Jemma Hynes
Jemma Hynes
Good placemaking is central to creating equitable growth. My approach is disciplined, principled and accessible. I want people to feel they're a part of the decision-making process, not simply on the receiving end.
Good placemaking is central to creating equitable growth. My approach is disciplined, principled and accessible. I want people to feel they're a part of the decision-making process, not simply on the receiving end.
“Food is a system. I want to give people more control over this system to improve their lives. I believe taking local action that impacts environments, including food production, distribution and consumption will give people this control.
Good placemaking is central to creating equitable growth. My approach is disciplined, principled and accessible. I want people to feel they're a part of the decision-making process, not simply on the receiving end.
Specialisation and expertise shouldn't make us remote from what's happening on the ground. We need to be seen to be even-handed and transparent when we're making decisions that affect how people live.
I’m positive about achieving meaningful change through food systems thinking and collaborating closely with like-minded people to make this happen.”
Jemma is the strategic director of Fork, providing food-related strategic decision-making to unlock the potential of food to transform places. Fork’s focus is placemaking, impact assessment, technical guidance and policy and partnerships.
Q&A
Q&A
How did you get to where you are now in your career?
I started out working in the family butchers then took a degree in food science. But I felt the food sector’s ethics and the way the food system worked weren’t for me. When I left university, I went into property and founded my own property acquisitions and management business. Following the 2008 financial crash, I had time to reflect. I’d learned many skills my time working in the built environment and was keen to apply them in a more worthwhile manner. I began a new career in Local Authority Regulatory Services delivering, then managing an NHS food programme to improve the food people consumed. I next moved into academia and non-profits, finding my calling in building more sustainable food systems. I led and managed FoodSync for eight years, delivering over 40 projects and following an ethos to future-proof how we produce and consume food. I now provide commercial and pro bono support helping organisations maximise their positive impact.
How did you get to where you are now in your career?
I started out working in the family butchers then took a degree in food science. But I felt the food sector’s ethics and the way the food system worked weren’t for me. When I left university, I went into property and founded my own property acquisitions and management business. Following the 2008 financial crash, I had time to reflect. I’d learned many skills my time working in the built environment and was keen to apply them in a more worthwhile manner. I began a new career in Local Authority Regulatory Services delivering, then managing an NHS food programme to improve the food people consumed. I next moved into academia and non-profits, finding my calling in building more sustainable food systems. I led and managed FoodSync for eight years, delivering over 40 projects and following an ethos to future-proof how we produce and consume food. I now provide commercial and pro bono support helping organisations maximise their positive impact.
How did you get to where you are now in your career?
I started out working in the family butchers then took a degree in food science. But I felt the food sector’s ethics and the way the food system worked weren’t for me. When I left university, I went into property and founded my own property acquisitions and management business. Following the 2008 financial crash, I had time to reflect. I’d learned many skills my time working in the built environment and was keen to apply them in a more worthwhile manner. I began a new career in Local Authority Regulatory Services delivering, then managing an NHS food programme to improve the food people consumed. I next moved into academia and non-profits, finding my calling in building more sustainable food systems. I led and managed FoodSync for eight years, delivering over 40 projects and following an ethos to future-proof how we produce and consume food. I now provide commercial and pro bono support helping organisations maximise their positive impact.
What’s your favourite place and why?
Northumberland has such untapped food potential. The richness of food, history and its people combine to produce something truly wonderful. I really immersed myself in the food landscape there and it felt like a complete reset — the antithesis to the demands and pressures of more urban-focused work.
What’s your favourite place and why?
Northumberland has such untapped food potential. The richness of food, history and its people combine to produce something truly wonderful. I really immersed myself in the food landscape there and it felt like a complete reset — the antithesis to the demands and pressures of more urban-focused work.
What’s your favourite place and why?
Northumberland has such untapped food potential. The richness of food, history and its people combine to produce something truly wonderful. I really immersed myself in the food landscape there and it felt like a complete reset — the antithesis to the demands and pressures of more urban-focused work.
Which is more important, being creative or being practical?
Both! Things have to work, but if we can’t imagine the solutions to our problems then we are totally stuck.
Which is more important, being creative or being practical?
Both! Things have to work, but if we can’t imagine the solutions to our problems then we are totally stuck.
Which is more important, being creative or being practical?
Both! Things have to work, but if we can’t imagine the solutions to our problems then we are totally stuck.
How well prepared do you feel for future changes in your industry?
In a very niche job like mine, I’m part of many industries constantly changing and evolving. I suppose I’ve just got used to this. Being part of great networks, working collaboratively and openness to new ideas all help. It’s also about making sure I remain resilient and stay comfortable working in my expanding zone. This gets better with practice — one of the few upsides of getting older.
How well prepared do you feel for future changes in your industry?
In a very niche job like mine, I’m part of many industries constantly changing and evolving. I suppose I’ve just got used to this. Being part of great networks, working collaboratively and openness to new ideas all help. It’s also about making sure I remain resilient and stay comfortable working in my expanding zone. This gets better with practice — one of the few upsides of getting older.
How well prepared do you feel for future changes in your industry?
In a very niche job like mine, I’m part of many industries constantly changing and evolving. I suppose I’ve just got used to this. Being part of great networks, working collaboratively and openness to new ideas all help. It’s also about making sure I remain resilient and stay comfortable working in my expanding zone. This gets better with practice — one of the few upsides of getting older.
Where do you look for inspiration?
Nature. Many of the problems we are face are because we have ignored nature.
Where do you look for inspiration?
Nature. Many of the problems we are face are because we have ignored nature.
Where do you look for inspiration?
Nature. Many of the problems we are face are because we have ignored nature.
What are your guiding principles?
Be bold, technical and realistic.
What are your guiding principles?
Be bold, technical and realistic.
What are your guiding principles?
Be bold, technical and realistic.
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Salford M3 7FB
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Find us
Patn Studio
x+why
Embankment East Tower Cathedral Approach
Salford M3 7FB
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Find us
Patn Studio
x+why
Embankment East Tower Cathedral Approach
Salford M3 7FB
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Find us