Matthew Adams

Deep Ecologist and Holistic Environmental Manager B.Sc.

Matthew’s work focuses on developing projects for education and research around growing food for nutrition. Author of ‘Beyond Organic, a Vision of the Future’, published in the Soil Association’s journal Mother Earth. Matthew contends that food quality should be defined by its nutrient qualities, which if a standard were calibrated correctly, will lead humans towards forming a symbiotic relationship with nature because it would require healthy soil, water and air to grow better food plants, increase biodiversity of soil and gut microorganisms which would lead to better health of animals and humans.

Elizabeth Westaway

International Public Health Nutrition Specialist
PhD International Development

Elizabeth is Co-Founder and Director of Growing Real Food for Nutrition CIC. She has worked as a practitioner, academic researcher and consultant in non-governmental organisations and the United Nations on health, nutrition, food and nutrition security, and agriculture projects in emergency and development contexts of sub-Saharan Africa and Asia. When first coming across Brix handheld refractometers and spectroscopy in 2016, Elizabeth was immediately struck by their potential for improving population health. She saw her passions of community-based nutrition, permaculture, food systems, nutrition security and poverty reduction coalesce in a scanner which democratises and shares knowledge on nutrient density for growers and citizens to make informed choices on crop management and food purchases, respectively.

David Ebsworth

Renegade Scientist

David Ebsworth is currently undertaking an MBA Innovation in Sustainable Food & Agriculture at the Royal Agricultural University, Cirencester. He is driven by a lifelong passion for our food systems and a deeply rooted respect for the natural world, with over a decade of experience helping purpose-over-profit brands stand out and using food to bring communities together. David speaks publicly on transformational change, runs workshops on mindfulness and well-being, and delivers nutrition sessions on soil health to gut health. He has an excellent reputation for delivering delicious, nutrient dense whole foods through product development for restaurants, ‘pop-ups’ & cookery schools.

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