Rob is a London-based management consultant, educator, non-executive director and advisor working in the food and hospitality industry. His consulting practice focuses on a mix of commercial and nonprofit clients. Recent commercial assignments have focused on business improvement, operational efficiency and digital marketing at consumer brands and food manufacturers including Pret a Manger, GAIL’s Bakery and The Bread Factory. His nonprofit assignments include policy development, research, impact evaluations and strategic planning at organisations including The Food Foundation, The Soil Association, City Harvest London and The Felix Project. 

Rob helps organisations and cities change the food system to create circular economies, address climate change, create healthy places and recover biodiversity. Rob writes a blog called Sustainable Hospitality which aims to raise the profile of ethical and environmental issues in restaurants and food service.

Rob has an MBA focused on technology strategy, a post-graduate certificate in learning and teaching, and recently completed an MSc in Food Policy at City University. His research interests include the overlap between food, equality and social justice; he recently completed a literature review on the health impacts of food banks and a food policy coherence analysis in UK local government. In his spare time, Rob makes jam, chutney and ice cream and enjoys visiting London’s thriving local restaurant scene.