Public Health Nutrition from Foodies in the Field

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 @fromfoodiesinthefield
Via Twitter @foodies_field
Via email [email protected]

And we’d love it if you subscribed to the podcast or left a rating or review wherever you're listening from. 

CREDITS

Hosted by: Donna Munari & 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, 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. 

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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 episode

• A qualitative exploration of the future of nutrition and dietetics in Australia and New Zealand: Implications for the workforce

CONTACT US
 Send us your thoughts or questions about the episode or the podcast in general
 Via Instagram @fromfoodiesinthefield
Via Twitter @foodies_field
Via email [email protected]
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 episode

• Affordability of Heathy, Equitable and More Sustainable Diets in Low-Income Households in Brisbane before and during the COVID-19 Pandemic
• Affordability of current, and healthy, more equitable, sustainable diets by area of
  socioeconomic disadvantage and remoteness in Queensland: insights into
  food choice
• Dietary Intake, Cost, and Affordability by Socioeconomic Group in Australia
• Achieving Food System Transformation: Insights From A Retrospective Review of Nutrition Policy (In)Action in High-Income Countries
• Rise and demise: a case study of public health nutrition in Queensland, Australia, over three decades

CONTACT US
Send us your thoughts or questions about the episode or the podcast in general
Via Instagram @fromfoodiesinthefield
Via Twitter @foodies_field
Via email [email protected]
And we’d love it if you left a review of the podcast

CREDITS
Host: Sophie Wright-Pedersen
With thanks to Professor Amanda Lee 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 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 Is

Support 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 LinkedIn

CONTACT US 

Send us your thoughts or questions about the episode or the podcast in general 

Via Instagram @fromfoodiesinthefield

Via Twitter @foodies_field

Via email [email protected]

And we’d love it if you left a review of the podcast

CREDITS

Host: Sophie Wright-Pedersen

With thanks to Khia De Silva 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, 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)
• LinkedIn

You can also connect with Maree via their Linked In profile. 

CONTACT US

Send us your thoughts or questions about the episode or the podcast in general

Via Instagram @fromfoodiesinthefield

Via Twitter @foodies_field

Via email [email protected]

And we’d love it if you left a review of the podcast wherever you're listening from. 

CREDITS

Host: Sophie Wright-Pedersen

With thanks to Maree Thomson for their 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, 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 socials
• Superhero Foods website 

You can also connect with Miranda via her Linked In profile. 

CONTACT US

Send us your thoughts or questions about the episode or the podcast in general

Via Instagram @fromfoodiesinthefield

Via Twitter @foodies_field

Via email [email protected]

And we’d love it if you left a review of the podcast wherever you're listening from. 

CREDITS

Host: Sophie Wright-Pedersen

With thanks to Miranda Chester 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, 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 socials
• Superhero Foods website 

You can also connect with Miranda via her Linked In profile. 

CONTACT US

Send us your thoughts or questions about the episode or the podcast in general

Via Instagram @fromfoodiesinthefield

Via Twitter @foodies_field

Via email [email protected]

And we’d love it if you left a review of the podcast wherever you're listening from. 

CREDITS

Host: Sophie Wright-Pedersen

With thanks to Miranda Chester 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, 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 US

Send us your thoughts or questions about the episode or the podcast in general

Via Instagram @fromfoodiesinthefield

Via Twitter @foodies_field

Via email [email protected]

And we’d love it if you left a review of the podcast wherever you're listening from. 

CREDITS

Host: Sophie Wright-Pedersen

With thanks to Dr. Stephanie Godrich 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, 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 @fromfoodiesinthefield

Via Twitter @foodies_field

Via email [email protected]

And we’d love it if you left a review of the podcast wherever you're listening from. 

CREDITS

Host: Sophie Wright-Pedersen

With thanks to Dr. Katherine Cullerton 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 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 [email protected]

Contact Gina via LinkedIn or Twitter

CONTACT US 

Send us your thoughts or questions about the episode or the podcast in general 

Via Instagram @fromfoodiesinthefield

Via Twitter @foodies_field

Via email [email protected]

And we’d love it if you left a review of the podcast

CREDITS

Host: Sophie Wright-Pedersen

With thanks to Gina Absalom 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, 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