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Hello my name is Sue…I spent nearly 20 years working as a social researcher in universities, many of them at the Employment Research Institute at Edinburgh Napier University. As a Senior Research Fellow I was in charge of numerous large and small-scale social research projects from evaluations of into work programmes to identifying good practice in equalities

Hello my name is Emma... I always enjoyed science in school but also loved art, so when thinking about my career choices I was a bit conflicted as to what route to go down. After playing many a game of Pictionary I am glad that I went for the science career! I’m now with Food Standards Scotland giving scientific advice on keeping the Scottish population safe and healthy from the food we eat.

In our latest post COP26 blog, Kate Halliwell, Chief Scientific Officer at The Food and Drink Federation (FDF), explains how it plans to support food businesses of all sizes make informed decisions in line with national climate change targets, while still turning a profit, as they continue to produce the huge variety of safe, healthy, tasty options everyone has grown to expect.

The Good Food Institute Europe works with scientists, businesses and policymakers to promote the benefits of plant-based and cultivated meat. In the latest of our post-COP26 conference blogs, the institute’s policy manager Alex Holst explains how developing consumer confidence through evidence-based regulation is central to its alternative protein mission.

Food Standards Scotland welcomes initiatives for reducing food waste, but we wouldn’t advise consumers to use the ‘sniff test’ as a general rule for all foods.