2025 – Page 5

August 28, 2025September 3, 2025 By Antonia Escanilla

Saba Nazarian

Saba is a Canadian farmer, educator, and a sustainable food advocate whose passion for cooking with seasonal produce and curiosity about what happens in the kitchen drives him to grow exclusively for gastronomic experiences.

Saba inspires chefs and food lovers to partake in the local food movement by directly engaging with small-scale growers, like himself. He believes that not only this brings us the joy of cooking with the season’s freshest, most fragrant and flavourful produce but also will strengthen our relationship with the source of our food. By embracing his approach and appreciating the love and care that he puts in his work, chefs and food lovers can create a sense of a community that thinks local and acts local, while contributing to a more sustainable and resilient food system.

August 28, 2025August 28, 2025 By Antonia Escanilla

Paul Svensson

Paul Svensson is a chef and cookbook author, today working as culinary leader at Rosendals Trädgård.

He is passionate about improving restaurant operations and creating creative gastronomic experiences with a heavier focus on the relationship to soil, raw materials and how food is created. Paul works to be part of a change in the food system by inspiring a more sustainable food philosophy.

August 28, 2025August 28, 2025 By Antonia Escanilla

Graham Aid

Graham Aid is Strategy and Innovation Coordinator at Ragn-Sells Group, a leading environmental services and recycling company in Northern Europe.

With a PhD in Environmental Technology, he bridges applied research and industry through collaborations across agriculture, critical raw materials, and bio-based production. He supports the coordination of industrial actors in the PLENTY initiative, fostering partnerships to accelerate circular and symbiotic food provisioning.

His work in the organic material space focuses on turning food and organic waste into valuable resources—such as alternative proteins to replace soy and fishmeal in animal feed, or recovered nutrients for sustainable fertilizers—bringing lab-based innovations into scalable solutions for future food systems.

August 27, 2025June 23, 2026 By Antonia Escanilla

Franco Fubini

Franco Fubini is at the forefront of a fundamental revolution in the way we all eat. His unique approach to seasonality and sourcing has actively shaped the way both top chefs and consumers cook and understand food in London, Paris, Milan, Copenhagen, Malmo, New York, LA, Miami and Melbourne.

Driven by his belief that by engaging people with the real flavour of fruit and vegetables, we can collectively transform the way that food is being farmed and supplied, Franco has built a resilient supply chain founded on flavour, transparency and direct relationships. A professor of Sustainability Management at Columbia University in NYC, Franco is also a judge for the Food Planet Prize, the largest environmental prize in the world focused on food systems solutions, and author of the award-winning book, In Search of The Perfect Peach (Chelsea Green).

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