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Carlos Saviani

Vice President, Sustainable Food

Carlos Saviani
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Carlos Saviani is vice president of WWF-US’s food team, leading the organization’s efforts to promote the sustainable production and consumption of meat, seafood and dairy products.

A third-generation Brazilian-Italian, Carlos has always cared deeply about food. Born in Sao Paulo, however, he never had the chance to see from where food was actually coming from. Not until his uncle took him, at the age of 10, to the "Bela Vista" farm in the countryside. The city boy was transformed forever. He visited the farm often and became passionate about nature, farming and food production.

He received his BS in animal science from the University of Sao Paulo, where he graduated at the top of his class, complemented later by an Executive MBA from the BSP-Rotman School of Business at the University of Toronto and several executive programs. His 25 years of professional experience yield sound knowledge in animal protein sustainability, dairy and beef production efficiency, customer relationship management, strategy, marketing and innovation.

Carlos sits on the boards of the Global Roundtable for Sustainable Beef and the International Egg Foundation. Before joining WWF, Carlos held senior marketing and strategy positions at ABS/Genus, Zoetis/Pfizer and Merial/Sanofi Aventis. He also held several leadership positions in Brazil, including at Sao Paulo Farm, where he managed a 2,000-cow beef ranch, diversifying it into milk, lamb, wild pigs and tilapia.

Carlos is passionate about working with diverse people from all over the world, including scientists, small and large farmers, farm managers, milkers, cowboys, processors and retailers—people who work hard to put high quality food on our tables.

“People are consuming food faster than our planet can provide the natural resources we need to produce it. That’s why we’re working with farmers, policymakers, NGOs, scientists and some of the world’s largest companies to make food more sustainable and protect Earth’s biodiversity.”

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Vice President, Sustainable Food


  • BS, Animal Science, University of Sao Paulo
  • MBA, BSP-Rotman School of Business at the University of Toronto

Areas of Expertise

  • Sustainable beef, dairy, wild-caught seafood and aquaculture
  • Food input (natural resources) and output (waste)
  • Food marketing and innovation


  • Global Roundtable for Sustainable Beef
  • International Egg Foundation