The food industry is complex, and it can also be very polluting: intensive farming is the second source of greenhouse gases, and many productions are not sustainable, with unfair working conditions for many producers and workers.

My experience allows me to help brands who produce low-impact food to approach the Italian market for us to eat more consciously.

My services for sustainable food brands

Eating is something we all do, and therefore we should strive for consciousness and ethics, trying to respect the environment and the life of animals and producers, because environmental and social justice go hand in hand.

I offer several services to plant-based and sustainable food brands.

Translation: reports, market research questionnaires, websites, blog articles, recipes or product descriptions – I make your contents accessible and clear for the Italian market.

Transcreation: food is a touchy subject for Italians, so your marketing campaign should be carefully adapted; my goal is to make your copies irresistible for your Italian audience.o è rendere le tue pubblicità irresistibili per i tuoi clienti italiani.

Interpreting: the launch of a new product, a focus group on consumption habits, a cooking course, a conference on sustainable food or a visit to a production plant are all events during which you might need to interact with someone who does not speak your language.

I am here to support you and make sure your interactions flow flawlessly. To understand how can I help, write to me.

Translating for sustainable food – the peculiarities

We all eat, but food means something different to each of us, as food is an expression of culture, social conventions, habits, traditions and values. Translating anything food-related means being aware of these aspects and making them accessible to the target language and culture.

For an Italian audience, a savoury recipe for breakfast might sound bizarre and far from their own habits. Reading that strawberries are a summer fruit, as it is the case in northern Europe, can be awkward, as strawberries in Italy are generally associated with spring.

When you transfer recipes, pairings or apparently common ideas from one culture to another, you have to think of the target market and often explain or rearrange the information.

Food is subject to trend, too, and the translator in this space need to be aware of traditions, novelties and technicalities.

The background of a food translator implies knowing exotic ingredients such as jackfruit or matcha, knowing what “Alfredo sauce” is (it is something Italians don’t do!), knowing that mylkrefers to plant-based milk and the EU-approved denominations for these products, as well as being aware of all the different certifications, acronyms and so much more.

Furthermore, to translate accurately, those who work in the sustainable food space need to know inside and out the target market, as well as the differences between labels (veganis not the same as plant-based) and they, also need to be aware of environmental, animal and social justices issues.

My experience translating for sustainable food companies

Cooking and reading on nutrition and environmental sustainability are two passions of mine. I nurture them reading specialised texts and cookbooks from all around the world, watching documentaries and committing to responsible consumption.

I followed several courses on nutrition, plant-based nutrition and specialised translation and I worked with several brands in the space, from organic tea to organic snacks to gourmet food, and I will be happy to put my experience and knowledge at your service.

If you want to know more about my services, get in touch!