France

Alessandra PIERINI

From Italy, she lives in France since 25 years and promotes the most prestigious Italian ingredients and tributes Italian producers. She held a restaurant in South of France and actually she is the owner of “RAP épicerie” the reference for Italian food shops in France. Passionate about gastronomy, she shares her experience, her heritage and

Sweden

Britt-Marie STEGS

Sixteen years ago, Britt-Marie Stegs developed a new concept for Swedish quality meat and that became the foundation for Hälsingestintan® – to offer and make available Swedish quality meat to conscious consumers around the country. Since then Britt-Marie has been working on developing the optimal production chain for quality meat. With help of a mobile

USA

Barbara LYNCH

Barbara Lynch is a cheffe and restaurateur. In 2014 she was the second woman to be awarded the James Beard Foundation Award for Outstanding Restaurateur, which honors “a working restaurateur who sets high national standards in restaurant operations and ownership.” Barbara Lynch Gruppo, founded by Chef Barbara Lynch, is a collection of entities that includes

USA

Gabrielle HAMILTON

Gabrielle Hamilton is the chef/owner of PRUNE, which she opened in New York City’s East Village in October 1999.  PRUNE has been recognized in all major press, both nationally and internationally, and is regularly cited in the top 100 lists of all major food magazines. Gabrielle was nominated for Best Chef NYC in 2009 and

Italy

Emanuela STUCCHI-PRINETTI

Emanuela grew up between Milan and the estate of Badia a Coltibuono, then owned by the paternal grandmother Marilù Giuntini . After studying performing arts science at the faculty of Performing Arts in Bologna (DAMS) she specializied in classical singing  and  worked for  some theatrical and cinema  productions (OPERA by  Luciano Berio,  La Traviata, by Giuseppe Verdi  for

Marocco

Dr. Zoubida CHARROUF

Zoubida Charrouf, Professor in the Science Faculty of Mohamed V. University, in Rabat, Morocco is quietly trying to explain some of the hurdles she faces. “People accuse me of three things. They accuse me for having helped women get out of their homes. They accuse me for having improved the extraction of argan oil. And

India

Dr. Vandana SHIVA

Philosopher, activist, writer and anti-globalization author, Dr. Vandana Shiva plays a major role in the global Ecofeminist movement. She has authored more than 20 books an she received the Right Livelihood (ALTERNATIVE NOBEL PRICE) Award in 1993, The Blue Planet Award in 2007, The Save The World Award in 2009, The LennonOno Grant for Peace

United Nations

Dr. Cristina FRANCHINI

Cristina Franchini holds a law degree and a PHD in international law. She started working for the United Nations High Commissioner for Refugees (UNHCR) in 2007, as a legal officer, at the beginning in the area of arrivals by sea and reception of asylum seekers and then, for many years, in the Italian procedure for

France

Dominique LOISEAU

Dominique Loiseau is a woman of many talents. Trained as a biochemist, teacher and food specialist, she met Michelin-starred chef Bernard Loiseau in 1986. Together they managed his hotel and restaurant La Côte-d’Or (now called Relais Bernard Loiseau). Three children and a third Michelin star later she was appointed hotel director, then administrator of Bernard

USA

Dominique CRENN

Dominique Crenn transforms memories into food in her poetic, modernist and imaginative restaurant, Atelier Crenn, which was the first restaurant with a female head chef to be awarded with two Michelin stars in the USA. She lectures widely, including at Harvard, and attends many conferences all over the world. Dominique Crenn received the “2015 Augie

Italy

Massimo BOTTURA & Lara GILMORE

Massimo Bottura Over the past twenty years, Chef Massimo Bottura has become a leading figure among Italian chefs and a globally respected innovator and restaurateur. Osteria Francescana was awarded a third Michelin star in 2012 and currently is ranked second on The World’s 50 Best Restaurants list. In 2014 Phaidon Press released Massimo Bottura’s first

Greece

Maria VLACHOU

Maria is the CEO of Fereikos-Helix, a company that oversees the development of organic snail farming globally and CEO of Maria Vlachou LTD, specialising in the branding, packaging and export of Greek high quality agricultural products. Fereikos-Helix is among the National Champions of the 2013 European Business Awards and was the first company in Greece

Italy

Luciana DELLE DONNE

A manager with a background in banking, with significant experience in Change Management and Strategic Innovation in the fields of technology and organization. She has been Head of Division at Banca 121, Head of Innovative Channels at San Paolo IMI Wealth Management and in charge of the Service Platform for Product Companies (WM). After 20

Italy

Licia GRANELLO

From Turin, she has been writing for Repubblica since 1981. After twenty years as special sports correspondant, in 2001 she chose to become food editor, dealing with food and eating in the very broadest terms, from nutrition and organic farming to haute cuisine. Since 2004 she has had her own two-page Sunday column called “I

Lebanon

Kamal MOUZAWAK

Arab social innovator, Awarded in 2008 by Monocle Magazine as one “New Heroes-Worldwide” Founder of Souk el Tayeb, Lebanon’s first farmers market, Kamal is a son of farmers and producers, who grew up in gardens and kitchens, tasting life, food and fruits at their source. After a major in graphic design, Kamal followed the paths of food

Joanna Savill

Joanna Savill is a longtime journalist and events director who specialises in food, travel and gastronomy. She has written for most major food publications in Australia, edited the country’s most prestigious restaurant guide and presented a long-running TV series on Australia’s many diverse food cultures, farmers and artisan producers. She is widely known for her

Mexico

Zahie Tellez

Zahie dining experiences produces easy to understand gastronomic experiences, resulting from a successful walk through the Mexican and Italian cuisine enriched by their Lebanese-Mazatlan roots and the practical study of many world cuisines and ingredients. Her knowledge, empathy, ease of words and presence has successfully led her gastronomic experience to television (six seasons at The

Denmark

Trine HAHNEMANN

Trine Hahnemann is a well-known personality in Danish food and food culture. As the owner and CEO of Hahnemanns Køkken she is behind about 3000 daily lunches in private and public companies in the Copenhagen area. The company works towards a sustainable lunch. A chef and food writer, she is an enthusiastic advocate for sustainable

UK

Thais Compoint

Thais Compoint is a Corporate Social Responsibility and Diversity Consultant with over 15 years of a solid international experience across industries. She received the 2015 Diversity Leader Award by the prestigious American “Profiles in Diversity” Journal, as one of the diversity officers who advanced Diversity & Inclusion in the corporate world. She led successfully the

Brazil

Teresa CORCAO

After graduating from St. Martins School of Arts (London), Teresa took a different career direction and joined one of her sisters as chef and co-owner of the family restaurant (Rio de Janeiro) “O Navegador”. In 2002, she launched the « Cassava Project » to protect and promote the most significant cultural asset of Brazil’s indigenous peoples. Through

Denmark

Susanne HOVMAND-SIMONSEN

Since 2007 Susanne has carried out the greatest transformation of organic agricultural production in the history of Denmark, introducing a new way of understanding agriculture. Nowadays she has transformed Knuthenlund not only into a benchmark agricultural farm, but also into a centre for the dissemination and teaching of the organic culture. Knuthenlund, with a tradition

Brazil

Roberta Sudbrack

Sudbrack’s determination to make haute-cuisine with simple and local ingredients made dining at her former restaurant “Roberta Sudbrack” (Rio de Janeiro) one of the best experiences Brazil. Her keyword is respect and her cuisine has only 3 ingredients: hands, fire and brains. That says it all. Roberta was the first chef cooking at Brazil’s presidential