TRANSCRIPTHi, Sophie here as usual. This is just a very short piece of audio to let you know that the Foodies podcast will be taking a bit of a holiday until the later half of this year. As keen listeners will know, I’m undertaking a PhD at the moment as well as working a part time job. The PhD is coming to the pointy end which means my time and brain are almost at full capacity. Being able to do this podcast means the world to me and I want to be able to do it justice and give it the energy it deserves. But don’t worry, I hope to be back in your ears soon enough with more exciting episodes on all the community and public health nutrition work out there. Having you all listen in and engage with the podcast always brings me so much joy. So until then, take a chance to catch up on any episodes you haven’t already listened to, share it with those who you think might be interested and keep up all the amazing work you do in this space. CONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.comAnd we’d love it if you left a review of the podcast CREDITSHost: Sophie Wright-Pedersen The Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people of Meanjin, as well as the lands from where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation where food systems, knowledge and practices have always been deeply embedded in this country long before colonisation.Support the show

In this episode Kim Anastasiou, a Research Fellow at the Stretton Health Equity Institute of the University of Adelaide, unpacks the impact that ultra processed foods are having not just on our health but also our environment and what this means for the work we do and the world we live in.Kim is an advocate for the transformative changes needed to create healthier and more sustainable food systems. Previously, Kim has held the roles of ‘Young Scientist’ for the UN FAO’s World Food Forum (2022-23) and ‘Youth Liaison’ for the 2021 United Nations Food Systems Summit (2021). She formerly worked at the CSIRO as a Research Dietitian on public health nutrition research projects. Current projects include analysing the health and environmental impacts of Australian food policies (University of Adelaide) and reviewing interventions which improve the quality of life of food system workers (part of EAT-Lancet 2.0). For further information, check out Kim's researcher profile; and Linked In and Twitter (X) page.  Key links related to this episodeNOVA Classification scheme Australia Dietary Guidelines reviewCONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.comAnd we’d love it if you left a review of the podcast CREDITSHost: Sophie Wright-PedersenWith thanks to Kim Anastasiou for her time and thoughts The Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people of Meanjin, as well as the lands from where Kim was speaking from and where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation where food systems, knowledge and practices have always been deeply embedded in this country long before colonisation.Support the show

Dr. Fiona Willer is an Advanced Accredited Practising Dietitian and Fellow of the Higher Education Academy renowned for her advocacy of weight-neutral practices in healthcare. Throughout the podcast episode, Fiona shares insights on why a weight neutral approach is necessary to progress population wellbeing, and how community health and food practitioners can identify weight stigma within programs and policies to challenge the obesity-centric language often used in these contexts. With a rich background in university lecturing, private practice, and clinical dietetics, Fiona's expertise extends across diverse domains, including dietetic private practice benchmarking and Health at Every Size (HAES) integration into dietetics. As the founder of Health Not Diets, Fiona pioneers professional development training and workshops aimed at integrating HAES principles into clinical practice.For further information, check out Fiona's website, researcher profile at QUT,  Linked In, and X profiles. Key links:Willer F. The Weight Stigma Heat Map: A tool to identify weight stigma in public health and health promotion materials. Health Promot J Austral. 2023. Fiona's Podcast: Unpacking Weight Science Book: If not dieting, then what? by Rick KausmanThis episode touches on topics that you may find distressing, including weight stigma and disordered eating. Please check who’s listening in and take a break if you need to. If you are in distress and need help 24/7 in AustraliaLifeline (131114)13 Yarn (139276) for Aboriginal and Torres Strait Islander listeners Emergency services (000)If you need to talk to someone about an eating disorder The Butterfly Foundation (1800 33 4673, not a crisis line)CONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia X @foodies_fieldVia email foodiesinthefield@outlook.comAnd we’d love it if you left a review of the podcastCREDITSHost: Sophie Wright-PedersenWith thanks to Dr. Fiona Willer for her time and thoughtsThe Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people of Meanjin, as well as where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation where food systems, knowledge and practices have always been deeply embedded in this country long before colonisation.Support the show

