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Opportunities for health consumers and community members

Working together with consumers and community members helps the Institute achieve high-quality research that has the greatest impact on the health and wellbeing of Australian people. The Institute is guided by the work of peak bodies such as the National Health and Medical Research Council and Consumers Health Forum of Australia. When using the term ‘consumer’, we are referring to patients and potential patients, people who use health care services, and their carers or family members. When we use the term ‘community members’ we refer to those who share an interest in our research – including sub-groups of the Australian population, and healthy members of our community who want to prevent ill-health. Below are key ways that consumers are involved in health research. Consumer, Carer, and Community Advisory CommitteeThe CCAC oversees consumer involvement at the Institute. The committee works with key staff, including the Executive team and research program

Dr Mary-Anne Land

Profile

Dr Land is a Senior Program Manager at The George Institute for Global Health, where she leads global initiatives to transition the world’s salt supply to potassium-enriched alternatives. This work addresses the urgent global challenge of high sodium intake and its associated health risks, advancing innovative strategies to improve cardiovascular health worldwide.

Prior to her current role, Dr Land held several key positions at the World Health Organization. Including playing a crucial role in the development and implementation of the highly successful global cervical cancer elimination program. Her leadership and strategic expertise were instrumental in advancing the initiative forward, securing essential support and securing commitments for its implementation.

With a robust background in both hands-on program implementation and high-level advisory roles, Dr Land continues to shape and advance global health policies and practices.

Thomas Gadsden

Profile

Dr Thomas Gadsden is a Research Fellow at the Centre for Health Systems Science, The George Institute for Global Health, and a Conjoint Lecturer at UNSW Sydney. 

His research focuses on health systems strengthening, with expertise in discrete choice experiments, evidence synthesis, and evaluation. His PhD research examined the design of appropriate incentives for community health workers in Indonesia.

Tom has held diverse roles across the health sector, including as a Public Health Officer Trainee at the NSW Ministry of Health, Health Financing Officer for the WHO Country Office in Lao PDR, and Australian Youth Ambassador for Development. He also worked as a youth worker in remote Aboriginal communities. 

Tom has a strong track record of partnering with government stakeholders and has authored commissioned reports and policy briefs for Australian government agencies and the World Health Organization.

George Institute researchers awarded MRFF grants to drive equity and innovation in health care

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Vikneswary Batumalai

Profile

Dr Vikneswary (Vicky) Batumalai is a Senior Research Fellow at The George Institute for Global Health and an Adjunct Senior Lecturer at UNSW Sydney. With a background in clinical radiation therapy, she brings a deep understanding of the challenges faced by people diagnosed with cancer, particularly those from culturally and linguistically diverse communities. Vicky's research is driven by a strong commitment to improving equity across the cancer care continuum. Her work focuses on identifying and addressing disparities in access, quality, and outcomes of cancer care, both in Australia and internationally. Her work aims to inform policy and drive sustainable, system-wide change.

FoodSwitch – Data on the world’s packaged foods

The purpose of FoodSwitch is to bring transparency to the world’s food supply with a vision of an optimised food system for human health and the health of our planet. There are many studies highlighting the link between diet, ill-health and disease. Globally, 1 in 5 deaths are associated with poor diet, with cardiovascular disease being the biggest contributor, followed by cancers and type 2 diabetes. In addition, it is estimated that between 30% and 40% of anthropogenic greenhouse gas emissions (GHGe) are attributable to the global food system. To achieve our purpose, we collect and analyse information from packaged food labels to generate data and insights that can influence government policy and industry practice toward improved food environments. Additionally, we have several apps that allow consumers to make better food choices: Our FoodSwitch App provides simple health and nutrition information on a scanned product and suggests healthier alternatives to 'switch' to, and

