{"id":113149,"date":"2023-12-21T15:47:05","date_gmt":"2023-12-21T14:47:05","guid":{"rendered":"https:\/\/www.bbs.unibo.it\/?p=113149"},"modified":"2024-01-23T15:48:10","modified_gmt":"2024-01-23T14:48:10","slug":"food-innovation-and-regeneration-executive-master-an-interview-with-sara-roversi","status":"publish","type":"post","link":"https:\/\/www.bbs.unibo.it\/en\/food-innovation-and-regeneration-executive-master-an-interview-with-sara-roversi\/","title":{"rendered":"Food Innovation and Regeneration Executive Master. An interview with Sara Roversi"},"content":{"rendered":"

Sara Roversi is the Director<\/strong> of Future Food Institute<\/strong>, a nonprofit organization dedicated to food<\/strong> ecosystem innovation<\/strong>. At BBS<\/strong>, she is the Executive Director<\/strong> of the Food Innovation and Regeneration Executive Master<\/strong>.<\/p>\n

 <\/p>\n

What does innovation and food regeneration mean?<\/strong><\/em><\/p>\n

The concept of regeneration<\/strong> requires a change of mindset appropriate to current conditions: the linear process of resource extraction cannot continue forever, we have to start living circularly. We can no longer exploit, we must innovate and think about how to regenerate resources.<\/p>\n

Innovation<\/strong> means embracing a necessary paradigm shift: we need a systemic approach, able to embrace all the spectrums of sustainability<\/strong>, looking not only at the consumer needs but at each part of the production chain.<\/p>\n

In food today, ownership<\/strong> is less important than access<\/strong>: as in the sharing economy, the B&B phenomenon and cryptocurrencies, centrality, and top-down structure are challenged by decentralized and distributed power.<\/p>\n

On a planet with non-infinite resources, it is necessary to catch the opportunities offered by the circular economy.<\/p>\n

 <\/p>\n

Why the decision to dedicate a master’s degree to these issues?<\/strong><\/em><\/p>\n

Today the great challenge<\/strong> is to carry on these practices with one goal<\/strong>: to feed everyone<\/strong>.<\/p>\n

For this, we need to aggregate knowledge and models and make sure that everything we study can become useful<\/strong> in practice. Innovation must bring with it ethical virtue<\/strong>, and yet decline it into applied models<\/strong> through which agribusiness companies and organizations can change their role in the system.<\/p>\n

We must be ready to experiment<\/strong> with new business models, otherwise, the theory remains unproductive.<\/p>\n

 <\/p>\n

How is food innovation moving and developing in Italy and Emilia-Romagna today?<\/strong><\/em><\/p>\n

If Emilia-Romagna<\/strong> is known for its food<\/strong> and wine excellence<\/strong>, it is because there is so much innovation<\/strong>. Today we have to start by saying that innovating is part of the DNA of tradition.<\/p>\n

Innovation that must focus on the study of new models that hold together integral ecological development<\/strong>, political<\/strong> and environmental<\/strong> vision<\/strong>, and sustainability<\/strong>. Analyzing how much we consume and how much we will be able to restore to protect the environment.<\/p>\n

Then there is the crucial issue of individual health<\/strong>, on which the food industry has a direct impact. Again, the social<\/strong> dimension<\/strong>: food is a cultural pillar: it aggregates, unites, and connects human beings. It is an asset that must be considered in all its functions.<\/p>\n

Finally, the economic issue: we need to make sure that all theories related to sustainability have a pragmatic<\/strong> translation<\/strong> that<\/strong> works<\/strong>. True<\/strong> sustainability<\/strong> aims to achieve a balance between all these aspects.<\/p>\n

 <\/p>\n

What is the Future Food Institute?<\/strong><\/em><\/p>\n

We were born with the ambition to be an ecosystem<\/strong>. This ambition requires great effort: to live and thrive, ecosystems must be open<\/strong> and contaminable<\/strong>\u00a0but codified<\/strong> and the relationships must be balanced<\/strong>. We have three verticals that guide us: knowledge, education, and practicality.<\/p>\n

All programs are focused on organizing boot camps and immersive experiences to train people to become agents of change<\/strong>, bearers of a new vision able to have a direct and powerful impact on the world, not just in theory.<\/p>\n

Then, hands-on research with living labs, academic partners, and concrete challenges intersecting sustainability, food, climate, and agriculture.<\/p>\n

We aim to fight food waste, study and preserve Mediterranean food, design targeted actions with companies, or participate in European projects.<\/p>\n

Then, there is a second area, the community<\/strong>: we participate in summits, such as Cop28 in Dubai, and we oversee the major events.<\/p>\n

In 10 years, on these three verticals, we have consolidated a set of very targeted, multisectoral, and multicultural projects to understand and disseminate what is the role of food<\/strong>: the connection between health, culture, and the planet<\/strong>.<\/p>\n

 <\/p>\n

Who is the right candidate for this master’s degree?<\/strong><\/em><\/p>\n

I wish there were many of them because the richness of the master’s program will also come from the richness of its participants.<\/p>\n

The ideal candidate is someone who wants to make a difference in their company<\/strong> or organization, someone who wants to be exposed to critical thinking<\/strong> on these issues to understand how to have a positive impact in practice.<\/p>\n

It takes special training: you have to become very good at being a crucial part of the ecosystem<\/strong>, overcome the barriers of compartmentalization, and find the tools to do innovation.<\/p>\n

 <\/p>\n

The Food Innovation and Regeneration Executive Master<\/strong><\/a> is a hybrid<\/strong>, part-time<\/strong> program developed by BBS<\/strong> and the Future Food Institute<\/strong>. It is an inclusive program designed for R&D managers, consultants, and entrepreneurs capable of having a systemic and revolutionary vision. Who want to acquire the skills to lead a disruptive and necessary innovation process<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sara Roversi is the Director of Future Food Institute, a nonprofit organization dedicated to food ecosystem innovation. At BBS, she is the Executive Director of the Food Innovation and Regeneration Executive Master.<\/p>\n","protected":false},"author":108,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[207,92],"tags":[],"rubrica":[],"class_list":["post-113149","post","type-post","status-publish","format-standard","hentry","category-news-en-2","category-news-en"],"acf":[],"yoast_head":"\nFood Innovation and Regeneration Executive Master. 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