The Healthy and Sustainable Food group was founded in 2020 by three industry experts: Barbara Bray MBE (Director at ALO Solutions), Mark Driscoll (Director at Tasting the Future) and Jacqui Green (Director Viridis Associates). In 2021 they were joined by Public Health Nutrition Consultant Amy Culliford making up the current team of members.
Our aim is to improve nutritional quality of food and availability for all socio-economic groups in the UK by bringing individuals from different sectors together to improve access to healthy and sustainable food for all. We hosted our first series of broadcasts in collaboration with Beanstalk Global and are now preparing for our second series in 2022.
We believe in the power of collaborative action between industries ranging from farming and healthcare to research and finance. If we want to see real change in the way our food is produced, sold and consumed we need to work together!
Our team
Barbara is a registered nutritionist and found of food safety and supply chain consultancy Alo Solutions. She has a wide range of international experience and her leadership roles have included director of the Oxford Farming Conference and representing the Private Sector Mechanism in speeches at the UN Committee for Food Security in Rome. She is also a Fellow and committee member of IFST, as well as a trustee of the Nutrition Society. Barbara has been awarded a Nuffield Farming Scholarship and an MBE in the Queen’s Birthday Honours list for her ‘Services to Food Nutrition’. She is currently working on a PhD relating to diet and health at Queen’s University Belfast.
Mark Driscoll is Founder and Director of Tasting the Future, a purpose driven sustainable food systems consultancy. He has over 20 years experience of working on sustainable food systems leading the development of food strategies and programmes for organisations including WWF & Forum for the Future. He has led a number of national and global initiatives including supporting organisations with sustainable food systems strategy development, preparation of research papers/briefings, food trends analysis, project management, talks, presentations and workshops.
Jacqui is the Director of Viridis Associates Ltd where she offers consulting at CEO/advisory level in her role as Transformational Coach and Mentor. She is also on the board of British grain co-op Camgrain Stores Ltd and B-corp listed coffee importer and exporter Caravela Ltd. Previously, she held positions in the food industry including as CEO of Berry Gardens Ltd, General Manager of Wingland Foods (Bakkavor), Commercial Director at Capespan a South African fruit exporter and importer and General Manager of IPL, a joint venture between Geest and Asda (Walmart).
She has spoken publicly on many topics relating to the food industry, including her passion for sustainable futures.
Amy is a freelance Public Health Nutrition Consultant, independent researcher and writer in the field of sustainable diets and food systems. She graduated from the University of Manchester in 2015 with a masters degree in Chemical Engineering and after six years working in the food and chemicals industry as a process engineer and as an environmental regulator, she found her passion for nutrition and returned to study Public Health Nutrition at Edge Hill University. She has since published research in Nutrition Journal and has provided services for clients including Nutrilicious Ltd. and the Alpro Foundation.
Our definition of healthy and sustainable food
PEOPLE
Provides good quality, safe and healthy food that is of benefit to society and accessible to all.
PLANET
Protects the diversity of flora and fauna, avoids depletion of natural resources and damage to the climate.
PROFIT
Contributes to the economy and ensures a livelihood for present and future generations.
Healthy and Sustainable Food 