World Wildlife Fund
Carlos Saviani is a third-generation Brazilian-Italian, so food has always been a key component in his life. Born in Sao Paulo, however, he never had the chance to see from where food was actually coming from. Not until his uncle took him, at the age of 10, to the “Bela Vista” farm at the country side. It was love at first sight. He was amazed to see a cow producing milk to feed all the farm families by just eating grass and grains’ by-products, delivering many calves during her lifetime and even by the end feeding hundreds with nutritious beef. He also developed a close relationship with the abundant nature present there, learning how important the farm’s sustainability was to the protection of the forest, water, soil, wildlife—and how important those resources were to the longevity of the farm. The city boy was transformed forever. He grew up going to that farm and became passionate about nature, farming and food production.
He received his BS in animal science from the University of Sao Paulo, where he graduated at the top of his class, complemented later by an Executive MBA from the BSP-Rotman School of Business at the University of Toronto and several executive programs. His 25 years of professional experience yields sound knowledge in animal protein sustainability, dairy and beef production efficiency, customer relationship management, strategy, marketing and innovation.
Today, as a vice president of World Wildlife Fund’s food team, he leads the organization’s efforts to promote the sustainable production of meat, seafood, and dairy products. In addition, Carlos sits on the boards of the Global Roundtable for Sustainable Beef and the International Egg Foundation. Before joining WWF, Carlos held senior marketing positions at ABS/Genus, Zoetis/Pfizer and Merial/Sanofi Aventis. Carlos also held several leadership positions in Brazil, including at Sao Paulo Farm, where he managed a 2,000-cow beef ranch, diversifying it into milk, lamb, wild pigs and tilapia.
One of his passions and an opportunity that his career offers is to work with a huge diversity of people from all over the world, including scientists, small and large farmers, farm managers, milkers, cowboys, processors and retailers–people who work hard to put high quality and sustainable food on our tables.