#PortraitSeries: Vanessa Izéros
Who am I?
A committed nutritionist in French Guiana, I am an independent consultant, trainer, and project manager for various organizations (communities, mutual insurance companies, associations). I am committed to promoting healthy, accessible, local food, and, above all, food adapted to the French Guiana context.
My daily routine involves leading workshops, conducting dietary assessments, managing programs related to collective catering, training and supporting field staff, particularly in schools, and participating in strategic projects with various national and local authorities.
What motivates me on a daily basis?
The direct connection with the public: listening, understanding their realities, and offering them concrete solutions. I like to convey my ideas with simplicity, using practical, interactive, and, above all, participatory tools. This is what makes each workshop unique, lively, and useful!
What is the main challenge for eating better in French Guiana?
The goal is to make nutritional guidelines understandable, realistic, and compatible with local eating habits, while combating food insecurity. We must also reconcile health, pleasure, and food culture by promoting local products.
How does Open Food Facts support my activities?
The Nutri-Score and information on additives are powerful indicators! I use them regularly in my workshops with young people and adults alike: together, we learn to understand what we consume. It often creates a real awareness, simple, visual, and accessible to all, with a powerful impact.
Vanessa’s workshops in picture
Where can we find you on weekends?
On a bike ride, which often ends with a picnic on the beach and a swim in the sea, in the forest with my children discovering the fauna, flora, and medicinal plants… or at home, in my vegetable garden of spices and aromatic plants (I can spend several hours a day there!!!). Your favorite recipe? A mango and chadèque (local grapefruit) salad, with a zest of lime, a pinch of salt, and a touch of vegetarian chili. Simple, quick, full of flavor and freshness, just the way I like it!
Latest favorite read?
The book “Discover African Cuisine with Chef Anto.” A true culinary journey to West Africa, through recipes, products, techniques, stories, and images. More than a cookbook: a sensory and cultural immersion.