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Green Queen: Where Disgust Meets Distrust: The Viral Psychology Behind the “Ultra-Processed Food” Narrative
The Ultra-Processed Food (UPF) narrative has gone viral by weaponizing the innate human fear of the unknown, also known as neophobia, inadvertently grouping sustainable and necessary novel food innovations with nutritionally poor junk foods.
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Presentation: Overview of personalized nutrition and behavioral science
2025 Personalized Nutrition Innovation Day, University of Illinois
Webinar: Appetite for change: how behavioral science can drive sustainable eating
Better Food Foundation
Key Note: Behaviour breakdown: unpicking consumer habits and leveraging nudging
Future Food Tech 2025
Presentation: Advancing personalized nutrition - leveraging technology and behavioral science for improved health outcomes
International Congress of Nutrition of IUNS
Interview: Interview with Sophie Attwood
Money on the Mind
Interview: Eco-labels aren’t as effective as we think – but they still matter for diet shifts
Green Queen
Feature: How a simple pop-up makes dinners more plant-based
Green Nudges
Interview: Put low-carbon meals at the top of delivery apps, say researchers
Food Service Footprint
Interview: Educating Britain one label at a time
Food Service Footprint
Podcast: How can you waste less food?
New Ventures
Feature: The Invisible Power of ‘Nudging’ Is Leading Diners to Cut Back on Meat
Bloomberg
Key Note: Regional conference on prevention of food waste
Food and Agricultural Organization of the United Nations
Panel: How low can you go: can food production reach net zero?
University of Cambridge
Interview: Do you want to eat more veggies in 2024? Read this.
National Geographic
Feature: How nudge theory is subtly getting more people to eat plant-based food and help fight climate change
South China Morning Post
Feature: Optimism Emerges in Grim Fight Against Food Waste
Just Food Magazine
Feature: Unlocking Halal Cultivated Meat's Potential: Exploring an Untapped Opportunity
Green Queen
Interview: Cultivated Meat Can Be Halal, Leading Shariah Scholars Tell GOOD Meat
Green Queen
Key Note: Let's reduce consumer food waste! Solutions from the European Consumer Food Waste Forum
European Commission
Feature: Corporate Cafeterias: A Bright Spot For Plant-Forward Diet Change
Green Queen
Presentation: Sixth Regional Impact Webinar on Food Loss and Waste Reduction
Food and Agricultural Organization of the United Nations
Interview: Climate-friendly diets can make a huge difference – even if you don’t go all-out vegan
The Guardian
Feature: Menus that are majority vegetarian are key to switching meat-eaters
New Food Magazine
Feature: This simple theory of behavioral economics could convince humans to eat less meat
Fast Company
Interview: Interview with Sophie Attwood
Future Food Tech
Feature: Are Young People Really Eating Less Meat?
Food Tank
Feature: Will plant-based Big Macs be the next big thing in fast food?
Eco Business
Feature: Riding the wave of plant-based demand: Ikea and Hilton talk accelerating global uptake
Food Navigator
Feature: Menus that are 75% vegetarian encourage more people to eat plant-based meals
European Scientist
Feature: Pushing plants, pulling (9.2 million) pints and poultry problems
Food Service Footprint
Feature: Relaxing Soundscapes in restaurants promote sustainable eating
Green Nudges
Feature: Menus Need To Be At Least 75% Vegetarian For Meat Eaters To Choose Plant-Based Food
Science Blog
Feature: Menus that are 75% veggie sway meat-eaters
Food Service Footprint
Feature: Five habits we should keep as we re-enter the world
The Washington Post
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