerns could accelerate the transition away from meat and dairy, what he sees as the main obstacles to change, and the parts of the world he believes are leading the way in overcoming those obstacles. Klaus Mitchell, Founder, Plant Based News Klaus Mitchell has always had a passion for health and nutrition, initially coming top of his year for Human Biosciences BSc from the University of Exeter, and then doing a masters in The Genetics of Human Disease MSc on a full scholarship at University College London. Upon graduating in 2015, Klaus launched Plant Based News to raise awareness around the health and environmental benefits of a plant-based diet, which now boasts over 2.8 million followers on social media. In 2021, Plant Based News raised over £1 million via investment platform SeedRS as a way of scaling up and expanding its reach. Klaus has been an author of an article published in the journal of Public Health Nutrition, which explored the effect of diet on various health markers; was script editor on groundbreaking Netflix documentary Seaspiracy; and directs an annual documentary series on Plant Based News, showcasing the developments in the sustainability and alternative protein sector.

For the past few years, nutraceuticals have been a wild success story. Whatever a customer has needed, there has been a team of researchers, product developers and marketeers bringing new solutions to aid gut health, sleep, mood, immunity, sports performance, and so on.During the pandemic, when we all became more focused on our health, the sector continued to innovate.So as we move into a time where the world is opening up, where we perhaps have a different perspective on our personal and collective health, which areas in nutraceuticals are seeing the most demand? It is a question worth asking, because nutraceuticals are big business. And the people who can spot consumer trends and shifts in the market, will flourish.Gauging the size of the market though, is difficult. There are so many different types of products that fall into the category, it is tricky to quantify exactly how big it is.But it is clear that it is growing and it is growing across multiple sectors of society.Covid-19 changed a lot of people's perspectives and behaviours, with people of all demographics looking at their long-term health.The question is: Are those changes going to last and form a long-term trend?Listen to the full episode to find out what a nutraceutical is, what is driving the latest trends in the sector, and what role regulation might play in how the market develops.Mike Hughes, Head of Research and Insight, FMCG Gurus Mike Hughes has over 13 years’ experience analysing consumer trends, attitudes and behaviours and currently heads up the research and insight division at FMCG Gurus. Mike has a particular interest in highlighting how consumer attitudes and behaviours can often differ and what the true meaning of trends are for the industry.Chris Newbold, Head of Nutrition Strategy, BiocareChris is an experienced nutritional therapist who worked in the NHS for 12 years before retraining in naturopathic nutrition. Utilising his wide variety of healthcare experience, he ran a busy clinic in Birmingham, working with clients with a range of complex disorders.He has worked in the Biocare nutrition team since 2006 and is now Head of Nutrition Strategy, developing the nutrition vision for the brand, including product development, the adaptive health model and its extensive practitioner education programme.

"It's a good conversation starter," says Dr Miriam Ferrer of her job title. "People say 'food supplements? That's just cheap vitamins'. Then I tell them all about it." Dr Ferrer is Head of New Product Development at Cambridge Nutraceuticals, a company that makes health supplements with proven clinical benefits. The company says: "If it isn’t supported by data, we won't sell it." In this episode of the Career Conversations podcast series, Dr Ferrer tells us all about her role and how she ended up in the field of nutraceuticals. Her love of science began when she was a teenager and watched a documentary about the double helix. "I wanted to genetic engineering," she says. "I was told I had to study biology, so I did." She studied at the University of Barcelona before securing a position at the Laboratory of Molecular Biology in Cambridge: "The very first thing you see when you go in is the pictures of all the Nobel Prize winners. So no pressure!" Dr Ferrer decided that she wanted to lay down some roots in Cambridge, something she says is not always easy to do as a scientist. "With science, you end up having to travel, which is great to some extent," she says. "But at some point you might want to start a family and not keep moving from one place to another." She got her current job at Cambridge Nutraceuticals in 2017 and has not looked back since. "The products we develop have a lot of scientific research behind them," she explains. "I am able to read through all of that and say whether or not I agree with the science. "I can also use my expertise to help the marketing team translate the scientific knowledge into layman's terms and communicate that to our customers." Listen to the full episode to find out exactly what a nutraceutical is, why Dr Ferrer thinks it is possible to balance both science and art within your career, and how much you can expect to earn if you follow a career path similar to hers. Dr Miriam Ferrer, Head of New Product Development, Cambridge Nutraceuticals Miriam Ferrer studied Biology at the University of Barcelona (Spain) and later at the Biochemistry Department of Wageningen University (Netherlands). She then moved to the Vrije Universiteit of Amsterdam to start her PhD, which focused on cancer gene therapy. After graduating she took a post-doctoral research position at the prestigious MRC Laboratory of Molecular Biology in Cambridge to work on BRCA1, a DNA repair protein involved in breast cancer. Miriam decided to move into industry and went on to work for nine years at Abcam, a leading supplier of research reagents for life scientists. Her roles included Business Development Associate and Product Manager for biochemical kits. Looking for a change, she took on her current position at Cambridge Nutraceuticals, which commercialises premium supplements under the brand FutureYou Cambridge. Her scientific background helps her to evaluate research data and develop effective supplements that are backed by science.

