Danielle Agnello joined the University of Oxford as an Academic Visitor. Collaborating with the Sustainable Healthy Food Group (SHFG) over several months, Danielle delved into the intricacies of co-creating policy- and community-level interventions for sustainable and healthy food practices. The collaborative efforts focused on developing population-level interventions to positively influence food environments. By infusing the team with expertise in co-creation and participatory methods, Danielle contributed to advancing their comprehension of how to conduct impactful co-creation to generate innovative solutions for the multifaceted challenges within food systems. Beyond collaborative research, Danielle had the enriching experience of lecturing to students, emphasizing the value of using co-creation methods in their research. This Oxford journey not only broadened horizons and, initiated a valuable collaboration between Danielle and the SHFG team, but it also reinforced the belief in the transformative power of collaborative approaches to tackle complex societal issues. See more about the work of the SHFG here: https://www.salientfoodtrials.uk/