Innovation in Sustainable Food & Agriculture (ISFA)On a personal journey delivering complex innovation projects in education, agriculture, and digital business. Pursues profit in service of a better society and a viable planet, practicing the art of the possible; intent on bringing about regenerative agriculture at pace and scale in the UK.

The HandHeld Health (HHH) platform is a digital therapeutic that offers people who suffer from chronic obstructive pulmonary disease (COPD) with remote and bespoke Pulmonary Rehabilitation (PR) solutions. Grounded in academic research and focused on practical implementation, our novel, medically registered (Class 1, MRHA) artificial intelligence-powered algorithm recommends exercise routines for each user, continually adjusting to their health needs.

An online food business with the health and wellbeing of individuals and the planet at its core. Providing nutritionally balanced, chef prepared whole foods, using ethically and sustainably sourced produce, compostable packaging and delivered by cargo bike or electric van. Supplying corporate lunches to over 75 Leeds based businesses, including PwC, Burberry, Sky, CBRE, Arla, Asda, & First Direct.

Working with multiple start-ups, SMEs and global brands, aiding leadership teams in growth strategy, service design, digital transformation, and the management of complex stakeholder matrices. Services delivered;- Creative branding and marketing campaigns, combining digital and print.- Web optimisation services, including search engine optimisation and hosting.- Crafting data-driven inbound marketing strategies to manage ROI

- Recruiting and developing a strong team enabling the delivery of high-quality customer experiences, providing exceptional food, drink and entertainment. - Creating a branded offering. - Planning and delivering innovative marketing ideas and developing long term strategy for generating more sales, taking average monthly turnover from £11,000 to £21,000 (comparing Mar.'12- Oct.'12 with Sep.'14-Mar.'15) and using key business tools to evaluate all process improvements.

Part of the 'FEAST - Healthy Eating' initiative, taking our mobile demonstration kitchen to local Somerset schools, and creating healthy dishes with pupils from 6-12 years of age. Part time lecturer, mentor and assessor of NVQ Level 2 and NVQ Level 3 students.

Working under Executive Head Chef Adam Simmonds; Personally responsible for a brigade of 38. - Awarded: 8/10 in the Good Food Guide, 4 AA Rosettes, and a Michelin Star 2010-12 - Implementing tighter controls; taking our gross profit margin from 61% to 72% pcm from April – July'10, then maintaining a consistent 74% average from August'10 – May'12 - Completed hotel-wide risk assessments, developed and implemented a HACCP documentation system to monitor and manage food and staff safety. - Meeting with prospective clients to analyse their needs, develop and demonstrate individually tailored be-spoke menus; securing several high value clients, acquiring over £480,000 of additional trade for the hotel.

A busy 90 covers fine dining restaurant with a fantastic reputation for seasonal modern European cuisine. Joining the team as a Chef de Partie, working through every section of the kitchen, in turn, my key achievements: - Regularly assuming full responsibility for the kitchen ensuring appropriate production levels in every section. Leading an organised, efficient service and maintaining impeccably high standards. - Establishing new, and nurturing existing relationships with suppliers; sourcing local alternatives whenever possible, guaranteeing true seasonality and negotiating lower prices.- Implementing menu changes every fortnight; I designed, costed and developed successful new additions to both the a la carte and set menus. - Pastry; Composing and refining our pastry recipes, producing recipe guides with photos for plated presentation; maintaining high standards and increasing productivity by improving kitchen processes.- Tutoring and monitoring team members; delivering smooth menu changes and helping to develop their skill set and always engendering a positive team spirit.