I am a freelance journalist, author and consultant specialising in sustainability, with a particular focus on food systems, hospitality and foodservice. My work explores how what we grow, cook and eat intersects with climate, nature, health and culture — and how the food and hospitality industry can play a positive role in shaping that future.
I write and research widely on topics including sustainable diets, food waste, biodiversity and food production, and responsible meat and ingredient sourcing. Recent work includes thought leadership reports on sustainable diets in hospitality, the biodiversity crisis and its impact on food systems, food waste reduction, and guides to marketing/sourcing higher-welfare meat in foodservice.
Alongside journalism and research, I work closely with chefs, operators and educators to translate evidence into practical action. This includes supporting WRAP’s Guardians of Grub food waste reduction campaign, creating resources, guides and training materials for hospitality and foodservice, and supporting Westminster Kingsway/Culinary Medicine on sustainability-focused training materials for chefs. My aim is always to make complex issues accessible, engaging and rooted in the realities of kitchens and supply chains.
I am the co-author of Climb the Green Ladder: Make Your Company and Career More Sustainable (Wiley), written with Shari Aaron, which offers practical tools for individuals and organisations looking to drive meaningful change. I hold an MSc with Distinction in Sustainable Development and was awarded the Roland Clift Prize for Environment and Sustainability Research.
Recent clients include WRAP, Footprint Media Group, Aramark, EY, London & Partners, Wasabi, the RSPB and Brunswick Creative.
