Prof. Carlos Augusto Monteiro

 

Professor Monteiro's academic background includes a degree in Medicine, Residency and Master's degree in Preventive Medicine, a Doctorate in Public Health, all at USP, and a postdoctoral degree from the Institute of Human Nutrition at Columbia University. His career as a researcher and mentor (he has graduated 12 masters and 17 PhDs) was held in the Nutrition Department of the University of São Paulo's School of Public Health (USP), where he has been a Full Professor since 1989. Between 1990 and 1992, he worked in WHO Nutrition Unit in Geneva and was visiting professor at the universities of Bonn and Geneva. In the last 25 years Professor Carlos Augusto Monteiro has received a very long list of excellent achievements. If you would like to have a look at them, please follow this link.

A group of scientists led by Prof. Carlos Monteiro created the definition Ultra-processed food. The classification system, called Nova, puts foods into four groups – raw or minimally processed foods including seeds, fruit, eggs and milk; processed culinary ingredients such as oils and butter; processed foods including bottled vegetables and canned fish and cheeses; and ultra-processed, which are “formulations made mostly or entirely from substances derived from foods and additives”. In Brazil, a country which also has national dietary guidelines urging they be eaten as little as possible. With the guidance of Prof. Monteiro, the Brazilian government’s solution was an innovative food guide it released in 2014. The guide eschews macronutrient measurements, or stacking food in pyramids or on skeuomorphic plates, in favor of a more Pollan-esque plan for eating: Eat food, mostly stuff that has grown in Brazil for centuries, with other people.

In 2010, he was the third Brazilian to win the Abraham Horwitz Award for Scientific Leadership in Health in the Americas awarded by PAHO every year to the Latin American researcher who excelled most in the field. He has been a member of the Brazilian Academy of Sciences since 2007.

 

 

 

Frank Fol, We're Smart® World

 

For more than 20 years, Frank Fol, "De Groentekok" (Vegetable chef), has been active around fruit and vegetables. As a culinary trendsetter he knows as no one how to convince with taste in a healthy lifestyle. He was top chef at his restaurant Sire Pynnock in Leuven for 16 years.

 

Everyone In Flanders, he got to know him better through the TV program MondFol op Eén. He is the creative taste brain behind the SMAAKBOM®, a healthy snack, EXKI, the healthy Fast-service restaurant chain, LEGUMAISE®, the healthy vegetable sauce and the colorful "Walking dinner" concept FOLLADE®.

 

He calls his support as a culinary accompanist of the Belgian Olympic Team in China and London, the astronauts and cosmonauts, and the South Pole travelers Dixie Dansercour and Sam Delfour his own highlights. Meanwhile, his philosophy gets "THINK VEGETABLES! THINK FRUIT!" more and more foothold in the Benelux and far beyond. He traveled all over the world to promote his philosophy. "The week of fruit and vegetables" and the Award for "Best Benelux Groenteestaurant" have been strong concepts for 4 years for people who are looking for delicious and healthy! Frank's latest new initiative is We're Smart® World. We're Smart® World wants to bring People & Companies (We're) together that are healthy, ecological and sustainable, both in the food sector and outside. The intention is to learn from each other and strengthen each other with the sole aim of letting our society evolve towards smarter (Smart) solutions for our body, nature and the world (World).

 

 

Hubert Mackus, Deputy of the province of Limburg

Agriculture, Nature, Infrastructure, Public Transport and Monuments

 

 

Hubert Mackus grew up and still lives in Nederweert, where he was also alderman of Agriculture. Nederweert is a municipality where 40 percent of the resident earn their money from the agricultural sector, because of this he got a special involvement with this sector. As a spearhead, he sees agriculture as important for the environment, nature and for the (local) economy.

 

Hubert has a long list of work experience, both socially and politically. Further curious about the work experience of Hubert, click here.

 

Albert Kooy, De Nieuwe Nederlandse Keuken

 

SVH Master Chef Albert Kooy is the initiator of the cooking philosophy 'De Nieuwe Nederlandse Keuken'.

