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FutureFoodMakers: shaping the food sector we all need
FutureFoodMakers: shaping the food sector we all need

FutureFoodMakers: shaping the food sector we all need

We are working with motivated young people aged 18-24 - our FutureFoodMakers - to give them the chance to have their voice heard by the food sector about what they want from the future of their food system.

Our food system plays a critical role in some of the biggest challenges the world is facing, from reducing climate change, pollution and waste, to tackling malnutrition, health inequality and obesity. Access to healthy and affordable food is essential to overcome the big food challenge – but this is out of reach for many.

The FutureFoodMakers will have the opportunity to learn about the food system and the innovations at the forefront of positive change and kickstart their career in food. As part of the role, the FutureFoodMakers will have the chance to talk to and meet a wide range of people from across the sector, such as experts at EIT Food, food sector entrepreneurs and food industry professionals such as farmers, producers and manufacturers. They will also present your ideas about how to shape the future of the food system and call for change in this crucial Decade of Action. 

If you would like to help promote this campaign, please find some copy and visuals here:

Digital toolkit 

The FutureFoodMaker mission 

Despite its huge power and influence, the food sector in 2021 leaves many young people unable to access healthy and affordable food. Now is the time to support the next generation who will be most affected by lack of action, and ensure their voices are heard - and acted on.

Our research found that young people are keenly interested and knowledgeable about healthy eating. However, they lack support to eat healthily and want better advice on the link between what they eat and their mental health. It also revealed that access to healthy food and affordability are key barriers to overcome for young people as well as transparency, evidence-based information and support from food brands and governments.

Read more about our research here

With a mission to give young people their voice for the future, we launched ‘Our Food, Our Food System’,  a campaign which will be led by young people aged 18-24 years old, targeting the food sector and calling for radical change to tackle access to healthy, sustainable and affordable food across the industry. We want to give young people - our FutureFoodMakers - the chance to tell the sector what they want from the future of their food and the future of their food system.  

 

The FutureFoodMaker role 

The FutureFoodMakers will embody the role of a sustainable food activist; gaining access to the food sector to drive positive change and help design a food system they understand and feel connected to. They will work collaboratively to deliver and launch a Menu for Change in November 2021 that outlines a set of clear actions the sector needs to address in this critical period.

Collaboratively, the FutureFoodMakers will work together to produce a manifesto that will guide and influence future decision makers – including policy makers, food manufacturers, retailers and food sector stakeholders – on the future of the European food sector. This manifesto, known as the Menu for Change, will be presented to the food industry at the ‘Future of Food’ conference on 30 November 2021.

Opportunities as a FutureFoodMaker 

The FutureFoodMakers will gain access to the industry, have unique opportunities to work with teams across EIT Food, learn more about careers in food and show off their skills and passion as sustainable food activists. 

As well as supporting the development of the Menu for Change, they will gain a range of new experiences and career development opportunities such as:

  • The chance to pitch content for the FoodUnfolded website, such as an opinion piece, news story or podcast, giving you exposure and an opportunity to make new connections. You would be offered support and guidance on any content creation by the FoodUnfolded editorial team
  • The chance to develop content on EIT Food’s core channels, for example, a LinkedIn post, podcast interview or a Twitter thread. You will be offered support and guidance on any content creation from a member of EIT Food’s digital communications team
  • Attending stakeholder events, such as the Nordic Council Zero Waste Week event
  • Meetings with EIT Food staff, entrepreneurs or partners who are already changing the food system
  • 1-2-1 Q&A sessions with a member of the EIT Food Community. In some regions, you may also have the opportunity to have this session in person, for example, discovering a day in the life of our Agricultural Manager in Spain as part of the EIT Food Regenerative Agriculture Revolution Project
  • Collaboration with other FutureFoodMakers to share activities and learnings as you draft the Menu for Change
  • Picking one of our flexible online courses (MOOCs) to attend such as Food and Nutrition: The Truth Behind Food Headlines (2 hours per week, over 3 weeks) or Revolutionising the Food Chain with Technology (4 hours per week, over 5 weeks).

