In the early 1970s prominent Australian human and animal nutrition scientists had studied or worked overseas, especially in Britian, where many were members of The Nutrition Society, established in 1941. Several scientists believing a similar society should be established in Australia convened in Melbourne in March 1974 and formally inaugurated the Nutrition Society of Australia in January 1975(1). The objective of the Society, as stated in the constitution, ‘shall be to advance the scientific study of nutrition and its application to people and animals, and to inform the public’. The first conference was held in August 1976. My presentation was ‘Why is the protein/energy ratio recommended for humans so different from that for domestic animals’. By the early 1970s the effects on sheep of protein, with specific amino acid compositions, and energy intake were sufficiently quantified to develop computer simulation models that predicted the impacts of diets on body composition(2) and identify deficiencies in grazing lambs. The models were limited by an inability to predict which components of a pasture sheep would select. Experiments with grasses and straws of different quality and spatial arrangements revealed that sheep selected forages which provided the most energy per mouthful(3). These findings are relevant to human nutrition. In 1975, 10% of Australian adults were classified as overweight or obese, but by 2025, 67% were overweight and 34% obese. In 1975, the international food industry barely affected Australian diets, except for canned or frozen fruit and vegetables, whereas by 2026, ultra-processed foods provide ⁓50% of calorific intake. Fat, sugar and salt in diets can be manipulated to impact the human mesocorticolimbic reward system, boosting dopamine release and enhancing pleasure through opioid receptors to provide craving and compulsory repeated intake(4). Essential nutrients in ultra-processed foods are frequently below requirements, which can lead to numerous adverse health conditions(5). How can this happen? The food industry contributes funds to political parties and has influence through lobbying. A survey in the United States from 1998 to 2020 found that the ultra-processed food industry spent $1.15 billion on lobbying compared with $817 million by the gambling and $755 million by the tobacco industries(6). Government regulation is essential but can be compromised by industry lobbying. Is there an obligation for our Society to play a more active role supporting other international groups challenging the ethics of the ultra-processed food industry and encouraging a local farm to plate food system, for the sake of the health of Australians?