10 italian entrepreneurs selected for the second edition of EWA programme in Italy
EIT Food with the collaboration of Future Food Institute, launched the Empowering Women in Agrifood programme for italian women entrepreneurs in the agrifood sector.
17 Jul 2023
EIT Food South
For the second year, EWA - Empowering Women in Agrifood has been launched in Italy by EIT Food with the support of the Future Food Institute.
EWA represents a concrete path in which ten talented female innovators will have the opportunity to undertake a six-month-long training programme to create business solutions designed and implemented entirely by women. The goal is to bring out the extraordinary potential that female entrepreneurship expresses, promoting inclusivity and diversity among business founders and increasing the number of start-ups founded by women.
The 10 selected entrepreneurs for EWA programme in Italy are:
- Martina Riolino - Zoé Food Evolution | It is the first fast-casual restaurant dedicated entirely to 100% plant-based fresh handcrafted pasta. Born from a vision of a better society in which ethical and environmental commitment leads every decision. The main focus are: raw material sustainability, workplace inclusivity, pursuit of quality and passion for innovation.
- Tiziana Mori - TA.P.T.A | Its aim is to create new and professionalizing managers where it operates to implement the cultural and experiential tourism in different territories. The main focus are: women's empowerment, experiential tourism guides, greater attractiveness for families and enhancement of territories with a combination of art, music, food and wine.
- Giorgia Volpe - ECOSYSTEM | The idea behind it is to create a wellness program to improve human and natural ecosystems by also protecting the environment through education.
- Serena Vacca - RestartSoil | It focuses on renting regenerative agriculture 4.0 equipment for soil. They help companies choose the right equipment for their needs and the structure of the land. Through the rental service specialized in precision regenerative agriculture, we provide means, assistance and technology to farms to practice agriculture with a lower environmental impact and greater profitability.
- Alessandra Loi - Casalana | It focuses on the sheep's wool supply chain in Campania, in order to recover the wool from these processes. The aims behind it are to enhance rural traditions linked to artisanal creativity, enhance the role of defense of rural areas and upcycle a farming material considered as a waste.
- Diana Zagarella - OlivAir | It designs drones for olive harvesting. The aim is to automate different long processes, minimize the damage to plants and the environment and to increase productivity. Drone propellers are designed to generate strong winds while keeping the drone airborne. The wind produced by the propellers acts by imposing vibrations on the branches which cause the fruit to fall.
- Isabel Marin - Fabna | Fabna's vision stems from the desire to enhance the skills and values implemented in our beekeeping company. This will be achieved through the organization of projects & workshops which are created on the basis of the know-how of an external expert. The main aim is the creation of a strong community.
- Allegra Fregosi Coen Gialli - Common Place | We offer sustainable products and environmentally friendly solutions for the home and office, promoting an ecological lifestyle and reducing waste. We design self-watering clay 3d printed products to reduce water waste, we design durable green furniture. We educate the community on eco-friendly practices and resources.
- Elena Umanità - Green Kitchen | The aim is to sell online nutritional plans and wellness paths. The sale of plant-based dishes will be done with the cooperation of our nutritionists and chef consultant on the online platform. It will also be possible to rent professional kitchen spaces. We want to promote wellness of body, mind and soul.
- Stefania Sellitti - The food that cures: the development of this app will make it possible to connect people (with chronic conditions) with local nutritionists and farmers. The aim is to create an ad-hoc nutritional path with anti-inflammatory diets that will be shared with local farmers who will prepare a crate of food every week for the patients.
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