Gelf Alderson

Gelf was one of the early pioneers of farm to fork philosophy, from his time as Head Chef at the 6500 acre farm at Killerton House.

Gelf has been Head Chef at River Cottage for four years now and is responsible for creating the inspiring food we offer at River Cottage, using organic food that is farmed locally, sourced from our kitchen garden, or foraged from the surrounding area.

Julie Barker

Currently heading the provision of high quality support services to students, staff and the public at University of Brighton – Julie is also Chair of TUCO (The University Caterers Organisation), and ranked as one of the Public Sector ‘Most Influential Top 20'.

Julie is a qualified chef, a total foodie and passionate advocate of the Industry. Awarded PGcert in hospitality management also a member of the Women1st Top 100 Club and a Fellow of the BII.

Her role at University of Brighton leads on the setting, development and delivery of strategies for student Accommodation, Hospitality, Community Liaison and commercial trading across a number of diverse geographical locations. As the University’s lead expert in the provision of support and commercial services within its portfolio; Julie is responsible for ensuring the uninterrupted delivery of consistent and high quality services across the university estate and within locations off campus.

Ian Booth

Ian Booth is Quality Director for UK and Ireland with Martin Brower, a global supply chain partner for Quick Service Restaurants.

Ian is a member of the Global Logistics Council both within Martin Brower and a key customer, and leads the McDonald’s Quality SAVES team, in which core suppliers collaborate on areas to drive food safety, integrity and brand protection.

Ian is Chairman of the Society of Food Hygiene and Technology ( which is a recognised leading body in food safety, hygiene and auditing practices, led by voluntary directors from across the food industry. Ian also sits on the Bath Spa University Advisory Panel for Food Quality and Safety.

Clive Brazier

Clive is Chief Executive of RSPCA Assured - the RSPCA’s ethical food label and leads the scheme’s ongoing work to improve the welfare of animals farmed for food. Clive took up his new role in July 2016, having previously spent six months as acting chief executive and 19 months as the general manager of RSPCA Assured (previously Freedom Food).

He says “RSPCA Assured is unique in being the only food labelling and farm assurance scheme solely dedicated to improving farm animal welfare. It’s an honour to have been given the opportunity to lead such an important charity in its mission to help farm animals have a better life. I want to ensure we have a strategy that enables us to help as many farm animals as possible.” He adds, “Around 42 million farm animals, plus many millions of salmon and trout, are currently on the RSPCA Assured scheme. By continuing to work closely with farmers, retailers and foodservice, I am confident we will have a further 100 million by 2020.”

Martin Caraher

Martin is professor of food and health policy at Centre for Food Policy at City University, London.

He has worked for and acted as a consultant to the UK Dept of Health, the World Bank and the World Health Organisation. He was a member of the original London Food Board that developed the food strategy for London and was a member of the Olympic Food Group representing public health interests on behalf of public health in the region.

He also sat on the South East Food and Public Health Group that developed a food strategy for the SE region and from which the London food strategy emerged.

He currently acts as an advisor on food matters to a number of social science research groups across Europe and is an advisor to the European Executive Agency for Health and Consumers (DG Sanco). He is a member of the International Obesity Task Force (IOTF) scientific committee.

Rich Clothier

Rich Clothier represents the third-generation of the Clothiers, a family who has been making cheddar on its Somerset farm since 1861. As Managing Director, the Wyke Farms brand has grown consistently by over 10% year on year and increased distribution to more than 150 countries worldwide.

Rich has been pivotal in propelling Wyke Farms to become one of the leading South West food businesses and instigated an on-site biogas plant, which is the cornerstone to Wyke Farms 100% Green mission. Wyke employs 250 people directly across three sites and works with 1500 other businesses across the region and nationally.

Wyke Farms is a multiple Footprint Award winner having won the Sustainable Use of Natural Resources Award in 2015 to add to the Economic Sustainability Award and Energy Efficiency Award in 2014.

Alistair Dillon

Alistair began his career in the European Parliament, where he worked on food and environment policy on a pan-European basis. On return to the U.K., he worked in the House of Lords, scrutinising EU food policy from a UK perspective and he continues to do so in the more political setting of the House of Commons.

Specific projects have included EU food waste policy throughout the supply chain, innovation in agriculture and risk management. He is now actively engaged in considering the impact of Brexit on the food, farming and fisheries sectors.

Vance Fairman-Smith

Vance is Director Supply Chain & GNFR at Greene King. He is a highly qualified, experienced Logistics, Supply Chain and Purchasing Professional who has held senior operational roles across wholesale, 3rd party shared and dedicated networks.

During his career Vance has gained vast experience in change management whether strategic projects, operational leadership and network growth & shrinkage. In recent years Vance has widened his influence across the total supply chain focusing on improving upstream, delivery point with full waste reverse logistics including award winning supply chain project with K+N logistics and winning three industry awards for waste & environment management one being a Footprint winner.

Vance has 3 children who keep him active, is a West Ham fan and enjoys the outside life preferably in a pub garden at the end of the day.

Charlotte Henderson

Charlotte Henderson joined WRAP in 2004 and is now working on the delivery of TRiFOCAL, an EU LIFE funded project which is combining messages on reducing food being wasted, increasing recycling rates and healthy & sustainable eating. The messages will be launched in London in June 2017 and be delivered across households, schools, community groups, businesses as well as the hospitality and food service sector. Find out more and visit

At WRAP she has also worked closely with retailers and their supply chain to develop and meet the objectives of the Courtauld Commitment to reduce the packaging and food that is thrown away. Charlotte then went on to the development and management of the Hospitality and Food Service Agreement at WRAP, working with the sector to reduce food waste and increase recycling rates.

Cyrus Todiwala OBE DL

Chef Patron, Café Spice Namaste and Mr Todiwala's Kitchen

One of the most respected chefs and restaurateurs operating in the UK today, Cyrus is renowned for his commitment to sustainability and the environment. Born and raised in Bombay, the Chef Patron of Cafe Spice Namaste trained as a chef with the Taj Group in India, where he rose to become Executive Chef of the group’s hotels in Goa.

Cyrus champions British farmers and producers and is on HRH The Prince of Wales’ Mutton Renaissance Committee and the Marine Conservation Society. In 2011, Café Spice Namaste, the restaurant he set up with his wife Pervin 16 years ago, won the Corporation of London’s Sustainable Food Award. Cyrus was also awarded the 2011 Special Achievement Award by the Footprint Forum. He is a Deputy Lieutenant of Greater London.

In October 2011, Mr Todiwala's Kitchen opened as the signature restaurant of the new Hilton London Heathrow Terminal 5.

Neil Whittall

Neil is Commercial and Contracts Director at Huhtamaki UK, Chair of the Paper Cup Recovery and Recycling Group and a former Director of the Foodservice Packaging Association.