What were some of the research projects you were working on with UNSW?

My doctoral research at UNSW’s City Futures Research Centre examined the intersection of Greater Sydney’s growth, climate change impacts, and natural hazards, with a focus on urban and regional resilience planning. Throughout my PhD, I contributed to several applied research projects funded by industry and government partners, particularly through the Future Food Systems Cooperative Research Centre (FFSCRC). I was awarded a Future Food Systems PhD top-up scholarship that supported my work on regional agribusiness mapping and decision-making, research directly relevant to Australia’s food security and supply chain resilience.

My key research projects included:

• Agribusiness development for Namoi Unlimited Joint Organisation (JO) of Councils, NSW: Developed strategic planning and decision-making tools for regional agribusiness growth
• Western Sydney agrifood mapping and analytics: Delivered comprehensive spatial analysis in partnership with Liverpool City Council, NSW to guide agricultural development in the region.
• Developing housing metrics for Regional NSW in collaboration with the NSW Department of Planning.

Each project integrated spatial analysis methods, stakeholder engagement processes, and practical planning tools to support regional development outcomes.

What were the outcomes of these projects?

These projects generated several significant outputs:

• An interactive GIS-based decision support tool for the Namoi region, complemented by data visualisation and dashboards
• A comprehensive spatial analytics framework for Liverpool City Council that guides agribusiness growth planning and land use decisions in Western Sydney
• A detailed housing metrics framework for regional NSW, submitted as a formal report to the NSW Department of Planning, Housing and Infrastructure.

Across all projects, I facilitated stakeholder workshops, co-authored technical and policy reports, and translated complex analyses into practical tools and policy recommendations.

Who were you collaborating with on these research projects?

My research involved close collaboration with academic mentors at UNSW, including Professor Chris Pettit, Professor Hoon Han, Dr Simone Z. Leao and Dr Ahmed W.A. Hammad, who provided valuable guidance throughout my PhD and applied research projects. I also worked closely with NSW Government agencies, such as the Department of Planning, Housing and Infrastructure and the NSW Reconstruction Authority, as well as local government councils and Joint Organisations including Namoi Unlimited and Liverpool City Council. In addition, the Future Food Systems CRC played a key role in facilitating productive partnerships between academia and industry.

Ripan and his family in front of The Big Golden Guitar in Tamworth, NSW. Tamworth is part of the Namoi region.

How did your PhD lead you to where you are today?

My doctoral experience has equipped me with advanced technical and policy skills, particularly in strategic planning, regional growth analysis, spatial data modelling, and urban resilience, directly applicable to public sector planning and policymaking.

Working on real-world projects with government and regional partners has developed my capacity to translate research into action. I have gained expertise in stakeholder engagement, co-design methodologies, and evidence-based decision-making, all core competencies for effective government service.

Please tell us about your new role and what the job entails

I currently serve as a Planning Analyst at the NSW Department of Planning, Housing and Infrastructure, where I deliver research and analysis to inform housing supply, employment land use, and strategic planning initiatives across NSW. In this position, I work with diverse stakeholders to ensure planning is evidence-based, resilient, and responsive to demographic and market changes. This role allows me to apply both the technical competencies and policy understanding developed during my PhD while continuing to work at the intersection of planning, resilience, and public policy.

What are your words of advice for PhD candidates?

Whether it is through stakeholder workshops or conferences, your ability to explain your work to diverse audiences is crucial for academic and professional success. Collaborate where relevant and possible, build and reach out to government and industry contacts, and participate in events and seminars. These collaborations often lead to lasting professional opportunities that extend well beyond your doctoral studies.

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Australian company FOODiQ Global is making history by attempting to grow mushrooms in space for the first time. The groundbreaking experiment will be taking place on the upcoming Fram2 mission targeted to launch aboard the SpaceX Falcon 9 rocket as early as March 31, 2025.

Dubbed ‘Mission MushVroom’, the experiment will have astronauts monitor how oyster mushrooms grow in microgravity, providing critical proof that they can successfully fruit in space and serve as a nutritious, delicious, and sustainable food source for long-duration missions to the Moon, Mars, and beyond.

Food and nutrition are a key challenge for exploration missions, with NASA ranking it as the 11th Civil Space Shortfall priority out of more than 180. This underscores the importance of Mission MushVroom in advancing sustainable and nutritious space food systems.

