Iwona Bisaga
Research Associate, Modern Energy Cooking Services
Iwona is a Research Associate on the Modern Energy Cooking Services (MECS) Programme where she leads research on the humanitarian energy work stream. Prior to joining Loughborough University, she was a Research Associate at University College London where she worked on a UKRI-ESRC funded project on resilient recovery of displaced communities in Palu, Central Sulawesi, Indonesia, and a Research Consultant at Chatham House where she worked closely with partners at the Global Plan of Action (GPA) for Sustainable Energy Solutions in Situations of Displacement on the harmonisation of humanitarian energy access indicators.
Iwona completed her PhD at University College London (UCL) on energy access through decentralised solutions with a focus on off-grid solar energy in Rwanda. She then went on to head the research department at Bboxx- a provider of off-grid energy systems in Sub-Saharan Africa and South-East Asia. Having worked at NGOs in Madagascar and Ecuador, and at Engineers without Borders UK where she managed energy access and water, sanitation and hygiene (WASH) programmes globally, she brings a diverse experience cutting across non-profit, private and policy sectors, and academia.
Day 0
October 10
Sessions by Iwona Bisaga
Day 1
October 11
Sessions by Iwona Bisaga
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 Iwona Bisaga
Day 3
October 13
Sessions by Iwona Bisaga
Day 4
October 14
Sessions by Iwona Bisaga
Sessions by Iwona Bisaga
Sessions by Iwona Bisaga
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