Food Frontier’s new CEO has held “transformational” leadership positions in government, commercial and not-for-profit organisations.
Australia and New Zealand’s think tank for the alternative proteins sector, Food Frontier has welcomed Jane Sydenham-Clarke as its new CEO, with founder Thomas King transitioning to Chair.
Since its establishment in 2017, Food Frontier has delivered a range of events, engagements and research to help industry stakeholders ranging from agri-food businesses to policymakers understand and unlock the potential of plant-based meat, precision fermentation and cultivated meat.
“Jane is a highly credentialed, growth-focused CEO and with her impressive track record engaging diverse stakeholders to drive purposeful change, I couldn’t be more thrilled to have her join as the new leader of Food Frontier,” King said.
Sydenham-Clarke was previously the inaugural CEO at Skyline Education Foundation Australia, which provides support services to gifted and talented students from socially and financially disadvantaged backgrounds. She’s also held leadership positions at Freemasons Victoria, Fed Square Southgate Arts and Leisure Precinct, Kidney Health Australia and VicHealth.
“Throughout her career and particularly in the health space, Jane has been a strategic and hands-on leader, building broad-reaching alliances in complex environments and delivering impactful domestic and international outcomes,” King said.
“Her proven ability to educate and unite people in a system of collective impact is an incredible asset to Food Frontier as we continue expanding our role as the lead educator and facilitator in the alt-proteins ecosystem down under.”
Originally training as a registered nurse and in postgraduate psychiatry, Sydenham-Clarke has a Masters and Honours degree from Monash University and is a graduate of the Australian Institute of Company Directors and Leadership Victoria.
“As our planet heads towards a population of 10 billion by 2050, we simply must embrace the economic, environmental and health evidence that points to the growing need for alternative proteins. I look forward to leading Food Frontier’s work in growing our region’s protein supply with new, sustainable and nutritious options,” she said.