Rodrigo Gratianne, in his role as the Food Systems Manager, is dedicated to establishing resilient food systems for Baja California. A first-generation resident of the USA with deep roots to Baja California, Rodrigo’s passion for hospitality started in his childhood, leading him to earn an associate degree in Hospitality Management in Switzerland and a bachelor's degree in Food Service Management from the University of Nevada Las Vegas (UNLV).

Rodrigo’s Professional career led him to the troubling realization of the extent of food waste. This was the driving force for him to establish an automated system to monitor the internal temperature of food, ensuring its safety for consumption. Chefs could now make informed decisions about sharing excess food with those who require it.

Rodrigo’s innovative approach gained recognition when he was awarded a place among the top 30 projects out of over 600 submissions in the UNWTO hospitality challenge. This achievement earned him a full scholarship to pursue a master’s degree in hospitality, entrepreneurship, and innovation from the prestigious Glion Institute of Higher Education, where he excelled in the program.

Rodrigo focuses on developing standardized processes for rescuing excess food to reduce waste and provide for communities in need. As the Food System Manager, Rodrigo is on a mission to create healthier, equitable, and regenerative food systems for the Baja Region.

In his personal life, Rodrigo enjoys spending time with his Scottish Terrier, Whiskey, attending local theater productions, and staying up to date with the newspaper. As a member of the LGBTQ community, Rodrigo embraces and celebrates diversity, striving for an inclusive and accepting world.