According to the United Nations, a large percentage of fisheries are overfished. In many parts of the world there simply are not enough fish to catch and make a profit. 72% of the world is ocean and one-in-three of the fish on your plate are considered to be fished unsustainably.Given that there are billions of people who depend on fishing, either as food or a source of income, something has to change. Both for the industry and for the wider health of our oceans.It is not known how long we can go on fishing the way we are globally, but there is general consensus that it is not too late to turn things around.The idea of sustainable fishing is nothing new. But the question is, which methods used by the fishing industry are actually sustainable?And how realistic is it to think we will get a vast global industry to adopt them?In this episode of the Food Matters Live podcast, we look what the impact would be if we carried on as we are, on fish stocks, local economies and on food security.And we ask: If we have known about the problems caused by overfishing for so many years, why have we not seen meaningful change so far?Listen to the full episodes to find out what the most damaging fishing methods are, how destructive fishing is defined, and the important role diversification could play in helping fish stocks to recover.Dr Antonia Leroy, Head of Ocean Policy, WWFDr Antonia Leroy, Head of Ocean Policy at WWF European Policy Office, leads the implementation of WWF’s objectives to secure healthy ocean ecosystems and sustainable fisheries at EU level. She is an expert on ocean governance and has worked for many years on in IUU fishing issues, including those related to geopolitical instability and security.WWF is a member of several advisory councils concerning EU policy preparation, including the Market Advisory Council (MAC) and the Long distance Advisory Council (LDAC). The mission of the WWF European Policy Office is to ensure that policies are adopted and implemented for the sustainable management and use of our seas, and to secure the protection of marine wildlife and habitats for the benefit of people and nature.Sophie Benbow, Head of Marine, Flora and Fauna InternationalAs Head of Marine, Sophie leads Flora and Fauna International’s marine programme, supporting implementation of its marine portfolio globally. She supports knowledge exchange and communication between FFI’s marine projects and promotes external collaboration. She has worked for FFI for over seven years supporting marine project delivery and development across Asia, Africa and Eurasia, and previously led coral reef research and sustainable fisheries management focussed in Madagascar.

The Food and Agriculture Organization of the United Nations (FAO) says we lose the equivalent of one football field to soil erosion every five seconds.That figure becomes even more shocking the more we learn about what soils are made up of, and the crucial role they play in so many aspects of our lives.Soil is fundamental to human health and society. 95% of food comes from the land, soils filter water to give us clean drinking water, and they provide a range of medicines - most antibiotics come from the soil. Crucially, when it comes to feeding a growing population, soils are essential. Whether that’s boosting food production or making sure what we eat contains sufficient nutrients. The FAO predicts by 2050, we will have up to 10% less crop yield due to erosion, which is the equivalent of removing millions of hectares of land from crop production.In short, soils are so much more than just dirt, and their protection is something that should concern us all.In this episode of the Food Matters Live podcast, made in partnership with Anglo American, we delve deeper into the issues around soil erosion and degradation, look at how different practices impact soil, and ask: What can be done to improve soil health?Listen to the full episode to find out more about what causes soil erosion and how we can reduce it, why biodiversity within soil is crucial to our very existence, and the impact fertilizers can have if the right stuff is used in the right way.POLY4 FertilizerPOLY4 is the trademark name for polyhalite products from Anglo American. It is a naturally-occurring, low-chloride, multi-nutrient fertilizer certified for organic use. It includes four of the six key macro nutrients that all plants need to grow: potassium, sulphur, magnesium and calcium, and a range of valuable micro nutrients. It allows farmers to maximise their crop yield, increase quality and improve soil structure with one simple product.

