Ludovica is a post-doc Researcher of Business Sustainability at Roma Tre University, and scientific communication consultant. She is author of over 50 scientific publications on food waste, sustainability and consumer health. She has been recognized as one of the top three experts and authors on consumer food waste (Journal of Cleaner Production, 2018). She holds a Ph.D. in Management with a doctoral thesis on household food waste.
She lived in Boston for two years where she had been a member of the Psychology of Eating and Consumer Health Lab at the Harvard School of Public Health and had been visiting researcher at the Institute for Community Health Promotion at Brown University.
She is scientific consultant for the Barilla Company and Barilla Center for Food and Nutrition Foundation, for which she coordinates the Scientific Communication team. Principato regularly gives keynote speeches on Sustainability and UN Sustainable Development Goals, and serves in advisory roles for firms and not-for-profit organizations across the globe.
Camilla Comis is co-author on this piece. She graduated from Roma Tre University in Food and Wine Sciences and Cultures. Always interested in everything related to the world of sustainability and food waste, she collaborates as Research Assistant with Professor Ludovica Principato, contributing to the drafting of reports and research works.