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
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.
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.
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.
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.
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.
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).
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.
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
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!