"We hope the students might go on to choose a career in food," says Adele Louise James, Director of Learning for Catering and Technology at Whitefield School in Barnet, North London. "It's a massive industry.""This project shows them the other side of food. Normally, when a student thinks about food they just think about a chef. They don't know about all the other jobs that are involved."Adele is passionate about food and the jobs that the industry can provide in the future for her students.In this episode of the Career Conversations podcast series, made in partnership with the charity School Food Matters, we learn all about the special project that is helping introduce school children to the wonderful world of working in food.The Fresh Enterprise Project is run by School Food Matters in collaboration with the food manufacturer, Belazu. Schools: Find out more about the Fresh Enterprise project and how to apply to join Ethical food brands: How you can partner with School Food Matters It sees teams of students come up with their own ideas for sources and pastes. They get to do everything, from choosing the ingredients, to naming their product and designing the label.As part of the competition, they get to go on a tour of the Belazu factory to see how food manufacturing really works. And the winners get the best prize of all, seeing their source made, bottled and sold to real world consumers."We thought it was an ideal opportunity to get the students hooked into food and see where it could go," says Adele, who tells us she was initially encouraged to get involved in the project by the Food Teachers Centre.Rachel Copus, Partnerships and Programmes Officer at School Food Matters, says the project is designed to educate a new generation about food."It's so cool to think you could actually make something that ends up on the shelf," she says. "I would have loved to have done something like this when I was at school."For this episode of the podcast, we've sent our host Elisa Roche back to school to meet the students who won the latest Fresh Enterprise competition.She also got her very own tour of the Belazu factory to see what the students experience, and met Linde Stael, Foundation and Sustainability Manager at the company."Schools love to come in and often I hear from the children that it's the first time they've actually seen production from inside," says Linde. "For children having that better understanding of one part of the food industry is a very valuable thing.Find out more about the up-coming Food Matters Live careers event series"The food industry is struggling to find new talent, so we hope this project helps children to realise there are opportunities in food."Listen to the full episode to learn more about the Fresh Enterprise Project, the incredible work done by School Food Matters, and find out all about this year's winning source.School Food MattersSchool Food Matters' mission is to teach children about food and to improve children’s access to healthy, sustainable food during their time at school.The charity provides fully funded food education programmes to schools. Its experience delivering these programmes informs and strengthens its campaigns, bringing the voices of children, parents and teachers to government policy.School Food Matters was founded in 2007 by Stephanie Slater, a parent who was perplexed by the school food offered to her two small children; frozen food, unappealing and quite often unidentifiable.In the 15 years since, nearly 55,000 children have taken part in its food education projects, but the charity's work goes way beyond even those fantastic schemes.It has a big focus on securing an extension to free school meal provision, making sure children have access to fresh good quality food at school, and re-instating the food A-level, the only GCSE that does not have its own A-level.BelazuBelazu was founded in 1991, under the name The Fresh Olive Company.It was started by two friends, Adam Wells and George Bennell, who met at secondary school.The company has grown from selling buckets of olives to a restaurant in Oxford, to selling a whole range of pastes, oils, truffles and snacks.Belazu says one of its guiding principles is: The Ingredient is King. But it also has a big focus on how it works with the local communities it is part of.As well as its work as part of the Fresh Enterprise project, it has established the Belazu Foundation which has helped to set up two schools in the Atlas Mountains in Morocco.Whitefield SchoolWhitefield School is a secondary school and sixth form located in the London Borough of Barnet. Its Headteacher, Chris Hunt, says its purpose is to ensure it develops well-rounded pupils who achieve great grades and have great character.Whitefield students are resilient and determined, focused and driven, qualities which are central to success.

