Overview
Missed the session?
If you miss the session you can watch on TUCO's Facebook page or on YouTube at a later date.
Who is this for?
Chefs, Catering Managers and leaders in hospitality in catering interested in sustainability, cost saving and nutrition.
Why should I take part?
The Root-to-Tip project at King’s College London aimed to address the question: ‘Can we increase fibre intake and reduce food waste in the UK population by eating more parts of the plants we harvest?’ Following recipe development, fibre testing and focus groups to gather perceptions of staff and students, the ‘Root-to-Tip’ menu launched across King’s Food venues in April 2025. Three months on, join the Root-to-Tip team as they share their learnings from menu design to marketing , as well as ingoing findings from the evaluation of sales and consumer feedback.
The Root-to-Tip project is led by Dr Rachel Gibson, Dietitian and Senior Lecturer in Dietetics, and funded by the One King’s Impact Fund. It is a collaboration between researchers across the Department of Nutritional Sciences, Marketing Department at King’s Business School and King’s Food.
How will it help me?
During the session, you will learn how KCL collaborated on…
- Recipe design for appeal and flavour
- Campus marketing and communication strategy
You'll also learn about the preliminary evaluation outcomes (sales and consumer feedback) and the next steps for the Root to Tip team.
About the Panel:
Dr Rachel Gibson is a Registered Dietitian and Senior Lecturer in Nutritional Sciences at King's College London. Rachel is the Academic Lead for the King's Food Living Laboratory and lead investigator on the King's One Impact Root to Tip project. External to King's, Rachel is the Chair of the Nutrition Society Workplace Diet and Health Special Interest Group, Research Lead for the British Dietetic Association Work Ready Steering Committee, and Education and Resource Officer for the British Dietetic Association Public Health Specialist Group Committee. Prior to training as a Dietitian, Rachel studied retail marketing and worked in business management roles across various industries, including the food service sector.
Graeme Collie is the Executive Chef at King’s Food. Since his appointment in 2022, Graeme has helped improve the profile of King's Food, serving exceptional meals across food outlets and hospitality events. Graeme has a passion for challenging food preconcptions, and his leadership and culinary innovation have enabled King’s Food to adopt plant forward thinking and reduce the carbon emissions generated via food whilst creating an inclusive food experience for the diverse community at King's. Graeme is currently championing the Menus of Change (MoC) for King's, an initiative from the Culinary Institute of America (CIA), to deliver healthy and sustainable meals and enable KCL to apply for research grants via the Menus of Change Research Collaborative.
Dr Fatima Wang is a Senior Lecturer in Marketing at King's Business School. Fatima’s research interests include international business strategy, services, and sustainability. Her collaborative work on MNE's impact on reducing poverty in Brazil, Ghana, and India was reported to the EU Commission's Directorate General for International Cooperation and Development (DG DEVCO) and United Nations Industrial Development Organization (UNIDO) for policy-making purposes. Fatima is a Fellow of the Higher Education Academy. She teaches 'International Marketing' and 'Sustainability and Ethics' on the International Marketing MSc, Digital Marketing MSc, and International Management MSc courses. Previously, she taught Omnichannel Retailing and Principles of Marketing.
Dr Gillian Brooks is a Senior Lecturer (Associate Professor) of Marketing at King’s Business School. She is a leading expert in the fields of influencer marketing, consumer culture and social media. Trained as a sociologist, Gillian investigates core topics in consumer behaviour, social media and digital marketing strategy primarily through qualitative research methods. Gillian is a Programme Director for professional and executive education within the King’s Business School. Prior to joining King’s, she was a Lecturer in Management at the Saïd Business School, University of Oxford; a Teaching Fellow in the Department of Media and Communications at the London School of Economics; and an Adjunct Professor at Georgetown University.
Georgia Browne is a Research Assistant in Nutritional Sciences and holds an MSc Nutrition from King’s College London. Georgia’s research encompasses nutrition and sustainability, through the ‘Root-to-Tip’ project, and culinary nutrition, including programme evaluation, utilising both quantitative and qualitative research methods. Prior to joining King’s, Georgia was a corporate strategy consultant, working across sectors but primarily within fast moving consumer goods.
