6th Eating City Summer Campus

Boris Boincean originally from Ukraine, graduated from the Faculty of Agronomy of the Moscow Agricultural Academy (K.A. Timiriazev). he is responsible for the chair of Natural Sciences and Agroecology...

As a cook I’m passionate about food, as a bachelor in social work I care for people and as a master in public management I strive for good policy.

Betina Bergmann Madsen is chief procurement officer in the Copenhagen Municipality and a specialist in the procurement of sustainable and organic food for the municipality’s 900 kitchens.

M. Della Vedova has been Under Secretary of State for Foreign Affairs and International Cooperation from February 2014 to May 2018.

Professor Emeritus of Labour Law at the Catholic University of Milan. Minister of Labour and Social Security and Minister of Trasportation in the Italian Government.

Graduate of Rabat and Paris’s universities in Economy and graduate of Paris’s University in Urban & Regional Planning (Institut Français d’Urbanisme).

Florence Egal is a Medical Doctor with a Masters in Public Health from the London School of Hygiene and Tropical Medicine, and a food security, nutrition and livelihoods expert.

After studying political sciences and international cooperation, Anna Faucher specialized with a master's degree in « Innovations and policies for sustainable food ». Questioning the food needs of a...

Claudia is a food blogger and activist, she dedicate her time to promoting a healthier school catering, she founded in 2009 Foodinsider an italian network of people who are keen to improve the quality of food and menus offered in school canteens.

Ashley Kosiak is the Impact Programs Manager at the James Beard Foundation (JBF). After working at museums and historical sites in the Minneapolis area, she moved to NYC in 2010 to pursue a Masters in Food Studies from New York University.

Dr. Wilson has a passion for child nutrition and has dedicated her career to improving access to healthy food for all children and their families. She has spent twenty three years as a school nutrition director in three public schools districts in Wisconsin…

Aleksandar Stojanovic is a labor rights activist from Serbia and a researcher with focus on policy, law and economics and the commons, is working on Eating City project within the public foodservices focus group and he is member of the Eating City steering committee. During The Campus will work as responsible of the facilitator staff.

Founder of WDT agency, committed gastronome, adventurer & entrepreneur. Nicola believes in the opportunities to work towards a better food system, reconnecting urban areas with the countryside, lan...

I'm a nutritionist, interested in learning more about the humanity and the richness of its diversity. I believe that the dialogue between different people, with distinct perspectives, is the most effe...

Foodie for life, nutritionist for profession. We are what we eat! I believe everyone has a special bond with food, eating is an essential need, and the way we eat is linked to our health, environment,...

I am very passionate of all aspects of food from the farming process to the final products and eating. I really love what I am studying as I believe that through a good life style with sustainable and...

Executive chef of Independent Brewing Company and Hidden Harbor, raises the bar with her dedication to volunteerism as well as her culinary prowess. Borges regularly volunteers her effort and expertise to help people who need a lift.

Ana Puhac is an urban food systems specialist working for Food and Agriculture Organization (FAO) in Rome where she supports activities contributing to FAO’s Urban Food Agenda and building knowledge on urban food governance mechanisms. She holds a B.A. in Human Ecology and MSc in Building and Urban Design in Development. Recently, Ana worked with multi-actor processes for urban development through design of innovative tools, project development and research in an innovative start-up and the municipality of Amsterdam.
Ana was a participant of Eating City in 2016, after which she joined Eating City as a facilitator and a member of the Steering Committee.

Alice is now working at “Casa di Anna”, as General Manager after a long experience in international cooperation. Organic Agriculture as an instrument to reach social inclusion? Challenging but certainly possible. That’s why we, at the “Casa di Anna” Social Farm, produce vegetables that are Tasty, Healty, and Supportive!

Habtamu Belay is a lecturer in the Law School of Wollo University where he has been a faculty member since 2012. Habtamu completed his Ph.D. at the University of Torino and his graduate studies at the IUC of Turin. His research interest lies in the areas of global equitable governance, international informal networks, and financial regulation.

