1. What does food represent to you?

German philosopher Feuerbach said “We are what we eat”. Food is not simply something to ingest in order to live, it’s real nourishment for the body, mind and spirit. I see it as a lifestyle that involves the careful, conscious selection of what we eat and cook.

2. What products do you eat most?

My diet is mainly plant based, rich in seasonal fruits and vegetables, legumes, wholegrain cereals, seeds and nuts.

3. What values do you consider when selecting a product?

Never before has it been so important to support local producers, shortening the supply chain and favouring our own farmers and producers. One of the most important values for me when choosing a product is definitely its wholesomeness. I try to buy loose foods as far as possible, to reduce the use of packaging, and when I do buy a packaged product I tend to go for those with a limited number of ingredients, as natural as possible and with no added sugars.

4. What key trends do you think we’re going to see in the food sector?

An increasing number of people are developing a food conscience and this means the inevitable disappearance from our tables and cupboards of all those products that don’t conform with the basic values a food should have. I think we’ll go back to choosing local, seasonal products, natural in their shape and colour just as mother nature created them, and with their own authentic flavour.

5. Name one innovative food that you think will be successful.

While living in the US, I ate a vegan brand of burger for the first time and it perfectly reproduced the flavour, colour and consistency of a meat-based burger. An excellent product that would be perfect for meat lovers who want to reduce their impact on animals and the environment.

6. Do you see differences in the food habits of youngsters and adults?

Food habits are developed at home with the family. Among young people, there are also those food trends that relate to current fashions but the foundations are those learned at home.

7. Breakfast, lunch, dinner and snack: try to imagine what these meals will look like in 10 years’ time and tell us about them.

Italy is a wonderful country, one of great biodiversity, tradition, cultural influences and conviviality, all of which is reflected on the table. In ten years, I’d like to see a gradual return to a ‘slow life’, more time spent with friends and family around the table.

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