Meet The Team
The Food Embassy Inc was cofounded in 2016 as a not-for-profit social enterprise to address the need for a more equitable food system.
Liz Sanders
CO-FOUNDER & EXECUTIVE OFFICER
BSc, MNutD, Grad Dip Public Health
Growing up on a farm in the mid north of South Australia, I was hands-on in the world of food from a young age. Early memories of homegrown strawberries and fighting over the crust from the home-made bread are cherished recollections of joy and learning about the taste of good food. Fast-track a few years to a career as a dietitian and community development officer with state and local government in SA and overseas.
I co-founded the SA Community Foodies program and have taught in public health and community nutrition at Flinders University. I have worked overseas in England as a Dietitian/Nutritionist, Ireland as a cook and in Peru as a volunteer community worker. I therefore bring a wealth of community development, partnership building and management skills, as well an extensive knowledge of nutrition and food systems to The Food Embassy Inc.
I love connecting people over the joy of good food and I am passionate about Indigenous food sovereignty and everyone’s right to delicious, wholesome and affordable food.
Olivia Betro
CONSULTANT
BNutHS, PGDBT
I have been working with the community for over eight years and relish the opportunity to work alongside community members to get the best out of themselves and their community.
I’ve worked in community development and as a nutritionist in multiple industries throughout my career. I strive to create opportunities to make informed choices around nutrition and wellbeing and believe in collaboration and equity.
Working with the Food Embassy allows me to celebrate community and work within my values of connection, nourishing food and wellbeing for all people.
Kaye Mehta
CHAIR
BSc, PGDNutDiet, PGDPHC, PhD
I am a retired community dietitian and public health nutrition academic, having worked for 35 years in various community health services and at Finders University. In my role as community dietitian I primarily worked with low-income communities, including migrant and Indigenous communities, and developed strong advocacy skills through establishing and leading the Coalition of Food Advertising for Children.
Sustainable food systems is an important concern and I co-developed the precursor educational course that is now delivered by The Food Embassy (TFE) as Food Matters. I bring research, evaluation and project management skills to The Food Embassy.
Melissa Rayner
SECRETARY
BA (VisArts)
Melissa Rayner developed and founded The Foodprint Experience as part of a Post Graduate Diploma in Permaculture Design. The Foodprint Experience was a five-year project utilising a social enterprise model, focused on creating ethical and sustainable meals with homegrown, hyper-local produce, and native Australian ingredients. In partnership with multiple organisations The Foodprint Experience provided work experience and employment opportunities to vulnerable and at-risk community members at a city cafe hub. The café was recognised as a leading food service provider and caterer for environmentally and socially conscious organisations and businesses.
Melissa’s diverse background includes a bachelor’s degree in visual arts, over 20 years in hospitality, tourism and management, and numerous voluntary roles in the community service sector. Melissa’s interest in environmental and social issues became the impetus to her developing a leading social enterprise in environmental and community contribution. Melissa’s most recent role as the SA Plastic Free Places Project Co-ordinator enables her to continue achieving her goal to inspire zero waste and circular economy strategies in the hospitality industry.
Maddy
TREASURER
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Born and raised in the beautiful Adelaide Hills, I have always been an active, hands-on person, whilst also being a dreamer at heart! I took to cooking from an early age, and have always considered food as a key piece to the puzzle. My over-arching passion is around balancing the many elements that produce healthy, connected, resilient and vibrant, locally-focused communities. My recent work has centred around exploring organic and regenerative food production. I am currently undertaking a biodynamic vegetable and seed growing project, and am stepping into the role of head gardener for a farm to table restaurant in the Adelaide Hills.