Leading the experiment is Australian scientist, Dr Flávia Fayet-Moore, CEO of FOODiQ Global and a renowned space nutritionist.

“Mushrooms are the perfect space crop¹,” says Dr Flávia. “Oyster mushrooms rapidly grow in small spaces, doubling in size daily, and are packed with a rich nutrient profile. Uniquely, they produce 100% of astronauts’ daily dose of vitamin D when exposed to UV light, potentially replacing one of the key supplements currently given to them on the International Space Station.

“In space, food often tastes bland due to altered taste perception and the need for a low-sodium diet to help counteract the negative effects of microgravity on bone health. Mushrooms are rich in umami flavour, being one of the only tastes that remains strong in space.

“Oyster mushrooms are also highly resilient, scalable, and capable of growing using 100% of the inedible plant waste, and even cotton t-shirts in their growth medium,” Dr Flávia adds. “Space food research has already revolutionised our global food supply and will continue to help feed a growing global population of 10 billion by 2050²,” Dr. Flávia adds.

https://search.informit.org/doi/10.3316/informit.T2024102300017090201482928

The mushrooms will be provided by Australian biotechnology company lifecykel, known for its pioneering work in sustainable fungi cultivation.

Assigned as the astronaut to lead the experiment while in space is Australian polar adventurer and guide Eric Philips who will become the first person to fly to orbit under the Australian flag.

“The research team will prepare the oyster mushroom substrate block with pins, and I will monitor how the fruiting bodies grow, documenting development rate, signs of contamination, and various other properties. As an advocate for exploration, this is an exciting opportunity to push the boundaries and play a role in creating sustainable food solutions for space – something I never imagined I would explore!”

Mission MushVroom Co-Investigator Ralph Fritsche brings unparalleled expertise, leveraging his experience as NASA’s former Space Crop Production/Exploration Food Systems Project Manager and lead Subject Matter Expert for NASA’s Deep Space Food Challenge.

“Successfully growing edible mushrooms in space represents a significant milestone for space exploration and sustainable nutrition,” says Fritsche.

“Mission MushVroom plays a crucial role in advancing sustainable space food production for longduration missions—such as journeys to Mars—and offers valuable insights that can enhance global food security here on Earth. It really is groundbreaking.”

Launching from Launch Complex 39A at NASA’s Kennedy Space Center in Florida, Fram2 is the first human spaceflight to orbit Earth’s polar regions. The three-day mission features a four-person crew that will conduct various research experiments to push the boundaries of exploration of Earth and space.

About

Dr Flávia Fayet-Moore

• “Dr Fláv” is an Australian scientist, space nutritionist and the CEO and Founder of FOODiQ Global
• She has been researching the nutritional, culinary and health benefits of mushrooms for the past 6 years and has become an expert on the topic in Australia
• As an Alumna of the International Space University, Dr Flav is pioneering research on leveraging mushrooms as a nutritional, culinary and agricultural solution in deep space missions, with her research presented at the International Astronautical Congress in Milan, 2024.
• Full credentials and bio

FOODiQ Global

• As a global leader in the translation of food and nutrition science, FOODiQ empowers people and organisations with food and nutrition information that is backed by science
• As an Australian company with global reach, FOODiQ leads the market with quality research, communication, and education in the food and nutrition space. More information here

Lifecykel

• A global leader in growing and extracting edible and functional mushrooms for over 10 years, with facilities across the world, including Australia, the U.S., and India. More information here

¹ Fayet-Moore, F. (2024). Mushroom Missions: Pioneering nutritional, culinary and agricultural solutions for deep space exploration https://iafastro.directory/iac/archive/browse/IAC-24/B3/7/84943/

² Fayet-Moore, F. (2024). Future foods: How space will feed our future. Food Australia, 76(4), 12–13.

This release was originally published through FOODiQ Global on 26 March 2025.

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Please tell us about the Future Food Systems project you are currently working on

Modelling a sustainable floor-space mix. This research project investigates how social and economic environments implicate 3D floor use change in the complex urban system. From a volumetric perspective, the research output is expected to assist the development of smart and sustainable urban floor-space use mixed strategy.

Who are you collaborating with on this project?

