My preferred location(s)

• London

My background

• Academia
• Industry
• Third sector

My field of interest and expertise

• Consumers and diets
• GHG measurement, accounting and markets
• Power, inequality and just transition
• Supply chains, retail and hospitality
• Systems thinking and modelling
• Waste, energy and circular systems

I am interested in working with other members on

The transformation of the Hospitality and Catering Sector.

About me

My career started in the kitchen in Germany where I trained to become a chef. I subsequently worked for twelve years as a chef before studying Nutrition and Health and via an interesting route through the health and wellbeing industry I ended up leading corporate social responsibility projects at the OXO Tower Restaurant, Bar and Brasserie in London before starting my PhD at the UK Food Systems Centre for Doctoral training, where I explore chefs' lived experiences transitioning to food offers lower in food waste and GHGE.