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Check FAQAbout Alexandra
I'm a journalist and communications specialist with over ten years of experience working in print, online, broadcasting, newswires and international development, creating and managing content, developing and managing communication strategies and campaigns for international organizations and publishers. My work has been featured by Euronews, National Geographic Magazine, National Geographic Traveler, Mongabay.com, Food Tank, Pacific Standard, ENDS Europe, Materie Rinnovabile, UN Environment, World Economic Forum and others. My stories focus on science, environment, food, agriculture, as well as on social and economic issues, translating highly technical content into stories for general audiences. I hold a MA in International Journalism from City University London, with a specialisation in Science and Health Journalism and a MSc in Environmental Change and Management from the University of Oxford. I report and write in English, Spanish, and Romanian, but can also can research and run interviews in Italian, Portuguese, and French.
Portfolio
Balancing Diets, Carbon, and Nutrition Takes More Than Changing the Menu
New research from Johns Hopkins Center for a Livable Future indicates that no single diet can effectively reduce greenhouse gas emissions, and that food production policies must consider national nutrition requirements, culture, and trade. The study examines the impact of dietary shifts in 140 countries on emissions and freshwater use, warning against adopting high-income countries' diets rich in meat and dairy due to their high carbon footprint. It suggests that veganism could significantly reduce emissions, but acknowledges the unlikelihood of a complete dietary shift. The research also highlights the high emissions from meat, especially beef, and suggests that diets with small amounts of meat may be more environmentally friendly than vegetarian diets with dairy and eggs. The study also notes that low-food chain diets can meet nutritional needs without supplements in many countries, providing a tool for policymakers to develop appropriate strategies.
Cover story for National Geographic Magazine Romania investigating the rise of supermarkets and the impact of modern consumption in Romania.
Europe’s Heatwave: A Hot Topic for Urban Areas and Energy Systems
The article discusses the impact of heatwaves in Europe, particularly during June and July 2019, and the challenges they pose to urban areas, infrastructure, and public health. It highlights the increasing frequency of extreme heat events due to climate change and the need for cities to adapt. The article covers the strain on transportation systems, with incidents in France, the UK, and Sweden, and the pressure on power plants and electricity demand, as seen in Milan and Athens. It also addresses the urban heat island effect and its health implications, citing efforts in cities like Paris and Milan to mitigate these effects through urban planning and green initiatives. The Copernicus Climate Change Service (C3S) and other organizations are working on providing data and solutions to help cities adapt to these challenges.
Food Systems Feeding the Next Superbug? – Food Tank
The article discusses the rise of Candida auris, a fungus resistant to antifungal medication, and its link to the overuse of antibiotics and antifungals in healthcare and agriculture. Discovered in 2009, C. auris poses a significant threat to those with compromised immune systems, with a high mortality rate. The article explores antimicrobial resistance (AMR) and its connection to the widespread use of azoles in agriculture, particularly in the EU. Despite the sequencing of C. auris' genome, the exact causes of its resistance and spread remain unclear. The article also mentions efforts to develop sustainable antifungal treatments and the need for regulations to reduce AMR in agriculture, citing recommendations from the Review on Antimicrobial Resistance and actions taken by G20 countries and the EU.
From Rescued Food to Artisan Bites
Sophie Andre, founder of Elysia Catering, has transformed her London-based social enterprise into a successful business that rescues artisan British food from waste, serving over 19,000 people and saving more than seven metric tons of food. Elysia Catering collaborates with farmers and suppliers to utilize surplus high-quality products, creating value within an ethical food ecosystem. The company's sustainable practices have earned it a Green Apple Award for Environmental Best Practice in 2018 and other accolades for sustainable resource management.
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