I’m Robert Holicza, a dietitian and chef committed to aligning personal health with ecological responsibility. Our Green Chance was born from years of exploration—across countries, kitchens, and communities—driven by the belief that the way we eat can be both nourishing and regenerative, for ourselves and for the planet.
 

After graduating from Semmelweis University in 2016, I completed an Erasmus+ internship at the Hospital Universitario Virgen de las Nieves in Granada, Spain, where I gained valuable experience in clinical nutrition and patient recovery. This experience deepened my awareness of the transformative role of food in healing and health.
 

In 2018, I moved to the Canary Islands, working in health promotion centers. There, I began integrating sustainable food systems into my work, helping people make food choices that support both their well-being and the environment.
 

Driven by the desire to show that healthy and sustainable cuisine can be truly enjoyable, I trained as a professional chef at the Escuela Superior de Hostelería de Sevilla (2020–2021). I then worked with vegan and health-focused restaurants in San Sebastián and Bilbao, where I brought the principles of sustainable gastronomy to life through everyday culinary practice.
 

In 2022, I led the kitchen of a hostel in Ireland, creating plant-forward menus with low environmental impact. Later that year, I joined a vegan restaurant in Paris, further strengthening my skills and experience in plant-based cuisine.
 

In 2021, I volunteered at the first Climate Heroes Conference and contributed to the Chia Chill Project in Madrid, a sustainability-oriented vegan restaurant. These experiences helped me understand how direct food education, hands-on demonstration, and meaningful presentation can positively shape people’s attitudes and everyday choices.
 

Back in Hungary, I focused on practical ecological work, joining a team responsible for green space and orchard management, while contributing to the Pallagvölgyi Organic and Permaculture Garden—a small-scale, community-supported farm. This experience deepened my knowledge of agroecological methods, food system resilience, and regenerative plant care, all rooted in stronger connections between growers and eaters.
 

In parallel, I supported youth-focused education in nutrition, biodiversity, sustainable food systems, ecology, and climate-responsible eating through my Hungarian initiative Növényekkel a holnapért (With Plants for Tomorrow), a sibling project to Our Green Chance. This initiative was invited to contribute to the 2nd and 4th Climate Conferences for Youth, organized by UNICEF Hungary. I served as a volunteer consultant at the 2nd conference and provided core educational materials for workshops at the 4th, supporting participants in envisioning more regenerative and ecologically sound food systems.
 

Today, I focus on developing educational and awareness-raising materials, both in-person and digital, for Hungarian-, Spanish-, French-, and English-speaking communities. Through Our Green Chance, I support individuals, educators, and organizations in cultivating food practices rooted in care—for our bodies, for others, and for the Earth.
 

I believe that health and sustainability are inseparable, and that each meal is an opportunity to shape a more responsible, transparent, and regenerative future.