Rowena Yamazaki is an Accredited Practicing Dietitian from YouthBlock - a specialist youth health service in Sydney. For the last 17 years Rowena has led the Yhunger program which aims to strengthen young people's food literacy skills and improve their food security status. Rowena talks about involving youth throughout all elements of food and nutrition programs.This episode touches on topics that you may find distressing, including the violence, abuse and neglect of children, eating disorders and food insecurity. Please check who’s listening in and skip over these sections or take a break if you need to. Refer to the list of support services below if you need to reach out.For further enquiries about the resources, evaluation and online training, email Rowena (rowena.yamazaki@health.nsw.gov.au) or call Youthblock (+61 2 9562 5640)Key links related to this episodeYHunger WebsiteCrawford et al. (2014) Sustaining dignity? Food insecurity in homeless young people in urban AustraliaCrawford et al. (2015) Is something better than nothing? Food insecurity and eating patterns of young people experiencing homelessnessYhunger ‘My Food Stories’ co-produced with young peopleYhunger in youth services (case studies) here and hereTrauma informed care resources mentioned Blue Knot Foundation Butterfly FoundationInside Out Institute e-learning STARTTSYouth Health and Wellbeing in NSW HealthYouth Mental Health First AidOther organisations mentionedCuriousWorks – community youth arts organisation in Western Sydney NSW Refugee Health ServiceYouth Action – peak body for youth services and young people in NSWYfoundations – peak body for youth homelessness in NSWIf you are looking for support services for a young person in crisisAsk Izzy websiteIf you are in distress and need help 24/7 in AustraliaKids Helpline (1800 55 1800)Lifeline (131114)13 Yarn (139276) for Aboriginal and Torres Strait Islander listeners Emergency services (000)CONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.comAnd we’d love it if you left a review of the podcastSupport the show

Dr. Sue Kleve is a public health nutrition researcher and senior lecturer with the Department of Nutrition, Dietetics and Food at Monash University. Sue has over 20 years’ experience working across community and public health nutrition settings in Australia. In this episode Sue provides insights into why more and more Australians are experiencing food insecurity in Australia and mechanisms to address the underlying determinants of this wicked problem.   For further information, check out Sue's researcher profile at Monash University, and Twitter (X) page.  Key links related to this episodeAustralian Household Food Insecurity Information Hub (including the S.H.A.R.E collaboration)Cardinia Food Movement and Strategy The Community Grocer'Responding to food relief needs' factsheet CONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.comAnd we’d love it if you left a review of the podcast CREDITSHost: Sophie Wright-PedersenWith thanks to Dr. Sue Kleve for her time and thoughts The Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people of Meanjin, as well as the lands from where Sue was speaking from and where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation where food systems, knowledge and practices have always been deeply embedded in this country long before colonisation.Support the show

Dr Alexandra Jones is a public health lawyer and researcher at The George Institute for Global Health within the Food Policy team.  This episode dives deep into the world of food policy and regulation, as Ali explains Front of Pack Labelling around the world with a particular focus on the Australian Health Star Rating. We talk about how this regulatory mechanism came about, how effective its been and what needs to happen to make it better for population health into the future. For further information, check out Ali's researcher profile at the George Institute; and Linked In and Twitter pages.  Key links related to this episodeHealth Star Rating website, and 5-year reviewFoodSwitch website (and app for Apple & Android)Defining ‘Unhealthy’: A Systematic Analysis of Alignment between the Australian Dietary Guidelines and the Health Star Rating System (Jones et al., 2018)The performance and potential of the Australasian Health Star Rating system: a four‐year review using the RE‐AIM framework (Jones et al., 2019)Front-of-pack nutrition labelling to promote healthier diets: current practice and opportunities to strengthen regulation worldwide (Jones et al., 2019)An 18-country analysis of the effectiveness of five front-of-pack nutrition labels (Pettigrew et al., 2023)CONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.comAnd we’d love it if you left a review of the podcast CREDITSHost: Sophie Wright-PedersenWith thanks to Dr Alexandra Jones for her time and thoughts The Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people of Meanjin, as well as the lands from where Ali was speaking from and where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation where food systems, knowledge and practices have always been deeply embedded in this country long before colonisation.Support the show

Helen Vidgen is an Associate Professor in Nutrition and Dietetics at the Queensland University of Technology. This is Part Two of a two-part episode. This episode is all about Helen’s food literacy work and the global impact that it's had.If you’re unsure what food literacy is, why we should be considering it in our everyday work and how we can do this, then this is the episode for you.  For further information, check out Helen's researcher profile at the Queensland University of Technology; and Linked In and Twitter pages.  Key links related to this episodeDefining food literacy and its componentsBook - Food Literacy: Key concepts for health and educationMeasuring Food Literacy: Progressing the Development of an International Food Literacy Survey Using a Content Validity Study (Fingland, Thompson & Vidgen, 2021)CONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.comAnd we’d love it if you left a review of the podcast CREDITSHost: Sophie Wright-PedersenWith thanks to Associate Professor Helen Vidgen for her time and thoughts The Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people of Meanjin, as well as the lands from where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation where food systems, knowledge and practices have always been deeply embedded in this country long before colonisation.Support the show

