Contributed to GFI’s global partnership and advocacy strategy.

Created market channels for delicious, nutrient-dense Kenyan ingredients.

Created market pathways across Kenya, Ethiopia, Mozambique & Zimbabwe to convert increased production of indigenous crops into sustainable businesses.

Explored how locally-made tempeh can become an affordable, desirable, and scalable protein option in Ethiopia.

Worked across Brazil and Thailand’s plant-based food ecosystems to develop strategic pathways for culturally-relevant plant-based product growth and innovation, and to design a plant-based product for use across Brazil’s public food procurement programs.

The DAFMA project is developing new software tools and data analysis protocols for private food enterprises to use in selling higher volumes of healthy food in more resilient supply chains.

Designed and coordinated youth engagement activities for school food advocacy across Canada.

Designed a social enterprise rooted in indigenous Kenyan knowledge and community.

Developing an expansion model from BTI to BTC fortified snack products.

Evaluating the impact of a program designed to strengthen enterprise support organizations (ESO).

Co-designed sustainable, decentralised school feeding systems. 

Led a 21-country research study on improving how nutritious foods for children aged 6-23 months are produced, processed, distributed, and accessed in East and Southern Africa.

Built scalable local production and nutrition delivery systems.

Led procurement and delivery model design for school feeding programmes.

Built commercialisation frameworks for fermentation technologies.

Led design of market-based school feeding systems.

Converted proprietary plant-based technology into nutrition-access solutions.

Repositioned innovation strategy around nutrition markets.

Designed pan-African market strategy for soy-based protein products.

Led product strategy, consumer research, and market entry design for climate-resilient fermented proteins.