Lorenzo Barbasetti

Lagoon based chef with a background in eco-social design. He’s the initiator of Prometheus_open food lab, an initiative that works at the intersection of art, design, science and food production as means for exploring remote landscapes, restoring human ecological responsibility and fostering communities’ resilience. Testing his practice in different social and cultural environments, he developed good abilities in building tight, multidisciplinary, international networks. He works with Dolomiti Contemporanee, one of the most effective regenerative programmes in Italy.

Filippo Grassi
Agronomic research and development

Worked in an agritech startup in London and Kenya, he has a good understanding of the processes and challenges of starting an innovative agricultural business. He has a background in environmental sciences and has experimented with growing Salicornia in hydroponics in Greenlab, London.
Lodovica Guarnieri
Curator, public programme

Venetian researcher, designer and curator whose work draws upon the entanglements between ecology and modern infrastructures. Her practice grapples with technoscience as it relates to extractivism, chemical exposure, colonialism, and the toxic afterlives of the petrochemical industry in water ecologies. Through  commission-based projects and curatorial work, Lodovica has gained seven years experience on curating projects, public programmes and networks that engage with the local communities and the physical and ontologic relations between humans and non-humans that shape the landscape.

Marco Bozzato
Field consultant

One of the few members of the last generation of farmers in Cavallino-Treporti, at the Northern border of the Venetian Lagoon. Besides having a deep knowledge of the spontaneous herbs and plants of his land, he has been researching and successfully growing foreign plants, introducing unconventional tastes in the local market. His credibility and the trust he gained among his colleagues is a crucial asset for the project. Marco is a visionary mind backed by a refined practical intelligence, he has just published Erbario Lagunare in collaboration with the journalist Caterina Vianello.
Enrico Gallo
Junior researcher

A a cook, freshly graduated from the University of Padova. He covers different fields, from nutrition to food technology. His dissertation, “Halophytes as a sustainable food source” is a first ever exploration of the possibility to introduce these plants in the local diet. Enrico is now applying for a MA in Food System Management at the University of Bologna, looking to bring new, crucial skills to the project.