The last series I watched was

Game of Thrones. A few years late to the game but I was completely consumed. I loved the depth and complexity of each character and the portrayal of strong female leads in the story.

A book I’d really recommend is

Let My People Go Surfing by Yvon Chouinard, the founder of outdoor brand Patagonia. His journey is living proof that businesses can be a force for good, and his actions continue to inspire. (Ownership of Patagonia was recently transferred to a newly created foundation, to ensure continued stability of the brand’s philanthropic activities)

The podcast I’m listening to is

Work Life with Adam Grant. He’s a great interviewer and he talks to some of the most fascinating people—from CEOs and athletes, to behavioural economists and psychologists. It always gives me new insights and perspectives on topics like culture, identity and inclusivity at work.

When I need to feel inspired

I spend time outdoors, in nature. Cycling or running by the river helps me decompress. On the weekends, I try to head out to our local crag, Dairy Farm, to sport climb with friends.

In my fridge you’ll always find

A carton of Minor Figures oat milk, oolong tea and dark chocolate ice cream (for days I feel indulgent).

I have a collection of

Plants. Some say I have too many but I feel I can never have enough! My secret wish is to turn my apartment into a jungle. Watching them grow and thrive makes me so happy.

I daydream of travelling to

The Buttermilks in Bishop, California. It’s home of world-class bouldering and majestic views of the Sierra Nevada.

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My ideal pet would be

A border collie. They’re agile, intelligent and have the best temperament.

I hope for a future

Where we can apply our collective ingenuity for the good of people and the planet, rather than living exploitatively.  

I want to be remembered for

Making a positive difference in the world and the lives of the people around me.

I am most looking forward to

Our Menu of 2033 event this year, where we’ll get to showcase the amazing thinking the team has done on the future of food and how this next wave of innovation can enable us to consume more sustainably.

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