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Frédéric Leroy graduated as a Bioengineer (Ghent University, 1998) and obtained a PhD in Applied Biological Sciences at the Vrije Universiteit Brussel (VUB, 2002), Belgium, where he now holds a professorship in food science and (bio)technology. His research deals with the production, technology, microbiology, and nutritional aspects of various foods, with a particular focus on animal-source foods. He is also involved in interdisciplinary research and cultural food studies.

Ty Beal is a Research Advisor on the Knowledge Leadership team at the Global Alliance for Improved Nutrition (GAIN), where he generates evidence to guide programs and mobilise knowledge related to global nutrition and food systems. His research seeks to understand what people eat, why, how it impacts their health, and how to sustainably improve diets and human health. He holds a PhD from the University of California, Davis, where he was a National Science Foundation Graduate Research Fellow.

Pablo Gregorini is Professor of Livestock Production at Lincoln University, Director of the Lincoln University Pastoral Livestock Production Lab, and Head of the Lincoln University Centre of Excellence for Designing Future Productive Landscapes. Internationally, he chairs the International Scientific Advisory Committee for the Symposium of Nutrition of Herbivores, and serve in the International Scientific Committee for farm systems design. His research focus is on nutrition, foraging ecology and grazing management of ruminants in different grasslands and rangelands of the world, as well as how phytochemistry and culture once linked the palates of humans and herbivores with soil, plants and landscapes.

Graham A. McAuliffe is an Environmental Scientist with a background in Life Cycle Assessment (LCA) and Systems Thinking. His career focus to date has largely centred on methodological improvements to LCA, including the quantification of uncertainties and the consideration of foods’ nutritional composition and quality within the burgeoning field of nutritional LCA (or nLCA). His experience pertaining to nLCA, which is arguably still in its infancy, has resulted in being invited to consult on a number of national and international projects and ventures. Most recently, he was involved in an international report on nLCA commissioned by UNs’ FAO.

S. van Vliet is an Assistant Professor in the Center for Human Nutrition Studies at Utah State University. Dr Stephan van Vliet earned his PhD in Kinesiology as an ESPEN Fellow from the University of Illinois at Urbana-Champaign, and received training at Washington University in St Louis School of Medicine and Duke University School of Medicine. Dr van Vliet's research is performed at the nexus of agricultural and human health. He routinely collaborates with farmers, ecologists, and agricultural scientists to study critical linkages between agricultural production methods, the nutrient density of food, and human health.