Helen Vidgen is an Associate Professor in Nutrition and Dietetics at the Queensland University of Technology. This is Part One of a Two-part episode. In this first episode we go through Helen’s incredible career journey in public health and community nutrition and dive deep into various topics including the lack of diversity in our workforce, how the public health nutrition workforce has evolved over the years, and how individuals can pursue and construct opportunities in this space.   For further information, check out Helen's researcher profile at the Queensland University of Technology; and Linked In and Twitter pages.  Key links related to this episodeRise and demise: a case study of public health nutrition in Queensland, Australia, over three decades (Lee et al., 2022)Pathways into the health workforce for Aboriginal and Torres Strait Islander people (Dr. Mark Wenitong, NATSIHC, 2008)CONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.comAnd we’d love it if you left a review of the podcast CREDITSHost: Sophie Wright-PedersenWith thanks to Associate Professor Helen Vidgen for her time and thoughts The Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people of Meanjin, as well as the lands from where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation where food systems, knowledge and practices have always been deeply embedded in this country long before colonisation.Support the show

Professor Sharon Friel is an ARC Laureate Fellow, Professor of Health Equity and Director of the Planetary Health Equity Hothouse and the Menzies Centre for Health Governance at the School of Regulation and Global Governance (RegNet) at the Australian National University. On today’s show Sharon talks about investigating the intersection of climate change, health and social inequities through the recently launched Planetary Health Equity Hothouse. We explore these three huge topics in the context of the food system and what this means for our field and for our futures. For further information, check out the Planetary Health Hothouse website and Twitter page.  As well as Sharon's researcher profile at the Australian National University; and Sharon’s Linked In and Twitter pages.  Key papers related to this episodeCan be found hereUsing systems science to understand the determinants of inequities in healthy eating CONTACT US Send us your thoughts or questions about the episode or the podcast in general Via Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.comAnd we’d love it if you left a review of the podcast CREDITSHost: Sophie Wright-PedersenWith thanks to Professor Sharon Friel for her time and thoughts The Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people of Meanjin, as well as the lands from where Sharon was speaking and where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation where food systems, knowledge and practices have always been deeply embedded in this country long before colonisation.Support the show

Dr. Cathy Wilkinson is the CEO of the Stephanie Alexander Kitchen Garden Foundation. The SAKG Foundation provides inspiration, information, professional development and support for educational institutions to deliver pleasurable food education for Australian children in conjunction with educators, partners and the wider community. As Cathy explains, this foundation and its repertoire of programs is all about nurturing children’s positive and pleasurable food experiences by going back to the roots of gardening and cooking in settings right across Australia. You can hear the passion that Cathy has for this work throughout the episode and she has inspiring stories of the impact that the foundation and program has had. Possibly even more impressive is the sustainability of this work that has been running for over 20 years and the scale in which it’s being delivered into over 1000 early childhood, primary and secondary schools locations all with their own variation of kitchen-gardens. For all things SAKG Foundation and Program, visit and connect with their Website with impact reports (including research articles)Newsletter Facebook page Instagram Youtube channelTwitterLinkedInJournal article mentioned by Cathy (Chan et al., 2022): "Evaluating the impacts of school garden-based programmes on diet and nutrition-related knowledge, attitudes and practices among the school children: a systematic review"CONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.comAnd we’d love it if you left a review of the podcast wherever you're listening from. CREDITSHost: Sophie Wright-PedersenWith thanks to Dr. Cathy Wilkinson for her time and thoughtsThe Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people of Meanjin, as well as the lands from where Cathy was speaking and where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation where food systems, knowledge and practices have always been deeply embedded in this country long before colonisation.Support the show

The roles are reversed in this episode with podcast host Sophie Wright-Pedersen in the hotseat being interviewed by Donna Munari. Sophie talks about her public health nutrition journey so far, why she started this podcast and where it might go in the future. Check out all the podcast links below:- Alice Springs Food Security report- Cook Chill Chat program- PhD research page Connect with Sophie on Linked In or Twitter CONTACT US Send us your thoughts or questions about the episode or the podcast in general Via Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.comAnd we’d love it if you subscribed to the podcast or left a rating or review wherever you're listening from. CREDITSHosted by: Donna Munari & Sophie Wright-PedersenThe Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people, as well as the lands from where Donna was speaking and where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation. Support the show