The FutureFoodMakers

Meet the FutureFoodMakers

 

About EIT Food and FoodUnfolded

This campaign has been co-created and developed by EIT Food and FoodUnfolded.

EIT Food is the world’s largest and most dynamic food innovation community. We accelerate innovation to build a future-fit food system that produces healthy and sustainable food for all. ​ 

Supported by the EU, we invest in projects, organisations and individuals that share our goals for a healthy and sustainable food system. We unlock innovation potential in businesses and universities, and create and scale agrifood startups to bring new technologies and products to market. We equip entrepreneurs and professionals with the skills needed to transform the food system and put consumers at the heart of our work, helping build trust by reconnecting them to the origins of their food. 

We are one of eight innovation communities established by the European Institute for Innovation & Technology (EIT), an independent EU body set up in 2008 to drive innovation and entrepreneurship across Europe. Find out more here.

FoodUnfolded is EIT Food’s consumer facing platform, creating articles, videos and podcasts that take you on a journey through our food system, covering everything from where our food comes from and how it’s made, to the chemistry behind food and how it affects our bodies, to the impact that food production can have on people and the environment - and innovations and alternative practices that could help reduce that impact. Find out more here.

About UNFSS 2021

The UN Secretary-General, António Guterres, will convene a Food Systems Summit (UNFSS) on 23 September 2021 as part of the Decade of Action to achieve the SDGs by 2030. The Summit will launch bold new actions to deliver progress on all 17 SDGs, each of which relies to some degree on healthier, more sustainable and equitable food systems.

Find out more about the UNFSS Action Areas here.  

What is EIT Food’s role at the UNFSS?

Supported by the EU, EIT Food leads Europe’s largest and most dynamic food innovation community. We accelerate innovation to build a future-fit food system that produces healthy and sustainable food for all.​ We are excited to collaborate with the UNFSS to accelerate achievement of the SDGs in this Decade of Action to deliver game-changing solutions that transform the food system, from farm to fork.

Find out more about how we are supporting UNFSS here. 

FutureFoodMaker judging panel

In stage two of the application process, 25 shortlisted candidates were invited to provide a 3-5 minute video presentation about what they want to see from the future food system. The presentations were then shared with the below judging panel of representatives from across the EIT Food community, youth social enterprises and the food sector who were tasked with selecting their chosen FutureFoodMakers.

 

Dr Andy Zynga, EIT Food David Kat, Wasteless Jenny Kerridge, Babbasa Noopur Desai, WEF Rui Catalao, Kitchen Dates Saskia Nuijten, EIT Food Dr Sonia Massari, Future Food Institute Rudolf Sollacher Inés Oort Alonso
Dr. Andy Zynga
Dr. Andy Zynga
    Institution CEO, EIT Food

    Before joining EIT Food, Andy built and turned around several businesses in Europe and the USA, and most recently engineered a successful exit for Open Innovation Service Leader NineSigma, which he ran for 10 years and sold in 09/2017. The majority of NineSigma’s clients are from the Agri-Food Industry.  

    Other stations in his career include six years at KPMG Consulting, where he built an international telecommunication strategy practice, and 5 years at Vanco plc, where as CEO North America and Central Europe he was part of the Executive team that took the business public on the London Stock Exchange. Andy joined EIT Food as CEO in November 2018. 

    Andy holds a Master’s degree that combines Business Administration and Mechanical Engineering from the Technical University of Berlin, and he earned a Doctorate’s Degree with a thesis on (Open) Innovation Management from RWTH Aachen. 

    David Kat
    David Kat
      Institution Vice President of Business Development, Wasteless

      David Kat lived in the Netherlands, London and Paris, where he built a track record of introducing and scaling innovative solutions. A business developer by training, an entrepreneur and active investor since 2004, he’s Wasteless’ commercial engine.

      The food system is in dire need of solutions that make an impact, at scale and with a profit. The AI of Wasteless prevents food waste in supermarkets, by dynamically pricing fresh food as it nears the end of its shelf life. Optimising perishables is key to a retailer’s margin increase, with a business case that enables a data play to the benefit of the entire supply chain.

