Grantees and Funded Projects

Discover the event here and below the participants

Keith Hartwig

USA – Keith Hartwig is an artist, designer and food producer whose work envisions vibrant, resilient futures for food systems in a warming world—not through high-tech solutions, but by looking to traditional, sustainable culinary ways that have nourished human communities for thousands of years. His work is shaped through a process of public engagement, drawing on the experience and insight of communities and individuals situated in the complex nature-culture assemblages of food systems, and collaboration with specialists, including climate scientists, microbiologists, and food producers. Resulting installations, exhibitions, and public performances have appeared in Boston, Cambridge, Philadelphia, NYC, El Alto, Bolivia and Linz, Austria. In 2021, Keith co-founded Succession Fermentory at StellaLou Farm in Cochranville, PA, a farmhouse fermentation business committed to supporting regional, sustainable, and ecologically conscious agricultural practices.

Katarina Doncaster-Marsiglio

Canada – My name is Katarina Doncaster-Marsiglio. I am from Toronto, Canada and studied at the University of Gastronomic Sciences and then worked for Slow Wine in Piemonte! I am passionate about food and wine and promoting local food systems. I am currently working at Terroni, a restaurant group in Toronto and believe in sourcing high quality products from producers who are passionate about what they do! I believe in improving the traceability in the beverage supply chain and educating consumers about the various components and processes that go into making their favourite beverages!

Yiga Eric

Uganda – My name is Yiga Eric a Ugandan and I’m a passionate advocate for sustainable food systems, with a focus on promoting Good, Clean, and Fair food. I have experience working with communities, youth, and farmers to restore indigenous knowledge and promote agroecological practices. I’m currently involved in initiatives that engage local producers, especially around traditional and healthy food systems. I stand out in mobilizing grassroots action and building bridges between communities and policymakers. My strengths lie in community engagement, education, and practical training—especially in empowering youth and women through food sovereignty and ecological resilience. I have also contributed to dialogues and campaigns that spotlight the importance of local, culturally rooted, and sustainable food and beverage choices.
I plan to improve the beverage system by:

Reviving traditional and indigenous beverages that are nutritious, naturally fermented, and culturally significant.
Promoting local sourcing of ingredients to reduce dependency on industrial and imported drinks.
Educating consumers on the health and environmental impacts of processed beverages vs. traditional, plant-based alternatives.
Working with producers and vendors to create small-scale, decentralized beverage enterprises that follow clean production methods and fair trade principles.
Encouraging policy support for traditional beverages within school feeding programs, markets, and public institutions.

Krishna Prasad Pokharel

Nepal – I am Krishna Prasad Pokharel, Born in Arghakhanchi District, Nepal, my education is MSc. Forestry from University of Philippines Los Banus Laguna, the Philippines in 1993. As a Forester’s worked 30 years in different position of the Department of Forest, Government of Nepal. After retirement I am working with a NGO- Alliance for integrated Development -Nepal -as a Chairperson and Focal Point to Mountain Partnership,FAO. At the moment I am working with mountain communities -A small project supported by Mountain Partnership- « Enhancing agri-food value chains to increase Resilience of Mountain communities ». In addition, I am the spokesperson of the Ganga Jamuna SLOW Food Community Dhikura, Arghakhanchi Nepal. I am working as influencer/educator of SLOW FOOD program with Mountain communities. We are advocating conservation of Biodiversity and education for Good , Clean and Fair food for everyone. I am closely looking to prepared beverage -alcoholic and non- alcoholic by local community in their traditional approach. I hope, I will get chance to learn more and get back to support local communities based on principles of Slow Food Negroni week program. Attending this kind of program provides me a refresher as well as in depth practical knowledge that helps me to apply in the field. I am deeply committed to leveraging this opportunity to its fullest potential.

Henrique Maruyama Wogel

Brazil – I’m Henrique Maruyama Wogel, 24, born and raised in Curitiba – PR. I’ve been working as a barista for 6 years.
From 2019 to 2022, I studied Geography at UFPR while working, but later shifted focus to my career and graduated in Gastronomy from UniOpet. I’m currently the head barista at Manana Cafés and also run my own roasting brand, Haru Torras, where I source small batches of green beans, roast, and sell them.
In 2024, I won the Brazilian Havana Club Cocktail Maestros and represented Brazil in the global finals in Cuba with my partner Ruan. There, I was struck by how Cubans take pride in their rum and integrate it into daily culture. This contrasts with Brazil, where Cachaça is often dismissed despite its cultural value. I believe the global beverage system could evolve by embracing local products with pride—highlighting regional identity, supporting nearby producers, and valuing heritage. Brazil, like many others, still has much to learn from this approach.