The FoodSwitch data

Packaged food attribute data The FoodSwitch database holds detailed nutrition and attribute information on individual packaged food products. The data is used for research and advocacy to influence government policy and industry practice toward improved food environments. It is also used by the various apps to help consumers make healthier food choices by offering accessible and clear information about the nutritional content of packaged foods. The database is continually updated, reflecting changes in food formulations and the introduction of new products – it is estimated that there is around 25% - 30% of product churn every 12 months. The data is utilised in various tools and apps to guide users towards healthier eating patterns, supporting public health initiatives and research on dietary habits and nutrition. FoodSwitch: Tracking Food Data Across 17 Jurisdictions AustraliaNew ZealandUnited KingdomSwedenFranceUSAMexicoBrazilChile ChinaFijiHong KongIndiaKuwaitSouth A

Added sugar

Australians consume around 14 teaspoons of added sugar a day - two more than the 12 teaspoons limit recommended by the World Health Organisation (WHO). Eating too many foods high in added sugars can lead to weight gain, an increased risk of obesity related diseases, and is a major risk factor in tooth decay. What is sugar? Sugar is a type of carbohydrate that occurs naturally in foods such as milk and fruit and can also be added to foods and drinks in various forms by the manufacturer or the consumer. Total sugars of a product refers to the combination of sugars that are naturally present and those that are added.Intrinsic and milk sugars occur in foods and drinks such as intact fruits and vegetables (i.e. fructose) and milk (i.e. lactose).Added sugars are all other sugars. It is these sugars that are associated with poor health outcomes and we should avoid. They are often added by manufacturers to give greater sweetness or other desired characteristics. What is added sugar

Commercial Determinants of Health Program

Program Overview Commercial determinants of health refer to the systems, structures, and strategies employed by commercial actors, such as corporations and industries, that influence health outcomes. The Commercial Determinants of Health team at The George Institute works across Australia and internationally to reduce the burden of death and disease linked to harmful commercial practices. Through rigorous, independent research, we provide governments, NGOs, and public health organisations with the evidence needed to develop and implement effective solutions. Our team employs multi-disciplinary and multi-method approaches across key areas, including nutrition, alcohol, tobacco and vaping, and transport. Nutrition: health and sustainabilityOur research examines food environments, focusing on unhealthy food marketing, ultra-processed foods, and the baby food market. We evaluate and support behaviour change tools like to help consumers make healthier choices. Planetary health is also a

Nutrition Science

Program overview The Australian health system spends billions of dollars each year treating preventable diet-related chronic diseases - including type 2 diabetes, heart attacks, and strokes. These key killers affect millions of Australians and disproportionately affect more vulnerable communities, including those with food insecurity. The Nutrition Science research team is focused on reducing diet-related diseases through implementing innovative research techniques, with a commitment to reaching more vulnerable populations. Together with healthcare partners, The George Institute for Global Health has established ‘Food is Medicine’ programs to provide fresh produce and medically tailored meals to improve the health and wellbeing of Australians experiencing food insecurity and chronic diseases. The team is currently conducting a series of world-class clinical trials to assess their effectiveness, alongside comprehensive program evaluations to inform future scale-up. The N

How can nutrition labelling support large-scale food fortification?

What is the problem? Malnutrition in all its forms – including nutritional deficiencies – is a leading cause of death and disability globally. Food fortification is a proven and cost-effective intervention to address nutritional deficiencies. Large-scale food fortification (LSFF) is the practice of adding minerals or vitamins to commonly consumed foods i.e., staple foods such as salt, flours, oil, and rice during industrial processing to increase their nutritional value and deliver potential health benefits to populations.  Nutrition labelling has the potential to help achieve public health goals by improving the transparency around food product contents, including the contents of fortified foods. What did we do? The George Institute for Global Health was commissioned by the Bill and Melinda Gates Foundation to study how nutrition labelling regulations act as a barrier or an enabler to fortification programs in Ethiopia, Indonesia, Kenya, Nigeria, Pakistan, Philipp

2025 FoodSwitch State of the Food Supply Report: Planetary Health Edition

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