{"id":70562,"date":"2023-05-09T11:38:55","date_gmt":"2023-05-09T09:38:55","guid":{"rendered":"https:\/\/old.unisg.oiss.io\/alumni-network\/stories\/silvia-moroni-alumna-unisg-green-influencer-e-autrice-di-parla-sostenibile\/"},"modified":"2023-05-09T12:25:25","modified_gmt":"2023-05-09T10:25:25","slug":"silvia-moroni-alumna-unisg-green-influencer-e-autrice-di-parla-sostenibile","status":"publish","type":"page","link":"https:\/\/old.unisg.oiss.io\/en\/alumni-network\/stories\/silvia-moroni-alumna-unisg-green-influencer-e-autrice-di-parla-sostenibile\/","title":{"rendered":"Silvia Moroni, UNISG alumna, green influencer and author of Parla Sostenibile"},"content":{"rendered":"

\"\"<\/p>\n

How was your vocation for communication born and how did you choose UNISG?
\n<\/strong>I come from the world of the word, of storytelling and for me communication is an innate action.<\/span><\/i><\/p>\n

Mine was a purely humanistic education: after a three-year degree in Modern Literature in Florence and a master’s degree in Italian Studies and Linguistic Sciences in Bologna, I looked for a Master’s degree that would allow me to put my vocation as a popularizer to good use.<\/span><\/i><\/p>\n

Paradoxically, I discovered the University of Gastronomic Sciences while I was abroad, during an Erasmus program in London. Some girls I met during this stay told me: “You have to talk about food, given your passion for farmers’ markets and local products”. And they suggested I search for UNISG. So I did and a world opened up for me!<\/span><\/i><\/p>\n

The University of Pollenzo was the right place: I was admitted to the <\/span><\/i>Master in World Food Culture and Mobilities<\/span><\/i><\/a>, coordinated by Professor Cinotto, who gave me a 360\u00b0 view and I was happy with it.<\/span><\/i><\/p>\n

After completing the Master, how did you put the acquired knowledge and skills to good use and how did you use the UNISG alumni network?<\/strong>
\n<\/span><\/i>First of all, I stressed the UNISG Career Center in the truest sense of the word, evaluating all the proposals, opportunities and contacts.<\/span><\/i><\/p>\n

One of the goals was to meet people, tell stories and make connections.<\/span><\/i><\/p>\n

I didn’t have a predefined plan, but my passion was the dissemination of food sustainability, communicating food, all through real life stories.<\/span><\/i><\/p>\n

At first I wanted to explore the theme of sustainability and I took steps to find a job in this area, orbiting the Pollenzo galaxy.<\/span><\/i><\/p>\n

\u00a0In the early days, I worked at Eataly, therefore in the field of event organization, and little by little I built my network. If I made it, it means that the opportunities were there, and I took them!<\/span><\/i><\/p>\n

\"\"<\/p>\n

How was PARLA SUSTAINABLE born?
\n<\/strong>Parla Sostenibile was born during the period of Covid: it was a turning point for me, despite being a moment of difficulty.<\/span><\/i><\/p>\n

In the midst of the pandemic, in the place where I had just started working, on an agritourism estate where I was in charge of education and communication, I went into layoffs, as happened in many other companies at that time.<\/span><\/i><\/p>\n

And here I started creating what I had been thinking about for some time: I opened my Instagram profile to talk about the world of food according to my approach and style.<\/span><\/i><\/p>\n

My community gradually grew and asked me to deal with sustainability in the round: not only how to eat, but also how to behave in a sustainable way.<\/span><\/i><\/p>\n

After an intense branding and research work, I chose to call myself PARLA SoSTENIBILE so that it could work and have a broad range.<\/span><\/i><\/p>\n

My goal is to broaden the field and bring the lexicon of sustainability from food to various lifestyles. In a word, I chose to do ‘Edutainment’, to educate while having fun. This was successful and allowed me to stand out from the others: they liked my approach, being clear and informed, but also saying things lightly.<\/span><\/i><\/p>\n

Today my followers are 85% women, aged between 18-40 years old.<\/span><\/i><\/p>\n

What are your projects now? What are you working on?
\n<\/strong>I’m continuing to study and I’m attending a Master’s degree at the University of Pisa in sustainable development and climate change: for me, education is a lifelong pursuit and I want to keep learning.<\/span><\/i><\/p>\n

But the very fresh news is the publication of my first book, for the types of Slow Food Editore, which comes out in bookstores on May 10th.<\/span><\/i><\/p>\n

The idea came from Slow Food; they contacted me and proposed to publish with them.<\/span><\/i><\/p>\n

It was an exciting experience. Initially, I was worried that I would not have the patience to write down all the ideas I wanted to express. However, the process went smoothly, and I realized that I needed to record the vast amount of information that I produce and process. Writing a book is obviously different from creating videos and IG posts. I am satisfied with the result because I believe that I managed to infuse the book with humor and liveliness, using lots of images, graphs, and keywords.<\/span><\/i><\/p>\n

\u00a0Above all I want to say that it is a book accessible to all and easy to read.<\/span><\/i><\/p>\n

How do you feel about talking about challenging topics: have you ever feared receiving criticism from the scientific community?
\n<\/strong>Maybe at the beginning, but I’ve actually learned how to communicate better, I have a way that avoids and prevents criticism.<\/span><\/i><\/p>\n

When I talk about scientific topics, I either put them in a metaphors of everyday life, or I abstract a small part and talk only about that. On social media I talk about one topic at a time, a small pill.<\/span><\/i><\/p>\n

I’m not an activist, but I want to communicate environmental issues. I’ve always tried to maintain a popular and informative profile.<\/span><\/i><\/p>\n

\"\"<\/p>\n

Among the courses and teachers you have had in Pollenzo, who has influenced you the most?
\n<\/strong>I still keep a UNISG folder that contains all the material of the Master\u2019s program and notes on the courses that had particularly interested me: one of these is the course of Prof. Colin Sage on climate change and food sustainability, whose handouts I used a lot!<\/span><\/i><\/p>\n

How do you define your work today Silvia Moroni aka PARLA SOSTENIBILE?
\n<\/strong>I am currently a freelancer in the communication industry: I am part of a green-themed talent agency that represents content creators who specialize in sustainability.<\/span><\/i><\/p>\n

Sometimes I have some collaborations with schools where I teach sustainability in primary school classes.<\/span><\/i><\/p>\n

I have recently become a brand ambassador for the European Commission in the context of the sustainable and circular textile strategy, and I am proud of it. . In fact, I am working on a campaign to make Italian and European citizens aware of sustainable fashion.<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

How was your vocation for communication born and how did you choose UNISG? I come from the world of the word, of storytelling and for me communication is an innate action. Mine was a purely humanistic education: after a three-year degree in Modern Literature in Florence and a master’s degree in Italian Studies and Linguistic … …read more<\/a><\/p>\n","protected":false},"author":22331,"featured_media":0,"parent":39213,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-70562","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nSilvia Moroni, UNISG alumna, green influencer and author of Parla Sostenibile - UNISG - University of Gastronomic Sciences<\/title>\n<meta name=\"description\" content=\"How was your vocation for communication born and how did you choose UNISG? 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