lnkd.in/gndZnEt lnkd.in/gqEsgPf

lnkd.in/g598BsE lnkd.in/gVUyaFA

techcrunch.com/2018/06/01/how…

Fantastic article and if we want this change to be real, every man, woman and child will need to play a role to make this a reality. lnkd.in/gJ2WBxH

lnkd.in/gANZdA2 lnkd.in/gd6RWBz

I just wrote a review on FlipBelt Running Light yotpo.com/go/rQ6r9b2x via Yotpo

Great tips from Laureate Prof Clare Collins AO for #dietitians to get the most out of using Twitter.

Excellent checklist by Laureate Prof Clare Collins AO on using the media to communicate nutrition research. #DAA2019

Keep your message simple. Tips for dietitians in writing for the media by Brooke Delfino APD from HFGAustralia #DAA2019

Lessons learned on the roller coaster ride of being a #freelance nutrition consultant. bit.ly/5yrride

My latest article for #Flexischools on healthy eating for families when you working and schooling from home. flexischools.com.au/foodbytes-eat-…

We are thrilled to bring together these speakers and more at the first-ever (and sold out!) AltProteins 22 conference next week. Follow the conversation at #altproteins22 altproteinsconference.com.au

Opening keynote at #altproteins22 by futurist Tony Green ~ we have 10 billion opportunities to explore alternative proteins to feed 10 billion people by 2050.

Totally agree Michelle Colgrave , we need to move away from products that state ‘made in Australia from 100% imported ingredients’. #altproteins22

Great to see so many local brands in the plant-based meat industry. #AltProteins22

The intention behaviour gap: Only 1 in 4 who say they want to buy purpose-driven brands that advocate sustainability actually do so #altproteins22 CSIRO’s Dr Sinead Golley presenting on the age of the flexitarian

The most delicious conference food I have ever eaten! #AltProteins22

Glad to see Thomas’s fiddle leaf fig is still thriving well 🤣 #AltProteins22

#AltProteins22 Teri Lichtenstein Australian Practising Dietitian says that despite government dietary guidelines, the reality is that consumers want the taste and texture of typical convenience food, that a plant-based sausage or burger provides

Accredited dietician Teri Lichtenstein has noticed a shift in consumer perception of plant-based products from mistrust and confusion towards recognising these products as a plant-centric source of food Foodbytes by Rabobank #AltProteins22