Mónica (Lima, Perú 1982) is a scientist, a chef and an artist. After receiving honors as a Ph.D. in molecular biology and biochemistry, Mónica directed all of her knowledge and time to pursue a Master's degree at the prestigious Basque Culinary Center. Since 2013, she has had various culinary experiences ranging from having her own artisan bakery and ice cream line to working at some of the highest-ranked restaurants in the world. Mónica approaches through science to the development of her own singular cuisine, and is always inspired by seasonal, organic and vegetarian produce. She works to connect food-making with anthropology, taste, habits, culture, sound, visual arts and space. Actively involved and inspired into working and collaborating in artistic fields, and searching for a gastronomy that goes beyond the palate, Mónica is co-founder of the artist collective Elephants & Volcanoes. Based now in Berlin, she is an advocate of the circular economy and in 2019 founded Roots Radicals, a sustainable food company focused on food waste prevention and upcycling, aiming to empower and reconnect people to good food.

Roots Radicals is an authentic, handcrafted and Zero Waste food project that aims to reconnect people with food.

Food is a vehicle of values, culture, and identity. It builds communities. It has the power to change us, reconnect us, and raise our consciousness and awareness.

At Roots Radicals we want to bring the idea of the 'production kitchen' to our community, by creating a hub in Berlin: an open kitchen, food store, and Café. We believe that showing all processes of how our food is prepared will offer a window to reconnect to a process we sadly no longer experience.

Community, education, information and transparency are fundamental to us, and we will offer workshops to fight food waste at home. Care, time, and love are our added ingredients, as we believe that they carry the magic and wisdom needed to channel lost traditions.

Roots Radicals is taking part in the fight against food waste!

We believe in the Circular Economy, and we cook focusing highly on efficiency, zero waste and upcycling. Through culinary innovation we create new products and processes that help Us design the so-called “waste” out of the food system: we up-cycle rescued food into delicious products and we also up-cycle from our own processes.

With a seasonal, regional, and cultural focus our products are mostly long-lasting conserves such as pickles, ferments, sauces, soups, vinegars, fruit preserves, and spices. All delicious products suitable for day-to-day cooking as well as for special occasions.

We look to inspire and empower people into changing habits of consumption by shifting our participation from a 'throw-away' economy to a participation in a 'circular economy'.

Roots Radicals conducts our effort in transitioning from competition to cooperation, from manipulation to emergence, from hiding and over-protecting to being open source. We are part of the change we want to see in the world.