Iben Rasmussen

Iben is co-founder and director of the Danish think-tank Frej. Iben grew up on Lolland on a conventional farm with pigs, and chose efter highschool to study political science at University of Copenhagen. Here she experienced that the way we think- and talk about food is fundamentally different depending on if you are standing at the local disco in Maribo or in the friday-bar at Østerbro. With the aspiration to create collaboration between the countryside and cities, Iben and her friend founded the think-tank Frej. Frej works to create an increasingly sustainable food-Denmark through collaboration between the young generation sustainability and the food industry. Today Frej partners with the whole sector, from earth to table and has over 70 volunteers in both Copenhagen and Aarhus. 

Roberto Flore

Roberto has a background study in Agriculture specialized in forest and protected marine ecosystems. Roberto has carved out an interesting niche for himself in the field of innovation. Since 2014 Roberto has been living in Denmark, working inside and outside of the university environment. SDG champion, he has worked side-by-side with scientists, entrepreneurs and thought leaders to further the application of food-related innovation in a real-world context and to encourage hands-on learning. In 2018 he founded and manage the DTU Skylab FoodLab.

With his new interdisciplinary FoodLab, Roberto builds bridges between disciplines using food as a vehicle to address grand global challenges and support non-food related fields with inspirational ideas for projects, business ideas and paradigm shifts. A constant openness towards learning from others and expanding his network has led Roberto to push the limits of food science technology and human connections.

He is the former head of R&D of the Nordic Food Lab, open source laboratory founded by Rene Redzepi of restaurant Noma. In 2017, Rolling Stone Magazine cited Roberto as one of 25 innovators who are changing the world. ICON Magazine has identified Roberto one of the top seven creative Italian talents to watch.

Roberto has been invited as guest lecturer to institutions such as the European Parliament and WHO Regional Office for Europe, Harvard University, MIT, University of Gastronomic Sciences, Basque Culinary Centre, Örebro University, Paul Bocuse Institute, and Donghua University.
He is the Chair of the Executive board of the Berkeley Open Source Food Lab, and member of the innovation, research and SMEs working group for ONE THIRD, the Danish Ministry ́s of Environment and Food think tank on the prevention of food loss and food waste.

Roberto is one of the protagonists of the documentary film BUGS, co-author of Phaidon’s book “On eating insects” (awarded one of the 10 best cookbooks in 2017 from the Guardian), and co- editor of the book “Edible insects in a sustainable food system published by Springer Nature”

Bee Wilson

Bee Wilson is a British food writer, journalist and historian and the author of five books on food-related subjects. Wilson has been the food critic of the New Statesman magazine, where she wrote about subjects such as school meals from 1998 - 2003. After this, Wilson wrote the "Kitchen Thinker" column in the Sunday Telegraph's "Stella" magazine for twelve years. For this column, she was named the Guild of Food Writers food journalist of the year in 2004, 2008 and 2009. Wilson has written book reviews and other articles for The GuardianThe Sunday Times and The Times Literary Supplement. She has written blogs for The New Yorker on ideas about the recipe. As of latest, Wilson published the book: The Way We Wat Now. Strategies for eating in a world of change in 2019.

Claude Fischler

Claude Fischler is head of research émérite at the French National Center for Research (CNRS). He is a sociologist and anthropologist with a central research interest in food habits and nutrition. His early work was on beliefs, rumors and urban legends. After several years in urban anthropology / sociology, he became one of the first social scientists looking at food as a major interdisciplinary research topic: food cultures, food habits and eating patterns, beliefs, "scares" and crises, changes in consumption, health and sustainability issues and policies. Fischler has special experience in international, cross-cultural comparative approaches, both qualitative and quantitative. Recently, his favorite topic has been commensality: the sharing of food, the social dimension of meals, how social interactions determine or modify how we eat, what we eat and how much we eat.

David Evans

David Evans is Professor of Material Culture and Food Security Lead at the Cabot Institute for Environment, University of Bristol, UK. He is a sociologist and geographer with core interests in agro-food and environmental sustainability. Evans’ work explores the role of material and cultural practices in processes of economic organisation. He was one of the first social scientists to study food waste, reflecting core theoretical interests in questions of value and the nature of exchange. His more recent research has focused on qualities of food (including taste, freshness, convenience) as well as the politics of food and eating. He is currently working on food packaging.

Cristina Tirado

Dr. Cristina Tirado is a professor at the Environmental Sciences Program at the Collage for Science and Engineering and Director of International Programs at the Center for Urban Resilience at Loyola Marymount University. She works at the interface between science and policy related to climate change, health, food and sustainable development with the University, WHO, FAO, UNEP, governments, and NGOs worldwide. She has served as WHO Food Regional Adviser in Europe (53 countries) and in Latin America (45 countries), as Coordinator of the WHO Food-borne Surveillance Program at the Federal Institute for Risk Assessment in Berlin and Director of the PHI's Center for Climate Change and Health in Oakland California. Currently she serves as policy adviser for several UN organizations, she moderates the UN Standing Committee of Nutrition group on Climate Change and Nutrition and serves in the Secretariat of the Mediterranean Cities for Climate Change Consortium (MC-4).
Cristina has been mainstreaming health, nutrition and gender issues around the UNFCCC work, she has been a key partnerships' driver at Rio+20, she contributed through the Women Major Group to the HL consultations for the SDGs and 2030 agenda and currently to the High-level Political Forum on Sustainable development. Cristina has been contributing author of the health chapter of the Intergovernmental Panel on Climate Change’s (IPCC) AR4, she has been nominated lead author of the IPCC AR6 health chapter to be published in 2021 and she has authored numerous research and policy publications and books. She is a DVM, with MS/PhD degrees in Environmental Sciences from Cornell University.

Michael Bom Frøst

Frøst is a sensory scientist working with Food Design Thinking. His main research interest is how we balance sensory, functional and reflective input in our appreciation of foods. According to Frøst, this can be used to develop new foods that speak both to our senses, body and mind. He develops and applies sensory methods to real world setting, to empower food innovators to develop foods under constraints. Frøst works at Department og Food Science at University of Copenhagen.

Marije Vogelzang

Eating designer and artist Marije Vogelzang is known for her creative ways of using food experiments and art to challenge the way we feel and interact.
Focusing on the verb “eating” rather than food in itself, Vogelzang explores rituals, cultural behavior and the manufacturing of food to pinpoint how food is not only something we consume but something that connects us.

Ole G. Mouritsen

Professor of gastrophysics and food innovation at the Department of Food Science, University of Copenhagen, and director of Taste for Life. He is interested in the science behind food, taste, and cooking and is currently working on projects involving the gastrophysics of foods from seaweeds, cephalopods, and vegetables with a keen eye to sustainable and healthy eating.