The Future of Food
WeGil, Largo Ascianghi 5, Roma – April 13th 2018 | 10:00 - 12:00
Conference in Italian and English - Limited seats - Simultaneous translation
How to combine health, access to food and environmental sustainability? Even if we sometimes forget it, it is good to remember that to guarantee the survival of our species it will be necessary to invest more and more on the innovation of the agri-food chain.
Finding and applying the most effective methods and technologies to make food truly sustainable is everyone's job: politicians, companies, startups, researchers and consumers. After all, the rule is always the same: "who is not part of the solution, then it's part of the problem".
Moderator Carlo Alberto Pratesi, Università Roma Tre
We will discuss this with …
Paolo Cuccia - Chairman Startupbootcamp FoodTech
Lorenzo Giovanni Bellù - Senior Economist, Food and Agriculture Organization (FAO)
Gabriella Morini - Taste and Food Sciences, Università di Scienze Gastronomiche
Nicola Robecchi - Researcher, Scientist and Entrepreneur
Sonia Massari - Director, Gustolab International Food Studies Institute
Marcello di Martino - Direttore Commerciale Imprese, Intesa Sanpaolo
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