Thursday 27th June 2018
Chris Moore, Chief Executive of The Clink Charity
Chris Moore has over 25 years’ experience in the hospitality industry and focuses on increasing awareness of the work and skills being developed at The Clink Restaurant as well as securing support from the industry and finding the necessary funds for expansion. Chris also sources knowledge and industry skills that can be passed on and shared with the trainees.
Katie Palmer, Programme Manager, Food Sense Wales
Katie founded Food Sense Wales in 2018, part of the Cardiff and Vale Health charity. Food Sense Wales aims to influence how food is produced and consumed in Wales through programmes such as Food Cardiff, Peas Please, Food Power and Food for Life Get Togethers. She has an MSc in Nutrition from Kings College London and an MSc in Food Policy from City University. She is a member of the Food and Drink Wales Industry Board and has worked in the world of food for 20 years with experience in the private, public and third sector. Katie is also a member of the Veg Power Board, which this year delivered a ground breaking multi-million pound advertising campaign for Vegetables in partnership with ITV.
Friday 28th June 2018
Lynne Regent, Chief Executive Officer of the Anaphylaxis Campaign
Lynne Regent joined the Anaphylaxis Campaign as Chief Executive Officer in 2008 after nearly 30 years working in the NHS, ultimately as Chief Executive of Crawley Primary Care Trust.
As CEO, Lynne ensures the Anaphylaxis Campaign achieves its objective to support people at risk of severe allergies. She is also involved with several organisations; acting as Co-chair of the National Allergy Strategy Group (NASG), committee member of the Patient Organising Committee for the European Association of Allergy and Clinical Immunology (EAACI) and committee member of the International Food Allergy and Anaphylaxis Association (IFAAA).
During 2013-2017 Lynne led the UK patient group involvement in iFAAM – the largest ever European-wide study of the severely allergic population, examining an integrated approach to food allergens and risk management.