Danielle Gallegos is a Professor in Nutrition and Dietetics at the Queensland University of Technology. With over 30 years of experience, Danielle continues to contribute significantly to public health nutrition work - particularly in the areas of food security, food literacy and early childhood care. Danielle is the Director of the Woolworths Centre for Childhood Nutrition Research, an Advanced Accredited Practicing Dietitian (AdvAPD) and a Fellow of the Dietitians Australia (FDA).   In this episode we talk about what the future of public health nutrition potentially holds but also where it’s come from, and Danielle’s journey within this evolution. For further information, check out Danielle's researcher profile at the Queensland University of Technology; and Danielle’s Linked In and Twitter pages.   The key paper related to this episodeA qualitative exploration of the future of nutrition and dietetics in Australia and New Zealand: Implications for the workforceCONTACT US Send us your thoughts or questions about the episode or the podcast in general Via Instagram @fromfoodiesinthefield Via Twitter @foodies_fieldVia email foodiesinthefield@outlook.com And we’d love it if you left a review of the podcast  CREDITS Host: Sophie Wright-Pedersen With thanks to Professor Danielle Gallegos for her time and thoughts  The Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made and where Danielle was speaking from, the Turrbal and Yuggera people, as well as where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation. Support the show

Professor Amanda Lee, of Public Health Policy in the Faculty of Medicine’s School of Public Health at the University of Queensland and Affiliate Professor at the UQ Poche Centre for Indigenous Health. Amanda is a Senior Adviser with The Australian Prevention Partnership Centre, an Adjunct Professor at Curtin University, Griffith University and the Queensland University of Technology, and Nutrition Consultant for Nganampa Health Council.In this episode we focus on food pricing and affordability in the Australian context, and the inequity seen within our nation. We talk about why we've seen a dramatic increase in the past two years and what can be done to ensure healthy food remains affordable into the future. Professor Amanda Lee has more than 35 years’ experience as a practitioner and academic in nutrition, obesity and chronic disease prevention, Indigenous health and public health policy including chairing the NHMRC Dietary Guidelines Working Committee (2008-13), current Chair of Food Standards Australia New Zealand’s Consumer and Public Health Dialogue, member of the Australian Academy of Science’s Nutrition Committee and Co-convenor of the Food and Nutrition Special Interest Group of the Public Health Association of Australia. Globally, she leads the food price and affordability domain of the International Network for Food and Obesity/non-communicable diseases Research, Monitoring and Action Support (INFORMAS).For further information, check out Amanda's researcher profile at the University of Queensland and the Sax Institute; and Amanda's Twitter. Key papers related to this episodeAffordability of Heathy, Equitable and More Sustainable Diets in Low-Income Households in Brisbane before and during the COVID-19 PandemicAffordability of current, and healthy, more equitable, sustainable diets by area ofsocioeconomic disadvantage and remoteness in Queensland: insights intofood choiceDietary Intake, Cost, and Affordability by Socioeconomic Group in AustraliaAchieving Food System Transformation: Insights From A Retrospective Review of Nutrition Policy (In)Action in High-Income CountriesRise and demise: a case study of public health nutrition in Queensland, Australia, over three decadesCONTACT US Send us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.comAnd we’d love it if you left a review of the podcastCREDITSHost: Sophie Wright-PedersenWith thanks to Professor Amanda Lee for her time and thoughtsThe Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made and where Amanda was speaking from, the Turrbal and Yuggera people, as well as where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait IsSupport the show

Khia De Silva is the Nutrition Manager at the Arnhem Land Progress Aboriginal Corporation (ALPA). In this episode Khia talks about working as a nutritionist embedded within a retail environment to support the implementation of the ALPA Health and Nutrition strategy across ALPA’s retail businesses in top end Australia. We talk about balancing nutrition outcomes with financial viability of remote stores and Khia details Healthy Stores 2020, a sugar reduction strategy, within ALPA stores in collaboration with Monash University and Menzies School of Health that led to a reduction of 1.8 tonnes of sugar being purchased across 10 stores in 12 weeks whilst maintaining financial viability of stores. We also go into what other action is needed to support more affordable and accessible healthy food in remote stores. Links to - ALPA website, Facebook, Instagram & LinkedIn - Healthy Stores 2020 website Contact Khia via LinkedInCONTACT US Send us your thoughts or questions about the episode or the podcast in general Via Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.comAnd we’d love it if you left a review of the podcastCREDITSHost: Sophie Wright-PedersenWith thanks to Khia De Silva for her time and thoughtsThe Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people, as well as the lands from where Khia was speaking and where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation. Support the show

