Since 2018 Louisa has lead industry partnerships and consultancy projects for the Sustainable Restaurant Association, in a drive to maximize the power of hospitality to positively shape the food system. Recent food waste work includes supporting The Restaurant Group on a Plate Waste reduction strategy, managing The Food Waste Pledge with The Crown Estate, and authoring a waste reduction toolkit for Arla Pro. Louisa has sat on the judging panel for the British Street Food Awards, Worlds 50 Best, and the Social Responsibility prize for the San Pellegrino Young Chef of the Year. Prior to the SRA, Louisa worked on sustainable supply chains for the snack company PROPERCORN, after studying for a Geography BA at the University of Sussex, focused on sustainable diets.