"I find it interesting how poorly understood the food system is by politicians in the UK," says Karen Betts, Chief Executive of the Food and Drink Federation (FDF)."Food manufacturing is something we need to educate them on better. We're often hidden away and out of view, but what goes on in our industry is absolutely vital."Karen took on the role at the FDF in December 2021 and what a time to do it. Since her appointment, the food industry has faced enormous challenges, including inflation, a fuel crisis, and the global effects of the war in Ukraine, not to mention the fallout from the Coronavirus pandemic.But she is well-placed to face those challenges, with a CV that is as intriguing as it is impressive. She is a former lawyer and has had posts including: ambassador to Morocco, positions in the Cabinet Office and the Joint Intelligence Committee, and senior jobs in industry, recently as Chief Executive of the Scotch Whisky Association.So what is her vision for the FDF? What are her priorities amongst a plethora of challenges for the industry? And how will she go about affecting the change she believes is needed?Karen tells the Food Matters Live podcast she wants to work with the UK's new prime minister to tackle the biggest issues.On inflation and energy prices, she says: "It would be really good to see a new prime minister really grip the economic issues and come up with a coherent and sensible plan. "The country and industry needs to have a clearer idea from government about how they think we can all collectively best cope. Businesses are doing everything they can now. "But we want to put businesses in a strong position where they can focus on growing and thriving into the future."Karen says sustainability and health are ongoing issues for the food and drink industry, with the pressure on to play a responsible role in helping to make food a "source of health, not ill-health".She says labour shortages are a big concern for many and wants to see the issue confronted "long-term"."If we are in an employed economy now," she says. "How do we use automation, technologies, and digital to help us overcome labour shortages and become more productive?"Listen to the full episode to find out what keeps her up at night when she thinks about the food and drink industry, her view on the potential loss of the Groceries Code Adjudicator, and what she sees as the challenges and opportunities of Brexit.Karen Betts OBE, Chief Executive, Food and Drink FederationKaren Betts joined the Food and Drink Federation as Chief Executive in December 2021. Prior to this, Karen was the Chief Executive of the Scotch Whisky Association for four years. While she was there, she steered the UK’s largest food and drink export industry through the UK’s departure from the EU, a trade war with the US which targeted Scotch Whisky with import tariffs, and through the COVID-19 crisis and recovery. She led the industry’s engagement in the UK’s new, independent trade policy and renewed trading relationships with partners around the world to the benefit of Scotch Whisky exports, alongside overseeing a review of the industry’s environmental policies, which drove the agreement of new and stretching industry-wide sustainability targets. And under her leadership, the industry committed to a Diversity and Inclusion Charter and to work together more effectively on drawing a wide of people, with a diverse set of skills and backgrounds, into the industry.Prior to joining the SWA, Karen was a diplomat in the Foreign and Commonwealth Office for 16 years, where she held a variety of posts in London and overseas. Latterly, she was British Ambassador to Morocco and non-resident Ambassador to Mauritania. Prior to that, Karen was Counsellor to the British Embassy in Washington, and held roles at the UK's Permanent Representation to the EU in Brussels and the British Embassy in Baghdad. In London, she served in the Cabinet Office and the Joint Intelligence Committee, as well as in several roles in the Foreign Office. Before joining the FCO, Karen was a lawyer at Clifford Chance, working in London and Hong Kong. She studied law at the College of Law in Guildford and history at St Andrews University. Karen is an Adviser to the UK Government’s Board of Trade and received an OBE in the Queen’s birthday honours in 2022 for her services to international trade.

