What you'll learn

How do global epidemics affect and effect the future of food? Sara Roversi walks through how recent events, such as COVID-19, show us that the future of food must be more sustainable and accessible for all and how our unsustainable food systems models are contributing to climate change and virus proliferation. Sara Roversi is a systemic thinker and disrupter in the food ecosystem. She works with globally recognized high-profile think tanks on setting the agenda for the sustainable food industry. She’s often a sparring partner of key decision-makers in business and government institutions. She founded the Future Food Institute in 2014. By analyzing food from both the viewpoints of culture and accessibility, she has begun to map the places where the food and cultural revolution is taking place. She studies its dynamics, identifying the new niches of fruition and consumption that use the potential of technology and new knowledge generated by data. She is motivated to solve one of the most significant challenges of our era: feeding humans in a healthy way and by taking care of the ecosystem that is hosting us.