      A father of two daughters, David is energised by making this world a better place and his favorite channels of achieving that are business, food and the arts. 

      Jenny Kerridge
      Jenny Kerridge
        Institution Engagement Manager, Babbasa

        For the past 20 years, Jenny has worked and volunteered in the charity sector with the drive of reducing inequality, creating opportunities, and empowering others to realise their unique talents. She has been Executive Director for the award-winning Bristol social enterprise Babbasa for over 3 years and is currently working as the Engagement Manager with an amazing team supporting young people from the less-advantaged, ethnically diverse communities of inner-city and East Bristol to achieve their professional ambitions. 

        Jenny has a background in Health Psychology and is a qualified Naturopathic Nutritionist. She believes that good nutrition is crucial for good health, particularly mental health, and is excited to combine both her passions with the opportunity to find our Future Food Makers and give young people a voice to bring about change in the food sector - improving access to healthy, sustainable and affordable food. 

        Noopur Desai
        Noopur Desai
          Institution Programme Lead, Food Innovation Hubs, WEF

          Noopur Desai works for the World Economic Forum (WEF) and is leading the development of a global portfolio of Food Innovation Hubs aimed at strengthening country and regional innovation ecosystems for the food systems.  

          At WEF, Noopur has worked on global initiatives and partnerships on incentives and technology innovations to address challenges within the food systems; and has been instrumental in developing the work around the Food Innovation Hubs.

          Prior to WEF, Noopur worked in consulting and impact investing in South and Southeast Asia where she worked on developing insights and initiatives in agricultural value chains and inclusive finance. She also supported innovators and social enterprises create business models and monitoring frameworks to enable triple bottom line returns. Born to a farming family in India, Noopur has been keen and passionate about work in food systems, especially at the intersection of policy and innovation. Noopur has a Masters in Public Administration from Columbia University and has also worked for the World Food Programme in Ethiopia and the Rockefeller Foundation’s Food Initiative in New York. Noopur is currently based in Geneva and is originally from Hyderabad, India. 

          Rui Catalão
          Rui Catalão
            Institution Cofounder, Kitchen Dates

            Born in Lisbon, Portugal, Rui has over 10 years' experience in communications and marketing in multiple industries, most notably sports, food and sustainability. He is a co-founder of Kitchen Dates, a multidimensional food literacy project with a very concrete mission: help people and organisations adopt more sustainable practices and reduce their impact on the planet. Their activities include consultancy, education, events and product development. In 2019, Kitchen Dates opened Portugal's first zero-waste restaurant, operating without a garbage bin and sourcing 100% of its ingredients locally.  

            As a result of his work, Rui is often invited to give masterclasses about food, sustainability and circular economy, and to speak at conferences around these topics. With Kitchen Dates, he is also involved in several initiatives focused on short food supply chains, finding better ways to bring producers and consumers closer and building communities around a better, more sustainable food system. 

            Saskia Nuijten
            Saskia Nuijten
              Institution Director of Communication, EIT Food

              Saskia joined EIT Food in September 2017in the role of Director of Communication, leading Corporate Communication, Public Affairs and the functional area Public Engagement. She is a Member of the Management Board EIT Food.  

              Saskia has over 20 years’ experience in communications, branding and marketing at science and technology-focussed multinationals. Before joining EIT Food, Saskia worked with Corbion/CSM in the role of Corporate Communications Director and before Corbion/CSM she worked for DSM Food Specialties in the role of Global Marketing Communications Manager.  

              Saskia holds a bachelor's degree in International Management from the ‘Hogeschool voor Economische Studies’ Amsterdam (the Netherlands).  

              Dr. Sonia Massari
              Dr. Sonia Massari
                Institution Director, Future Food Institute

                Dr. Sonia Massari is the director of the Future Food Academy, at Future Food Institute. She has more than  20 years of experience as a researcher, lecturer, consultant, and designer in the fields of food and sustainability education, food design, and innovation in agri-food systems.

