Inspiration

Zimbabwe

Chido GOVERA

Chido Govera, as many African orphans girls, was offered at the aged of 10 a way to scape poverty and hunger: to marry a 40 years old man.

At the age of 11 she participated in a project where she learned to grow mushrooms. Her foundation “The Future of Hope” teachs orphans about mushroom farming.

A Chido Govera, como muchas otras huérfanas africanas, le propusieron a la edad de 10 años la solución para escapar a la pobreza: casarse con un hombre de 40 años.

Con 11 años participó en un proyecto en el que aprendió a cultivar setas. Su fundación “The Future of Hope” enseña a huérfanas como criar champiñones. 

UK

Allan JENKINS

Allan Jenkins is editor of Observer Food Monthly. He was previously editor of the Observer Magazine, food and drink editor on the Independent newspaper and once lived in an experimental eco-community on Anglesey, growing organic food on the edge of the Irish sea.

Allan Jenkins es el editor de Observer Food Monthly. Precedentement fue el editor de Observer Magazine, editor de gastronomía en el periódico The Independent y vivió varios años en una eco-comunidad experimental en Anglesey, en la que cultivaba verduras orgánicas al borde del mar de Irlanda.

Australia

Gayle QUARMBY

The Outback Pride Project is promoting the Australian native food industry by developing a network of production sites within traditional Aboriginals communities.

The cultivation of Australian native food provides indigenous Australians with jobs and training in horticulture and the food industry. In this way, the project also acknowledges the intellectual property of the traditional uses of bush foods.

Mike and Gayle Quarmby have spent more than a decade developing bush food co-operative ‘Outback Pride’

El proyecto “The Outback Pride” promueve el comercio de ingredientes nativos australianos mediante el desarrollo de una red de centros de producción al interior de las comunidades aborígenes.

El cultivo de ingredientes endémicos australianos ofrece a los aborígenes empleo y formación en horticultura e industria agroalimentaria. De este modo, el proyecto reconoce igualmente la propiedad intelectual de las utilizaciones ancestrales de los alimentos del bush australiano.

Mike y Gayle Quarmby desarollan desde hace mas de 10 años la cooperativa “Outback Pride”.

India

Dr. Vandana SHIVA

Philosopher, activist, writer and anti-globalization author, Dr. Vandana Shiva plays a major role in the global Ecofeminist movement.

She has authored more than 20 books an she received the Right Livelihood (ALTERNATIVE NOBEL PRICE) Award in 1993, The Blue Planet Award in 2007, The Save The World Award in 2009, The LennonOno Grant for Peace in 2008, The Sydney Peace Prize in 2010 and numerous other prizes.

United Nations

Dr. Hilal ELVER

Dr. Hilal Elver is the United Nations’ Special Rapporteur on the Right to Food.

She grew up in Turkey, where she earned her Ph.D. from the University of Ankara Law School and began her teaching career. Her expertise was soon pressed into government service when the Turkish government appointed her as the founding legal advisor to the Ministry of the Environment. Later, they asked her to serve as the General Director of Women’s Status.

Dr. Elver is now a research professor and co-director of the Project on Global Climate Change, Human Security, and Democracy at the Orfalea Center for Global & International Studies at the University of California, Santa Barbara. Her publications have focused mainly on international environmental law, women’s rights and international human rights law.

La Dr. Hilal Elver es la Rapporteur Especial de las Naciones Unidas (ONU) sobre el Derecho a la Alimentación.

Creció en Turquía, donde obtuvo su doctorado en la Facultad de Derecho de la Universidad de Ankara y alli comenzó su carrera docente. El gobierno turco se hizo eco de su profesionalidad y la designó como asesora jurídica del Ministerio de Medio Ambiente. Posteriorment, le pidieron que ocupase el puesto de Directora General del Ministerio de la Mujer.

La Dr. Elver es actualmente también profesora de investigación y co-directora del Proyecto sobre el Cambio Climático Global, Seguridad Humana y Democracia en elCentro Orfalea de Estudios Globales e Internacionales en la Universidad de California, Santa Barbara. Sus publicaciones se han centrado principalmente en el derecho internacional del medio ambiente, los derechos de las mujeres y el derecho internacional de los derechos humanos.

