Giacomo graduated from the MSc Environmental Technology at Imperial College London, a programme focused on the application of innovative technologies to solve complex environmental and sustainability issues. His studies enabled him to merge his longstanding passion of cooking with his academic interest of the environment, and structural problems that lie at the heart of our current food system.
Throughout his degree, Giacomo specialised in supply chain sustainability, focusing on sustainable and regenerative farming methods. He led a three month-long, five-person project on ‘Fairness in Global Food Supply Chains’, where he identified and analysed pressing sustainability issues along the cocoa and sugar food supply chains from Cote D’Ivoire and Brazil to the EU and developed a comprehensive set of recommendations to tangibly address them. These were validated by stakeholders including farmers’ and multinationals’ representatives as well as food and agricultural policy experts, with whom he developed an iterative relationship that guided the drafting of his final report. His framework ultimately constituted a call to action for policymakers and manufacturers to radically improve food supply chains.
In his MSc thesis he investigated the potential of regenerative techniques in improving the sustainability and profitability of the Kenyan farming sector analysing how their benefits could be exploited to create profitable value chains and tangibly improve livelihoods of smallholder farmers in Western Kenya. The findings of his research can in the long term inform policies aiming to promote sustainable development across rural farming communities.
These projects he undertook helped him realise the importance of sustainable food production in this time in history and drove his decision to gain a more hands-on experience within sustainable food supply chains.
Working with Sustainable Kitchen Consultants Giacomo has been fundamental in developing and launching the Healthy People, Healthy Planet Certification mark, and translating his skills and background to help other businesses adopt more sustainable models, and he is passionate about contributing in the long run to the transition to more sustainable food systems.
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