                She holds a Ph.D. in Food Experience Design from the Engineering Department at the University of Florence, Italy. For 12 years, she was the Academic Director of the University of Illinois Urbana-Champaign Food Studies programs in Rome, and she designed and coordinated more than 50 academic programs and 150 educational activities on food and sustainability for prestigious international institutes. She teaches "Sustainability Design Thinking" at Roma Tre University and " Sociology of Change- Design of emergent scenarios" at ISIA Design School. She teaches academic modules at several Universities around Europe and is a senior researcher and scientific supervisor at the Barilla Foundation.

                She received the International Women Innovation Award “Tecno-visionaria” (2012), the NAFSA TLS Knowledge Community’s Innovative Research in International Education Award (2014), and the Food Studies ASFS Pedagogy Award (2020). She is a board member of Linaria,  FORK and of the Association for the Study of Food and Society and serves on the editorial board of the International Journal of Food Design. 

                Rudolf Sollacher
                Rudolf Sollacher
                  Institution Senior Research Scientist, Siemens Technology

                  Rudolf completed his PhD in Physics at the Technical University Munich in 1990. After a number of post doctorate positions, he joined Siemens Technology in 1996 where he has been Senior Research Scientist since 2003.  

                  After working on many different Siemens technologies and applications, his focus is now on advanced automation and digitalisation solutions in Industry 4.0, and in particular their application in the food and beverage sector. He represents Siemens as a partner of EIT Food where he is engaged in several activities for the commercialisation of innovation results. 

                  Inés Oort Alonso
                  Inés Oort Alonso
                    Institution Spanish Co-editor and Contributor, FoodUnfolded

                    Inés is the Spanish co-editor and a regular contributor at FoodUnfolded, an EIT Food-supported platform and online community exploring and sharing the latest food and agricultural innovations. While she mainly writes about agricultural policy and sustainability, she is always happy to dive into any food-related topic, be it culinary history, kitchen-hacks, molecular nutrition, or food waste. 

                    At Amsterdam University College, where she recently graduated, she took courses in different fields that allowed her to reflect on food in a multidisciplinary way. From botany to circular economics to ecology, she always brought it back to what we grow and what we eat. Through her academic work as well as volunteering experiences at Taste Before You Waste, a food waste NGO, and her internship at IVN, an institute educating the Dutch public about nature, Inés has become increasingly aware of the importance of innovative and grassroots solutions such as FutureFoodMakers in order to tackle the current problems of our food system and connect citizens to their food. She can’t wait to hear your ideas and see them be shared with the world! 

                    The FutureFoodMakers

                    Brenda Langevoort
                    Brenda Langevoort

                      Brenda is 20 years old and is from the Netherlands. Ever since she was little, she has been passionate about living a sustainable lifestyle, and that passion has led her here. She thinks that the food sector is such a huge polluter to the environment, and there’s a lot of room for improvement.

                      She is excited to be part of the FutureFoodMaker team, to chat with other young people about how they can make the food sector more sustainable, and hopefully inspire others to create change. When she is not busy with being a FutureFoodMaker or at university, you can find her on the climbing wall, strumming her ukulele, painting, or outside in nature.

                      Charlotte Viale
                      Charlotte Viale

                        Charlotte grew up in a multicultural environment (Moscow, Geneva, Lagos, Guangzhou, Bucharest, Mumbai, Antwerp, Brussels), becoming passionate about food through experiencing global cuisines. 

                        Seeking an international environment closely knit with food, she completed her Bachelor's at the Ecole hôtelière de Lausanne in June 2021. Charlotte is now studying for a Master's at Wageningen University and Research, also known as the Food Valley, to further pursue her education in the food industry.

                        Chloé Dorin
                        Chloé Dorin

                          Chloé is a food passionate with a background in the hospitality and food industry. She works in Amsterdam at HelloFresh, the leading mealkit worldwide, where she helps change the way people eat forever. Her mantra? Love Food Hate Waste.

                          As a French lady, she treats food like it was sacred. Therefore she wants supermarkets to fight food waste and create value from products that are about to expire or that don’t look good, avoiding food to be dumped. Her adoration of food comes from her travels. After visiting 43 countries, she has realised that food connects people, but that the industry needs to change for it to continue. 

