BACKGROUND / Professional and educational background:
After studying literature and earning a Masters from NYU in communications, Camille Labro was a freelance journalist for Vogue, Beaux Arts, Air France Madame, La Tribune, Le Monde, M le magazine du Monde.
Camille Labro is now a journalist for Le Monde, specialized in diet and sustainable agriculture. Convinced that the world can be changed through eating habits, she promotes ecological, farming, artisanal, and human values. As an author/screenwriter for “Le Bonheur est dans l’Assiette”, a documentary series for Arte on tomorrow’s chefs, she has written “Fourche et Fourchette” (Tana Editions, 2016), a book combining portraits and recipes from 26 virtuous and gourmet farmers. She also signed “La Cuisine des Marins” (Gründ, 2014), a cookbook covering small fishery, and “Naturalité” by Alain Ducasse (2015). On her blog for Le Monde, “Le Ventre Libre (jubilation and tribulations of an urban appetite)”, she explores taste, products, ideas, addresses, recipes, and worthy causes. She likes to cook, eat, share… and talk about it.
ACHIEVEMENT / What does the project/initiative/startup/company you will be presenting at the Positive Economy Forum consist of?
Promoting farmers and virtuous chefs, agroecological initiatives, short circuits, and creating a link between agriculture and food, nature, culture, cooking, protecting the right to eating well, to open-sourced seeds, productive land, and taste education…
LOCATION / Where do you lead your project/company (city, region and country)?
France and beyond.
IMPACT / How do you evaluate the economic, social, political and environmental impact of your project / action?
Through time and publications, I hope to introduce people to alternative solutions, and inform and reveal that it is possible to combine farming, the pleasure of growing, cooking and eating, with autonomy, sufficient revenue, a good life, therefore changing the world with forks and pitchforks.
QUOTE / A sentence, quotation or a word that best describes you
“Nations’ fate depends on how they feed themselves” Billat Savarin