Global Centre for Healthy Food Environments
Healthy Food Environments are food environments underpinned by the latest evidence, that enable and promote healthy, sustainable and ethical diets, with the food being tasty and affordable, as determined by different socio-cultural and socio-economic groups across populations.
We focus on Healthy Food Environments within our health care systems.
Prior to his current role as CEO of Sprink, between 2018 and 2019, Thomas was the National Clinical Advisor on Value- Based Health Care (VBHC) for the Welsh Government.
Between 2013 and 2018 he worked at the International Consortium for Health Outcomes Measurement (ICHOM). He established the London office in 2014 and subsequently led ICHOM’s work in the EMEA region between 2014 and 2017. In 2017 he took overall responsibility for ICHOM’s day-to-day operations across its London and Boston offices. He also had global responsibility for ICHOM’s strategic partnerships.
Prior to working at ICHOM he practiced as a physician at Oxford University Hospitals (OUH).
He received his BSc and MD from the University of Manchester, UK and MBA from the University of Oxford, UK.
Matt is a project management professional with a portfolio in various NHS organisations.
He has led the creation of a number of Standard Sets of outcomes for the International Consortium for Health Outcomes Measurement (ICHOM).
Matt studied Sports Science at undergraduate level before going on to gain a master’s degree in Public Health, both at the University of Birmingham, UK.
We have developed a range of engagement options, which focus on working together to achieve the vision of Healthy Food Environments.