Dr. Raffaella Bellanca
Senior Energy for Food Advisor, World Food Programme
Raffaella, leads the WFP Energy for Food Security team in Rome, HQ office, as part of the Climate and Disaster Risk Reduction Service. The team focuses on energy services for cooking and productive uses for agriculture that meet the needs of households, schools, smallholder farmers and displaced people. They focus on energy delivery models that lead to sustainable value chains and are inclusive to the most fragile categories. Raffaella has worked in the energy sector for over twenty years, starting with combustion in power plants and car engines. She experienced entrepreneurship first hand by co-founding a clean-tech company, incubated in Sweden. Then left the private sector to work on energy access with several NGOs, co-authored publications and coordinated a network of household energy experts including the publication of a journal. She holds a PhD in Combustion Physics, MSc in Environmental Physics and a Master in Communication for Development.
Day 0
October 10
Sessions by Dr. Raffaella Bellanca
Day 1
October 11
Sessions by Dr. Raffaella Bellanca
12:30 pm-1:30 pm
Breakout Room B
There Is No Food Security Without Clean Cooking
As governments, donors and organizations struggle to respond to a global hunger crisis of unprecedented proportions, changing the way people cook is rarely acknowledged as the vital solution it is. In the past two years, the impacts of climate change, COVID-19 and global conflicts have more than doubled the number of people facing acute food insecurity to 345 million in 82 countries today. Without drastic global food system reform, as many as 80 million more people could face hunger by 2050, especially in Africa, south Asia and central America.
Cooking is an integral part of the food system – most obviously impacting consumption and nutrition – but as a major driver of climate change and land degradation, it also has a significant impact on food production.
This session will discuss the complexity of the global food crisis, explore the interconnections between clean cooking and efforts towards a sustainable food system, and share lessons from holistic regenerative agriculture approaches and institutional cooking efforts.
Speakers
Iwona Bisaga
Research Associate, Modern Energy Cooking Services
Dr. Raffaella Bellanca
Senior Energy for Food Advisor, World Food Programme
Alex Eaton
CEO, Sistema.bio
Dr. Wanida Lewis
CEO, Crescendo Foods
Day 2
October 12
Sessions by Dr. Raffaella Bellanca
Day 3
October 13
Sessions by Dr. Raffaella Bellanca
Day 4
October 14
Sessions by Dr. Raffaella Bellanca
Sessions by Dr. Raffaella Bellanca
Sessions by Dr. Raffaella Bellanca
12:30 pm-1:30 pm
Breakout Room B
There Is No Food Security Without Clean Cooking
As governments, donors and organizations struggle to respond to a global hunger crisis of unprecedented proportions, changing the way people cook is rarely acknowledged as the vital solution it is. In the past two years, the impacts of climate change, COVID-19 and global conflicts have more than doubled the number of people facing acute food insecurity to 345 million in 82 countries today. Without drastic global food system reform, as many as 80 million more people could face hunger by 2050, especially in Africa, south Asia and central America.
Cooking is an integral part of the food system – most obviously impacting consumption and nutrition – but as a major driver of climate change and land degradation, it also has a significant impact on food production.
This session will discuss the complexity of the global food crisis, explore the interconnections between clean cooking and efforts towards a sustainable food system, and share lessons from holistic regenerative agriculture approaches and institutional cooking efforts.
Speakers
Iwona Bisaga
Research Associate, Modern Energy Cooking Services
Dr. Raffaella Bellanca
Senior Energy for Food Advisor, World Food Programme
Alex Eaton
CEO, Sistema.bio
Dr. Wanida Lewis
CEO, Crescendo Foods