Articles by: Antonia Escanilla

Author: Antonia Escanilla

By Antonia Escanilla

Alpha Sennon

Alpha Sennon is the Founder and CEO of WHYFARM, an award-winning NGO based in Trinidad and Tobago that pioneers agricultural educational entertainment, also known as
agri-edutainment. With more than 15 years of experience at the intersection of agriculture, education, and entertainment, Alpha has transformed the way young people view farming:
shifting agriculture from something overlooked into a field of imagination, innovation, and opportunity.

A Ph.D. candidate in Agricultural Education, Leadership, and Communication at Auburn University, Alpha combines academic rigor with creative storytelling to inspire the next
generation of food and nutrition leaders. His groundbreaking work has earned him numerous international awards and recognition as a global thought leader in agri-innovation and youth empowerment.

An accomplished international keynote speaker, Alpha has captivated audiences across the globe; including at TEDxAmsterdam, the International Fund for Agricultural Development (IFAD), and the Food and Agriculture Organization (FAO) in Rome. Known for infusing his presentations with performance and entertainment, he energizes crowds while delivering profound lessons on sustainability, food security, and youth leadership. Alpha Sennon brings more than knowledge; he brings a movement. His talks ignite creativity,
challenge assumptions, and leave participants equipped and inspired to drive change in their
communities.

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.

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.  

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.

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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