Business Account Manager
In 2017 Michael celebrates ten years at WRAP (the Waste and Resources Action Programme). He is currently responsible for supporting a portfolio of top FTSE grocery and hospitality businesses to improve resource efficiency across the food value chain.This is part of the ambitious UK voluntary agreement The Courtauld Commitment 2025, which aims to cut the resource needed to provide our food and drink by one-fifth over ten years. Prior to that, Michael played a key role at WRAP accelerating the pace towards a circular economy through the development and enhancement of the UK recycling and reprocessing sector. Before joining WRAP, Michael was an environmental consultant specialising in waste management.
UK Charity, FareShare
For more than 22 years, FareShare has been the UK-wide charity that tackles hunger and food waste by redistributing good food that would otherwise go to waste. This food goes to frontline charities and community groups that support vulnerable people, including homeless shelters, children’s breakfast clubs, and domestic violence refuges. These organisations then transform the food into nutritious meals, which they provide alongside life-changing support. Over the last 12 months, 6,700 charities and community groups received 13,000 tonnes of food through FareShare, enough to provide almost 28 million meals for people in need with an estimated value to the charity sector of £26million. Alyson possesses a wealth of knowledge of the food and retail sector, having previously worked for Kingfisher plc, Sainsbury’s and Fortnum & Mason. She is also an accomplished linguist and writer; with work published in both the Guardian and Sunday Times.
Group Sustainability Director
William Jackson Food Group
Dr Gavin Milligan holds a PhD from the University of London and worked for 9 years in the chemical industry before moving to the food sector. He has worked for a number of businesses ranging from SMEs to blue chip corporates in supply chain, operations and commercial roles and is currently Group Sustainability Director for the William Jackson Food Group where he is responsible for the company’s social and environmental programmes. He is a member director of Sedex, sits on the Management Committee of FoodWasteNet and the consumer sustainable lifestyles engagement working group at IGD, is a member of the Food Sector KTN, a committee member of the Royal Society of Chemistry’s agriculture sector group, chairs the Agri-food member interest group at Campden BRI and sits on the Industrial Advisory Board at Sheffield Hallam University’s centre for excellence in food engineering He is also a former member of the FDF’s sustainability steering group and WRAP’s Product Sustainability Forum.
Environmental Manager, Commercial Team – Food Policy,
Iain has worked for the Co-op for 28 years. He has an MSc in Environmental Management & Technology, and is a Fellow of the Institute of Packaging and a Chartered Environmentalist. For the last 11 years, Iain has worked on environmental issues including food waste. He has been involved in changes to how the Co-op communicates with customers through pack copy with respect to prominent storage advice, portion size information, logical sequencing of storage, freezing, defrosting and cooking information, as well as introducing packaging to extend shelf life.
The Bread and Butter Thing
For over 15 years Mark has worked in a sector that used to be niche. Today food and waste in general have become a focus of most of the food and retail sector. Surplus food is no longer something only the food industry understands. The Bread and Butter Thing (TBBT) is a new charity (CIO) with a sustainable business model at its core, introducing a way of making everyday essentials and more affordable for people in low-income households. The provisions TBBT provide are industry surpluses and everyday essentials, such as thinks for the fridge, kitchen cupboards and bathrooms. These provisions are offered weekly for collection from partner hubs. This regular visit gives the team a chance to offer time to talk and understand the lives of members to find additional ways that TBBT can help with everyday things such as gas and electricity costs or payday loans.
The Sustainable Restaurant Association
Martina is responsible for creating, developing and delivering engagement opportunities around sustainability for the foodservice sector and is the subject expert, who works to engage the sector in conversation both online and off, to answer questions and drive change. She regularly works closely with subject matter experts and campaigning partners to identify content for the campaigns, and works creatively to ensure that all partners are built into the campaign project plan. Martina represents the SRA in relevant industry bodies or working groups, and disseminates any knowledge across the team and into the member community. She also develops and facilitates creative workshops based around knowledge sharing and practical learnings.
Ronan is a Lead Analyst with GlobalData Consumer, and produces category specific research projects across food, cosmetics and toiletries, wines and spirits, and packaging markets. Ronan joined GlobalData in 2011, and has delivered projects analyzing consumer behaviour, market dynamics, and supply chain and industry issues. Ronan has an MA in Political Economy, and prior to joining GlobalData worked organizing political campaigns in the UK.
Professor of Sustainable Engineering, Centre for Sustainable Manufacturing and Recycling Technologies
Shahin Rahimifard is a Professor of Sustainable Engineering (since April 2009) at Loughborough University and the Founder and Director of the Centre for “Sustainable Manufacturing and Recycling Technologies (SMART)” [www.lboro.ac.uk/smart], which was established in 2004. His research work is focused on sustainability issues throughout a ‘Product Lifecycle’, including projects on sustainable product design, resource efficient manufacturing, sustainable business models, and reuse and recycling technologies. These projects have benefited from involvement of a number of high profile global manufacturers and retailers, which include Rolls-Royce, Jaguar Land Rover, GM, Nike, Clarks, Next, Unilever, PepsiCo, Marks and Spencer, and Tesco. Professor Rahimifard is currently the Deputy Director of a UK National Centre for ‘Innovative Food Manufacturing’ in which he is leading a wide range of research ranging from ‘resource efficient localised production of food products’ and ‘valorisation of food waste for human nutrition’ to ‘embedding resilience within global food supply chain’. Professor Rahimifard is the Editor-in-Chief of the ‘International Journal of Sustainable Engineering [www.tandf.co.uk/journals/tsue]’, the inaugural issue of which was published by Taylor and Francis in January 2008.
- Dr Tamara McNeil, Senior Researcher, Business School, Manchester Metropolitan University
- Corin Bell, Director, The Real Junk Food Project Manchester
- Karen Todd, Senior Manager Zero Waste, Sustainable Food Business, Asda