The World Health Organization says there are four-times as many people with Type 2 Diabetes today than there were just 30 years ago.Type 2 Diabetes is often called a “lifestyle disease”, with inactivity and an unhealthy diet greatly increasing the risk of developing it. Food is a central part of the cause and appears to be a major part of the solution. So what role has the food industry played in the huge rise in cases, and what role it might be able to play in bringing them down?This episode also delves into the advice given to people to avoid developing Type 2 Diabetes and looks at the work being done to reverse the condition in those who have it.For both of the above, we ask: Is general advice applicable to everyone, or do we need to adopt a more personalised approach?Listen to the full episode to find out what happens deep within someone's body when they go intro remission, how much is known about diabetes in people in all populations, and where anyone worried about Type 2 Diabetes can go for support and advice.Roy Taylor, Professor of Medicine, Newcastle UniversityRoy Taylor qualified in medicine at the University of Edinburgh, and is Professor of Medicine at Newcastle University. He was formally Professor of Medicine at Newcastle Hospitals NHS Trust. He founded the Newcastle Magnetic Resonance Centre in 2006 to develop innovative research techniques ‘looking’ at structure and function actually inside the living body.In 2011, he showed that Type 2 Diabetes was a simple, reversible condition of excess fat within liver and pancreas. Subsequent he has clarified what causes Type 2 Diabetes and how it works. This has led to practical application in the NHS with the NHS remission programme now well underway.Between 1986 and 2000, Professor Taylor developed the system now used throughout the United Kingdom for screening for diabetic eye disease, with major reduction in blindness due to diabetes across the UK.He has published books in lay language explaining Type 2 Diabetes, including "Life Without Diabetes", as well as training books on retinal screening. He has been invited to deliver named lectures including the 2012 Banting Lecture 2015, Harry Keen Lecture (Diabetes UK), the 2016 Samuel Gee Lecture (Royal College of Physicians of London) and Sir Robert W Philip Lecture of The Royal College of Physicians of Edinburgh 2021).

"I've always been driven, not by wealth, but by a desire to make a difference."Wendy Wilson-Bett is the co-founder of Peter's Yard, the food company that makes sourdough treats, most-famously their sourdough crackers.Her career has seen her working for some of the biggest food brands in the world, and her story of launching Peter's Yard is one of perseverance.She discovered a baker making the crackers whilst touring Sweden and approached him about working together to take the product to the UK.Now, 12 years after the brand was first launched, Peter's Yard has been bought by a bigger company, potentially helping the business to grow even further.Despite the timescales involved in the journey, Wendy says she does not regret a thing mainly because: "I love what I do."She is a big advocate of having a solid plan if you want to achieve success, something she says comes from her time working at big companies: "I don't think you can work in marketing in a big corporation and not believe in the strength of having a plan."Wendy is at the top of her game when it comes to food and drinks businesses and she has some incredible advice for anyone considering a similar career path. She recommends contacting a group called Young Foodies, which provides support and a sense of community for food and drinks start-up founders.She also strongly believes that you should try to find a job you are proud of doing and that you believes, in otherwise, she says, you will not stick with it.Wendy Wilson-Bett, Co-founder, Peter's YardWendy Wilson-Bettn loves developing brands, businesses and people.For 22 years she worked at Cadbury Schweppes in Brand Management, Category Management, Innovation and General Management. Her last role was Global Commercial Capability Director on the Cadbury Schweppes Global Leadership Team.She said she would leave when she stopped learning and 13 years ago, she left to do something she had always dreamed of, which was to run her own business. Together with her business partner, Ian Tencor, she built the business from scratch leading to the employment of over 40 bright, capable people which makes both Ian and Wendy very proud. The business continues to grow and flourish and in July 2022 Lotus Bakeries purchased Peter’s Yard and have exciting plans for its future growth.She is equally proud to be Co-Owner of Söderberg, a Swedish bakery café business with eight retail outlets offering great coffee, Swedish pastries and an inviting space to relax and enjoy the company of loved ones and friends.Wendy likes to support other managers and entrepreneurs who can learn a little from the highs and lows she's experienced on her journey.

