Marina Pino graduated in Food Science and Technology at the University of Barcelona (UB) in 2016, after an Erasmus stay at the Università di Bologna (Italy). Later, she completed a master's degree in Food, Ethics and Law also at the UB. She worked in the past in the field of Food Quality and Safety and then joined the Living Lab at IrsiCaixa with the European project FIT4FOOD2030 for the local transformation of the food system. She has also been working on the European InSPIRES project and the Barcelona CaixaResearch Living Lab. She has coordinated training activities and has collaborated in the organisation of RRI courses, system thinking workshops, science education events and dissemination activities, where she has participated as a facilitator.