Fine-scale spatial data is crucial to this project, and we are grateful to Sydney City Council for providing their five-year floor-space-use dataset. This data is not only essential for our research but also serves as a valuable resource for modern smart city development. We also appreciate the 330 respondents who participated in our online survey on workplace preferences. Their insights contribute to shaping high-density, mixed-use urban environments, supporting a worker-driven approach to city planning.

Beyond collaborating with Sydney City Council, I work under the supervision of Professor Hoon Han, who leads the City Planning Program at the University’s School of Built Environment.

What are you trying to solve through your research and what are the outcomes you are hoping to achieve?

We aim to advance the understanding of urban development from a 3D volumetric perspective—an aspect often overlooked in current urban research. Our study examines spatial interactions between different urban functions and explores how environmental factors drive these changes.

Additionally, we focus on the role of “work” in the city. The perspectives and preferences of workers regarding urban function and design are often overshadowed by those of residents. Given the evolving nature of workplaces, our goal is to map optimal workplace locations that attract employees and support dynamic urban development.

How will the expected outcomes assist the food and beverage sector?

Building on the study and analysis of interactions within complex urban systems, our project then draws a focus on “food” to examine the urban food system. We first study the distribution and cluster pattern of different food functions (their mixture and location). The building of a temporal urban food system helps monitor the location changes over time and identify if there are discrete cases with limitations or needed for improvement.

Additionally, we leverage 3D floor-space-use data to analyse spatial dynamics more accurately, aligning with volumetric urban realities. Then, the spatial mismatches between food functions and population are examined to ensure the spatial balancing of supply and demand, leading to the development of a smart, sustainable, and resilient city future.

What are the next steps for your career?

As an international student, I would love to gain more research experience in Australia after graduation, that study the complex urban system and the development of high-dense cities to provide optimal and smart data-driven strategy for city development. The longer plan is hard to say, however, if I were to go back to my home country of Taiwan, then I would like to build a stronger research network between the two countries.

For more information and detail regarding Kezia’s research, visit:
Understanding urban food systems: A spatial and temporal analysis in Sydney, Australia – ScienceDirect

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One such initiative that we are committed to continue driving forward, in addition to our projects, is For Food’s Sake. Now in its third year, For Food’s Sake brings together stakeholders from across the agrifood sector, government and research in one location to connect and to explore groundbreaking initiatives in food manufacturing, protected cropping, food security, nutrition, automation, waste reduction, and more.

‘Opportunities for innovation ecosystems’ panel session at For Food’s Sake’

This year’s event, held in Coffs Harbour over a three-day period, featured a dynamic program, including workshops, site visits, a two-day summit, a gala dinner, and an exhibition, all dedicated to fostering connections and advancing Australia’s agrifood sector. With over 170 people in attendance from across Australia, it’s great to continue to see the passion and willingness amongst attendees to further collaborative efforts and to forge new partnerships with a focus on driving innovation, strengthening supply chains, and creating sustainable growth.

Attendees of For Food’s Sake 2025 in Coffs Harbour

Thank you to all our event sponsors, partners, facilitators, speakers, the FFS Board and attendees for their support and commitment to Future Food Systems and to For Food’s Sake.

You can read all about For Food’s Sake 2025 here.

Sonia Garcia Ayala, founder and CEO of WA-based, Bravo Gazpacho

Bravo Gazpacho: a SIFT case study

Whilst continuing on the home front, recently I had the pleasure of speaking to Sonia Garcia Ayala, founder and CEO of WA-based, Bravo Gazpacho. Sonia is currently utilising the Sustainable Innovative Food Technologies facility, also known as SIFT, to enhance her production process and extend the shelf life of her product.

With the conversation taking place at SIFT, we talked all things collaboration, her business journey, involvement with the facility, future goals and more. View the video here.

FOODiQ Global CEO, Dr Flávia Fayet-Moore

Space: a new frontier for mushrooms

Taking a leap into space, FFS is proud to support an exciting new project: Mission MushVroom. Led by our partners at FOODiQ Global (an Australian-based company), this experiment will have astronauts monitor how oyster mushrooms grow in microgravity, providing critical proof that they can successfully fruit in space and serve as a nutritious, delicious, and sustainable food source for long-duration missions to the Moon, Mars, and beyond.

FOODiQ Global CEO, Dr Flávia Fayet-Moore is currently in the Unites States for the project, with the experiment taking place on the upcoming Fram2 mission targeted to launch aboard the SpaceX Falcon 9 rocket as early as this week.

