معرفی
Peter Cross is a Senior Lecturer in Food Business and Nutritional Sciences at the London Geller College of Hospitality and Tourism, University of West London. He brings over 20 years of professional experience in the food, nutrition, and hospitality sectors into his academic role, where he teaches and researches in nutrition and food sustainability. He is actively involved in curriculum development and research projects aimed at transforming culinary education for a sustainable future.
His research focuses on sustainable nutrition, food security, and the role of chefs in rebalancing protein consumption. Through the Future Plates initiative in collaboration with Forum for the Future, he has helped develop teaching resources to integrate sustainability into mainstream culinary training. His work emphasizes plant-based diets, underutilized food crops, and responsible food service value chains.
The recent publications by Peter Cross reflect a strong trend toward understanding colloquial food terminologies, forgotten edible plants, and sustainable protein systems. His work bridges academic research with practical applications in culinary education and public health. He has contributed to journals such as Foods and industry publications like Baking Europe, as well as presenting at international conferences on culinary sciences and health.
Scientific Awards:
- No scientific awards mentioned in the text.
Peter Cross supervises research degree students and collaborates with colleagues including Szymon Lara, Amalia Tsiami, and Philippa Ryan. He is involved in projects related to diabetes wellness coaching and sustainable food systems. He has contributed to the development of free, adaptable teaching resources aimed at mainstreaming sustainability in culinary education.
Labs and Teams:
- Collaborator in the Future Plates project with Forum for the Future.
- Member of research teams focused on food sustainability and nutritional sciences at UWL.
- Participant in the Protein Challenge 2040 initiative.