I am Ph.D. student working on Food Policies and connections with urban and peri-urban agriculture. I grew up watching my grandma making "tagliatelle", a typical italian pasta, talking with her and hearing stories of the past. Very passionated in my studies, I think that food is the main bridge connecting cultures and generations. My willingness is to create the conditions to reconnect people with food and agriculture. "Eating is an agricultural act!" (Wendel Berry)

Jeanne Tantot, nutritionist and food sociologist, anthropologist, 27 years old, from Vaison la Romaine (France). I am a young researcher on the "food of tomorrow" and it acceptability by the society. Specialized about new vegetable proteins sources with ethical and ecological behavior, i enjoy life, food, sport, theater, traveling and smiling.

Jam Melchor is a chef and local food champion from the Philippines. He established the Philippine Culinary Heritage Movement, a not for profit movement dedicated to the promotion and preservation of the Philippine culinary heritage and gastronomy. He is also the convenor of the Slow Food Youth Network Philippines. In 2017, the Università degli Studi di Scienze Gastronomiche (University of Gastronomic Sciences - UNISG) in Pollenzo, Italy through its annual Le Tavole Accademiche opened its kitchen to the culinary expertise of Chef Jam Melchor, He presented, prepared and served savory Filipino dishes that opened up their palates to asian flavors and feed their knowledge about Filipino food culture.

I am a Dietician from Kilmarnock, Scotland. Having a real enthusiasm for all things food and health since a young age, I was able to channel this passion into a career that keeps giving me the opportunities to play a role in the tackling of Scotland’s childhood obesity epidemic. Growing up in Scotland, I experienced first-hand as a pupil, all the initial changes that were made to school meals. With childhood obesity at an all-time high in Scotland, I will be looking at what I can do differently with the food contracts, changing the current market, reducing food poverty within the area and providing the best start to all children. I hope to focus on how we can provide sustainable food for children in Scotland at a time where both obesity and poverty are reaching alarming levels.

I grew up with Indonesian and Italian influences which probably triggered my passion for food and love for eating together with family and friends. I have a background in sustainable energy and innovation and I have a drive to evolve sustainable food systems for widespread accessible good, clean and fair food.

Traveler (30 countries visited so far) interested in local cuisines. PhD student of physics in Czech University of Life Sciences. Organized several international food nights for a group of 6-10 people. Love to cook for friends and share a meal with them. Currently on a ketogenic diet. Favorite cuisines: indian, japanese, turkish.

“I’m a young nutritionist and Nutrition and Dietetics Professor, in love and dynamic within that science, involved with my city and with my country: I consider myself as focused on what we eat; in the food sciences; food consumption and nutrition! Very recently, I discovered that I wanted to be an active agent in modulating food consumption; specially throught the Mediterranean Diet - a lifestyle pattern, immaterial heritage; a bastion of sustainability and truly Portuguese.”

Following my interests, I have managed to balance my professional life between Chemistry and Food Science, with experience within Europe and overseas. I believe that combining knowledge and competencies from different areas results to better ideas and more effective solutions.

Working for Rikolto in Belgium I try to contribute to face the global food challenge by stimulating social entrepreneurship in food & agro in different countries (Peru, Tanzania, Indonesia and Belgium). Besides that, I work on the Food for the Future project in Belgium, in which we try to fuel the debate on our future food (focus on three crops: seaweed, pulses and quinoa) from practice (through experimentation, eductation, innovation, co-cration, sensitization…).

I create communication systems across business functions and foster relationships with our community, customers and distributors. Building on previous experience in food system reform, I believe food and beer belong together and focus on uniting the two through advocacy and meaningful experiences.

Being an active and athletic person all my life and having a strong desire to help other people I decided to become a dietitian. Now I am a master student in clinical nutrition and I never stop looking for lifelong learning seminars. My hobbies are travelling, sports and nature activities and I try my best to combine them with my work. I love my field and the possibilities that it has to make a more sustainable environment, to inspire people for healthier lifestyle habits and wellness, to prevent disease and cure body and soul.

I am a Research Fellow at Bioversity International, Rome. My longstanding interests in anthropology, photography, film, cooking, and cross-cultural education converged in London, where I received an MA in the Anthropology of Food at SOAS, while also teaching Chinese cooking to British GCSE students. Since then, I have become fascinated by the role food plays in migration, health, and farmer security. I currently work in Rome for a multi-country research for development initiative (www.b4fn.org) that promotes a variety of indigenous crops for nutritious diets, resilient livelihoods, and long-term sustainability.

