Jacob Fodio Todd is a Research Associate at Gamos for the MECS Programme. He has also worked as a Research Fellow at SPRU (University of Sussex), for MECS, working on innovation systems to transform access to modern energy cookings services in Kenya, Rwanda and Tanzania, and on the Low Cost Technologies project (University of Sussex/Gamos/ACTS/UIU). Jacob is a trained chef and has worked previously on multiple food projects, including authoring The Groundnut Cookbook (/Food from Across Africa) in 2016, and leading work on MECS eCookbooks for Kenya, India, Uganda, Myanmar, Ghana, Tanzania and Zambia. He holds an MSc Environment and International Development from the University of East Anglia.