Loving Living Food is Dr Isabella Guerrini De Claire

Since the late 1990s, I have been deeply involved in the fields of agri-food, climate change, and the circular economy, beginning with my family farm in Italy. I transformed our conventional farm in the Italian Apennines into an organic operation, diversifying our rural offerings to include food preservation and agri-tourism, supported by EU project fund awards. This experience laid the foundation for my continued work in sustainable and regenerative endeavours within the agri-food sector and other fields, both in Italy and globally.

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My career path has enabled me to approach challenges with innovative thinking. Starting with hands-on experience in environmental restoration and mountain farming, I implemented low-impact systems that actively restored important habitats. This practical knowledge has been invaluable in my current role as a senior advisor in regenerative food systems and sustainable best practices across Europe, UK, Canada and Asia.

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My expertise has evolved through a deep understanding of "regenerative". While there is no universally accepted definition of regenerative practice, I believe that, like the ecosystems we represent, a diverse range of approaches can create a more complex and resilient 'web' of ecosystem' services.

My work encompasses leadership building, net-zero plan compliance, nature and food education, journalism, organic and innovative agri-food practices, landscape restoration, and design thinking initiatives. I have a solid and successful track record in climate innovation and nature-based solutions startup support, curriculum development, and creating bespoke programmes for various organisations to address their unique challenges and innovations.

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I have been contributing to sustainable development since its early days as a niche concept, collaborating with public bodies, selected partners, clients, academia, and Climate-KIC, Europe's largest climate innovation platform. My focus has been on supporting the transition to zero-waste, zero-carbon movements and developing alternative plant-based food formulations.

To enhance my ability to work with people's mindsets, I trained as a systemic counsellor. In the past five years, I have further specialised as a micro-element nutrition-expert, focusing on plant-based food proteins. I am continuing my journey in plant-based nutrition and sustainable diets for optimal health through Winchester University's Continuing Professional Development programme.

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From 2015 to 2018, I led annual free cooking classes through the LET'S EAT programme, funded by NHS Grampian. This initiative, part of the Transition Town Movement in Forres, provided Scottish families with skills in sustainable and seasonal cooking. Additionally, I worked on the "Building Resilience Sustainable Food System in Moray and Highlands" project, which assessed the food supply chain and set a sustainability strategy for the region.

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As the founder of Aurora Group, I have championed plant-based food and zero-waste initiatives, creating award-winning products. At Aurora, I supported numerous projects from their initial 'seed' development through to stakeholder partnerships, resource funding, and sustainability integration.

In recent years, particularly since the post-pandemic period, I have developed a bespoke approach to climate and nutrition. My practical nutrition classes help people understand 'by doing', enabling them to regenerate themselves alongside the planet. I believe that understanding micronutrition is crucial in addressing soil depletion and should be an educational cornerstone for everyone.

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I view changing our food system as one of the most impactful ways to address climate change, create a wellbeing economy, rebuild biodiversity, and regenerate ourselves and natural systems. Healing and sustainability are intertwined with our daily habits, from how we listen to ourselves to how we treat our food.

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As a double cancer survivor who has also overcome a blood genetic disease, I attribute my recovery to "mindfulness food-body-related" practices and the quality of "inner listening". This personal experience has deeply informed my professional approach.

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In the past 14 years, I have shifted my focus to working primarily in Scotland, reducing my environmental footprint and concentrating on small, practical actions and consciousness-raising efforts. This approach reflects my belief that significant change can stem from mindful, everyday choices in our relationship with food and the environment.