During my childhood I was lucky enough to understand what real food is. The always-too-short summers spent at my grandfather‘s farm taught me a lot. If we respect Nature, also our food will be tastier

I am in love with each interactive component of the ecosystem, and its final resoult through amazing unique flavours. We raise 100% iberian pigs together with some other local animals and gardens....We truly believe in the future by building sustainable food system. Passionate about effective communication by means of food, tradition and time.

I am an agronomist (Engineering School of Purpan – France) specialized in Innovations And Policies For Sustainable Food (SupAgro Montpellier - France). I believe that we need urban and territorial food policies to foster the transition toward sustainable food systems. Strong of their democratic legitimacy and their knowledge of the local context, I am convinced that local authorities can become the keystone of a better food governance.

After Highschool, I picked up my backpack and chose the school of Life : I travelled for two years in Europe and Asia, working in organic farms and alternative communities. On the road I also found myself a passion for cooking and being now a graduate from cooking school I wonder on how creative cuisine, sustainable farming and the knowledge of traditions could join together into feeding the world of tomorrow and bringing Peace.

Calvin, raised with Ghanaian-Liberian culture is a food and agriculture enthusiastic, he has been engaged with many community initiatives from conservation and climate smart agriculture to food and nutrition. As a student leader he is currently serving as the Regional Exchange Coordinator for the International Association of Students in Agricultural and related Sciences (IAAS-AFRICA). With his interest in agriculture he holds a BSc. In Agricultural Economics and Extension. He believes with substantial investment in Agriculture in the African Region, the region can overcome the challenge of youth unemployment.

I am the daughter of Vietnamese Boat People Refugees and a first generation high school graduate. From personal experiences, I know the impact effective policies and programs have on society. I am a scholar of educational policy and family engagement efforts. My dissertation research focuses on equity in school nutrition implementation. I am passionate about telling stories, connecting systems, and addressing inequities.

In love with the culinary world for its power to connect people but also, for being a field where creativity does not have limits, I started a food blog to share my passion. Right after my graduation as a software engineer, I decided to follow my passion and made my job related to it by working as a project manager in a communication and strategy culinary agency. I also do consider that the culinary field is not only the process of cooking, but it starts way before form the process of farming ingredients. It's a related chain where every single element has it's own importance.

I'm studying Food Sciences and Cultures, because I'm passionate about all the world around food, from health to environmental protection, in particular about sustainable production and food security and so the access to food. I think all the best comes from nature, so we have to preserve it in every situation.

Life experiences (like many of us) have brought me to this work. I am passionate about developing a cooperative, systems-based food movement that heals and supports Black, Indigenous, and other systemically dis-invested people in my community. I hold a BS in Food Systems and have experience managing marketing/branding, building infrastructure for community food systems-focused organizations, and developing local food policy.

Deeply passionate in food and eviromental topics from the legal and holistic perspective. I am interested in preservation of the enviroment and I oriented myself to food production systems like agroecology, organic and dynamic farming. Willing to make changes in small communities in my country.

After being graduated at University of Gastronomic Sciences in Pollenzo, Italy, I now work there as a fundraiser. I am in charge of developing relationships between UNISG and food companies through the creation of "ad hoc" plans. The goal is to improve them from the inside thanks to innovative and more sustainable approaches. I strongly believe in food and sustainability education as instruments of change able to build a better quality of life for all.

Christina Conell is a veggie-loving carnivore that began her career at the US Department of Agriculture’s Food and Nutrition Service in 2010, where she has worn many hats, from leading the agency’s training and technical assistance efforts related to buying local foods for federal Child Nutrition Programs to overseeing USDA purchases for school meals. She’s passionate about making sure America’s children have access to the best food possible and ensuring that federal programs are leading the way in terms of environmental and economic sustainability.

Interested in the sustainable development of agriculture, in order to maintain national food security while ensuring to avoid degradation of the natural resource base and the environment protection. The main topic of carried research is related to Soil Fertility Management.

Now I’m taking a gap year and going around the world, visiting Slow Food branches for an internship. I have done internship for Slow Food Uganda, USA. Currently I’m working for Slow Food International in Bra, near Torino. And also I have been a Sushi Chef trainee in Japan. I bring Sushi instruments with me and I had Sushi Workshop more than 10 countries so far. My vision is that everyone all around the world can access good and delicious foods.