If food is a basic necessity for an ever-growing population, producing healthy and sustainable food accessible to all is a goal that requires us to engage all of the cultural, scientific and technological resources at our disposal. How is research into the food of the future progressing? How are cities preparing to ensure fair and sustainable access to food? These are some of the questions that we will try to answer during the three events in the series. With *Francesca Gamberini*, expert in the history and culture of food and co-author of the Italian Wine Guide published by Gambero Rosso and Slow Food
With Francesca Gamberini
