Our featured guests

These are the featured guests of our short series on Exploring Sustainable Food Systems which concludes season four. 

From Switzerland to the United States via London, we discussed with social entrepreneurs, non-profit organisations founders, and more, all striving towards a more sustainable and healthier food ecosystem.
These people are food waste warriors, ancient grains and soil regeneration champions, as well as networks and community builders. 

Click on the respective names or profile pictures to find out more about these changemakers.


Imani Black

Founder, Minorities in Aquaculture (MIA)

MIA is a non-profit organisation whose mission is to educate minority women about the environmental benefits provided by aquaculture to promote a more diverse, inclusive aquaculture industry. 

Jamie Crummie

Co-Founder, Too Good To Go

Too Good To Go is a social impact company tackling food waste with their app. The app connects consumers to shops and restaurants that offer surplus food at a low price, thus preventing unsold food to be thrown away.

Sarah Day Levesque

Managing Director, Regenerative Food Systems Investments (RFSI)

RFSI catalyses connection and capital for regenerative food systems. RFSI was created to facilitate education and networking that will drive increased investment in regenerative agriculture and food.

Patrick Dupuis

Volunteer & Partnerships Lead, Refettorio Geneva

Refettorio Geneva is a restaurant with a zero waste philosophy behind every meal while providing essential meals with radical hospitality to those experiencing food insecurity, isolation and homelessness.

Bastiaan Frich

Leading Member, Urban Agriculture Basel (UAB)

UAB is a network organisation that promotes projects, raises awareness about the need to make food supply more sustainable, and enables inhabitants of Basel and surroundings to get involved in a variety of ways.

Charlotte Hennessy

Restaurant Manager Assistant, Refettorio Geneva

Refettorio Geneva is a restaurant with a zero waste philosophy behind every meal while providing essential meals with radical hospitality to those experiencing food insecurity, isolation and homelessness.

Joni Kindwall-Moore

Founder, Snacktivist Foods

Snacktivist Foods is a maker of delicious, grain-based foods and a champion of sustainable and regenerative agriculture, all while radically impacting human nutrition with allergy-friendly ingredients.

Margaux MĂ©gevand

Innovation Project Lead, Partage Foundation

Partage Foundation is a food bank which redistributes unsold food items from grocery stores to associations and social services helping people in need. They also repurpose fresh products to save perishable goods from being wasted.

Romain Oeggerli

Co-Founder, Alles Gut! GemĂĽse Kebab

Alles Gut! GemĂĽse Kebab is the first sustainable kebab restaurant in Geneva. It is an eco-conscious and socially committed fast food restaurant that sources the ingredients for its kebab sandwiches locally.

Yohann Pellaux

Co-Founder, Alles Gut! GemĂĽse Kebab

Alles Gut! GemĂĽse Kebab is the first sustainable kebab restaurant in Geneva. It is an eco-conscious and socially committed fast food restaurant that sources the ingredients for its kebab sandwiches locally.

Chef Pierre Thiam

Co-Founder, Yolélé Foods & Teranga

Yolélé Foods is introducing Fonio, West Africa's oldest grain, to the world all while creating economic opportunity for smallholder farmers to support their biodiverse, regenerative and climate-resilient farming systems.