Camden Challenge Prize 2025: the judging panel

With over 10 years of experience in community engagement, strategy and policy development, Ali brings a passion for innovation and a habit of asking “what if” rather than “what is”.  He focuses on bridging strategy and delivery, ensuring social value drives meaningful and lasting change.  

Ali is leading our Food Mission and is responsible for bringing strategy and community engagement together to tackle food insecurity, reduce waste, and rethink how people interact with the food system.  

As part of his role, he ensures innovation is driven by and for the community, by turning big ideas into practical change.

Andrea has four years of experience as a chef across street food, vegan restaurants, lounge bars and Michelin-starred establishments, as well as banquet catering for events up to 5,000 guests. Alongside his work in hospitality, Andrea is trained in Service Design at the Royal College of Art, with a focus on food systems and social impact. 

His work bridges high-end gastronomy with community-driven food initiatives, from Claridge’s kitchens to volunteering with Refettorio Felix and the Felix Project. This mix of professional and social practice grounds his approach to tackling food waste, sustainable distribution, and inclusive food experiences. 

Clare is a designer with experience in design and circular economy. She was head of sustainability at the Design Council before setting up social enterprise SEED Foundation, seeking entrepreneurial solutions to environmental challenges such as food, water and waste. She established and directed SustainRCA, an interdisciplinary centre for sustainability at the Royal College of Art where she was a mentor for the Ellen MacArthur Foundation. She co-founded Department 22, an innovation agency for sustainability and circular economy with a focus on food.  

Alongside tutoring and mentoring, Clare is currently developing a reusable packaging system – Moree – whose future vision is a world without single-use plastic. 

With 25 years of experience as a trained chef and a key role at Google, Jim is passionate about reducing food waste. He’s on the lookout for bold, original ideas that tackle food waste in ways we’ve never seen before. His expertise will be vital in selecting the most innovative and impactful solutions to help Camden drive sustainable food practices.

Kathy leads teams to design and deliver open innovation programmes with cities, focused on place-based innovation to identify and scale up transformative new approaches to creating stronger communities and economies. As part of her role, she connects innovators to solve problems in the local context.

Patrick brings over 20 years of experience in hospitality to his role at The SRA. His career has taken him from leading kitchens to roles in operations and project management, where he’s supported businesses in adopting sustainable practices, streamlining operations and reducing waste with practical, people-centred solutions. 

When not working, Patrick enjoys running with his dog and exploring the countryside, finding inspiration in the natural world to guide his approach to sustainability.

With deep expertise in innovation and investment in healthy sustainable food, Louis helps retail, manufacturing, and foodservice brands align their commercial strategies with climate and health goals, creating impactful change and accelerating innovation across the industry.

Before joining Future Food Movement, Louis spent a decade driving innovation and growth in the food industry, investing in and supporting disruptive food businesses, and leading programmes for major names like Ocado, Warburtons, Sainsbury’s, and the world’s largest health foundation.