On October 17, at 4 pm, the 4th Seminar on Food and Sustainability will be held via Zoom. This year, the scientific event has the participation of Carolina Sapienza-Bianchi, Filipa Almeida, Pedro Neves, Tiago Ferreira, and Cynthia Luderer.
Food and Sustainability drive different actions and stakeholders in society, linking the agents of the countryside to those of the cities. Discussing these links, strengthened by this topic, generates unique opportunities to (un)cover many perspectives, including the stories of young people seeking to create and develop different professional activities through entrepreneurship.
The 4th Seminar on Food and Sustainability, dedicated to celebrating the World Food Day, will feature four stories connected to different Portuguese cities. Their protagonists will address the motivations and challenges in starting, operating, and sustaining their businesses, from dream to reality.
Carolina Sapienza-Bianchi has a degree in Biological Sciences from USP, a post-graduation in Social Dynamics, and Natural and Technological Risks from the University of Coimbra. She is a certified trainer and member of the Portuguese Order of Biologists. Given her experience as an Environmental Educator, in Brazil and Portugal and her work with various audiences, she is responsible for the environmental education and science communication strategy of Mudatuga, founded in 2020. At Mudatuga, she has written and published several didactic materials on composting and has been a trainer in more than 100 courses in the last 2 years.
Cynthia Luderer is a researcher at CECS, where she develops research on food consumption with a focus on sustainability, supported by Communication Sciences. Her PhD in Communication and Semiotics from the Communication and Semiotics programme at the Pontifical Catholic University of São Paulo, and her internship in the Anthropology of Food programme at the Universitat Rovira i Virgili, Tarragona, Spain, have contributed to her reflections. She is a member of GICCA (Communication, Science, and Environment Research Group) at the University of Minho, DIAITA (University of Coimbra) and Mnemon (Memory, Communication, and Consumption) at the São Paulo School of Advertising and Marketing (ESPM-SP). These groups contribute to developing activities focused on the different cultural dynamics in the food area.
Filipa Almeida is passionate about working outdoors and getting her hands in the dirt. She has worked in urban agriculture since 2020 and has a vegetable nursery. Filipa has a background in environmental engineering and a master’s degree in organic farming. Over the years, she has dedicated herself to the study of permaculture and biodynamic agriculture. She is one of the driving forces behind Noocity, a Portuguese start-up focused on urban agriculture.
Pedro Neves has played hockey and chess and says it is easy for him to bond with all kinds of people. Team sports and his experiences in different jobs as a chef allowed. Trips through Europe have contributed to his gastronomic development. He highlights that his professional experience in the Estória restaurant in Lisbon has provided him with good experiences and initiatives for creative activities that expanded his knowledge. With this background, he started his new project and challenge: the natural fermentation bakery Bicho in Póvoa de Varzim.
Tiago Ferreira is a teacher by profession and a farmer by vocation. He who leads O Rapaz da Quinta. He is driven by the goal of providing food with great nutritional value and as fresh as possible to the community around the farm. He believes that, with the pleasure he gets from his work, he can make people aware of the importance of healthy and sustainable food and, consequently, of a better world.