                          Eliska Waclawkova
                          Eliska Waclawkova

                            Eliska is 21 years old and is from the Czech Republic but has been travelling for the last two years. When she was volunteering on organic permacultures and farms in Europe and Central America she came across a completely different approach to the food industry in general. 

                            She is also really interested in nutrition and how food affects our bodies. She would love to improve the situation in Europe and find a way to provide society with high quality food that is produced, stored and distributed in a sustainable way.

                            Emilija Oreščanin
                            Emilija Oreščanin

                              Emilija is a BSc in Food technology and currently pursuing a master’s degree in the field of Economics. This interchange in her career path allows her to acquire a multidisciplinary approach, which is a necessity in overcoming complex obstacles the food industry is facing. 

                              Professional interests are sustainability-oriented, with the ultimate career goal of leaving a positive impact on the food industry. Working as a project manager at BioSense Institute allows her to be involved in different projects that introduce innovative concepts in the agrifood sector. Emilija is passionate about traveling, exploring new cultures, foods and meeting new people.

                              Júlia Montoliu Boneu
                              Júlia Montoliu Boneu

                                Júlia is 24 years old and is a health enthusiast from Spain. She graduated from Pharmacy at Universidad de Navarra, where she is also currently finishing her studies to become a Nutritionist and Dietitian. 

                                She has a huge interest in the development of sustainable food systems, which is why she is thrilled to take part on this project as a FutureFoodMaker. She believes that we should pursue a multidisciplinary model for the food industry, in order to establish changes focused on the health of the consumer. 

                                She says that the prevention of health problems through responsible food alternatives is an alternative but important approach to sustainability. She expects her point of view as a health professional to provide a new perspective and contribute to change!

                                Kari Noelken
                                Kari Noelken

                                  Kari is a Bachelor of Honours candidate in Nutrition at Queen Margaret University in Edinburgh. She was born and raised in Germany. Outside of university, she is a competitive long-distance runner and involved in the foundation of a running club in her hometown Braunschweig. 

                                  She is interested in public health, politics, nutrition and sustainability and wants to pursue a career in the food sector after finishing her studies. She is passionate about making a difference in the food system to improve people’s health and well-being as well as having a positive impact on the climate.

                                  Poppy Eyre
                                  Poppy Eyre

                                    Poppy is 23 years old. Her interest in the world of food and agriculture was first sparked in 2015 after beginning her studies in the Netherlands, focusing on global food systems and how we can redesign these to safeguard our climate, environment and people.

                                    In the last few years she has gained experience in the cocoa, seed and insect protein sectors, and is now focusing on innovation in citizen-driven food systems. In particular, she is passionate about primary food production and farming as an opportunity for environmental regeneration, health and engagement of local communities.

                                    Ricard Celorio
                                    Ricard Celorio

                                      Ricard graduated in Human Nutrition and Dietetics (UB) with a Masters in Food Safety. He is a Master's student in Public Health and PhD candidate in Food Sciences.

                                      He is teaching Gender Diversity and Health in Biomedicine and Medicine BSc. He is the President of the Spanish Federation of University Dietitians-Nutritionists (FEDNU) and Chair Member of the Catalan Association of Food Sciences (ACCA). He is also the Conference Anchor of the European Network of Dietetics Students (ENDietS).

                                      Sasha Cohen Ioannides
                                      Sasha Cohen Ioannides

                                        Sasha holds a love of biomimicry, innovation, and sustainability. She has co-founded two startups: Ecotone Renewables, transforming food waste into fertiliser and electricity, and FarmEZ, empowering farmers through price sharing, through the Young Sustainable Impact Incubator.

                                        Sasha has previously been a PreCOP26 and UNITE2030 Youth Delegate. She holds a BSc in Decision Science from Carnegie Mellon University and is pursuing her MSc in Business and Management at Stockholm School of Economics.

                                        Project Lead

                                        Joanne Mazoyer
                                        Contact details

                                        joanne.mazoyer@eitfood.eu

                                        Marta Marin Hidalgo
                                        Contact details

                                        marta.marin@eitfood.eu

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