Leading nutrition scientist and FSA chair will address the food industry’s role in a healthier future for the nation
One of the UK’s leading nutrition scientists, Professor Susan Jebb, will deliver the keynote address at the 2026 City Food & Drink Lecture.
In the landmark 25th annual lecture, Jebb will explore the health of the nation, examining how what people eat and drink impacts public health and the food industry’s role in shaping a healthier future.
She will ask whether new medical advances can solve the challenges ahead, and how the sector can reconcile health and growth to better serve consumers of tomorrow.
Jebb is professor of diet and population health at the University of Oxford and chair of the Food Standards Agency. Her pioneering research focuses on diet, obesity, and public-health policy, translating science into practical actions to promote healthier and more sustainable diets.
Awarded an OBE in 2008 for services to public health, Jebb is a fellow of the Academy of Medical Sciences and one of the most respected voices in food and health policy today.
The invitation-only event will take place on Monday 23 February at London’s Guildhall, bringing together leaders from across the food, drink, and retail sectors to discuss the key issues shaping the industry’s future.
Jebb said: “It’s a real honour to be invited to give the keynote address at the 25th City Food & Drink Lecture. The event has a long history of bringing together people from across the food and drink sector to explore the big challenges and opportunities ahead. I’m looking forward to discussing how, together, we can create a food and drink industry that supports both public health and a thriving industry.”
Allan Wilkinson, chair of the City Food & Drink Lecture, added: “It is a pleasure to welcome Professor Susan Jebb to deliver this landmark City Food & Drink Lecture. Her insight into the complex relationship between diet, public health, and the food industry is inspiring.
”As we face the challenges of promoting healthier, more sustainable diets, Professor Jebb’s research offers a vital guide for how the sector can innovate responsibly while serving the needs of consumers today and tomorrow.’’
