Marco, the Enterprise Account Executive at Improvin’, is known as a passionate biker, baker and vegetarian food connoisseur.

Marco, what's the best thing about your role?

Previously in my career, I’ve worked with retailers, FMCGs and groceries, focusing on final stages of the food value chain.

Here at Improvin’, we focus on primary production, the beginning of that same chain. Which in terms of climate and biodiversity is critical: it’s where we can make the biggest difference. That potential is energizing. 

In my role, you get to dive deep into the different realities and nuanced needs of businesses. Understanding the customers’ needs motivates me. 

What made you choose Improvin’?

It was definitely the business model that drew me here. Through my work, I've realized that changing customer behavior often requires a lot of resources and the impact can be seen in the long run. But, there are areas that could deliver results sooner, and primary production is one of those.

I believe in improving the upstream of the food value chain. It's the growers that will propel the change, supported by the food companies.

The stage of Improvin’ is also appealing. Being part of a seed-stage startup means having significant influence on the company’s trajectory. 

And, Sweden has an established startup infrastructure and high ambition for impact. Success is a matter of example, and for startups, Sweden has plenty to look up to.

First impressions of the team?

It’s been so nice to notice how the team really wants to get to know me and not talk only business. It’s a close-knit team that boasts a lot of experience from the industry, and I’m excited to be part of it.

What makes you fired up outside of work?

I’m all about food and baking. I’ve got my own mini food production setup at home: a small flour mill and an old-school pasta extruding machine, both in heavy use. Right now I’m experimenting with legume flour. 

I’m generally passionate about finding more sustainable ingredients and turning traditional Italian dishes into vegetarian ones. 

3 things that excite you?

🚲 I’m gearing up for Granfondo San Gottardo next year: it’s a 115km bike ride from Italy to Switzerland with over 3000m of elevation gain. I have 10 months to get ready for it.

☁️ I’ve always been intrigued by the psychology behind climate change and the reasoning of those who question the scientific facts.

🇸🇪 I just came home from a week in Stockholm. Next time, I’ll bring the whole family and we’ll explore the city together.