An Executive Chef with a passion for challenging food preconceptions. Since his appointment in 2022, Graeme has helped improve the profile of King's Food, serving exceptional meals in our food outlets and hospitality events. His leadership and culinary innovation have enabled us to adapt our plant forward thinking, to help us reduce our carbon emissions generated via food whilst creating an inclusive food experience for the diverse community at King's. Graeme is currently championing the Menus of Change (MoC) for King's, an initiative from the Culinary Institute of America (CIA), to deliver healthy and sustainable meals. After the successful implementation of MoC, it will enable KCL to apply for research grants via the Menus of Change Research Collaborative.