Will Nicholson is leading the Food Foundation work on metrics for sustainable and healthy diets and the multi-partner initiative, Plating Up Progress, that aims to further their uptake in the food industry. He has a background of working across both industry and NGO initiatives using research and analysis to understand and map how the food industry is responding to challenges around nutritional and environmental issues.

Ryan D. Andrews (ryandandrews.com) completed his education and training at the University of Northern Colorado, Kent State University, Johns Hopkins Medicine, and Columbia University. He currently writes and speaks about nutrition, health, and sustainability, teaches at Purchase College, is an adviser with Precision Nutrition, and teaches trauma-sensitive yoga at Silver Hill Hospital.

Dr Kelly Reed is an archaeobotanist with interests in food systems, agricultural development and cultural adaptations to environmental change in the past. She is currently the programme manager for the Oxford Martin Programme on the Future of Food and the Wellcome Trust-funded Livestock, Environment and People (LEAP) project based at Oxford University.