Tess Kelly

My role is all about turning the cutting-edge research agenda of Quorn Foods and evidence base to date on Quorn mycoprotein as a unique, healthy and sustainable protein source into powerful advocacy and strategic partnerships. Through collaborations we aim to accelerate the urgent global transition to diets that protect the planet and bolster human health by highlighting non-‘plant-based’ meat alternatives as viable, and desirable, additions to nutritionally balanced, ethical and accessible diets.

Tess holds a Bachelor of Science Degree in Psychology from University College London, and a Master of Science Degree in Health Psychology from the University of Nottingham, focusing on the motivations for adopting plant-based diets in autoimmune disease patient groups. Tess spent 2 years working as a Knowledge Transfer Partnership Research Associate in Nutritional Behaviour Change at Leeds Beckett University, where she ran a 2-year behaviour change programme focused on meat alternatives in low-income community weight management settings. She has held roles within both the sustainability and nutrition functions, mainly focusing on science communications including the launch of the Quorn Nutrition platform, corporate sustainability reporting, and external events.

Tess currently leads on Quorn Foods’ social value and external engagement strategies. Her experience communicating the Quorn mycoprotein science agenda and as a spokesperson for the business has enabled high-profile representation on behalf of the business at events including the International Congress of Nutrition, Chatham House, EAT Forum, and within policy forums. Tess is passionate about tackling food inequalities, and is currently studying towards an MSc in Global Food Security and Nutrition at the University of Edinburgh part-time.