Will is leading the research for the project on metrics for sustainable and healthy diets and the multi-partner initiative to further their uptake in the food industry, a collaboration between the FCRN and the Food Foundation.
He has spent the last six years in Scandinavia, integrating food sustainability metrics into business practices in the food industry, working with a range of operators including contract caterers, hotels, independent restaurants and retailers. This work primarily involved using research data to evidence climate change contributions, food waste impacts, and the balance between servings of plant-based and animal-based products in foodservice.
Prior to that he studied Green Economy at Bournemouth University, where his MSc focused on the development of “footprint tools” for use in the food industry. He has a diverse work background in data analysis, business consultancy, social enterprise initiatives around food and social impact, and in the restaurant industry