USA

Dominique CRENN

Dominique Crenn transforms memories into food in her poetic, modernist and imaginative restaurant, Atelier Crenn, which was the first restaurant with a female head chef to be awarded with two Michelin stars in the USA.

She lectures widely, including at Harvard, and attends many conferences all over the world.

Dominique Crenn received the “2015 Augie Leadership Award” from the Culinary Institute of America and she was awarded as “2016 Best Female chef in the world” by “The World’s 50 Best Restaurants”.

She holds a degree in Business and Administration.

Venezuela

Maria Fernanda DI GIACOBBE

Among many other social projects, Maria Fernanda works with 700 “Cocoa Women” in order to bring thru entrepreneurship an answer to social changes in Venezuela. She works with women’s communities in Margarita Island and she strongly believes that trained women are the key for preserving the local identity.

Entre muchos otros proyectos sociales, María Fernanda trabaja con 700 “Mujeres del Cacao” con el fin de generar, a través de iniciativas empresariales,  una respuesta a los cambios sociales en Venezuela. Trabaja con comunidades de mujeres en la Isla de Margarita, y cree firmemente que las mujeres debidamente formadas son la clave para la conservación de la identidad local.

The Netherlands

M. TOL & N. ZEROUALI

For Merijn Tol and Nadia Zerouali what matters most is the kitchen through the eyes of the women. The cuisine of the Middle East, south of Europe, and Maghreb countries are based on the women.

Its their stories, its their heritage, and they consider themselves as humble interpreters of their work.

But the bond between women in the kitchen is very interesting. They use this idea in the social projects they do abroad and in The Netherlands. They cook with women in Palestinian camps, or they train women in Lebanon with Tawlet Souk el Tayeb to develop catering skills. For those women, cooking their own food is often all that is left of their culture, so it makes them very proud.

They did the same when they cooked at a big detention centre for asylum seekers in the Netherlands, cooking their food with them and bringing back a bit of humanity.

Merijn Tol y Nadia Zerouali consideran la cocina a través de los ojos de la mujer. La cocina de Oriente Medio, el sur de Europa y del Magreb se basan en la mujer.

Son sus historias, su patrimonio y ellas se consideran como humildes intérpretes de su trabajo.

Pero el vinculo entre las mujeres en las cocinas es muy interesante. Utilizan esta idea en los proyectos sociales que desarrollan en el extranjero y en los Paises Bajos. Cocinan con mujeres en los campos de refugiados palestinos o enseñan a las mujeres del Tawlet Souk el Tayeb (Libano) a confeccionar caterings. Para muchas mujeres, cocinar su recetario es el ultimo rastro que les queda de su cultura, lo que les da un gran orgullo.

Han llevado acabo igualmente proyectos en penitenciarios en los Paises Bajos. Cocinar en estos lugares es llevar un poco de humanidad.

Colombia

Leonor ESPINOSA

The aim of FUNLEO Foundation is “the preservation of Colombia’s food traditions while highlighting sustainable practices and local production”. This assists Colombia’s black, indigenous and peasant communities, by helping them to develop and market their traditional crops and ingredients.

The FUNLEO motto is “Gastronomy for Development” and, as Leonor Espinosa explains: “We try to develop the local food, not just the cuisine: our attention is focused in resources, local products from these indigenous communities that have lost, shall we say, a place within Colombian agriculture”.

Her Restaurant “Leo Cocina y Cava” is ranked N°49 by the « Latin America’s 50 Best Restaurants ».

El objetivo de la Fundación FUNLEO es “preservar las tradiciones alimentarias de Colombia además de desarrollar as prácticas sostenibles y la producción local”. Asiste a las comunidades negras, indígenas y campesinas de Colombia, ayudándoles a desarrollar y comercializar sus insumos tradicionales.

El lema de FUNLEO es “Gastronomía para el Desarrollo” y, como explica Leonor Espinosa: “Tratamos de promover la comida local y no solamente la cocina: nuestra atención se centra en los recursos y en los ingredientes locales de estas comunidades indígenas que han perdido, por así decirlo, su lugar dentro de la agricultura colombiana “.

Su restaurante “Leo Cocina y Cava” figura en la posición N°49 de la lista « Latin America’s 50 Best Restaurants ».