For decades, the global food system has evolved around a small number of plants and animals. 75% of our calories now come from just five animals and 12 crops. But as the world becomes more insecure, and the climate crisis worsens, the risk of relying on a small number of crops rises. And the risks are not just around the crops, they are around the geography of the system. We are all seeing that now, as the war in Ukraine causes global issues in food price and supply.So the food system needs to adapt and change; we should be growing different crops in different places.The good news is, our world is full of incredible, edible things. There are thousands of plants which can give us what we need, and which are not currently being eaten at scale. Within that diversity, surely there are plants which could become new global or regional staples, which could resist drought, which could make us healthier.In this episode of the Food Matters Live podcast, our panel of experts look at what the diet of the future might be like and ask whether the food system is adaptable enough to get us there.Marybel Soto Gomez, Project Manager, Kew GardensMarybel's research interests lay at the interface of plant evolution, systematics, crop wild relatives, and agrobiodiversity. At Kew, she is responsible for managing a project on the sustainable use and conservation of Ethiopia's rich plant bioresources for enhancing local food security and socio-economic development. She is additionally leading phylogenomic studies to (i) resolve the contentious evolutionary history of the monocot order Dioscoreales, and (ii) identify crop wild relatives of the major yam crop, Dioscorea alata.Richard Ellis, Professor of Crop Production, University of ReadingAs Professor of Crop Production, teaching and research in seed and crop physiology and production in relation to agriculture, horticulture and biodiversity conservationRihcard's research covers reproductive crop plant biology and the effect of environment on seeds, plants and crops. Research on seeds includes seed quality development, seed storage (including the seed viability equation), seed dormancy and germination (including seed testing and crop establishment), and these interests in anhydrous biology extend to related aspects in fungal spores and pollen. The application of much of the seed research has been within the international networks of gene-banks; i.e. long-term seed stores for plant genetic resources conservation (one element of biodiversity conservation). Research on flowering has been concerned ultimately with crop adaptation, by determining the quantitative effects of temperature and photoperiod on flowering.Dorothy Shaver, ​​Global Sustainability Director, UnileverDorothy is a Registered Dietitian working in food sustainability with unique experience in and passion for driving behaviour change for positive health and environmental outcomes. Over the past fifteen years she has worked across media, retail, health care, and the fitness industry championing food choices to enable personal and planetary health. Her most recent piece of work is theKnorrFuture 50 Foods report, which is a collaborative thought leadership report in which food system issues are outlined and nutrient dense foods that promote agrobiodiversity and reduce the negative environmental impact of food are identified. Dorothy’s recent work has been featured in over 6,000 national, international and social media pieces with features in far reaching credible channels across 95 countries.She has been a long-term spokesperson for sustainable nutrition and has spoken at well-known conferences and events including the International Festival of Creativity In Cannes, France and at the EAT Forum in Stockholm, Sweden. In addition to this, Dorothy has written various pieces as a guest blogger, news contributor, and guest food writer. Her expertise has brought her all over the world, joining forces with renowned experts and partners to achieve measurable change.

Throughout history, the link between social class and food has been undeniable. But is it still there today?So many of the things we do signify social status; how we speak, our hobbies, the things we buy. But how does food fit into all that? We may no longer live in a country where the upper classes are feasting on peacock, whilst the lower classes make do with gruel, but that doesn’t mean social class and food are not linked. Avocados have almost been weaponised in recent years in Britain, often used by those apparently keen on a class war.How have avocados ended up being used in that way? And are there other examples of certain foods becoming powerful symbols in quite the same way?The language of food can be important too in this context. Just think about the different ways people refer to their dinner, supper, or tea.In this episode of the Food Matters Live podcast we look to the history for clues about how much class still influences food in the modern world.Are there certain foods in today’s society that still denote social class? Who do we look to for inspiration in food? And how much does the food industry recognise and perpetuate social differences? And in a time of food poverty and food banks, can we overcome these prejudices, and improve people’s diets?Pen Vogler, authorPen Vogler is the author of Scoff, Dinner with Mr Darcy and Dinner with Dickens, and curated the exhibition Food Glorious Food at the Charles Dickens Museum. She edited Penguin's Great Food series, writes and reviews on food history for the press and has recreated recipes from the past for BBC Television. She has given talks and tastings on food in history, including on meals and dining in the Georgian era, throughout the UK. She has appeared on television, cooking and discussing recipes, including on Mrs Dickens' Family Christmas on BBC2 with Sue Perkins. She has also written on the subject for the Guardian, the Observer, and The Lady.