Maree Thomson is the Managing Director for Hidden Harvest, a local food waste organisation. In this episode Maree talks through their advocacy work with Hidden Harvest, transforming the problem of food waste into delicious opportunities and serving up tasty insights into how we can cook up positive change in our kitchens at home. For all things Hidden Harvest, visit and connect with their Newsletter (+ volunteering opportunities)Instagram Facebook page & group (share your food waste triumphs, questions and knowledge)LinkedInYou can also connect with Maree via their Linked In profile. CONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.comAnd we’d love it if you left a review of the podcast wherever you're listening from. CREDITSHost: Sophie Wright-PedersenWith thanks to Maree Thomson for their time and thoughtsThe Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people, as well as the lands from where Maree was speaking and where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation. Support the show

Miranda Chester is a the School Breakfast Program coordinator at Food Bank Western Australia where she's been working for the last 14 years. In this episode, Miranda talks about how the Healthy Food for All nutrition team at Food Bank WA integrates within the larger organisation, particularly through the various Food Sensations Food and Nutrition Literacy Programs. Listen to Part One for the beginning of our conversation about Food Bank WA, School Breakfast Programs and Superhero Foods resources.  For more information, visit the Food Bank WA website linked to all their socialsSuperhero Foods website You can also connect with Miranda via her Linked In profile. CONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.comAnd we’d love it if you left a review of the podcast wherever you're listening from. CREDITSHost: Sophie Wright-PedersenWith thanks to Miranda Chester for her time and thoughtsThe Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people, as well as the lands from where Miranda was speaking and where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation. Support the show

Miranda Chester is a the School Breakfast Program coordinator at Food Bank Western Australia where she's been working for the last 14 years. In this episode, Miranda talks about how the Healthy Food for All nutrition team at Food Bank integrates within the larger organisation, particularly the School Breakfast Program and Superhero Foods. Look out for Part Two to be released next for the rest of the conversation about the Food Sensations program. For more information, visit the Food Bank WA website linked to all their socialsSuperhero Foods website You can also connect with Miranda via her Linked In profile. CONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.comAnd we’d love it if you left a review of the podcast wherever you're listening from. CREDITSHost: Sophie Wright-PedersenWith thanks to Miranda Chester for her time and thoughtsThe Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people, as well as the lands from where Miranda was speaking and where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation. Support the show

Dr. Stephanie Godrich is a senior lecturer at Edith Cowen University. Stephanie talks about the South West Food Community Project which is all about coordinating work in the food security space as a way to address this complex and wicked problem. Steph also gives an insight into her 16 years of experience working as a public health nutritionist in Western Australia and how she’s worked closely with a variety of stakeholders to achieve long-term nutrition programs and solutions. Check out Stephanie's researcher profile at Edith Cowan University, her Twitter and Linked In profiles. For more information, visit the Food Community website where you can find this webinar about the process used for the project.  CONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.com And we’d love it if you left a review of the podcast wherever you're listening from. CREDITSHost: Sophie Wright-PedersenWith thanks to Dr. Stephanie Godrich for her time and thoughtsThe Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people, as well as the lands from where Stephanie was speaking and where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation. Support the show

Dr. Katherine Cullerton is a Research Fellow in the School of Public Health at the University of Queensland. Katherine has extensive experience working in in a range of public health sectors and settings in Australia and in the UK. Her current research focuses on why evidence doesn’t translate into policy and how advocates can better shape nutrition policy.  We talk all things politics, politicians and public health nutrition and Katherine gives some great ideas on how we can all, as individuals, or as members of organizations easily advocate in our communities and what to look for when assessing policy commitments.  For further information, check out Katherine's researcher profile at the University of Queensland, especially the article titled 'Effective advocacy strategies for influencing government nutrition policy: a conceptual model' ; and Katherine's Twitter. CONTACT US Send us your thoughts or questions about the episode or the podcast in general Via Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.com And we’d love it if you left a review of the podcast wherever you're listening from. CREDITSHost: Sophie Wright-PedersenWith thanks to Dr. Katherine Cullerton for her time and thoughtsThe Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made and where Katherine was speaking from, the Turrbal and Yuggera people, as well as the lands from where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation. Support the show

Gina talks about her work as a public health dietitian working closely with community members and other key stakeholders in remote Central Australian Aboriginal communities. Gina emphasises embedding research into practice, the role of capacity building within the nutrition arena, and community ownership and empowerment within food and nutrition strategies and programs. Links to the Northern Territory Nutrition & Physical Activity page can be found here, and to get in touch with the Remote Dietitian Network email NutritionOutreachCA.doh@nt.gov.au Contact Gina via LinkedIn or TwitterCONTACT US Send us your thoughts or questions about the episode or the podcast in general Via Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.comAnd we’d love it if you left a review of the podcastCREDITSHost: Sophie Wright-PedersenWith thanks to Gina Absalom for her time and thoughtsThe Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people, as well as the lands from where Gina was speaking and where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation. Support the show