Dr. Laura Kirwan oversees the ADDE Knowledge Hub and Consortium activities. She is Sustainability & Regulatory Lead at Nutritics and a Registered Nutritionist (ANutr) with a PhD in sustainable diets. She specializes in sustainable food systems, nutrition, environmental impact, and food data compliance, leading the development of digital tools such as FoodPrint to help organizations measure and reduce food-related impact. She is a member of the FAO World Food Forum Young Scientists Better Nutrition Group and previously served as Vice Chair of the European Health Parliament’s Sustainable Health Systems Committee, contributing to international policy and scientific initiatives focused on sustainable nutrition and public health.

Abby Fammartino oversees Menus of Change initiatives and the MCURC, driving research and education for a healthy, climate-smart, inclusive food system. Recognized as one of the “50 people leading the future of food transformation” by KM Zero Innovation Hub, she is focused on delivering sustainable and equitable change.

Frankie is a Registered public health nutritionist specialising in food law. She has been with Nutritics for 7 years leading Integrity and Compliance functions in product development and customer consultation. Previously, she was a technical executive at the Food Safety Authority of Ireland.

Graceanne Lacombe is a gastronome, food writer, and project manager with experience managing chef networks across the EU27. She brings expertise in project management, communications, external relations, marketing, and international growth strategy to food-related projects, promoting better food systems worldwide.

Jack Bobo is a global thought leader in food systems, policy, and behavioural science. He is the Executive Director of the Rothman Family Institute for Food Studies at UCLA. Previously, he led the Food Systems Institute at the University of Nottingham. Jack’s extensive experience spans roles as the Director of Global Food and Water Policy at The Nature Conservancy, CEO of Futurity, a food foresight company, and as a senior advisor on global food policy at the U.S. Department of State.

Kristen Rasmussen is a culinary nutrition and food systems expert, leading initiatives in sustainable cuisine, plant-based menus, and traditional food culture. She is a co-investigator of Berkeley Open Source Food and teaches at UC Berkeley and Cal Poly Humboldt.

Matthew Landry is an Assistant Professor of Population Health and Disease Prevention within the Joe C. Wen School of Population & Public Health at the University of California, Irvine. After earning his Bachelor’s degree from Louisiana State University, Matthew completed his doctoral degree in nutritional sciences and dietetic internship at The University of Texas at Austin. He then completed a postdoctoral research fellowship at the Stanford University Prevention Research Center in cardiovascular disease prevention. His research focuses on promoting food and nutrition security and preserving cardiovascular health across the lifespan. He combines behavioral science with nutritional epidemiology to create practical solutions for sustainable dietary change.

Paul Newnham leads the Chefs’ Manifesto, a global movement of chefs dedicated to sustainable food systems, connecting over 1,900 chefs in more than 100 countries with policymakers, farmers, and the private sector.

Robert Jones leads strategic partnerships and industry engagement at the Culinary Institute of America, expanding CIA’s global influence across the culinary, food, beverage, and hospitality sectors.

Shannon Coleman is Associate Professor at LSU AgCenter, focusing on food preservation, cottage foods, and retail food safety, translating research into practical solutions for public health.