Eating City Summer Campus 2018

The 6th Villarceaux Declaration is now available!

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Eating City at Italian Senate

to present financial trends in school public food services

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Credits: FoodInsider.it

Linking Producers & Consumers

Building innovative food systems and supply chains that can connect producers and consumers

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Credits: Photo Credit EIP-AGRI

“Building innovative food systems and supply chains that can connect producers and consumers”

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. With a passion for food and culture, the Impact Programs at JBF was a perfect fit. In addition to working with chefs on sustainability and advocacy issues, Ashley produced Taste Matters and produced/hosted The Edible Alphabet for Heritage Radio Network, a not-for-profit internet radio station focused on creativity and food.

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.

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.

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!

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. While she was transitioning from Spoon to her current position as executive chef of Hidden Harbor and Independent Brewing Company in Squirrel Hill, plus cooking dinners at the James Beard House in New York City and various other big-ticket events in Pittsburgh and around the country, Borges worked with her mother, Jenny Muniz, to raise thousands of dollars for Muniz’s charity El Buen Samaritano. The nonprofit is dedicated to providing food and services for communities affected by Hurricane Maria in Borges’ native Puerto Rico. She like to say: “I’m a chef trying to learn, promote and advocate for food access in my community”

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 healthy eating habits everyone can promote his health and live in a better world.

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, culture, economy, politics and society. I’m passionate about learning and recognizing all the aspects of this beautiful link we have with food and how we can adapt and create new solutions to the new challenges we face nowadays.

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 effective way to find new solutions and answers for the problem we face today.

Having graduated with a Master’s degree in International Cooperation at the Institut d’Etudes Politiques de Bordeaux and with a specialized Master in Innovations and Policies for a Sustainable Food System at Montpellier SupAgro, Institut des Régions Chaudes, I am particularly interested in food security and agricultural policies. Working with “Let’s Food Cities”is an opportunity to innovate in public policies, introducing new processes in cities and regions on a dynamic and flexible scale that allows debate and alternative visions.

Graduate of Rabat and Paris’s universities in Economy and graduate of Paris’s University in Urban & Regional Planning (Institut Français d’Urbanisme). Chairman’s delegate of inter-ministerial committee (French part): “First French-China State Agreement on sustainable development” (2008/2013)
Jacques used to give lectures at the Fine Arts National School, in Economy and Commerce, and engineering Universities: École Polytechnique, des Ponts et Chaussées, des Arts et Métiers, as well as at “Collége de France”, French Urban Planning Institute, and the same in Brazil, Canada, China (Beijing, Chengdu, Hangzhou, Hefei, Guangzhou, Shanghai, Shenyang, Shenzhen, Tianjin, Wuhan..) , Monaco, Morocco, and other countries

Jacques Saint-Marc

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. With a passion for food and culture, the Impact Programs at JBF was a perfect fit. In addition to working with chefs on sustainability and advocacy issues, Ashley produced Taste Matters and produced/hosted The Edible Alphabet for Heritage Radio Network, a not-for-profit internet radio station focused on creativity and food.

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.

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.

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!

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. While she was transitioning from Spoon to her current position as executive chef of Hidden Harbor and Independent Brewing Company in Squirrel Hill, plus cooking dinners at the James Beard House in New York City and various other big-ticket events in Pittsburgh and around the country, Borges worked with her mother, Jenny Muniz, to raise thousands of dollars for Muniz’s charity El Buen Samaritano. The nonprofit is dedicated to providing food and services for communities affected by Hurricane Maria in Borges’ native Puerto Rico. She like to say: “I’m a chef trying to learn, promote and advocate for food access in my community”

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 healthy eating habits everyone can promote his health and live in a better world.

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, culture, economy, politics and society. I’m passionate about learning and recognizing all the aspects of this beautiful link we have with food and how we can adapt and create new solutions to the new challenges we face nowadays.

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 effective way to find new solutions and answers for the problem we face today.

Having graduated with a Master’s degree in International Cooperation at the Institut d’Etudes Politiques de Bordeaux and with a specialized Master in Innovations and Policies for a Sustainable Food System at Montpellier SupAgro, Institut des Régions Chaudes, I am particularly interested in food security and agricultural policies. Working with “Let’s Food Cities”is an opportunity to innovate in public policies, introducing new processes in cities and regions on a dynamic and flexible scale that allows debate and alternative visions.

Graduate of Rabat and Paris’s universities in Economy and graduate of Paris’s University in Urban & Regional Planning (Institut Français d’Urbanisme). Chairman’s delegate of inter-ministerial committee (French part): “First French-China State Agreement on sustainable development” (2008/2013)
Jacques used to give lectures at the Fine Arts National School, in Economy and Commerce, and engineering Universities: École Polytechnique, des Ponts et Chaussées, des Arts et Métiers, as well as at “Collége de France”, French Urban Planning Institute, and the same in Brazil, Canada, China (Beijing, Chengdu, Hangzhou, Hefei, Guangzhou, Shanghai, Shenyang, Shenzhen, Tianjin, Wuhan..) , Monaco, Morocco, and other countries

Jacques Saint-Marc

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. With a passion for food and culture, the Impact Programs at JBF was a perfect fit. In addition to working with chefs on sustainability and advocacy issues, Ashley produced Taste Matters and produced/hosted The Edible Alphabet for Heritage Radio Network, a not-for-profit internet radio station focused on creativity and food.

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.

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.

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!

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. While she was transitioning from Spoon to her current position as executive chef of Hidden Harbor and Independent Brewing Company in Squirrel Hill, plus cooking dinners at the James Beard House in New York City and various other big-ticket events in Pittsburgh and around the country, Borges worked with her mother, Jenny Muniz, to raise thousands of dollars for Muniz’s charity El Buen Samaritano. The nonprofit is dedicated to providing food and services for communities affected by Hurricane Maria in Borges’ native Puerto Rico. She like to say: “I’m a chef trying to learn, promote and advocate for food access in my community”

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 healthy eating habits everyone can promote his health and live in a better world.

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, culture, economy, politics and society. I’m passionate about learning and recognizing all the aspects of this beautiful link we have with food and how we can adapt and create new solutions to the new challenges we face nowadays.

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 effective way to find new solutions and answers for the problem we face today.

Having graduated with a Master’s degree in International Cooperation at the Institut d’Etudes Politiques de Bordeaux and with a specialized Master in Innovations and Policies for a Sustainable Food System at Montpellier SupAgro, Institut des Régions Chaudes, I am particularly interested in food security and agricultural policies. Working with “Let’s Food Cities”is an opportunity to innovate in public policies, introducing new processes in cities and regions on a dynamic and flexible scale that allows debate and alternative visions.

Graduate of Rabat and Paris’s universities in Economy and graduate of Paris’s University in Urban & Regional Planning (Institut Français d’Urbanisme). Chairman’s delegate of inter-ministerial committee (French part): “First French-China State Agreement on sustainable development” (2008/2013)
Jacques used to give lectures at the Fine Arts National School, in Economy and Commerce, and engineering Universities: École Polytechnique, des Ponts et Chaussées, des Arts et Métiers, as well as at “Collége de France”, French Urban Planning Institute, and the same in Brazil, Canada, China (Beijing, Chengdu, Hangzhou, Hefei, Guangzhou, Shanghai, Shenyang, Shenzhen, Tianjin, Wuhan..) , Monaco, Morocco, and other countries

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