France

Karina DOVROTVORSKAYA

Born in 1966 in St Petersburg, Karina Dobrotvorskaya graduated from the Saint Petersburg National Academy of Theatre Arts. Holds Ph.D in History of Arts after writing her doctoral thesis on Theatre Culture of Art Nouveau. Continuing further as executive professor at the same Academy for 6 years, she gave lectures on Western European theatre, and wrote over 200 articles on theatre, cinema and history of art for Moscow and St Petersburg newspapers and magazines.

Karina worked as a Deputy Editor of Vogue Russia, and was a founder Editor in chief of AD Russia. In 2006 she was named Editorial director of CN Russia, and in 2008 – President CN Russia, while keeping the responsibilities of Editorial Director. She continues to give lectures on history of glossy media and basiсs of journalistic editing on the regular basis within the CN School, as well as outside.

In 2013 Karina has been appointed a President and Editorial Director of Brand Development, where she oversees the editorial excellence of Condé Nast International across 29 markets, while keeping the position of an Editorial Director of Condé Nast Russia. In light of this appointment Karina had been relocated to Paris, where she lives and works today. Brand Development is responsible for the global editorial strategy, new launches, international events, editorial consultancy in print and on digital and the corporate editorial website.

Karina has written two books: ‘Blockade girls’ (2013, Novoe Izdatelstvo) and ‘Has Anybody Seen My Gal? 100 Letters to Seriozha’ (2014, AST).

She has two children – son Ivan (17) and daughter Sonya (12). 

Nacida en 1966 en San Petersburgo, Karina Dobrotvorskaya se graduó de la Academia Nacional de San Petersburgo de Artes Teatrales. Es Doctor en Historia del Arte y su tesis doctoral fue sobre la cultura teatral del Art Nouveau. Fue Catedratica en la misma Academia durante 6 años, en los que dio clases sobre teatro de Europa occidental, y escribió más de 200 artículos sobre teatro, cine e historia del arte para periódicos y revistas de Moscú y de San Petersburgo.

Karina trabajó como editora adjunto de la revista Vogue Rusia, y fue editora y fundadora de AD Rusia. En 2006 fue nombrada directora editorial de Condé Nast Rusia, y en 2008 – Presidenta de Condé Nast Rusia, siguiendo siendo, en paralelo, directora editorial. Ella continúa dando clases sobre la historia de los “glossy medias” y los básicos de edición periodística tanto en la escuela Condé Nast, como en otras escuelas.En 2013 Karina fue nombrada Presidenta y Directora Editorial de Desarrollo de Marca, donde supervisa la excelencia editorial de Condé Nast Internacional a través de 29 mercados, mientras mantiene su posición de directora editorial de Condé Nast Rusia. Tras esta nominación Karina se trasladadó a París, donde vive y trabaja actualmente. El Desarrollo de la Marca es responsable de la estrategia editorial global, de los nuevos lanzamientos, de eventos internacionales, asesoría editorial tanto en papel como en digital asi coo de la página web corporativa.Karina ha escrito dos libros: “Blockade girls” (2013, Novoe Izdatelstvo) y “Has Anybody Seen my Gal? 100 Cartas a Seriozha”(2014, AST).

Tiene dos hijos, Ivan (17) y Sonya (12).

Bolivia

Kamilla SEIDLER

Born in Copenhagen, Kamilla Seidler is the chef of Restaurant GUSTU, which is Melting Pot Foundation Bolivia’s first project.

GUSTU’s objective is to endow the youth with abilities and knowledge to start their own businesses, creating a value chain that constantly vitalizes Bolivian cuisine.

GUSTU is ranked N°32 by the “Latin America’s 50 Best Restaurants”.

Nacida en Copenhague, Kamilla Seidler es la chef del restaurante GUSTU, el primer proyecto de la Fundación Melting Pot en Bolivia.

El objetivo de GUSTU es dotar a la jóvenes con los conocimientos necesarios para que puedan emprender su propio negocio, creando una cadena de valor que vitalice constantement la cocina boliviana.

GUSTU figura en la posición N°32 de la lista « Latin America’s 50 Best Restaurants ».

