Sylwia is an experienced office and operations manager bringing administrative, logistics, interpersonal and communication skills to her role as Consulting Project Coordinator and Executive Assistant at Karen Karp & Partners in the USA. On the Good Food side she supports the administrative needs of KK&P and on the Good People side she is involved in human resources consulting services. Prior to joining KK&P, Sylwia worked as an Executive Assistant, Project Coordinator and Marketing Trainee throughout her study period in Poland and Austria. She joined KK&P in February 2017. Sylwia is a Warsaw University of Life Sciences graduate with an Engineer Degree in Food Technology and Human Nutrition focusing on Food Economics and a Master of Science graduate from the International Joint Degree Master Program in Sustainability in Agriculture, Food Production and Food Technology at University of Life Sciences and Natural Resources in Vienna. In college.
Ana is a human ecologist, urban designer and food enthusiast from Croatia, but with home in many other places in the world. Her main interest is lies in bridging the gap between the field of urban planning/design and subjects of food (security), political ecology and alternative forms of ownership. Ana has done and participated in various projects in South and North America, Europe and Asia focused around participatory processes in urban context, informal settlement upgrading, affordable housing and urban agriculture. Until recently Ana worked as Urban food planner for FAO’s Meeting Urban Food Needs Programme, and is now looking for opportunities for joining new projects.
Hannah is the Food Policy Advisory Council Manager at the Office of Sustainability. She manages subcommittee projects and fundraising for FPAC, and oversees the Council’s meetings and general operations. She previously served as an AmeriCorps VISTA with FPAC through SERVE Philadelphia and the New York City Coalition Against Hunger’s Anti-Hunger and Opportunity Corps. Hannah developed an interest in food systems while studying the history of commodities at Cornell University, where she worked as a line cook and graduated in 2013 with a BA in History and International Relations.
Guus Thijssen is a gastronomic storyteller, host and organizer. With an emphasis on the human value, his company Guustronomy promotes sustainable gastronomy by giving chefs appropriate stages. Wether it’s workshops, dinners, interviews or talks – it’s always about showing people the true value of chefs and artisans in a progressive food system.
Elizabeth is a creative strategist and producer from New York City. Her adventures in Milan began while managing social media for the USA Pavilion.
Edith is an eclectic food professional. As social-anthropologist and holistic gastronome, Edith gets her kicks out of observing and analyzing various food related patterns, trends and behavior in society and in cultural expression. Today Edith co-runs a smallscale farm outside of Copenhagen and manages a social food space called Gro’up in Malmö where food and food culture are used as social tools to drive change in the Swedish foodscape.
Aleksandar Stojanovic is a labor rights activist from Serbia and a researcher with focus on policy, law and economics and the commons.
Corinne Stewart is a coordinator at Eating City. She has 17 years’ experience of International Relations in Higher Education and is the President of the ISLE Sustainability Network.
Clementine O’Connor is a Sustainable Food Systems Consultant at World Resources Institute. Lead consultant to Champions 12.3, a high level coalition mobilising action on SDG Target 12.3 to halve food waste and reduce food loss across the supply chain by 2030. Contributor to research on sustainable diets. Clementine was also Expert to the Rapporteur on the European Economic and Social Committee Exploratory Opinion on Sustainable Food Systems, adopted May 2016.
As a cook I’m passionate about food, as a bachelor in social work I care for people and as a master in public management I strive for good policy. As the head of Cleaning and Catering services for the City of Ghent I can put these three beliefs in practice. Together with my team I’m responsible for the sustainable procurement of 4500 school- and nurserymeals a day and the daily cleaning of 340 very divers citybuildings. This way my team and I are helping our city to become the climate-neutral city of tomorrow.