My interest in nutrition started in adolescence. At that time I had decided to become a vegetarian, based on my yoga learning and many readings on the issue. The environmental as well as the health implications of meat production and consumption really concerned me. In 2005 I had the chance to attend the World Social Forum, in Porto Alegre, Brazil, where I worked as a volunteer guiding foreign delegations and also helping in translations from Portuguese to English. I was 16 years old at that time. There, I got in touch with different social movements that champion people’s sovereignty.
In 2007 I entered the nutrition school at the State University of Rio de Janeiro, where I had passionate classes of public health nutrition led by my teacher, Inês Rugani. I could then start to understand the social and cultural importance of food consumption, rather than only the biological nutrient-based view. Still in university, around 2009, I started reading Michael Pollan’s books, and also those of Tim Lang, which were very inspiring. Geoffrey Cannon’s writings, which I got to know in 2010, also guide my way of thinking about nutrition. During my time at university I had the opportunity as an intern in family health programmes, working with low income families, and also helping with nutritional advice to impoverished families, where I learned more about the importance of the social and environmental determinants of health.
In March 2013, I obtained my master degree in Public Health and Environment, at the National School of Public Health, Fiocruz. I studied food and nutritional security policies in Brazil. During my master, I had the change to broaden even more my view on Public Health Nutrition.
Since 2011 I have been working as an assistant editor in World Nutrition Journal. I have also worked with nutritional education in schools and hospitals.
Currently, I work at the prevention department at the National Cancer Institute (INCA), focused on agrobiodiversity and its relation to diet diversity. I am also a PhD candidate at Public Health Nutrition department in São Paulo University, looking at how the ultra processed products rise represents a loss of diet diversity.