Joanna Savill

Joanna Savill is a longtime journalist and events director who specialises in food, travel and gastronomy. She has written for most major food publications in Australia, edited the country’s most prestigious restaurant guide and presented a long-running TV series on Australia’s many diverse food cultures, farmers and artisan producers.

She is widely known for her support of all aspects of the food and restaurant industry – from the farm to the table – and for her deep concern for our food future.

She has supported Parabere Forum since the first edition in Bilbao and is a strong champion of its objectives.

USA

Jessamyn RODRIGUEZ

Jessamyn W. Rodriguez is the founder and directora general of Hot Bread Kitchen—a social enterprise also known as “the United Nations of Bread.” Since 2008, she has transformed the organization from a visionary idea into a thriving commercial bakery and workforce development program in New York City, employing over 60 people. In that time, Hot Bread Kitchen has become a nationally­‐recognized brand whose products are sold in more than 70 restaurants and retail outlets, including Whole Foods.

Hot Bread Kitchen combines Jessamyn’s dual passions: social justice—especially for foreign­‐born women­‐­‐and good food.

Jessamyn’s work as founder and CEO of Hot Bread Kitchen has been recognized with a variety of distinguished awards:

an Echoing Green Fellowship, the Social Venture Network’s Innovator Award, Eileen Fisher Business Grant for Social Entrepreneurs, and Mayor Bloomberg with a Neighborhood Achievement Award. In 2013, Jessamyn was honored to receive a Clinton Global Citizen Award from President Bill Clinton. In 2014, she was one of Crain’s New York Business 40 Under 40 and one of Eater’s 72 food influencers.

Jessamyn W. Rodríguez es la fundadora y presidenta de Hot Bread Kitchen, una empresa social también conocida como “las Naciones Unidas del pan.” Desde 2008, ha transformado lo que era una idea visionaria en una próspera panadería con  desarrollo social en Nueva York, empleando a más de 60 personas. En ese momento, Hot Bread Kitchen se ha convertido en una marca reconocida a nivel nacional cuyos productos se venden en más de 70 restaurantes y tiendas, incluyendo Whole Foods.

Hot Bread Kitchen combina las dos pasiones de Jessamyn: la justicia social, sobre todo para las mujeres emigrantes, y la buena comida.

El trabajo de Jessamyn como fundadora y directora general de Hot Bread Kitchen ha sido reconocido con diversos premios:

Echoing Green Fellowship, premio a la innovacion social Venture, Beca Eileen Fisher Business para emprendedores sociales, y el  “Mayor Bloomberg” con el Neighborhood Achievement Award. En 2013, Jessamyn recibio el Clinton Global Citizen Award por parte del President Bill Clinton. En 2014, fue una de las 40 Crain’s New York Business de menos de 40 años y una de 72 personas mas influyentes en la gastronomia por el portal Eater.

Portugal

Isabel SOARES

In January 2014 Isabel Soares and a handful of volunteers started a cooperative called Fruta Feia, or Ugly Fruit, which in its short life is already verging on a kind of countercultural movement. It has taken off with hard-pressed consumers, won applause from advocates outraged by Europe’s skyrocketing food waste and provided a backhanded slap to overweening European Union rule makers.

In its own way, it has even quietly subverted fixed notions of what is beautiful, or at least edible.

En Enero 2014, Isabel Soares y un puñado de voluntarios crearon una coperativa llamada Fruta Feia (Fruta Fea) que en su corta vida se ha convertido en un movimiento contractultural. Se apoderó de los consumidores con prisa, ganó los aplausos de los indignados por la cantidad de comida desperdiciada en Europa y dió una bofetada a los burócratas de la Union Europea.

A su manera, incluso, ha comenzado a cambiar las nociones de lo que es bello, o al menos comestible.

Ethiopia

Immaculada GUIXE

Oxfam Intermon is a non-governmental development organization (NGDO) and part of Oxfam, a confederation of 17 affiliates working in more than 90 countries as part of a global movement for change.

Oxfam has been working in Ethiopia for over 30 years, supporting communities with long-term development and responding to humanitarian crises. Among others, they help build an equitable Ethiopia where people, particularly women and girls, are empowered to reach their full potential and become resilient to shocks and crises. Of the total Oxfam beneficiaries (2.000.000 people) more than 700,000 are women.

