Regenerating food systems, shaping a new generation of leaders: an interview with Sara Roversi

5 August 2026

How are food systems changing? What skills will managers need to lead this transformation? And what role can education play in preparing a new generation of leaders? We spoke with Sara Roversi, Scientific Director of the Executive Master in Food Innovation and Regeneration, developed in collaboration with Bologna Business School, EIT Food and Future Food Institute.

In recent years, the concept of food systems regeneration has gained increasing attention. What is the difference between sustainability and regeneration, and why is this shift in perspective set to transform the future of agrifood?

For many years, we viewed sustainability as the ultimate goal: reducing waste, limiting environmental impacts and making better use of resources. It was a necessary step. Today, however, reality shows us that slowing down degradation is no longer enough. Climate change, biodiversity loss, soil depletion and growing inequalities require a fundamental shift in perspective. We can no longer simply preserve what remains—we must rebuild what has been compromised, creating new conditions for prosperity across territories, ecosystems and communities.

Food is the most powerful tool for transformation that we have. It is where fertility, prosperity and longevity come together. Every decision concerning the food system has consequences for the environment, the economy, public health, culture and even the quality of our democracy.

That is why I prefer to speak about integral ecology: a vision that sees the food system as a living organism, where nature, people, the economy and culture are deeply interconnected.

The challenge goes far beyond agriculture. It concerns the way we design supply chains, innovate business models, invest in research, use Artificial Intelligence, measure value and make decisions.

The companies that will lead the next decade will be those capable of demonstrating that competitiveness and regeneration are not competing objectives, but complementary parts of the same strategy. Competitive advantage will come from the ability to generate shared prosperity for the planet, communities and the market.

Regeneration means leaving future generations with a richer natural, human and social capital than the one we inherited. For me, this is the true meaning of innovation.

 

Technology, circular economy, biodiversity and new business models: what skills will managers and professionals need to develop over the coming years to drive innovation in the food sector?

Tomorrow’s managers can no longer be specialists alone. They must become builders of connections.

We live in a world where climate, food, health, energy, territories, finance and technology are increasingly interconnected. Technical expertise will be essential, but it will not be enough.

Understanding the potential of Artificial Intelligence, supply chain digitalisation, sensors, traceability and advanced impact measurement systems will be indispensable. However, technology becomes truly transformative only when it is guided by a clear vision.

The most important capability will be systems thinking: the ability to understand complexity without oversimplifying it, build alliances between businesses, research institutions, public organisations and communities, and turn knowledge into action.

Future leaders will need to integrate biodiversity, the bioeconomy, impact finance, the circular economy and natural capital into concrete business strategies. They will have to make decisions that consider not only economic returns, but also environmental, social and cultural value.

For this reason, the Master places strong emphasis on leadership development alongside managerial skills. The transformation of food systems will not be driven by technology alone, but by the people who know how to use it with responsibility, courage and vision.

The leadership we need today is regenerative leadership—leadership capable of inspiring others, building trust and leaving territories better than they were found.

 

The Executive Master in Food Innovation and Regeneration was created through the collaboration between Bologna Business School, EIT Food and Future Food Institute. What is the added value of this ecosystem, and why does it represent an opportunity for those who want to contribute to the transformation of the agrifood sector?

Today, no organisation can address complex challenges such as climate change, food security or territorial regeneration on its own. That is why I strongly believe in building ecosystems.

The collaboration between Bologna Business School, EIT Food and Future Food Institute was created to bring together complementary expertise and educate a new generation of leaders.

Bologna Business School contributes a strong managerial culture and the ability to prepare professionals capable of leading complex organisations. EIT Food represents Europe’s leading food innovation ecosystem, connecting universities, startups, companies, investors and research institutions. Future Food Institute brings an international perspective built over more than ten years of field experience, from the Mediterranean Living Labs to Japan, through collaborations with FAO, UNIDO, UNESCO and numerous global networks committed to transforming food systems.

The value of the Master extends far beyond its academic content. Participants work on real-world cases, meet entrepreneurs, innovators and researchers, take part in immersive learning experiences and become part of an international community that continues to collaborate long after the programme has ended.

The goal goes beyond transferring knowledge: it is about educating people who can imagine the future—and build it. Because transforming food systems requires much more than new technologies. It requires a new culture of leadership, one that places the common good at its core, recognises food as a driver of peace, health and prosperity, and generates value for people, nature and future generations.

“True innovation in food is not about producing more while consuming less. It is about creating food systems capable of regenerating nature, strengthening communities and generating shared prosperity. This is the kind of leadership we have a responsibility to develop today, because the future of the next generations depends on it.”