Laura Velandia

As a professional chef and a discerning gourmet, Laura has over 10 years’ experience in food processing. Her keen interest in quality produce and wellbeing has driven her to explore the origins of ingredients, in particular those produced locally and which embody the rich diversity of their region. She seeks a comprehensive understanding of produce, including its links to the region, communities and social development. This attitude feeds into her work as Envol Vert’s economic alternatives co-ordinator. As such, she takes into account these many dimensions in developing products which are consistent with the environmental and social ideals of our association.