By participating in 10 tailor-made and interactive modules, you will learn to:
The modules will be held in English by world and Regional food sustainability experts. Arabic simultaneous translation will be available.
The course shows how the public and private sectors can implement innovative solutions to sustainably combat decade-old problems in the Middle East.
The establishment of sustainable food practices will enable companies to source food locally and allow optimal exploitation of the available resources. This makes it ideal for them to reduce imports and ensure that consumers get the best-quality products - while generating huge economic opportunities.
This course will provide valuable knowledge, expertise, and networking to achieve these goals.
This course will introduce the paradoxes affecting our broken food system, with particular reference to the Middle East’s food-related challenges. The paradoxes are especially highlighted in the double burden of malnutrition, where both hunger and obesity are prevalent problems in the Region. A special focus will be given to solutions, including the steps that public and private sectors can take through investments and innovation to implement better agricultural models and drive meaningful change. The Middle East has historically struggled with food sector-related issues, from production to post-consumption. However, private companies and startups, particularly from Saudi Arabia and the United Arab Emirates, have a huge potential to become leaders in agri-tech and packaging innovations through their entrepreneurship.
You will get the chance to learn about agricultural and nutritional challenges, such as food waste and hunger, and explore and identify their possible solutions. We will discuss policies that can help the Middle East improve the sustainability of its food system. Our aim is to provide a comprehensive understanding of the complex dynamics of food, giving you the tools and insights to become a change-maker in the Region.
The graduation ceremony will be in person in a special location in Dubai (UAE) for the award ceremony when the winning team will be announced.
Participants have the option to take part in an outstanding experience in Rome where they will explore innovative cuisine and circularity principles of the Italian food sector.
The Certificate Program targets decision-makers across different fields. Whether you work in institutional bodies, operate in the food industry, are building your own startup or want to invest in the food sector, this is the right course for you.
Meet some of the course’s experts. Get ready to be engaged by their incredible passion for the topic!
More experts to be confirmed.
Jeffrey D. Sachs is a professor, author, and advisor to governments around the world and to the United Nations. He leads global efforts for sustainable development and climate safety. Sachs is a strong supporter of the Green New Deal and Medicare for All. He is an expert on public health and epidemics and has advised the World Health Organization at the highest levels during the past 20 years. Sachs helped to conceive and implement the Global Fund to Fight AIDS, TB, and Malaria.
Dina is a sustainability expert with more than 16 years of public and private sector experience. As Director of Sustainability Operations at Expo 2020 Dubai, Dina Storey lead the development and implementation of the World Expo’s sustainable event management strategy. Dina’s current focus include sustainable development and integration of sustainability into both the built environment and operations. Her mandate was to ensure that the Expo met and exceeded its sustainability commitments both locally and globally. This includes planning for event and legacy, stakeholder and market engagement, and communications and awareness campaigns designed to extend Expo 2020’s sustainable impact beyond the boundaries of its physical site.
Chef patron of Osteria Francescana, 3-Michelin-star restaurant in Modena, number 1 on The World's 50 Best Restaurant list twice and awarded with Michelin Green Star in 2020. Founder of non-profit organization Food for Soul, with the goal of fighting food waste and social isolation with its Refettorios. Goodwill Ambassador for UNEP since 2020.
Chef patron dell'Osteria Francescana, ristorante 3 stelle Michelin a Modena, numero 1 nella lista dei 50 migliori ristoranti del mondo per due volte e premiato con la Stella Verde Michelin nel 2020. Fondatore dell'organizzazione no-profit Food for Soul, con l'obiettivo di combattere lo spreco di cibo e l'isolamento sociale con i suoi Refettori. Ambasciatore di buona volontà per l'UNEP dal 2020.
Danielle Nierenberg is a co-founder of Food Tank and a globally recognized expert on sustainable agriculture and food issues. She is the 2020 Julia Child Award recipient.
Danielle Nierenberg è co-fondatrice di Food Tank ed esperta, riconosciuta a livello mondiale, di agricoltura sostenibile e questioni alimentari. È la vincitrice del premio Julia Child 2020.
Raj Patel is an award-winning author, film-maker and academic. He is a Research Professor in the Lyndon B Johnson School of Public Affairs at the University of Texas, Austin and a Senior Research Associate at the Unit for the Humanities at the university currently known as Rhodes University (UHURU), South Africa.
He has degrees from the University of Oxford, the London School of Economics and Cornell University, has worked for the World Bank and WTO, and protested against them around the world. Raj co-taught the 2014 Edible Education class at UC Berkeley with Michael Pollan.
In 2016 he was recognized with a James Beard Foundation Leadership Award.
He has testified about the causes of the global food crisis to the US, UK and EU governments and is a
member of the International Panel of Experts on Sustainable Food Systems.
In addition to scholarly publications in economics, philosophy, politics and public health journals, he regularly writes for The Guardian, and has contributed to the Financial Times, Los Angeles Times, New York Times, Times of India, The San Francisco Chronicle, The Mail on Sunday, and The Observer. His first book was Stuffed and Starved: The Hidden Battle for the World Food System. His second, The Value of Nothing, was a New York Times and international best-seller.