Mateusz Jania

Poland – Mateusz Jania is the founder of Winnica Jania in Krzyżowice, a winemaker, civil engineer, and a pioneer in reviving viticulture in his region of Poland. He is committed to farming with integrity, transparency, and deep respect for nature. Mateusz cultivates both noble Vitis vinifera and disease-resistant PIWI grape varieties—ideally suited to low-intervention methods in Poland’s cool climate. He champions biodiversity, regenerative soil practices, and traditional co-planting of grape varieties to craft wines that reflect the spirit of the land. His mission is to build a conscious winemaking community rooted in ecology, heritage, and shared values, and to help shape a beverage system where authenticity and sustainability go hand in hand.

Vanesa Bustos

Spain – Gastronomy, like borders, transcends physical limits and gives us identity. It is memory, culture, and landscape. It is the way a territory becomes food and each ingredient, a story. It is not just about food and beverage; it is an act of respect toward the raw material and those who grow or harvest them. It is about sharing, passing on, and caring.
I believe in a gastronomy rooted in the land. Sustainability, proximity, inclusivity and respect are the principles that guide my work, always seeking to connect with the environment and the people who care for it, empowering the development of local food and beverage systems.
I understand gastronomy as something that goes beyond the kitchen, it extends to the fields and the markets. Knowing the origin of each product and recognizing its value also means appreciating the effort of those who grow and care for it, making it possible for it to reach us. Only then can we work responsibly. Food and beverage have the power to move, to tell a story, and to convey the essence of the place it comes from.
In my work, to improve the beverage system, I aim to highlight the origin and value of each product, supporting good, clean and fair practices.

Akiko Takahashi

Germany – I’m a Japanese-born food creator and entrepreneur based in Germany. I produce shiso syrup in collaboration with local partners I got to know through my business at regional markets. Shiso is a fragrant and refreshing herb commonly used in Japan during the summer, but still little known in Germany. I work with an organic farmer to grow shiso locally, and I plan to partner with an inclusive workshop for future production. My aim is to create a sustainable and inclusive beverage rooted in the region. Through the careful creation of cultural beverages that support consumer health, fair working conditions for producers, and environmental care, I hope to contribute to a shift in the beverage industry—toward more meaningful choices and values.

Chantal Dierickx

Belgium – Chantal Dierickx has combined her passion for healthy, nurturing foods and bold flavours in her work as a plant-based chef. SInce 1 year she works as an orthomolecular therapist, driven by a deep passion for pure, local, and living foods and empowering people to support their wellbeing. A committed advocate of the slow food philosophy, she works daily with seasonal organic vegetables from local farmers, crafting dishes that are both nourishing and sustainable, for herself, her clients and for retreats.
She is the founder of her own line of unpasteurized kombucha, brewed in small batches with organic tea and full of natural fermentation power. With a background in orthomolecular nutrition, she guides people toward healthier lifestyles by helping them make conscious choices in natural, organic food and mindfull living.
Fueled by culinary creativity and in-depth nutritional knowledge, Chantal aims to contribute to a more resilient food system—local, ecological, and nourishing for both body and mind.

Discover the event here and below the participants

Mennlay Golokeh Aggrey

Mexico – Mennlay Golokeh Aggrey is a cook, writer and multidisciplinary with two decades steeped in the plant-medicine industry. Her cookbook and independent researcher work leans on culinary anthropology to trace the botanical lineages of the Afro-diasporia. Through curated pop-ups and events both in Mexico and the United States, Mennlay crafts elixirs, foodways and tonics as a mode of storytelling—blending ancestral plants, slow food practices and modern infusion techniques. At Tales she hopes to share, learn, and sip with intention while connecting with a global network of makers to rethink the future of beverage and food industries.

