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Chiara Cecchini
Chiara is fascinated by food as a means to impact bodies, minds, and environment. She has studied international business in three different countries, and is an alumni of the Food Innovation Program and US Director at the Future Food Institute.
Based in California, she is also a Research Scholar at Food Science and Technology at UC Davis, working on building the first comprehensive Internet of Food to enable food care through food systems semantics. She is a selected member of Barilla Center Food Nutrition Foundation, a Research Affiliate at Institute For The Future, Board Member at Maker Faire and selected member of the Global Shapers, a young global network of innovators promoted by the World Economic Forum.
She is passionate about social entrepreneurship and impact investing, and aims to leave her mark on society.
Latest from Chiara Cecchini
05/30/2017
Adam Pollack hopes his company Joyloop will provide gluten-free options that are still delicious and filling.
05/29/2017
The Maker Movement has been shaping a new generation of “agents of change” who are a huge interest to the...
05/25/2017
If you look beyond the initial "ew" issue, then the world of edible insects is not only delicious, but sustainable.
05/23/2017
Theresa Petry developed a business aimed at helping those who wish to live healthier, find food that tastes good
05/18/2017
Hiro Hasegawa, an evangelist of ramen culture, founded Ramen Hero to enable anyone who wants to make high-quality, home-made ramen.
05/16/2017
Dr. Wichelecki developed a new type of tagatose in hopes his healthier sugar will curb sugar-related health problems.
05/11/2017
Acme Bread is a sustainable and forward thinking bakery based in the Bay Area.
05/09/2017
Common Garden uses sensors, data, automation, and artificial intelligence to sense, encode, and replicate ideal conditions for plants.
05/04/2017
Ken Plasse, CEO of Fishpeople, strives to bring further awareness to both ethical fishing practices and cooking and handling seafood.
05/02/2017
Ruth Grace Wong wants people to start thinking about the indoor space as a volume rather than an area, so...
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