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Sustainable food chains: Thoughts on the future of our food and planet

Thursday 17 November, 5.30pm

Sustainable food chains: Thoughts on the future of our food and planet

A round table organised by the the Accademia Italiana della Cucina, London Delegation, on the occasion of the 7th edition of the Settimana della Cucina Italiana nel mondo – 7th annual Week of the Italian Cuisine in the World (14-20 November 2022)

Under the patronage of the Italian Embassy in London

Introduced by Dr. Katia Pizzi (Director, ICI London), Dr. Maurizio Fazzari (Vice-President and London Delegate of the Accademia Italiana della Cucina and Prof. Roberto Buizza, Scientific Attaché at the Italian Embassy in London and Professor in Physics at Scuola Superiore Sant’Anna in Pisa.

Address note by Dr. Giovanni Sacchi, London Office Director, Italian Trade Agency

Italian Food and Wine: Made in Italy through sustainability. Project to promote Italian excellence in the United Kingdom


Prof. Matteo Dell’Acqua, Professor of crops genetics at Scuola Superiore Sant’Anna, Pisa

Combing crop genomics with farmers’ traditional knowledge to enhance food security in sub-Saharan Africa.

Prof. Iole Fargnoli, Professor of Roman Law at the University of Milan and University of Bern

Ancient Roman cuisine in the mirror of the law.”

Dr. Cecilia Bartolucci, Researcher and Coordinator of the ‘Science and Technology Foresight Project-Food’ at the Italian Research Council

“Following the path of diversity to advance the environment-food-health nexus.”

The Week of Italian Cuisine in the World is an annual event which has established itself over the years as one of the leading initiatives to promote the best of the Italian food and wine supply chain and the Italian food and wine tradition abroad. This year’s theme is Conviviality, sustainability and innovation: the ingredients of Italian cuisine for people’s health and the protection of the planet (14-20 November, across the network of diplomatic and consular services around the world).

Booking essential. Please book HERE

Prof. Matteo Dell’Acqua is Professor in crop genetics at Scuola Superiore Sant’Anna (SSSA) in Pisa, Italy. His research is centered around genetics and complex trait mapping aimed at the sustainable intensification of challenging farming systems. At SSSA, Matteo leads an international and diversity-oriented team connecting genomics, socioeconomics, and climate sciences and focusing on the development of breeding tools to enhance local adaptation in smallholder farming systems. Their projects build upon co-design with local researchers and stakeholders in emerging countries and span several crops including maize, wheat, teff, and cowpea.

Dr. Cecilia Bartolucci has been since 2013, Coordinator of the WG Food within the “Science and Technology Foresight Project” of the National Research Council of Italy, where she holds a position as Researcher at the Institute of Crystallography. She graduated in Chemistry at the University “La Sapienza” in Rome and, after obtaining a scholarship from the Ministry of Foreign Affairs, started her research activity at the Institut de Chimie Therapeutique in Lausanne, Switzerland. As postdoctoral fellow, with a NATO-CNR Advanced Fellowship, she spent 18 months at the Max Planck Institut für Medizinische Forschung in Heidelberg, Germany and in 2000 she received a fellowship from the Humboldt Foundation to work as Postdoctoral Research Associate in Protein Crystallography at the Max Planck Institut für Biochemie, Martinsried, Germany, where she continues to collaborate to the present day. She is the CNR representative at several national and international boards and was chair at the technical G7 meetings for the Italian Ministry of Health. Her wide-ranging research interests allowed her to gain experience in many different sectors. From the synthesis, characterization and structure-activity relationship studies of pharmaceutically active compounds; to the crystallography of biomolecules, and functional studies while supporting a group working on enabling technologies for drug discovery; to nutraceuticals and eventually to food, she learned to value a highly interdisciplinary approach.

Prof. Iole Fargnoli is full professor, in dual affiliation, of Roman Law at the University of Milan and at the Universität Bern. She is also honorary professor at the ‘School of Philosophy and Government’ of the Chinese ‘Shaanxi Normal University’ in Xian. She is co-editor of the scientific journal ‘Rivista di diritto romano‘ (LED Edizioni Universitarie). The author of numerous essays, she has also published contributions on social aspects in the ancient world, including ‘On the Noiseless Fall of the Classical Olympics‘ (in RIDA 2003) and ‘The Pleasures of the Table in Ancient Rome, Between Food and Law‘ (Giappichelli 2021, second revised and expanded edition). Together with Luca Nogler, she edited Philipp Lotmar’s ‘Justice and Other Writings ‘ (Giuffrè-Lefebvre 2021).

The Italian Cultural Institute will not admit anyone showing covid-19 symptoms such as a continuous cough, a cold and a temperature. You are strongly invited to wear face covering during events, maintain social distancing and use wall-unit sanitizers, as a matter of courtesy to the clinically vulnerable. We keep windows open whenever possible to ensure ventilation and thoroughly clean our rooms before and after each event. Thank you for your co-operation. We reserve the right not to admit any late comers.