Kay Johnson, founder of Sustainable Food Lancashire, has managed nutrition programmes for disadvantaged groups for over 20 years. Growing up on a farm, Kay’s interest in food began in early childhood. After working as a chef and then in product development, she completed a MSc in Nutrition in 1992. Kay has worked both nationally and internationally in Australia, Thailand and Scotland. She has developed and delivered food and health related courses for a range of organisations including universities and prisons. Kay also contributes to the work of the Association for Nutrition as a Course Certification Assessor.

Dr Kathleen Mooney, a Registered Nutritionist, has studied/worked in the field of nutrition for the past 17 years. In her current role as Senior Lecturer in Nutrition and Health at Edge Hill University, Kathleen teaches on the undergraduate degree in Nutrition and Health and is the programme leader of the MSc in Public Health Nutrition and the MSc in Applied Clinical Nutrition. Kathleen grew up on a farm and her passion for ensuring everyone has access to healthy and sustainable food led her to been appointed chair of the Sustainable Food Lancashire group. Throughout her career, Kathleen has worked with a range of organisations to develop bespoke nutrition education tools and workshops.

Dr. Charlie Clutterback has earned three degrees in agricultural science, has worked in all parts of the food and farm sector, including living on a farm in Slaidburn and being Chair of the governors at Myerscough College, and he co-wrote the World Health Organisation’s (WHO) Food & Nutrition Training Programme for Africa and Asia. Over the last ten years Charlie has specialised in developing online learning materials and has recently been appointed as a lecturer on a new degree program at Manchester Metropolitan University, educating on Food Entrepreneurship.

Zac Rayson is an Associate Nutritionist, following having earned a MSc in Nutrition at King’s College London. His interest in nutrition derives from a lengthy athletic background, previously competing in International Ski Federation (FIS) alpine race events. Possessing an inclination and affinity for research, Zac has a keen interest in the potentially synergistic relationship between sustainable and healthy diets with professional aspirations to influence change through policy/strategy. He currently volunteers for the East Lancashire Hospitals NHS Trust while simultaneously assisting Sustainable Food Lancashire as a Digital Project Volunteer.