Our people

Tracy is a leading expert in resilient and sustainable food systems in Aotearoa New Zealand and the broader Pacific region, particularly in relation to the challenges that sustainable development presents.

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Rob is a chef and lecturer whose research examines the role food plays in the formation of social and cultural identity. Further research interests include the evolution and adaptation of cuisines, garden to table and community-focused sustainable food systems.

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Dianne is an early career researcher in the School of Hospitality and Tourism whose current teaching focuses on the link between food, food cultures and wellbeing. Dianne is currently a research assistant working with the AUT Centre for Critical Food Studies team and is looking to begin her own PhD research.

Pauline has a background in anthropology of food, and is currently a PhD candidate and early career researcher at the School of Hospitality and Tourism. Her research interests include the intersection of regenerative food and tourism systems, and value(s)-based approaches to food studies.

Gaby is a chef, restauranteur and social entrepreneur in Noumea, New Caledonia. Gaby is the founder and project manager of Pacific Food Lab – New Caledonia (PFL-NC), a partner NGO to Pacific Food Lab – Aotearoa, which focuses on developing sustainable and resilient culinary cultures in the South Pacific region. PFL-NC works with a broad range of food industry stakeholders (including tourism) to create and support the idea that resilient food is at the heart of addressing economic, societal and environmental challenges.