Prachi Saraogi

India – Prachi Saraogi is a culinary entrepreneur and curator with over a decade of experience in the food and hospitality industry. Based in Kolkata, India, she built a thriving terrace bar, restaurant, and artisanal bakery, and now leads Kwidi—a brand that partners with tribal farms in Bengal to bring indigenous ingredients to top chefs and conscious consumers across India. Prachi has also carved a niche in designing bespoke menus and curating immersive food experiences for weddings and private events. Her work sits at the intersection of food, travel, and storytelling, driven by a deep love for local flavors, meaningful connections, and cultural immersions. A passionate advocate for holistic living, she is now also a certified yoga teacher, adding wellness to her expanding list of inspirations and offerings.

Laura Keeler

USA – My name is Laura and I am a queer bartender who is lucky enough to have had the opportunity to open and continue to operate Water Bear Bar, my classic cocktail lounge in Boise, Idaho. I work as director of operations, tending to and running our bar, as well as the cocktail & food programs. I am well-versed in the classics, and use that knowledge to create offerings that are seasonally-inspired and responsibly sourced, while also maintaining a deep understanding of what it takes to make a bar succeed. I believe bars should be safe spaces for any who wish to enter and enjoy a drink, or further their careers. This applies to anyone who enters the bar, but especially marginalized groups like LGBTQ+ individuals and women. Hospitality and service is a sector where we get to know community members intimately and can affect positive change in our local communities because we are so closely tied to locals and see them often, we get to meet their families, and support non-profits by hosting events and catering parties they may throw. It’s not just about operating a business in isolation, but rather our success depends on those we serve and the safety we help create and maintain in their community.

Jean Woest

USA – At a young age, my grandmother taught me the power of growing fresh food, and how it could be used to bring people together and to grow community. And as I worked as a barista and cook, I carried that with me— helping to start community gardens while in university, and working with local non profits to repurpose restaurant waste into meals for the unhoused. She also taught me how to paint, and that often having a clear vision for the goals we want to achieve means embracing creative thinking and the joy of the journey, which I’ve taken with me as a bartender when making drinks and building connections at my bar. My grandmother was also an activist in Apartheid South Africa, and the most important thing she taught me is that change is always possible, no matter how daunting the task. It just requires bravery. I’m excited for the change that is possible for the cocktail industry, whether it’s greater transparency along supply lines, better access to local ingredients that support local growers and suppliers, or building networks and solidarity throughout the industry to work towards that change. And I hope to bring a bit of her bravery with me in every person I connect with, and every drink I make.

Naïm Henri Kaced

France – « Hi I’m Henri i am the co owner of Santa Rosalia, a slow food Mexican inspired restaurant and bar in Toulon in the south of France.
We have been open for ten years and have always stayed committed to our values of fair, clean and local produce.
Being in a very touristy area where those concerns are minimal is a real struggle but we won’t give up!
We apply the same standards to our beverages and have never used any industrial drinks.
All our soft drinks are and have always been home made with zero bottling or packaging.
Our spirits are carefully selected and as local as possible and fair for everyone on the supply chain.
I can’t wait to meet all the inspiring people who will join us for tales of the cocktail and am super happy to be able to learn more and get better at what I’m doing! »

Lauren Ballard

USA – I’m Lauren Ballard, a Sustainable Solutionist based in Southern California. With a background in Fashion Design and twenty plus years in hospitality, I host swap and educational eco events, with those industries’ influence. I’ve been able to combine two industries I love, into opportunities to help others and the planet, one conscious decision at a time.
With sustainability at the forefront of my life, Guerrilla Waste Solutions was created – an aim to tackle excess waste at industry events and beyond, through creative and conscious initiatives. Globally, we produce way more than we need – and certainly more than our resources can keep up with – so I’m using Guerrilla Waste and my events to help shift our mindsets to ones of circularity and creativity (everything from the way brands choose to market themselves/maintain relevance to the way cocktails are created), prioritizing more green, low-waste concepts over convenience.

Ariel Jensen

USA – There is a growing social awareness around terrior’s essential role in food and wine. But do we think of cocktails in the same way?Building on 20 years of experience in Sacramento’s food and beverage industry, I am proud to be currently working as Lead Bartender for Magpie Cafe. At Magpie’s bar we offer a signature drink menu that reflects the same Slow Food Values and standards of excellence shown in our cuisine. By sourcing ingredients from local farms to make our shrubs, syrups, tonics and tinctures, we ensure that we are using the highest quality of ingredients available at the peak of their season; creating cocktails that represent the terroir of the Sacramento Valley and support the farming community that surrounds us. Through my participation with Slow Food International and the Negroni Week Fund Scholarship, I aim to bring awareness to diners about something I feel very passionate about; that the beverages we choose make an impact on local economy, agriculture & environment and are just as important as the meals we’re enjoying them with.

