Foodsteps was founded in 2018 with the aim of applying leading research on food sustainability directly to cafeterias and restaurants.
We began as a group of food sustainability scientists studying at the University of Cambridge with experience working within the catering industry. We remain a passionate team committed to helping food businesses achieve environmental excellence.
Anya’s research at the University of Cambridge Conservation Research Institute focussed on improving methods for calculating the carbon footprint and land use of catered meals. She has also worked for the University’s Catering Service and several college caterers to put her research into practice. Anya founded Foodsteps after completing her degree in Natural Sciences from Queens' College, Cambridge, where she received the Colin Butler Prize in Ecological Sciences.
Joe joined Foodsteps after graduating from the University of Cambridge with a BA and MSci in Natural Sciences, having specialised in Earth Sciences. He is passionate about climate change mitigation and adaptation, while improving the lives we live.
Lila graduated from the University of Oxford with a degree in Modern Languages. She joined Foodsteps in 2019 after working for J.P. Morgan Cazenove's Investment Banking division in London. Lila focuses on internal strategy and business development, putting her love for food, environmental conscience and business acumen to good use.
Christian graduated from the University of Cambridge with a degree in Natural Sciences, specialising in Physics. He joined Foodsteps after having worked as a Product Manager at educational technology company Atom Learning. Christian focuses on drawing together his knowledge of statistics and scientific computing towards socially and environmentally beneficial ends.
Jacob graduated from the University of Cambridge with a degree in Computer Science. He joined Foodsteps having worked as a Software Engineer at financial services company Cabvision Network Ltd and as a Chef. Jacob looks to combine his experience in professional kitchens with his technical skills to develop environmentally sustainable solutions.
Erika is completing her PhD in Plant Sciences at the University of Cambridge, where she is a Gates Cambridge Scholar. She received a BSc and MSc in Environmental Sciences and Geographic Information Systems from Western University, Canada.
Imogen graduated from the University of Cambridge with a degree in Natural Sciences. She remains based in the University where her research with the Conservation Science Group and external collaborators focuses on the relationship between the monetary and environmental cost of food.
David carries out research for the University of Cambridge which aims to facilitate changes in food production and consumption from meat to sustainable fish and shellfish, with benefits for food security and human health.