Trudi Hollinsworth has been writing about various aspects of the food industry for more than 20 years as a journalist and public relations consultant. She has dealt with subjects as diverse as marketing and nutrition, storage and handling and recipe ideas. She has written for both general audiences and for specialised readerships, such as retailers and the foodservice industry, and has a good understanding of the different needs and concerns of these various groups. As well as writing as needed for a number of food, beverage and hospitality clients, she is a major contributor to Meat & Livestock Australia’s foodservice magazine, Chef’s Special.