Frankie Fox

Frankie Fox has a diverse work experience that includes roles in various industries. In 2004, Frankie worked in business development and investment at The Ingenious Group. From 2007 to 2011, Frankie served as an advisor at Credit Suisse. In 2013, Frankie co-founded The Foraging Fox Ltd, where they were a board member and non-executive director until 2020. Frankie also had a role as a British Library Start Up Mentor at the Business & IP Centre in 2019. They joined The Brook: Plant-Based Feasting as an advisory board member in 2021, and also became a co-founder and CEO of foodsquared.earth in the same year. In 2022, Frankie participated in the Big Idea Ventures Accelerator Cohort 6. They joined Carbon13 as a founder in their second cohort in 2021. Frankie became a member of Founders Pledge in 2023. Finally, in 2023, Frankie joined ProVeg Incubator as part of Cohort 10.

Frankie Fox's education history begins in 1992 when they attended Bradfield College, where no specific degree or field of study is provided. From 1995 to 1999, Frankie studied at Queen Mary University of London, earning an LLB (Hons) degree in Law & European Law. In 1997-1998, they also attended Leiden University and obtained another LLB (Hons) degree, this time in European Law.

In 2020, Frankie pursued studies at the University of Cambridge, specifically the Cambridge Institute for Sustainability Leadership, earning a Certificate in Sustainability Management. During the same year, they also completed a program in Business Sustainability Management from the University of Cambridge Institute for Sustainability Leadership.

Continuing with their interests in sustainability, Frankie enrolled at Writtle University College in 2020-2021, where they completed a Diploma in Principles and Practices of Horticulture through the Royal Horticultural Society.

In terms of additional certifications, Frankie obtained several in 2020, including Learning Design for Sustainability, Learning G Suite Administration, Social Media Marketing for Small Business, and Sustainability Strategies, all through LinkedIn. They also completed a program in Team Collaboration in G Suite from LinkedIn during the same time.

Frankie's most recent certifications were obtained in 2022. They completed the Alternative Protein Fundamentals Programme from The Good Food Institute and achieved Level 2 Food Safety and Hygiene for Catering from Food Safety UK.