More speakers to be announced.
Please click on each speaker to find out more info.
Tara is a researcher at the University of Oxford, and the Director of TABLE. TABLE explores visions for the future of food, and provides a platform for interdisciplinary knowledge and dialogue. Tara’s work centres on the interactions among food, climate, health and broader sustainability issues; she has a particular interest in livestock as a sector where many of these converge. She is also interested in how knowledge is communicated to and interpreted by policy makers, civil society organisations and industry, and in the values that these different stakeholders bring to food problems and possible solutions. Tara is keen to collaborate through TABLE with other organisations to undertake research, organise events and build and extend interdisciplinary, intersectoral knowledge in this field.
Alex has over 33 years’ experience in the food industry working across mainly ambient manufacturing and for the last 14 an Ingredients business. He is a fellow of IFST and is Chair of both the Scientific Committee and Northern branch and sits as an active member of the Sustainability and Policy committees. He started his career as a Junior Microbiologist before working his way through Quality, Hygiene and Technical Manager roles dealing with all major retailers, caterers, and manufacturers before coming his current role that looks after both Compliance & Sustainability within a family Ingredients & Sundries business. He likes to give back to the industry knowledge and to support members in developing their careers.
Kirsty has spent over 15 years in the food industry, specialising in fresh food innovation. As a company Cranswick is passionate about improving the nation’s health and believe manufacturers have a key role to play in making better choices easier for everyone. One of their main areas of focus is developing natural protein sources using simple, store-cupboard ingredients—creating fresher, better food that helps nourish the nation.
Rick Mumford is deputy Chief Science Advisory (dCSA) and Deputy Director of Science & Research at the Food Standards Agency (FSA), where he co-leads a multi-disciplinary team of over 160 scientists, providing risk assessment and scientific evidence to support UK food safety and standards. Current areas of focus including foodborne disease, AMR and surveillance. A virologist and molecular biologist by training, he has over 30 years’ experience, as both an applied scientist (focusing on diagnostics, biosecurity and agrifood innovation), and as a science leader, including senior roles up to executive level. An author on over 80 scientific publications, Rick is a Visiting Professor of Practice at Newcastle University.
Seamus has over 35 years of experience across global food manufacturing, engineering, and academia. His work applies systems thinking to food, integrating engineering, biology, and economics to understand how modern food systems shape human health and environmental outcomes. He is the author of Food and Us: The Incredible Story of How Food Shapes Humanity, exploring the relationship between food systems, human development, and industrialised food environments. He contributes to advanced Master’s programmes and engages industry and policymakers in food system transformation. His work focuses on one central challenge: redesigning food systems to align with the biology they are meant to sustain. He is also an Associate Professor in Food Policy and Foresight at the Food Systems Institute, University of Nottingham. An associate fellow of IChemE , and a Fellow of the Higher Education Academy.
Mhairi is a Registered Nutritionist specialising in public health and food policy who is passionate about creating healthy food systems that support the health of people and the planet. She leads food and health work for the Commission. Currently, she is designing the methodology for and facilitating the Citizen Advisory Council, which is working with Defra to inform the development of the food strategy. Prior to joining FFCC, she led policy and international workstreams at Consensus Action on Salt, Sugar and Health. There, she developed and advocated for policy proposals to reduce excess and unnecessary levels of salt and sugar from foods and drinks sold in the UK, and collaborated with stakeholders in Malaysia, Morocco, China and Peru to translate this work globally. Mhairi holds a BSc in Environmental and Sustainable Chemistry at the University of Edinburgh and a Masters in International Public Health Nutrition at the University of Westminster. She is now a PhD candidate with Queen Mary University of London, evaluating food and health policies in the UK.