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JINOWA change makers
2023
"In our master programs, professionals from diverse fields such as science, cooking, agroecology, architecture, and health collaborate towards creating a healthier and more sustainable future."
LEAD FACILITATOR
Carlo Nesler
Fermentation master
Michele Savorgnano
Michele founded F.U.D and SpiazziVerdi in 2009, creating the first collective vegetable garden in the city of Giudecca, Italy. As a designer of "edible" vegetable gardens, he also provides educational and consulting services on permaculture and social agriculture, addressing topics such as new lifestyles, degrowth, and alternative economies.
Hanief Pittayasarn
The chef and co-owner of multiple Thai restaurants specializes in authentic ISAN cuisine, offering unique barbecue dishes, natural wines, and traditional Thai cocktails. The menu showcases the traditional flavors of Thai and other Asian cultures.
Mikko Ruuska
An entrepreneur as CEO of Fiber X in Finland. Lead the innovative cellulose fiber development & agro waste innovation together with Nordic Bio Product, a group of paper industry R&D and process experts, building a new bioindustry PDC and TIC center to Lemi, Finland.
Giulia Pieri
Chef - Vegan & Probiotic cooking and fermentations. The organizer of various cooking courses, Consultancy, events in Italy. Facebook official page of Giulia.
Yelel Cañas Formiconi
The Social kitchen, Kiaora Gastronomy Social chef in Spain. Specialized on wild food and education in community. He create links and build networks between food artisans. It is to research and recover recipes and techniques that tell life stories. It is sharing different situations and realities.
Stefano Ruzzoli
Executive chef of ristorante l’Archeologia in Rome founded in 1804. This is the restaurant have been telling the story of Rome with the inspiration of regional gastronomic culture to seek new forms of expression, while maintaining respect for high quality raw materials at the centre. Stefano is also teaching at Scuola di Cucina Roma.
Stefano Sperandio
Danielle is A Head chef originally from Rome, currentry a head chef of Gilda restaurant in Belgrade, Serbia.
Serial restaurants owner in Canada and Barcelona.
The director of production in the cinema business and at a family-owned farm and country house in Pitigliano, Tuscany, is involved in the production of fermented food.
Chiara Cenci
An entrepreneur in tourism, the owner of restaurant on the beach in Rimini & agricultural land for vegetable seed variety selection studies. The learner of natural therapy and certified therapist of thermotherapy.
Marcello Rotondo
Marcello is originally from Torino, Italy, holds a PhD in theoretical physics from Nagoya University in Japan. They are involved in natural science research on natural farming and also work on Japanese translation.
