Are you an emerging professional in community food systems development?

Do you aspire to study/work abroad and bring international knowledge back to your own community?

The Finding Your Future in Food Systems Podcast: Europe Edition is for you.



Meet Vivian Le, the producer & host of the Finding Your Future in Food Systems Podcast: Europe Edition!

As a graduate student at the University of Gastronomic Science at Pollenzo in Italy, Vivian studied sustainable agricultural practices and food cultures. As a member of NAFSN's Leadership Circle and Chair of the Productions Circle, Vivian produced this seven-part series as her final project for a master's degree. 

She notes:

"If there's one thing these episodes achieve, I hope they inspire listeners about the future of food systems. There are so many incredible people working all around the world in creative ways to positively impact our future, and I hope this podcast series helps you find your place."

Originally from Kernserville, North Carolina, Vivian earned a bachelor of arts degree in multi-displinary studies with an emphasis in food and sustainabilty at UNC-Chapel Hill.  She has worked for a wide variety of food systems organizations, including the East End Food Institute in NY, the Good Food Foundation in CA, Your Local Greens in NC, and The Sonder Market in NC.  She has also built an impressive portfolio in the communications profession, including as chief editor of Useful Science and a freelance editor for EarFluence.

We are honored that she gives generously of her time and talent to the NAFSN community.

Connect with Vivian.



Beau Vincent of Colorado wrote and produced original music for the Finding Your Future in Food Systems Podcast.

To sample his work on Spotify, click here.

Episode 1: Randall Stratton & Niccolò Merighi of Tenuta di Spannocchia

Located on a nature reserve in the hills of Tuscany, Italy, Tenuta di Spannocchia is a 1100-acre organic farm that hosts guests from around the world. Scholars, artists, musicians and environmentalists visit the historic estate to experience the stunning natural setting and support our conservation efforts. They are committed to preserving the original property as well as promoting sustainable living.  

Episode 2: Francesco Grazioli of the University of Gastronomic Sciences

The University of Gastronomic Sciences in Bra, Italy, was founded in 2004 by the international non-profit association Slow Food in cooperation with the Italian regions of Piedmont and Emilia-Romagna. Its goal is to create an an international research and education center for those working on renewing farming methods, protecting biodiversity, and building an organic relationship between gastronomy and agricultural science.

Episode 3: Laura Schalchi of La Flor

Located in Zurich, Switzerland, laflor uses organically grown products to make their chocolates. Transport of cacao is by sea, sometimes even by sailing ship; laflor does not own cars and delivers as much as possible using local bicycle couriers. They use ingredients from farms they feel connected to and that operate in a similar way. These conditions allow for long-term, trust-building collaborations to improve the quality of their chocolate and continuously improve their social commitment to the countries of origin that grow cacao.

Episode 4: Douglas McMaster of Silo

Located in London, England, Silo is stylish, welcoming restaurant with a zero-waste ethos, meaning everything from the furniture to the plates is made with recycled materials with a mainly plant-based menu. Silo aims to innovate the food industry while demonstrating respect: respect for the environment, respect for the way food is generated, and respect for the nourishment we give to our bodies.

Episode 5: Jorrit Kiewik of Slow Food Youth Network

The Slow Food Youth Network is a worldwide network that unites groups of young food enthusiasts, chefs, activists, students and food producers to participate in public debate about current issues and introduce young people to the world of gastronomy. Through their unique events and activities, the network raises awareness about important food issues such as how to feed the world, food waste and sustainable food production.

Episode 6: Matt Eastland of EIT Food

Headquartered in Leuven, Belgium, EIT Food puts teams in place across Europe to create connections across the food system. They invest in projects, individuals and organizations to deliver positive impact at speed and scale. They connect stakeholders across the food system to drive change through collective learning, problem solving and invention. And they focus on inclusive systems innovation, enabling all people and places to participate and benefit.

Episode 7:  Barney Haughton of the Square Food Foundation

The Square Food Foundation has been teaching people to cook for 25 years. They offer free and subsidized cooking classes to groups including: young people NEET, older adults at risk of becoming isolated, adults and children with additional needs, local schools, women in sex work and more. By equipping people with the skills, knowledge and confidence to cook, they aim to improve healthy eating, diet and mental wellbeing.



Are you an emerging professional in community food systems development?

Do you aspire to study/work abroad and bring international knowledge back to your own community?

The Finding Your Future in Food Systems Podcast: Europe Edition is for you.