Industry partner seedPurity

FFS industry and research cohort continues to grow

We have some new additions to the FFS network, with industry partner seedPurity coming on board. A leading provider of applied seed technology to the forestry and vegetable seed industries in Australia and New Zealand, seedPurity will be collaborating with UNE and Costa, under the banner of FFS, to explore the potential of select insect species to fulfill pollination needs for various innovative, pollinator-dependent crops of interest to Costa.

Lastly, I would like to welcome our new PhD students Md Mehedi Hasan, Hassan Jafari, Prajwal Ranganat, Risa Wijihastuti and Afroz Naznin.

Warm regards,
Dr James Krahe
Future Food Systems CEO

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For Food’s Sake, aptly named the ‘National Food Summit’ by NBN Mid North News, provided a unique opportunity for attendees to explore groundbreaking initiatives in food manufacturing, protected cropping, food security, nutrition, automation, waste reduction, and more. With a focus on sustainability and resilience, the event facilitated meaningful business connections and showcased the latest research and technological advancements shaping the industry.

Day 1:

Levenvale Farm Experience

The event commenced on 26 February with a hands-on experience at Levenvale Farm in Bellingen, where 20 attendees explored the farm’s transition from conventional to regenerative agriculture. Hosted by custodians Sam and Georgina Baker, the tour provided insights into soil health, sustainable farming, and permaculture principles. A highlight of the visit was a panel discussion on sustainable food systems featuring special guest Rachel Ward, followed by a butcher demonstration and a Paddock-to-Plate dining experience.

Levenvale Farm Experience attendees discovering the 101 of meat-cuts via a butcher demonstration

Sam Baker, co-custodian of Levenvale Farm, providing an overview of regenerative farm practices out in the paddock

Future Horticulture Forum

Back at Pacific Bay Resort, over 60 participants from academia, industry, and government took part in the Future Horticulture Forum, hosted by Western Sydney University. The forum spotlighted transformative advancements in horticulture, covering topics such as smart glass technology for optimised crop environments, innovations in crop monitoring and microbiomes, automation and precision mapping systems in farming, and strategies for sustainability and efficiency in horticulture. Keynote speakers, industry leaders, and PhD students shared their latest research and applications in these areas.

LLEAF CEO Chris Wilkins delivering a keynote on the company’s glasshouse films

Tackling Food Waste Together

Dr Jonathan Middis from End Food Waste led a two-hour workshop addressing food waste challenges and solutions. The session covered national research, industry action, and introduced The Great UnWaste – a campaign aimed at reducing household food waste. Participants collaborated to develop actionable strategies across the supply chain.

An introduction to The Great UnWaste by Dr Jonathan Middis

Agrifood Site Visits

A group of attendees visited two key agrifood stakeholders in the Coffs region: OzGroup Co-Op, a 100% Australian farmer-owned cooperative in North Boambee, where guests toured the packhouse and learned about its sustainability initiatives from Shaun Tholen.

‘Berry good’. Tour attendees gather outside the OzGroup packhouse, receiving a debrief from Shaun Tholen (yellow vest)

Stop number two, King Tide Brewing, where owner Josh King hosted visitors at the brewery. Guests sampled locally crafted beers and experienced the brewery’s dedication to quality and innovation.

King Tide Brewing owner Josh King gives tour attendees an inside look at the brewery, highlighting its strong Polish roots and a mural dedicated to Lech Wałęsa and his fellow workers

Welcoming Function

The day concluded with a welcoming function on the lawn of Pacific Bay Resort. Attendees enjoyed canapés and beverages, including the Kakadu Kitchen x OzHarvest Ventures Conscious Drink – a non-alcoholic beverage made from rescued blueberries, native lemongrass, and saltbush.

Perfect weather, views and an amazing sunset provided Welcoming Function guests with a memorable evening

Day 2: The For Food’s Sake Summit

On 27 February, the highly anticipated For Food’s Sake Summit commenced with host Kim Berry leading proceedings in front of 160 attendees. A heartfelt Welcome to Country by Uncle Richard Widders set the tone, followed by opening addresses from City of Coffs Harbour Mayor Nikki Williams and Future Food Systems Chair Fiona Simson.

