22 November, 2011
New President for Food Writers Guild
Editor and publisher of Food New Zealand, Anne Scott has taken over the role of President of the New Zealand Guild of
Food Writers.
The NZGFW is the professional body for food journalists and others involved in writing about and presenting and teaching
about the specialist area of food and beverages. Anne was elected at the Guild’s recent conference in Nelson.
With a degree in Food Technology from Massey University, Anne spent her first 10 working years in the food industry and
then made the move into Public Relations in Sydney.
Four years later she was living in Thailand, and later in the Philippines, where she continued writing and publishing
for a number of international clients in the expat community. Back in New Zealand in 1995 Anne re-forged her links with
the food industry, initially running events such as the Massey University Food Awards. In 2004 she began editing Food
New Zealand.
Opportunity knocked in 2006 and Anne and her business partner set up Peppermint Press to publish the magazine under
contract to the New Zealand Institute of Food Science and Technology (NZIFST). Anne has strong links with the Institute
and currently serves on the Auckland Branch committee and the Institute Council.
“I am deeply committed to the dissemination of accurate information about food and I am an advocate of the quality of
our New Zealand food supply,” says Anne. “Nothing irritates me more than incorrect or biased reporting in this area.
Consumers are confused enough, without misinformation informing their daily media consumption.”
Anne says the Guild is pleased to announce the 2012 Executive Committee:
Immediate Past President, Lauraine Jacobs; Margaret Brooker; Greig Buckley; Ginny Grant; Christine Hall; Sarah La
Touche; Trudi Nelson; Kathy Paterson and Tracey Sunderland. Editor of Pen & Palate Renee Lang also serves on the committee.
About the New Zealand Guild of Food Writers
The New Zealand Guild of Food Writers was formed in 1987 as a networking base for food journalists and those in allied
occupations to provide opportunities to advance their knowledge of, and interest in, the specialist area of food,
beverages and associated services. All members interface with the public in some way – through magazines, newspapers,
radio, TV, publishing, teaching, consultancy, PR, catering, or photography. The Guild is run by an executive committee
of professional members, with regional representatives.
ENDS