Alexander Müller is Study Lead of "The Economics of Ecosystems and Biodiversity for Agriculture and Food (TEEBAgriFood)", a global project hosted at UNEP in Geneva, Switzerland and Managing Director of TMG – Töpfer Müller Gaßner GmbH, ThinkThankforSustainability. He served as Assistant-Director General of the Food and Agriculture Organization of the United Nations (FAO) from 2006 to 2013. In June 2009, Mr. Müller was nominated as a member of the Advisory Group on Energy and Climate Change (AGECC) by the Secretary-General of the UN to provide advice on the energy-related dimensions of the climate change negotiations. From 2008 to 2011 he served as chair of the United Nations System Standing Committee on Nutrition (UNSCN). Mr. Müller is a former city councilor from Marburg, Germany. He was also State Secretary for the Ministry of Youth, Family Affairs and Health in Hesse; Secretary of State for the Ministry for Consumer Protection, Food and Agriculture in the Federal Republic of Germany; and Member of the Parliament of Hessen. He has over 20 years of experience in promoting environmental and social sustainability and has authored and co-authored a range of publications on land degradation and sustainable land governance.
Per writes about food and wine in the weekend edition, DI Weekend of the Swedish daily business newspaper Dagens Industri. He co-founded and ran the gastronomic debate forum Skafferiet (The Pantry) in Stockholm and frequently appeared on Swedish public television SVT Gomorron Sverige 2012-2017 as an expert on food and beverages. At the innovation platform Openlab, run by four universities and Stockholm, Per is the host and editor of the podcast Matlaboratoriet made together with podcast producer Soundtelling.
His latest book, Smakens makt (The Power of Taste), is an autobiographical quest for the most captivating taste experiences worldwide. In the book, Per places the sense of taste in different contexts, all of which have great importance for society today. He also discusses the relationship between taste and the art of hospitality, the latest research on the interaction of the senses, the difficult task of eating both climate-friendly and healthy food, and the effects of myocardial infarction in 2014 on Per’s own diet and lifestyle.