Uncle Richard Widders delivering the Welcome to Country

Summit Host, Kim Berry, and Future Food Systems Chair, Fiona Simson

Throughout the day, expert panels and keynote speakers explored themes such as partnerships, future food trends, nutrition, automation, robotics, and manufacturing. Notable speakers included Dr Ruey-Leng Loo (Australian National Phenome Centre), Craig Shephard (Applied Agricultural Remote Sensing Centre, UNE), Dr Chris Lehnert (QUT), Shaun Tholen (Nambucca Macnuts), Dr Lou Conway (UNE), Dr Chris Downs (FaBA), Dr Akanksha Pahwa (Norco), Louise Tran (OzHarvest Ventures), and Dr Flávia Fayet-Moore (FOODiQ Global).

Networking breaks allowed attendees to visit exhibition stands from event partners, including City of Coffs Harbour, Food and Agribusiness Network (FAN), Turbine Sunshine Coast, Scitek, GreenPlus, King Tide Brewing, and uForage.

Sampling some of Coffs’ finest at the Exhibition booths

Gala Dinner & Industry Awards

The evening’s For Food’s Sake Gala Dinner was a culinary celebration, with renowned chef Mindy Woods crafting a menu featuring native ingredients. Guests learned about the significance of native foods and their culinary applications. The night also included an awards ceremony recognising excellence in the agrifood sector:

• PhD Student Pitch Award: Nikunj Naliyadhara (UNSW Sydney) & Ganjar Saefurahman (Murdoch University)
• Researcher of the Year: Dr Jack Adams (QUT)
• Industry Partner Award: BNL Industrial Solutions / Australian Hydraulic Services (Accepted by Managing Director Wayne Austin)

Gala Dinner host, Mindy Woods, addressing the audience and providing an overview of native ingredients

Sampling some native ingredients during the Gala Dinner at Pacific Bay Resort

Day 3: Summit Conclusion

The final day of the summit on 28 February featured thought-provoking discussions on how collaboration can drive better outcomes. Sessions included insights from Dave Gray (Uncle Stan’s) and Shaun Tholen (Nambucca Macnuts), as well as an exploration of agritech’s role in simplifying tasks, led by Professor Cordelia Selomulya with input from Daniel Grono (Costa) and Wayne Ford (Vertical Patch).

Kim Berry discussing the concept of collaboration with Shaun Tholen and Dave Gray

Keynotes from Dr Lijun Summerhayes (QUT, food policy), Dr Jack Adams (Coffs Agrifood Living Lab), and Hannah Chruton (From Farm to Pharma) enriched the day’s discussions. A panel featuring Dr James Krahe, Professor Doug Baker, and Dr Mirjana Prica on opportunities for innovation ecosystems brought the event to a close.

A Celebration of Collaboration

The event concluded with a relaxing evening at King Tide Brewing, where attendees reflected on the insights gained and connections made over the past three days.

Emma Hills (FFS), Kim Berry (Food & Drink Business), Louise Tran (OzHarvest Ventures), Dr James Krahe, Luke McQuillan, Anthony Battaglia and Satish Nair (FFS)

For Food’s Sake 2025 was made possible thanks to its event partners: City of Coffs Harbour, Office of the NSW Chief Scientist & Engineer, Western Sydney University, FAN, Turbine Sunshine Coast, Vertical Patch, Scitek, King Tide Brewing, GreenPlus Australia, Food and Drink Business, The Big Banana Fun Park, and FOODiQ Global.

This gathering highlighted the power of collaboration and knowledge-sharing in shaping a sustainable, innovative, and resilient future for Australia’s agrifood sector. New relationships formed during the event are already laying the groundwork for initiatives focused on value-adding and waste reduction.

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2024 has been a remarkable year of achievements for Future Food Systems. We celebrated the successful launch of the Sustainable Innovative Food Technologies (SIFT) Facility in WA back in February. Three impactful projects were completed, 14 exciting new projects commenced, and the first of many Coffs Agrifood Living Lab (CALL) workshops kicked off in January. We also proudly marked the graduation of three PhD students who have made significant contributions to our mission.

Looking to 2025, we are thrilled to enter the sixth year of operation. One of the early highlights will be our For Food’s Sake event in Coffs Harbour this February—an exciting opportunity to connect, innovate, and envision the future of sustainable food systems together. Tickets are selling fast, so it’s best to get in quick. Registrations can be made here.

