Dr Jacqui Webster


Head of Advocacy and Policy Impact Director of World Health Organization Collaborating Centre on Salt Reduction Associate Professor, Faculty of Medicine, UNSW Sydney Honorary Associate Professor, Sydney Medical School, University of Sydney

BA (Sociology) MA (Development Studies) PhD (Public Health)

Jacqui is responsible for the establishment of a new program on global advocacy and research impact at the George Institute and is an Associate Professor at the University of New South Wales and Sydney University. 

She is also Director of the World Health Organization Collaborating Centre on Population Salt Reduction at the George Institute with a remit is to support countries to achieve the new global targets to reduce salt by 30% by 2025 including through providing direct support to countries, producing and disseminating resources and extending the evidence base. 

Jacqui’s primary research interests are implementation science, public health advocacy, stakeholder engagement and evaluation of salt reduction interventions. She has extensive experience of implementing complex public health interventions including in the UK, The Netherlands, The Pacific Islands, Mongolia, Vietnam and Australia. Her current focus is translating her experience of implementing effective salt reduction programs globally to broader food and health programs. Jacqui was awarded her PhD from Sydney Medical School at University of Sydney in 2011 and currently supervises a number of students there and provides guest lectures on public health advocacy and food to the School of Public Health and Nutrition and Dietetics students.

Jacqui is currently supported by a National Health and Medical Research Council Career Development Fellowship and a Heart Foundation Future Leaders Award on international strategies to reduce salt. She receives additional funding from the National Health and Medical Research Council, the National Heart Foundation, the Victorian Health Promotion Foundation and the World Health Organization for work in this field. 

Read a case study: How a visit to a bread factory in Mongolia led to a reduction in salt overnight