"Your first job is not necessarily what you're going to do for the rest of your life. Just think about what you would enjoy, rather than stressing that you've committed to a career for 50 years."Ella Jones is Junior Brand Manager at Mondelez International, the multinational company which boasts the likes of Cadbury, Oreo, Ritz, and Green and Black's in its portfolio.She's only been in the role a few years, but her story could prove inspirational for anyone receiving exam results this summer, and starting to consider where their career might be heading.Ella studied English Literature at the University of Exeter and wasn't entirely sure what she would do after.In this episode of the Career Conversations podcast series, she reveals the unconventional approach she took to hunting for a job and ended up at Mondelez.She says she looked at the Times Top 100 Graduate Employers list and thumbed through, highlighting companies that she though looked interesting.When she came across Mondelez, she says she thought to herself "I know that I'm passionate about chocolate", so she took a look online to see what jobs were available.She ended up on the company's graduate scheme, which lasts three years and covered finance, sales, and marketing."It gave me exposure to a real breadth of roles," she says. "I would definitely recommend doing a graduate scheme."Ella says the scheme was a great way to set her up for the world of work, including basic things like booking a meeting room or having an end of year review - small experiences that can give you confidence in the workplace.Listen to the full episode to find out what it's like to work at Mondelez, how Ella has managed to overcome bouts of imposter syndrome in the past, and she tells just about the nicest Curly Wurly story you're ever likely to hear.Ella Jonas, Junior Brand Manager, Mondelez InternationalElla is from Winchester in Hampshire, but now lives in London. She studied English Literature at Exeter University.She applied to Mondelez, an international FMCG company which owns Cadbury, Oreo, Green & Black’s, Toblerone, Philadelphia and lots more. She did three years on the Sales and Marketing graduate scheme. That scheme saw her cover revenue planning, a type of internal finance, working on Christmas biscuits, Freddo marketing, sales, managing Christmas and Easter in Co-Op. She is now back in marketing, but the scheme was a great opportunity to experience multiple functions and enhance her skillset.

Should we all be considering switching to a diet made up of seasonal food? It's a big question, and the impact could be huge too. How would it affect the food system? What difference would it make to the planet? In theory, only eating foods that are produced in your region at certain times of the year should mean fewer carbon emissions and less waste. But how big an impact would it really have? How likely is it that such a big change can be affected? And would it really benefit all of us? Our guest in this episode of the podcast is the food entrepreneur, Emilie Vanpoperinghe. Emilie is co-founder of Oddbox, a company that delivers thousands of boxes of in-season fruit and vegetables every week as part of its fight to make the world more sustainable. Oddbox has one of the clearest tag-lines around: Wonky Fruit & Veg | Deliciously Odd & Delivered to Your Door. Listen to the full episode to find out more about Emilie and Oddbox, why she believes switching to a seasonal diet could have a dramatic impact on the environment, and how the idea of seasonal eating fits, or otherwise, with the cost of living crisis. Emilie Vanpoperinghe, Co-founder, Oddbox Oddbox is a sustainable fruit and veg box tackling food waste. Oddbox rescues delicious fresh fruit and veg which is deemed ‘too big’, ‘too ugly’, the ‘wrong’ colour, or ‘too many’ from going to waste. A supply-led model, Oddbox partners with growers throughout the UK to box up and deliver this ‘too odd’ or ‘too many’ produce to a food waste fighting community across the UK. With every box its community reduces food waste, saves CO2 and water. Since its inception in 2016, the business has distributed over 5 million boxes, with its community rescuing a combined 30,000 tonnes of fresh fruit and veg. Emilie has over 15 years’ project and team management experience in Fortune 500 companies (3M and BT) across the globe. She was previously Director of Finance & Operations for Girl Effect, an international NGO set up by the Nike Foundation, working in developing countries to empower adolescent girls to reach their potential. Before that, she worked close to 10 years in finance in the corporate sector in France, India and the UK. Emilie is originally from northern France and has been in the UK for the past 10 years. Her grandparents were potato farmers and so she knows what it takes to grow fresh produce.