I would like to extend my heartfelt gratitude to all our Partners, Program Leads, Project Leaders, PhD students, and the dedicated FFS team. Your hard work and commitment have been instrumental in shaping a more resilient and sustainable future for Australia’s food systems.

Wishing you and your loved ones a joyful festive season and a fantastic start to the New Year. Please stay safe and enjoy a well-deserved break.

Warm regards,
Dr James Krahe
Future Food Systems CEO

Please note: The FFS office will be closed COB Friday, 20 December, to Sunday, 12 January. We will reopen on Monday, 13 January 2025.

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From coast to coast and everywhere in between, Australia’s agrifood sector is buzzing with exciting initiatives. Here’s a quick update at what’s been happening around the grounds at Future Food Systems (FFS):

SIFT and boosting food manufacturing in WA

Earlier this month, I had the privilege of heading west with my FFS colleagues to see the remarkable progress of the Sustainable Innovative Food Technology (SIFT) Facility. While there, I had the pleasure of interviewing SIFT tenants Sonia Garcia Ayala of Bravo Gazpacho and Loic Munso of Everboost for an upcoming video case study.

Launched in February 2024, SIFT—a collaboration between the WA Government, FFS and Murdoch University—empowers local businesses like Bravo Gazpacho and Everboost to thrive. With cutting-edge manufacturing equipment and expert guidance, these businesses are scaling up to meet growing demand. Bravo Gazpacho, for example, has grown from local markets to supermarket shelves, with a boost from the Mid West Food Industries Alliance.

This progress is a testament to the power of clusters and collaboration, turning ideas into tangible results for WA’s food manufacturing sector.

Coffs Agrifood Living Lab update

Over in Coffs Harbour, the Coffs Agrifood Living Lab (CALL) is making great strides. Recent workshops, held in partnership with the City of Coffs Harbour and QUT, focused on ‘Enhancing Coffs’ Agrifood Identity’.

The first session brought together a select group of stakeholders to identify opportunities for showcasing the region’s exceptional agrifood products. In the second session, CALL members took those insights further, brainstorming ways to create a brand that highlights the provenance, quality, and passion of the Coffs region.

Thank you to everyone who participated. If you are a stakeholder within Coffs Harbour and you would like to get involved in the next session in February, please contact CALL@QUT.com.au.

For Food’s Sake – countdown to February

The excitement is building for For Food’s Sake 2025, happening at Pacific Bay Resort, Coffs Harbour, on 27–28 February 2025.

Over two days, we’ll explore groundbreaking developments in value-adding, agritech, automation, native foods, and more. Our stellar speaker line-up includes:

• Fiona Simson, FFS Chair & World Farmers’ Organisation VP
• Dr Chris Lehnert, QUT Robotics
• Dr Ruey-Leng Loo, Australian National Phenome Centre
• Dr Lou Conway, UNE SMART Region Incubator
• Dr Flávia Fayet-Moore, FOODiQ Global
• Craig Shephard, Applied Agricultural Remote Sensing Centre
• Nicole McNaughton, Food & Agribusiness Network
• Andrew Eves-Brown, TURBINE
• Kim Berry, Editor of Food & Drink Business and Summit MC

And don’t miss the Gala Dinner, hosted by celebrated First Nations chef Mindy Woods, who will treat us to a vibrant menu celebrating native ingredients.

Want to showcase your business at this flagship event? Sponsorship and exhibition opportunities are available, providing your business with a chance to promote your goods and services to an audience of industry thought leaders and decision-makers, influential government representatives, and leading researchers—reach out to luke@ffscrc.com. Tickets are available now at www.forfoodssake.com.au.

Connect – Networking Night in Sydney

Mark your calendars for December 4, when FFS will host a Networking Night at UNSW’s Roundhouse. This is your chance to reconnect with peers, make new contacts, and share 2024 highlights over food and drinks.

The evening will feature a “Shark Tank”-style segment, where PhD students will pitch how their research is solving real-world challenges in Australia’s agrifood sector. Don’t miss this exciting event—register here.

I look forward to seeing many of you at these events, celebrating our achievements, and shaping the future of food together.

All the best,

Dr James Krahe

FFS CEO

P.S. If you’re keen for your organisation to play a key role in For Food’s Sake, feel free to reach out to me directly.

