Social Lunch #2
Stories around the table, between food and innovation
Impact Hub Experience is also social lunches and chatting around the table. We don’t want the emergency for the COVID-19 to make us lose our good habits, so we have organized four lunches with special guests who will talk to us about food and innovative solutions to produce, distribute and consume it.
The guest at lunch is Monica Fiumara – Azienda Agricola Biologica Jancarossa
Monica has been involved in organic, natural and regenerative agriculture for 28 years. She is a food technologist and an herbalist.
She has always been passionate about fermentations applied also in agriculture but, since she discovered spontaneous fermentations, she has been experimenting more and more their applications at food, curative and cosmetic level with great success!
She runs a farm where she grows avocados, citrus fruits and oil olives and where nature rewards us with hundreds of edible and medicinal herbs that I add to my preparations or to my daily diet. He currently runs a food education project to promote different eating styles that develop systemic healings in those who apply them, leading to a new approach to food, health care and personal and household cleansing. Activities that it carries out with open videoconferences. The projects in progress are the creation of a platform with our online courses and the creation of a laboratory for the production of fermented products to eat, for health care and for the production of cosmetics and enzymatic detergents.
We will talk about nutrition as a strategy for the prevention of certain diseases, in particular viral ones, and how spontaneous fermentations to be made at home can help us in this. The modern way of life has radically changed our eating habits, depleting us of nutrients and undermining us with allergens. We learn to detoxify and prevent many diseases with few healthy rules!
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