The New Dutch Kitchen is sustainable, animal-friendly and healthy. Fresh vegetables play the main role. Meat is often used as a garnish. Together with international ingredients and cooking techniques, it delivers rich, tasty and highly varied dishes.

 

The New Dutch Kitchen uses products from the cold ground, or from the water and the air, from our own environment and in the season. The better the products fit into the season, the better the quality, choice and price.

In the autumn of 2012 '5 ingredients for better, fresher, healthier and fairer food' appeared. In this Manifesto for The New Dutch Kitchen, Albert Kooy argues for a rediscovery of Dutch cuisine: a kitchen that is inspired by Dutch culinary traditions and that makes combinations with international ingredients and modern preparations and cooking techniques. Albert chooses sustainable animal and environmentally friendly, contemporary and healthy products.

 

In supermarkets we see only one season all year round, for example year round tomatoes, while in the Netherlands it can only be picked in the summer. The rest of the year the tomato has to imported by truck from distant countries. Our food system is failing. We consume too much and our food is nowadays dominated by the food industry dictated by a few global big players.

 

Keynote speakers on tuesday 9th of October MECC Maastricht

 

 

 

Peter Klosse - Initiator of the TASTE Summit

 

Peter Klosse has over thirty years of experience in gastronomy. He owned a five-star Hotel and Restaurant, De Echoput, which kitchen is renowned for the preparation of products directly from the forest: game, berries and mushrooms.

 

Klosse is also an academic. Since the late eighties, he has been studying wine and food pairing. He developed a new flavor theory, which evolved in a PhD on flavor classification. As a professor, he teaches the science of flavor and tasting at the Hotel Management School Maastricht. Klosse also has his own Academy for Gastronomy and trains sommeliers and master chefs. He is also the founder of T.A.S.T.E. – The Academy for Scientific Taste Evaluation.

 

Thimus - Neuroscience & Consumer biometrics

 

In the past few years, Thimus, an Italian Innovative Company, has worked hard to bring applied neuroscience to the food&beverage industry. In the process, we have reshaped how people look at sensory evaluation, while helping Slow Food International and the Future Food Institute building a new approach to food sustainability and consumption. In our presentation, we will deal with some specific case histories that show how neuroscience and biometric research can open unprecedented spaces in food science, answering basic questions about human interaction with nutrition and - ultimately - our living environment.

 

If you are further interested in what Thimus does;

 

Their video for the Slow Food International study last year, this link!

 

 

 

 

 

 

 

 

 

 

 

 

Koen Nouws Keij - 'Social Entrepreneur': founder and director of Diverzio

 

 

Diverzio stands for: Sustainable Purchasing, Fresh Food, Healthy Economy in the Region, for Healthcare Institutions and Government.

"Diverzio Foundation helps to make healthy, tasty, sustainable food and drinks available to vulnerable groups; patients, residents, professionals and visitors in institutions of care, welfare and nursing. "

 

In short what we do: patients and the elderly get better food: the tastiest and cheapest medicine. Farmers get a fairer price.

 

How do we do that? We have put together 'development programs' for healthcare organizations on the one hand, and for farmers on the other. We work from an 'integral approach' of food & drink for health care. So at the same time improving quality and taste, less waste, honest (seasonal) food at an affordable price ... and because people just become healthy: lower costs on both care and purchase side.

 

Meanwhile, a regional and national 'Sustainable Healthy at the Table' movement: more than 100 care organizations in the Netherlands are working on their meals. www.duurzaamgezondaantafel.nl

 

Regional program 'Healthy Short Chains' in which we establish regional cooperation between agriculture and healthcare. Now> 100 farmers and growers. We do this 'close the circle' and go for the impact and acceleration of sustainability in agriculture and healthcare. Together towards a healthy, sustainable, vital society.

 

@2018 Taste Summit | website by T.A.S.T.E. research

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