Hi! My name is Roberto Flore. I’m originally from Sardinia, and I’m currently living in Denmark.

I have a background study in agronomy. Over the last 20 years, I have been working across the globe on topics related to food system transformation. Since 2014, I have been working side-by-side with scientists, entrepreneurs, policy makers and thought leaders to further the application of food-related innovation and hands-on learning. I’m passionate about building bridges between disciplines, using food as a vehicle to address grand global challenges and to support non-food related fields with inspirational ideas for projects, business and paradigm shifts.

In 2018, I founded the the DTU Skylab FoodLab, an interdisciplinary laboratory for food system innovation located inside Skylab, the innovation hub of the Technical University of Denmark. Skylab FoodLab’s projects cover the whole spectrum of the food system addressing issues like food waste, climate change, global hunger and biodiversity loss. The FoodLab operate in a low-, medium- and high-income contexts on four continents.

The FoodLab goal is to train the next generation of engineers to think and act systemically and sustainably when it comes to food systems . We support students and researchers to develop deep understanding of on-the-ground challenges in food systems to build more thoughtful and sensible solutions. Ideas and projects are tested in close cooperation with students, businesses, educators, researchers, policy makers, farmers, artists and chefs.

I formerly worked as Head of R&D of the Nordic Food Lab, an open-source laboratory founded by René Redzepi of restaurant Noma.

In my daily work, I collaborate with institutions such as the European Parliament, the European Commission, World Health Organization Regional Office for Europe, World Food Programme, Harvard University, Massachusetts Institute of Technology (MIT), Tecnológico de Monterrey (TEC), University of Gastronomic Sciences, Basque Culinary Centre, and many others.

I’m a member of the European Commission expert group for the legislative framework of the EU Farm to Fork strategy. I’m part of ONE THIRD, the Danish Ministry of Environment and Food’s think tank on the prevention of food loss and food waste. I also chair the Executive board of the Berkeley Open Source Food Lab .

In the past, I have been working with the topic of edible insects. I’m one of the protagonists of the documentary film BUGS, co-author of On eating insects (awarded one of the 10 best cookbooks in 2017 from the Guardian), and co-editor of the book “Edible insects in a sustainable food system published by Springer Nature”.