About Us
We believe all food nourishes thought and inspires action.
We support the Sustainable Development Goals
Supporting organisations in every sector to achieve their sustainable development goals.
Leading the Way in Social Sustainability in Food
Established in 2024, Ethos Food Research Ltd has swiftly earned a reputation for its groundbreaking strategies addressing social sustainability in food-related matters. Committed to reshaping our connection with food, the company focuses on creating services that foster both food and social diversity within the private and third sectors.
Our Collaborative Network
We collaborate with a broad network of specialists who have a wealth of experience in food research. Many of these experts have served as doctoral and post-doctoral researchers, tackling complex food-related challenges in diverse contexts.
Our Core Values
Integrity
We consistently strive to do the right thing at the appropriate time, delivering high-quality work. This is achieved by fostering an environment of mutual support and shared success at all times.
Diversity
We actively advocate for food diversity and inclusive practices, emphasising their importance beyond mere privileges. Our mission is to promote this message universally.
Responsibility
We function as a unified entity, emphasising the well-being of individuals, animals, and the environment. We consistently challenge anthropocentric viewpoints, without exception.
Meet Us
Florencia Alvarado
Founder & General Director
PhD Researcher Specialising in Food Anthropology | MSc in Medical Anthropology and Global Health | BSc Social Anthropology
Florencia is a global consultant specialising in food, cultures and inequalities, focusing on sustainability among human, animals and environment.
Her research spans Argentina, Paraguay, Spain, and England, exploring diverse food contexts.
She promotes dialogue between the Global South and North to enhance global sustainability, helping B2B businesses and third-sector organisations navigate food complexities.
Maram Ghadban-Biggs
Food & Mood Specialist Consultant
B.A. in Psychology, specialising in Minors in Neuroscience and Mental Health.
Maram combines her expertise in childhood wellness and mental health with a passion for food, focusing on how world cuisines, especially Eastern Mediterranean dishes, affect mood.
In her workshops, she promotes mindful eating to deepen participants’ connection to food and encourage a balanced lifestyle, merging cultural traditions with modern insights to celebrate intentional food selections.
Patricia Aguirre
Latin America Regional Director
PhD Anthropology
Patricia Aguirre possesses a PhD in Anthropology from the University of Buenos Aires and currently serves as a professor and researcher at the Institute of Collective Health at the National University of Lanús (UNLA). She dedicated 20 years to the Nutrition Department of the Argentine Ministry of Health.
Her notable publications include Consumption Strategies: What Argentinians Eat (Miño y Dávila, Buenos Aires, 2005) and Skinny Rich People and Poor Fat People (Capital Intelectual, Buenos Aires, 2007).
Also she is an instructor in the Postgraduate Course in Food Anthropology at IDAES, the Institute of Advanced Social Studies at the National University of San Martín. Additionally, she conducts a Workshop on Anthropology and Food Policies for the Master’s Program in Social Policy Management at FLACSO.
Aguirre also teaches a Seminar on Food Anthropology and Poverty in the Anthropology Department at the University of Buenos Aires. Among her recent works are: – “An Anthropological View on the Impact of Poverty and Globalisation on the Emerging Epidemic of Obesity,” featured in Women and Diabetes, edited by Florence Brown, Humana Press, Washington (2008, forthcoming). – “Changes in Food, Cooking, and Commensality in the Times of Adjustment 1970-2001,” included in Memories of Adjustment, edited by Susana Torrado, EDHASA, Buenos Aires (2008, in press). – “The Social Formation of Taste,” co-authored with Aguirre, Bruera, and Wax, in Eating, Libros del Zorzal, Buenos Aires (2008, in press).
Our Mission
We are committed to healthier, fairer and more sustainable food systems. We believe that is not future for food systems without diversity.
Our Vision
We work with interdisciplinary approaches to provide a better understanding of food complexity and to help to build equal opportunities.
Our Process
We deeply value the important role that food plays in multiple sectors. We approach food holistically to bring critical and post-humanist approaches to our clients.
