Roberto has a background in agriculture and natural resource management, and more than 15 years of international experience working in the field of food system change and innovation. Since 2014, Roberto has been living in Denmark, working side-by-side with scientists, entrepreneurs and thought leaders to further the application of food-related innovation in a real-world context.
In 2018, he founded the DTU Skylab FoodLab. Roberto builds bridges between disciplines by using food as a vehicle to address grand global challenges. The FoodLab also supports non-food related fields with inspirational ideas for projects, business concepts and paradigm shifts.
Roberto formally worked as Head of R&D at the Nordic Food Lab, an open source laboratory founded by Rene Redzepi of the award-winning restaurant Noma. In 2017, Rolling Stone Magazine cited Roberto as one of 25 innovators who are changing the world. ICON Magazine has identified Roberto one of the top seven creative Italian talents to watch.
In 2018, he founded the DTU Skylab FoodLab. Roberto builds bridges between disciplines by using food as a vehicle to address grand global challenges. The FoodLab also supports non-food related fields with inspirational ideas for projects, business concepts and paradigm shifts.
Roberto formally worked as Head of R&D at the Nordic Food Lab, an open source laboratory founded by Rene Redzepi of the award-winning restaurant Noma. In 2017, Rolling Stone Magazine cited Roberto as one of 25 innovators who are changing the world. ICON Magazine has identified Roberto one of the top seven creative Italian talents to watch.
Roberto is a guest lecturer and collaborator of institutions such as the European Commission, the European Parliament and WHO Regional Office for Europe, World Food Programme, Harvard University, MIT, University of Gastronomic Sciences, and Basque Culinary Centre.
He is the Chair of the Executive board of the Berkeley Open Source Food Lab, and member of ONE THIRD, the Danish Ministry of Environment and Food’s think tank on the prevention of food loss and food waste. Roberto is one of the protagonists of the documentary film BUGS. He has also co-authored books such as On eating insects (awarded one of the 10 best cookbooks in 2017 from the Guardian), and Edible insects in sustainable food systems.
He is the Chair of the Executive board of the Berkeley Open Source Food Lab, and member of ONE THIRD, the Danish Ministry of Environment and Food’s think tank on the prevention of food loss and food waste. Roberto is one of the protagonists of the documentary film BUGS. He has also co-authored books such as On eating insects (awarded one of the 10 best cookbooks in 2017 from the Guardian), and Edible insects in sustainable food systems.