In Ethiopia, Oxfam mainly focuses on sustainable livelihoods, water and sanitation, gender and humanitarian issues.

OXFRAM pushes to change attitudes and beliefs on gender based violence, and to empower women to act as leaders and to support their access to economic opportunities.

Oxfam Intermón es una organización no gubernamental de desarrollo (ONGD) y parte de Oxfam Internacional, una confederación de 17 afiliados que trabajan en más de 90 países como parte de un movimiento global para el cambio.

Oxfam ha estado trabajando en Etiopía desde hace más de 30 años, apoyando a comunidades con desarrollo a largo plazo y respondiendo a las crisis humanitarias. Entre otros, ayudan a construir una Etiopía equitativa donde se ayuda al empoderamiento de las personas, especialmente las mujeres y las niñas, para que alcancen su pleno potencial y ser así resistentes a los shocks y las crisis. De las 2.000.000 personas  beneficiarias de Oxfam, más de 700.000 son mujeres.

En Etiopía, Oxfam se centra principalmente en modos de vida sostenibles, agua, saneamiento, cuestiones de género y humanitarias.

OXFRAM trabaja activamente para cambiar las creencias y las actitudes sobre la violencia de género, e igualmente para empoderar a las mujeres, para que actúen como líderes, y apoyan su acceso a oportunidades económicas.

UK

Thais Compoint

Thais Compoint is a Corporate Social Responsibility and Diversity Consultant with over 15 years of a solid international experience across industries.

She received the 2015 Diversity Leader Award by the prestigious American “Profiles in Diversity” Journal, as one of the diversity officers who advanced Diversity & Inclusion in the corporate world.

She led successfully the Diversity & Inclusion strategies at Vinci, Coca-Cola Entreprises and Cisco. Prior to that, she worked as a Senior Socially Responsible Investment Analyst and as a Senior Corporate Social Responsibility Auditor for Vigeo, Europe’s Leading social and environmental rating agency.

Thais was born and raised in Brazil, lived half of her life in France, and is currently based in the UK, after having lived in Spain, Italy and the US. She speaks fluently 5 languages and has an education background in Law, International Relations and Human Rights. She is married, has three adorable teenagers and loves practicing meditation and yoga.

USA

Ruth REICHL

Ruth Reichl is the author of Delicious! a novel published in May 2014. She was Editor in Chief of Gourmet Magazine from 1999 to 2009. Before that she was the restaurant critic of both The New York Times (1993-1999) and the Los Angeles Times (1984-1993).

Ms. Reichl has authored the critically acclaimed, best-selling memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You Mom, Finally, which have been translated into 18 languages. She is the editor of The Modern Library Food Series, which currently includes ten books.

Ms. Reichl has been honored with 6 James Beard Awards. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in rural New York with her husband, Michael Singer, a television news producer.

Ruth Reichl es la autora de ¡Delicioso! una novela publicada en mayo de 2014. Fue redactora jefe de la revista Gourmet, de 1999 a 2009. Anteriormente fue la crítica de restaurantes de “The New York Times” (1993-1999) y de “Los Angeles Times” (1984-1993).

Reichl es autora de los best sellers Tender at the Bone, Comfort me with apples, Garlic and Saphies y For you mom, que han sido traducidos en 18 idiomas. Es la editora de The Modern Food Series, que actualmente incluye diez libros.

Ruth ha sido galardonada con 6 James Beard Awards. Posee una licenciatura y un Master en Historia del Arte por la Universidad de Michigan y vive en una zona rural de Nueva York con su esposo, Michael Singer, productor de noticias de la televisión.

Brazil

Roberta Sudbrack

Sudbrack’s determination to make haute-cuisine with simple and local ingredients made dining at her former restaurant “Roberta Sudbrack” (Rio de Janeiro) one of the best experiences Brazil.

Her keyword is respect and her cuisine has only 3 ingredients: hands, fire and brains.

That says it all.

Roberta was the first chef cooking at Brazil’s presidential palace and her former restaurant “Roberta Sudbrack” was ranked N°25 in 2016 by the “Latin America’s 50 Best Restaurants” and holded a Michelin star.

She was awarded as “2015 Best Latin American Female chef” by “The World’s 50 Best Restaurants”.