Nutritionist, Biologist with Specialization in Food Science, has twenty years of experience in scientific communication, as well as in scientific research applied to sports nutrition. She is involved in Food Education projects. Since 2008 she is a member of EFSA (European Food Safety Authority)’s expert database, of SIO (Italian Obesity Society) and of Assalzoo scientific committee.
Journalist specialized in sustainability, climate change and environmental issues, he writes for various newspapers, magazines and websites. He worked in 2007 at the Center on Sustainable Consumption and Production, born from the collaboration between UNEP and Wuppertal Institut. Graduated in sociology, for years he has been focusing his work on the impacts of food production, starting from those related to animal husbandry and animal production. At the end of 2018 he has published the book “In difesa della carne” (“In defense of meat"), published by Lindau.
Agronomist, nutritional consultant and scientific writer, author and co-author of 11 scientific publications and numerous articles on human nutrition and its impact on health and environment. In 2010 she received the title of Doctor Europaeus and PhD in Animal Production, Health and Food Hygiene in countries with a Mediterranean climate.
Full Professor of Agricultural and Environmental Chemistry, Catholic University “del Sacro Cuore”. He is a member of the PROMETHEUS working group of the European Food Safety Authority (EFSA). Since 2009 he is director of the research center on sustainable development OPERA, based in Brussels and Piacenza. Since the beginning of his career in 1987 he has been researching the impacts of contaminants in the environment and in food products, on animal organisms and on humans, studies that he now integrates into his investigations on risk assessment.
Professional journalist, graduated in veterinary medicine, director of journals dedicated to animal husbandry and editor in chief of journals in the agricultural sector, he has held coordination positions in publishing companies. Author of books on animal breeding, he is involved in the divulgation of technical, political and economic subjects of interest to the livestock sector.
After having studied Bio-engineering Sciences at Ghent University (1992-1997), prof. Leroy obtained a PhD in Applied Biological Sciences at the Vrije Universiteit Brussel in 2002, where he continued his academic career at the research group of Industrial Microbiology and Food Biotechnology (IMDO) as a post-doctoral fellow of the Research Foundation Flanders (FWO). Since 2008, he holds a professorship in the field of food science and (bio)technology. His research primarily deals with the many ecological aspects and functional roles of bacterial communities in (fermented) foods, with a focus on animal products. In addition, his interests relate to human and animal health and wellbeing, as well as to elements of tradition and innovation in food contexts.
She carries out study and research activities in the field of nutrition, supply chain sustainability and promotion at the Department of Food Sciences and Technologies for a sustainable agri-food supply chain at the Catholic University. She is a nutritionist dietitian specialized in the management of the agri-food system.
Associate Professor of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI) at the University of Florence and member of the Association for Science and Animal Productions.
President Emeritus of the Association for Science and Animal Production, Professor of Special Zootechnics at the Department of Agriculture of the University of Sassari and President of the Sustainable Meat Association.
Giornalista ed eco blogger, da sempre si occupa di temi legati alla sostenibilità ambientale e al food. Scrive per testate giornalistiche sia cartacee sia online e per blog aziendali. È laureata in Sociologia, con indirizzo Territorio e ambiente, all'università La Sapienza di Roma.
The "Sustainable Meats" Project aims to identify the key topics, the state of knowledge and the most recent technical scientific trends, with the aim of showing that meat production and consumption can be sustainable, both for health and for the environment.