Madeleine Hagen

USA – Madeleine Hagen is a first generation Peruvian-American from New York who began their career in beverage in 2016 at the neighborhood of Pilsen in Chicago. They returned to New York to work with food pantries in Brooklyn and continue growing their knowledge of beverage and hospitality. Madeleine is currently based in the Mid-Hudson Valley and continues to prioritize sustainability, authenticity, and equity in their work and day to day life.

Erwin Mancilla

USA – Erwin Mancilla was born and raised in Orange County, California, and has been immersed in the hospitality industry since the age of 19 in 2012. His career began in the back of house as a dishwasher, where he quickly demonstrated a strong work ethic and a willingness to learn. Over time, he worked his way through nearly every position in the kitchen before transitioning to the front of house as a server.
In 2017, Erwin found his passion behind the bar and began developing his skills in the world of craft cocktails. Starting as a barback, he gained hands-on experience with ingredient preparation, classic technique, and modern mixology. With dedication and curiosity, he steadily grew into a confident and creative bartender.
Today, Erwin is committed not only to delivering exceptional guest experiences but also to fostering an inclusive, collaborative environment for his team. He believes that hospitality begins with respect—both for the craft and for the people who make it possible. His goal is to help elevate the industry by leading with empathy, skill, and a genuine love for service.

Mena Killough

USA – Mena Killough is a bartender, distiller, professional gardener and herbalist with over a decade of study in botanical traditions. Her passion for plants and cocktails lead into combining both worlds and then lead her into distillation, where she served as Head Distiller for The Wood and Grain Project (The Unknown Brewing) and Young Hearts Distilling (Trophy Brewing). She earned recognition by winning Moonshiners: Master Distiller Absinthe episode and « The Popcorn Sutton Challenge » on The Discovery Channel. Mena sharpened her cocktail skills under acclaimed regional bartenders, blending old-world distilling knowledge with modern mixology to craft immersive, sensory-driven drinks. She now serves as Partner and Beverage Director at The Pharmacy, a private apothecary-style speakeasy in Belmont, North Carolina, where she curates cocktails inspired by medicinal whiskey era cocktails, functional beverages, and the seasons. »

Brent Foster

USA – My name is Brent Foster. Originally born and raised in Detroit, Michigan and settling into Portland, Maine after a couple years on tour, as Kitchen Manager for the roaving restaurant/events company, Outstanding in the Field. After working with some of North America’s best chefs, winemakers, distillers and regenerative farmers; I have settled into a role as Beverage Director at Crispy Gai and Bar Futo In Portland, Maine. My plan to change the beverage system is to personify hyper local ingredients, in my food and beverage menus and create experiences that feel inclusive to all. Everyone deserves to feel safe and cool

Dennis Cano

USA – I’m Dennis Cano. Currently I’m a bartender out of a small town called Margate in New Jersey. Born to two immigrant parents from Colombia, still trying to make them proud haha. Huge Philly sports fan! As a 90s baby I can say I do love my videogames. Then there’s my craft and love. I came to discover and find that love during my college years, but it all trickles down to the time my father bought a red little “Mr. Boston” bartending book back when I was a kid. I would read it in secrecy because I wasn’t sure if I was allowed to look at it let alone read it. So let’s fast forward back college. I noticed how kind of infinite you can play with flavors to create masterpieces. I started buying books and applying what I’ve learned. I’ve met great people, that to this day I still call or message for guidance. To make the beverage system better it starts with passion, both in hospitality and doing what we do best, which is create. We’re here on this planet to create, whether it’s creating a cocktail or a memorable experience. It’s all important, especially if we’re sourcing from Mother Nature. Then we add sustainability. It’s the key to completely utilizing a crop and giving back to the earth. I try to teach the people around me, both guests and coworkers since a lot of them are stuck with”faster is better, just sling and pump drinks out” which isn’t the case. Fast is sloppy and inconsistent , precision is fast and always consistent.