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I followed a non-traditional path to academia, fuelled by my passion for discovery of nature. I’ve always been interested in applied problems in conservation – what is influencing declines in biodiversity, and what can we do about it? I completed an undergraduate degree in ecology and zoology at the University of Sydney. From there my path took me through eight years outside academia, working in jobs across Australia and Canada, ranging from zookeeping to tourism and hospitality (including managing the best bakery in the Canadian Rockies!) to education and ecological restoration project management for Greening Australia. This time away from academia was important to me and helped me progress in my journey of finding out who I was, who I wanted to be, and how I might contribute to the future.

I returned to academia to do a PhD in Conservation Science at the University of Queensland after being inspired by the amazing work that Australian scientists were doing to support more informed, cost-effective decision-making for managing and monitoring biodiversity. Australia continues to be a leader in this field. I was privileged to work with the large-scale restoration initiative Gondwana Link in south-western Australia, building decision-support tools and analyses to help cost-effectively allocate effort to surveying and monitoring efforts to restore this beautiful biodiversity hotspot.

After my PhD, I was supported by the Australian Research Council Centre of Excellence for Environmental Decisions and the Australian Research Council to undertake research evaluating the effectiveness of different biodiversity recovery actions in human-modified landscapes in Australia and overseas, developing tools to optimise where, when and how to act, and building metrics that help us understand how effective these actions have been. My passion about helping people who are not researchers learn more about science and our impacts on nature led to me co-leading the project that developed the national Threatened Species Index, which is an online tool that anyone around the world can use to interrogate how a biodiversity is faring over time.

I now lead a dynamic research group dedicated to understanding how to promote biodiversity persistence and recovery in agrifood systems in a way that supports human livelihoods and wellbeing. I collaborate with government environment agencies, not-for-profit conservation organisations, industry and growers to evaluate nature-based and nature-positive interventions and develop policy guidance. My goal is to build approaches and tools that predict and evaluate the effectiveness of different initiatives in agrifood systems (e.g. pollinator enhancement and native vegetation restoration), and learn how we can best manage dynamic production and consumption systems to have the best outcomes for people and for nature.

2. What is your research area of expertise?

Decision science and applied ecology for biodiversity conservation and sustainability. I focus on evidence-based research that combines knowledge from many disciplines, including ecology, social science, mathematics, climate science, geography, education and psychology. Currently, I am particularly interested in the interactions between climate variability, nature and food production, such as exploring how climate adaptation interventions to ensure resilient food production might co-benefit biodiversity.

Field-based data collection to evaluate outcomes for food production and biodiversity from initiatives to enhance ecosystem services on berry farms. Photo by Jessie Moyses.

3. Which FFS project(s) are you involved in?

I supervise PhD student Lakey Lakey in his research investigating the roles of policy, planning and governance at different scales on producer decisions to integrate sustainable plant-based protein farming into their practices, and how these decisions are influenced by and interact with climate-driven shocks. View here.

I also co-supervise a PhD student with Professor Romina Rader working on the effect of enhancing wild pollinators and natural pest enemies (insects or birds that eat insects that are harmful to berries, like caterpillars and mites) on biodiversity, ecosystem services and food production. Find out more here.

4. Highlights of your current role as Project Leader:

My transdisciplinary approach to research has enabled me to work in many amazing places around the world with many amazing people. Some of the highlights of my career have been working with the Africa Biodiversity Collaborative Group to provide governments in sub-Saharan Africa with tools to incorporate biodiversity into land-use planning; and spending three years working on remote properties in arid central Queensland to investigate the potential to recover biodiversity in threatened woodlands through livestock exclusion (this mostly involved lots of running around chasing birds and watching how and where they feed and shelter in beautiful desert landscapes).

5. What inspires you most about your work?

Getting out into the field to talk to producers about their challenges and the ways that they innovate to deal with increasing climate variability is something that really excites me, but the thing that most inspires me is working with my wonderful team of Early Career Researchers. My PhD students and postdocs work in a variety of food systems including berry production, livestock grazing, broadacre cropping and viticulture – they are an inspiring group of researchers that are asking the burning questions needed to drive transformative change in our agrifood production systems, so that we can have truly resilient, socially and environmentally sustainable agrarian landscapes that support nature and people.

Lead image: Ayesha with Crest-tailed Mulgara – Carrying out fieldwork in central Australia to evaluate the impacts of livestock grazing on native plants and animals. Photo by Al Healy.

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