David Szanto is a freelance academic working across a number of institutions and within several roles. He has taught food studies, gastronomy, and communications at universities in Australia, Canada, and Italy, in both undergraduate and graduate programs. A former book editor and marketing-communications professional, he has 15 years of experience in the corporate, media, and non-profit sectors. In addition to teaching, David works as a project manager, writer, and editor, and has extensive online and digital development experience. He served as Project Manager and Co-Editor of Food Studies, and is also the co-editor of the OER Showing Theory to Know Theory: Understanding social sciences concepts through illustrative vignettes.
Amanda Di Battista is the Project Coordinator at the Laurier Centre for Sustainable Food Systems and Director of Programs, Education, and Communications for the UNESCO Chair on Food, Biodiversity and Sustainability Studies, where she co-produces and hosts the food research podcast, Handpicked: Stories from the Field. She coedited Sustainable Food System Assessment: Lessons from Global Practice (Routledge 2020) and The Goose: A Journal of Arts, Environment and Culture in Canada (2016–2020). Amanda’s research focuses on postsecondary environmental pedagogy and she has taught environmental studies at the undergraduate level. She served as Pedagogic Editor and Co-Editor of Food Studies.
Irena Knezevic is an associate professor in Communication and Media Studies at Carleton University in Ottawa, Canada, where she oversees the Food and Media Hub research initiative. She is the lead editor of Nourishing Communities: From Fractured Food Systems to Transformative Pathways (Springer 2017) and her work has appeared in journals of food, cultural, and communication studies, health research, and political ecology. Irena has taught food studies at college, university, and postgraduate levels, in communication studies, cultural studies, community development, and nutrition programs. She served as Co-Editor of Food Studies.