Dr Sc (Eng) Satu Teerikangas is Professor of Management and Organization at Turku School of Economics as well as Honorary Professor at University College London. Satu bears a cosmopolitan background cutting across three continents. Before an academic career, Satu worked with Shell in the Netherlands and the UK in management consulting and HR roles. After defending her PhD at Aalto University in 2006, Satu was Assistant Professor, before she was tenured to Associate Professor in Management at the Bartlett Faculty of the Built Environment, University College London.

In 2021-2026, she is co-leading the Strategic Research Council funded research project BIODIFUL - Biodiversity respectful leadership, while also involved as one of the co-PIs in the Finnish Academy's Profilation 6 (2021-2026)-funded BIODIFORM consortium connecting Biodiversity & business in an interdisciplinary setting across University of Turku. In parallel, Satu is responsible for the work package on Ecosystems & Agency in the Finnish Academy's Strategic Research Council funded project CICAT2025 - Accelerating transitions toward circular economy 2019-2023. Previously, she has been responsible for the Work Environment Fund funded research project TYÖ2 studying colleagueship 2018-2019, the Turku City's Strategic Urban Development Program funded research project on Urban Strategic Planning 2018-2019.

Professor Anu Hopia, Functional Foods Forum (FFF), Faculty of Medicine, University of Turku (UTU), Turku, Finland. anu.hopia@utu.fi +358503789919

Prof. Hopia works as research professor of food development in University of Turku and holds also adjunct proferssorship (docent) in food science at University of Helsinki.  AH is a team leader of a 9-member research group Taste and Health  (located in South Ostrobothnia as part of Soth Ostrobothnian University network). She is PI of several on-going projects funded by Academy of Finland, Tekes – the Finnish Funding Agency for Innovation, EU etc. She worked as a postdoctoral fellow at University of California Davis (USA).  AH has published 70+ academic papers on food science and several books and articles on popular science.  

Ville Uusitalo is a professor in the Sustainability Change research group at the LUT University. His research focuses on assessing environmental impacts with life cycle assessment (LCA) methodology. Currently he is especially interested in developing quantified methods for assessing biodiversity impacts for products and systems. He has published 54 scientific journal publications.   

Anne Quarshie works as an Assistant Professor (Biodiversity and Business) at Turku School of Economics, Department of Management and Entrepreneurship. Previously, Quarshie was a Postdoctoral Researcher at LUT School of Business and Management (2017-2022), a Doctoral Researcher at Aalto University School of Business (2010-2017), and a Visiting Researcher at Rutgers Business School (2013-2015) in New Jersey, USA. Prior to becoming a researcher, Quarshie worked for several years at Fairtrade Finland, where she managed relationships with Finnish retailers and food manufacturers.

Tiina Onkila works as an associate professor of Corporate Environmental Management in the School of Business and Economics, University of Jyväskylä. She is the head of CEM-research group. Her research interests focus on sustainable and responsible business, especially stakeholder relations, circular economy, change agency for sustainability, sensemaking and employee roles in CSR. In BIODIFUL-project, she leads workpackage 4, with a focus on biodiversity and business.

Irene Kuhmonen is a postdoctoral researcher at the University of Jyväskylä, School of Business and Economics. Her research is focused on understanding how companies in primary production sectors and rural areas navigate the processes of sustainability transitions, especially in the food system context. She combines tools and frameworks from system sciences, futures research, transition research and rural sociology with research on sustainability of businesses.

Saska Tuomasjukka, an entrepreneur and senior researcher at the University of Turku, initially developed a passion for food chemistry and the intricate structures of aroma molecules. However, he later shifted his focus to nutrition and sustainability. His current scientific work involves identifying simple, value-free food modifications to promote more environmentally friendly consumption. These include hybrid recipes with reduced meat content and shifts from high to low foodprint meat type.

Outi Uusitalo is a Professor of Marketing at the Jyväskylä University School of Business and Economics, Finland. Her research interests include consumer behaviour, sustainable marketing and consumption, services marketing and management, places and spaces of consumption, and consumers' well-being. She published in Journal of Consumer Culture, Journal of Consumer Behaviour, International Journal of Consumer Studies, European Journal of Marketing, Journal of Business Ethics, among others. She is leading the Sustainable Business research group and serves as the head of Marketing discipline.