His latest book, co-authored with Rupa Marya, entitled Inflamed: Deep Medicine and The Anatomy of Injustice will be available in August 2021.
He can be heard co-hosting the fortnightly food politics podcast The Secret Ingredient with Mother Jones’ Tom Philpott, and KUT’s Rebecca McInroy. He is currently completing a documentary project about the global food system.
Marcela Villarreal has a PhD in Rural Sociology from Cornell University and a BA/MA in Systems and Computing Engineering from the University of Los Andes in Bogotá.She is responsible for the implementation of FAO’s innovative strategies on partnerships with civil society, academia and research institutions, and for the collaboration with UN agencies.
She coordinates the initiative on the Principles for Responsible Investment in Agriculture (CFS-RAI), FAO’s policy on Indigenous Peoples, the Milan Urban Food Policy Pact, the Parliamentarian Fronts against Hunger initiative and the Decade of Family Farming, among others.
Dr Arif Husain is Chief Economist and Director of Research, Assessments & Monitoring Division at World Food Programme. His work focuses on analyzing food security and welfare conditions in developing countries to inform 99humanitarian and development response. Arif has a Ph.D. in agricultural and applied economics from University of Minnesota.
Paul heads up the Sustainable Development Goal (SDG) 2 Advocacy Hub as Director, an initiative bringing together NGOs, advocacy groups, civil society, the private sector and UN agencies to coordinate global campaigning and advocacy to achieve SDG2. Paul seeks to generate change that will impact food systems, people and the planet. To this end, the SDG2 Hub facilitates a network of 900+ chefs from 80 countries to support chef action on the SDGs. Chefs are equipped with a simple set of actions called the Chefs' Manifesto, to drive progress on the Global Goals. Launched in 2020, the SDG2 Hub released the new Good Food For All: a narrative to forgo the technical language often used to describe food-related problems and to create a discussions around what ‘good food’ means for all – from producers to consumers, for development to climate resilience. Paul has recently been appointed Vice Chair for the UN Food Systems Summit Champions Network and is working closely with the Action Track 1 and 2 Leadership Teams.
Martin Koehring is senior manager for sustainability, climate change and natural resources at Economist Impact (part of The Economist Group). He leads Economist Impact’s sustainability-related policy and thought leadership projects in the EMEA region. Since 2017 he has been the project director of the Food Sustainability Index, developed by Economist Impact with the Barilla Center for Food & Nutrition Foundation. Martin is also the head of Economist Impact's World Ocean Initiative. His previous roles at The Economist Group include managing editor, global health lead and Europe editor at The Economist Intelligence Unit. He is a member of the Advisory Committee for the UN Environment Programme’s Global Environment Outlook for Business. He earned degrees in international relations from Aberystwyth University and the College of Europe.
Martin Koehring è senior manager per la sostenibilità, il cambiamento climatico e le risorse naturali all'Economist Impact (parte di The Economist Group). Dirige i progetti politici e di leadership di pensiero legati alla sostenibilità dell'Economist Impact nella regione EMEA. Dal 2017 è il direttore del progetto del Food Sustainability Index, sviluppato da Economist Impact con la Fondazione Barilla Center for Food & Nutrition. Martin è anche a capo della World Ocean Initiative di Economist Impact. I suoi precedenti ruoli all'Economist Group includono il ruolo di managing editor, global health lead e Europe editor all'Economist Intelligence Unit. È un membro del comitato consultivo per il Global Environment Outlook for Business del Programma delle Nazioni Unite per l'ambiente. Si è laureato in relazioni internazionali all'Università di Aberystwyth e al Collegio d'Europa.
Marcela Quintero is an Ecologist and agronomist. She is the Research Area Director on Agroecosystems and Sustainable Landscapes for The Alliance of Bioversity International and CIAT. Marcella is also the Co-leader of WLE's Restoring Degraded Landscapes flagship research program. She is specialized in ecosystem services, landscape restoration, soils and water management and agrobiodiversty use for positive impacts on environment and human well being.
Giampaolo Grossi is General Manager of Starbucks Italy. He has gained strong international experience in the hospitality sector, having lived and worked in New York, Florida and Kuwait. Back in Italy, before joining Starbucks in 2017, he was appointed General Manager of Marchesi 1824, the Prada Group's Milanese restaurant. A former professional footballer, he makes his sports career a way of life that he applies above all to his professional path.
Giampaolo Grossi è General Manager di Starbucks Italy. Ha maturato una forte esperienza internazionale nell’ambito dell’hospitality avendo vissuto e lavorato a New York, in Florida e in Kuwait. Rientrato in Italia, ricopre il ruolo di General Manager del Marchesi 1824, locale milanese del gruppo Prada, per poi approdare in Starbucks nel 2017. Ex calciatore professionista, fa del suo percorso sportivo uno spirito di vita che applica soprattutto al mondo del lavoro.