When the World Health Organisation (WHO) and Food and Agriculture Organisation (FAO) gathered for a 10-day international meeting session on contaminants in food, Collegian Sally Ronaldson (Harington 1996 - 97) was there as part of the Australian delegation. For Sally, it was a major career highlight.

“Ten days of meetings, negotiations, and networking,” Sally recalls. “It really brings home how important international collaboration is in keeping people safe.”

After leaving St Paul’s Collegiate School, Sally completed a Bachelor of Science with First Class Honours in Food Science alongside a Bachelor of Commerce in Marketing at The University of Otago. She later gained a Postgraduate Diploma in Nutrition and completed further studies in Winemaking and Oenology. After starting her career in product development for Fisher & Paykel and working for food ingredient businesses in New Zealand and the UK, she eventually settled in Wellington.

Today, Sally works for the Australian Government as a Project Manager and food regulatory scientist for Food Standards Australia New Zealand (FSANZ). Though FSANZ is a small government agency of just 120 people, its impact is massive. The food standards they set help keep 300 million people safe across Australia and New Zealand, while enabling innovation and trade for a $1.8B food and beverage industry.

Currently, Sally is working in the New Foods team on new and innovative foods and technologies: navigating the assessment of alternative protein sources, phytosterols in bread to lower cholesterol and cell-cultured duck. This happens alongside a talented team of experts spanning food technology, toxicology, nutrition, legal, economic, and social science. This follows recent work by colleagues on a world-first food standard for cell-cultured quail. These emerging foods and technologies, are expected to play a critical role in feeding the world's growing population.

“To develop world-leading food standards, like this one, we have to be strong leaders and connect and collaborate with a huge range of stakeholders across the food regulatory system, from government, public health, the food industry and consumers. Our international partnerships are also critical to the work we do in harmonising food standards where we can,” says Sally.

Sally’s connection to St Paul’s remains multigenerational. Her father Matthew (Sargood 1962–65), Uncle Nick (Sargood 1965–68), and brothers William (Sargood 1994–98) and David (Sargood 1998–2002) all attended the school. Today, the family tradition continues with her nephew, Harry, who currently attends St Paul's.

Reflecting on her time at school, Sally credits the routine and expectations set by her teachers, tutors, and coaches for helping her learn to balance hard work with sports and friendships. She particularly remembers the Harington House welcome weekend at Tihoi, playing hockey, and the reassurance from her chemistry teacher, Mr Shaw, who helped her reach her potential.

“Mr Shaw gave me the reassurance I’d achieve the results to help me get to Otago University and study food science, I did! His before-school tutoring sessions were always well-attended,” says Sally.

The school’s values still stay with her today. “The school motto, ‘State in Fide’ (stand firm in the faith), strongly resonates with me. Regardless of your faith, I always think of standing firm and strong even when the hard times come along. It’s something I remind  my teenage son of from time to time.”

Her final piece of advice to current students or her 18-year-old self is built on that very same resilience: “Find out who you are, be yourself, do what you enjoy and join in. Be curious, and continue to be open to learning.”

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