MEET LUCIA ROSANNA GAMBUZZI, THE GLOBETROTTER ACCELERATION MASTER

Passionate about horror and wine, for the past three years she has been working for Techstars in Tel Aviv, Oslo and now Paris. But it all started in Turin where she was the ecosystem manager at OGR Tech. Even since then, while working on startups and sustainability, she takes refuge in nature whenever she can.

What was your first job and what is your actual job?

First job: Picking fruit in the countryside

Actual job: Program Manager at Techstars Sustainability Paris

Do you believe entrepreneurs are born with innate qualities or made through experiences and learning?

👶🏻 Born

🏋️‍♀️ Made

In the classic debate, which came first for you: the egg or the chicken?

🍳 Egg

🐔 Chicken

In the realm of technology, which do you think will have the greatest impact on the food system in the next 10 years? 

From a technological point of view I read very interesting things about smart farming, packaging materials management and precision irrigation. But with respect to the macro-issue of food waste, innovation should be more cultural than technological. Also with strong gestures. Because sustainability is not a fad but an unavoidable necessity.

Which skill do you believe will be more useful in the future of work?

Prioritization skill. Not only in terms of what to do first, but also how to relate emotionally to our goals. In a world where technology helps us to simplify our every task, the ability to reason about our priorities is the key to better living our career path. Less anxiously and perhaps even with fun.

Describe the most surprising culinary experience you’ve ever had

In June, I was happy to visit Brittany for the first time, in particular St. Malo. So, after months of rain in Paris, I finally find myself on a beach in the sun – with thirty degrees and crossword puzzles. But when I decide to slip into one of the many restaurants in the village for lunch, something goes wrong: convinced I was ordering a taste of St. Malo’s famous seafood crudités, I instead receive a huge tasting plate with every kind of crustacean and shellfish in Brittany. A gigantic tray adorned with oysters and topped with a giant, whole crab that I would never have had the courage to order all to myself – but which I apparently had no problem eating all by myself. How wonderful! Aware that I had moved all the diners to envy with my heart-shaped eyes at this surprise, I accepted this mistake as a gift from destiny. Which I didn’t even pay too dearly for, I must say.

Name a professional you think we should interview

Ilan Misano.