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With a background in Industrial design, Diego started his career in scenario design and long term innovation for Marcopolo in Brazil. Diego obtained a degree at Polytechnic of Turin with a specialization in Food Design.
Diego is able to apply Design Thinking to the industrial process, bringing consumer focus design with a multidisciplinary approach to shape food innovation strategy. After being the manager director at Enivrance in Brazil, he launched Foodlosofia, a Food Design Center located in the city of Monterrey, Mexico.
Diego Ruzzarin is currently CEO and founding partner of foodlosofia and casanomo his profession: Industrial designer specializing in food design and Master in Food Design.
In his career he has worked for several years for large multinationals such as PepsiCO.
His multiple trips and hard research gave him a very clear sense of how things really are, Diego knows closely that bad food is a chain. He was able to evaluate the subject very well because he approached people and could identify what is obvious and cannot be assimilated with the importance it should have.
Diego refers to those people who are the workforce of each city, who live day by day and do not feed well and at the same time are people who have children, which creates a vicious circle in which multiple diseases are triggered between the most common as diabetes and low energy performance.
Related speakers
Christiana Figueres
Executive Secretary UN Framework Convention on Climate Change (UNFCCC) (2010-16)
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