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I Eat Green – Pietro Guerrera – 10.06.16

After receiving a BA in Marketing and MSC in General Management, Pietro worked for big Multi-national Corporations such as Kraft Food, Kimberly Clark and Sutter S.P.A. in marketing and product innovation. In 2014, he moved to Edinburgh to join the International MBA program @ Edinburgh University Business School. Following school, he worked for Somfy Group (one of the leading company in home automation) as a marketing consultant. In December, 2015, he joined Eattiamo as their General Manager, a startup created with 3 former highschool mates. Here he can combine his professional skill with his passion for food.

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Interview with Edward Mukiibi- Slow Food International Vice-President Ugandan Agronomist – 12.10.15

Edward Mukiibi was born and raised in the rural parts of Mukono District in Central Uganda. He attended a nearby rural school for his primary and secondary education. Agriculture was used as a form of punishment in both schools: experiencing firsthand the practice of shaping a young person’s attitude towards agriculture. Mukiibi graduated from Makerere University with honors in Agricultural Land Use Management in 2009, where he has also worked as a teaching assistant in the Soil Science Department. In 2006, Mukiibi founded Developing Innovations in School and Community Gardens (DISC), a project aimed at promoting community engagement and agricultural sustainability among the youth. Mukiibi’s involvement with Slow Food began in 2008. It was stimulated by a drought in Uganda whose destabilizing impacts were made far worse by the widespread mono-crop planting of a maize hybrid. By contrast, he argues, traditional agricultural practices provide stability: “If one takes a classic African farm, one finds there are fruit trees, vegetables…it’s thanks to this model that, over the years, Uganda has never known famine.” In 2014, at the age of 28, he was named Vice President of Slow Food International. With this recent appointment, Mukiibi helps to steer the work of the global network and to grow Slow Food’s 10,000 Gardens in Africa project.