An expert at certified organic gardening, Taylor is the first director of Culinary Gardens for Jackson Family Wines, where he works hand in hand with the culinary team, scouring the globe for new and interesting crops to grow. Taylor earned his degree in agriculture with a focus on environmental horticulture from the University of Florida,… Read more »
She is the Program Manager of La Cocina, a social incubator that for more than a decade has been allowing the transformation of people with low-incomes – mostly immigrant and African-American women – into owners of their own business in San Francisco (California, United States). With a five-year training and follow-up programme, La Cocina has… Read more »
Partner and Managing Director of IDEO, a design company with more than 700 employees, Deakin leads IDEO’s work and team focused on designing for the global food system. With over 20 years of experience, Lynda helps her clients to identify opportunities for growth and solve the system’s toughest problems, creating strategic development platforms and empower… Read more »
Selassie is opening doors of opportunity for Ghana through food. After spending a decade working for the UN – she holds a degree in International Affairs from Columbia University– Selassie jumped into the kitchen to explore how food could tackle social challenges, eventually graduating from the Culinary Institute of America (CIA). She returned to Africa… Read more »
On the outskirts of Modena, Cuocci uses cooking to care for his region and the people around him. In his restaurant-farm La lanterna di Diogene he partners with people with intellectual disabilities, who grow, prepare and serve the very best of Emilia Romagna’s artisanal cuisine. This inspiring and innovative gastronomic-social cooperative transforms food not only into… Read more »
The chef of Acánthum, the only restaurant in Huelva (Spain) to boast a Michelin star, is fully committed to developing his region. As president of the Prenauta Foundation, he is an advocate for tourism, innovation and entrepreneurship in the restaurant sector. In order to promote food education, he has launched Los Niños se Comen el… Read more »
Lars Williams, the Copenhagen-based former Head of Research and Development at the Nordic Food Lab, illustrates a novel approach to innovation. Through the eyes of a chef, he transposes culinary concepts to the world of distilled spirits at the company Empirical Spirits. The business aims to “capture flavors from around the world” through cutting-edge distillation… Read more »
Mario Castrellón internationally promotes Panama’s under-explored gastronomic culture. Through his role as an entrepreneur, he creates opportunities for social development in coffee-farming communities. Today these communities produce Geisha, one of the most exclusive and coveted coffee varieties in the world. Yet, the benefits do not translate into lower poverty rates or higher productivity. The Maíto… Read more »
Through Silo, the first zero-waste restaurant in the United Kingdom, Douglas has spearheaded a movement that is now an international phenomenon. He draws inspiration from the “pre-industrial food system”, a concept that is motivating young chefs around the world. This approach allows nothing to go to waste: instead, everything is reused. He advocates for ‘upcycling’… Read more »
Siew-Chinn Chin has devoted her career to promoting organic and healthy eating habits in the US, advocating for a paradigm shift away from fast food culture. Through initiatives such as The Charlie Cart Project the Malaysian-born chef plays a key role taking culinary training across the country: using a fully-equipped mobile kitchen and dozens of… Read more »
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