Chiara PAVAN

Chiara Pavan is cheffe of Venissa (alongside Francesco Brutto), a Michelin-starred restaurant with a strong commitment to low environmental impact cuisine. Through her cucina ambientale, she strives to create a true taste of place while adopting sustainable practices around the sourcing, production, and preservation of food. In her restaurant she cooks vegetables from her own garden and

Audrey BOUROLLEAU

Audrey Bourolleau is co-founder (with Xavier Niel) of Hectar, a unique ecosystem including a pilot farm in regenerative agriculture, entrepreneurial training programs and a start-up accelerator. Located close to Paris, on more than 600 hectares, Hectar aims to support the social and economic transition of the regenerative agricultural and food sector. Drawing on her background

Asma KHAN

Chef and humanitarian advocate Asma Khan is an award-winning restaurateur, best-selling cookbook author, and the founder of London’s famed Darjeeling Express restaurant. The UN World Food Programme’s Chef Advocate, Asma has become one of the UK’s most prominent culinary figures. Her restaurant is best known for her all-female kitchen team and her commitment to social

Annalisa CORRADO

After graduating in mechanical engineering, he earned a PhD in energetics, from the University of Rome “La Sapienza,” focusing on the analysis of the environmental impact of energy systems. She is currently the head of innovative project development at AzzeroCO2 (an Energy service company) and the responsible for technical activities for the Kyoto Club ngo.

Dee WOODS

Deirdre “Dee” Woods, FRSA is an award-winning food actionist. She is a celebrated cook, urban agroecologist and earth wisdom keeper. Her work meets at the nexus of human rights, food sovereignty, agroecology, community, policy, decolonial research, culture, climate and social justice. Dee co-founded Granville Community Kitchen and the African and Caribbean Heritage Food Network. She sits on

Monica BERG

Monica Berg is a London based multi – award winning bartender and entrepreneur. Her work includes Muyu liqueurs and London bar(s) Tayēr + Elementary with partner Alex Kratena – currently no 8 on The Worlds 50 Best Bars 2023, and in 2022 won “Best International Cocktail Bar” at Tales of The Cocktail’s Spirited Awards. She

Marco Francesco MAZZU

Marco Francesco Mazzù is Professor of Practice in Marketing. He is currently a member of the board of directors and of the nomination and remuneration committees in listed companies (Aeffe S.p.A. and Sanlorenzo S.p.A). During his previous work experience he worked in Procter & Gamble, in the Marketing function, in IBM, in Fincantieri and as

Argentina

Narda LEPES

Narda Lepes, passionate about cooking, communicator and gastronomic entrepreneur, has created a relevant brand in the culinary world. Her publications such as “Eat and have a good time”, “Ñam Ñam” and “100 Tips para no comer como el or**” , have been created to promote an improvement in the quality of household nutrition and generate