We often hear that the future of food will be shaped by breakthrough technologies, smarter policies, and bold business models. But there’s another ingredient that’s just as vital — and often overlooked: people.

The ingredient we don’t talk about enough

As Christina Senn-Jakobsen, CEO of Swiss Food & Nutrition Valley, recently argued, talent is the true engine of resilience. The question is: how do we nurture it?

Switzerland remains the most competitive country in the world when it comes to developing, attracting and retaining the human capital required for sustainable growth. This finding comes from the IMD World Talent Ranking 2025. What lessons can we learn from what Switzerland is getting right?

Across Switzerland’s food innovation ecosystem, talented individuals are being supported at the moments that matter most – when they take a leap, change direction, or step into leadership. These career “pivot points” don’t just redefine the lives of the professionals themselves. When talent is supported, it can shape the resilience of our food systems, by bringing fresh skills and perspectives to longstanding challenges.

We asked four innovators to share their stories and explain how they, with the right support, were able to turn career change into driving change in the food and nutrition sectors.

Scaling bold

As a student, Priscilla often asked herself: why does taking vitamins feel like a chore? Pills are boring, clinical, and easy to forget. After completing her Master’s in Food and Beverage Technology at ZHAW, she set out to change that and founded ALLSUPPS in 2021 – creating functional multivitamin fruit gummies that are enjoyable and effective. Her studies gave her the scientific foundation to design safe, high-quality, and proven products.

What started as a bold move straight out of university has grown into a nationwide success: ALLSUPPS is now listed in Coop, expanding across Swiss pharmacies, and has tripled its revenue in the past year. As a young female founder in the male-dominated food space, Priscilla’s journey shows the difference a supportive network can make. “What makes the Swiss ecosystem special is that it gives young founders like me access to expertise and networks that normally take years to build,” she says. “That support has been key in turning ALLSUPPS from an idea into a company shaping the future of nutrition.” 

For Priscilla, curiosity about food and health has always gone hand in hand. After completing her Master’s in Food and Beverage Technology at Zurich University of the Applied Sciences (ZHAW), she wasted no time in putting her knowledge into practice. In 2021, she founded ALLSUPPS fresh out of university. Launching a company so early in her career was far from easy. From navigating quality control to learning how to pitch as a first-time CEO, she faced plenty of steep learning curves. But Switzerland’s food innovation community gave her access to peers and mentors who believed in her. “When you’re starting out, you need encouragement just as much as expertise,” she reflects.

Priscilla’s story shows how early support can turn potential into purpose — and why ecosystems that empower young women founders create ripple effects for years to come. 

Learn more about ALLSUPPS

From global corporate to Swiss startup

After two decades working in the corporate world, Tom felt a strong pull toward a new challenge. His career had been about building businesses and leading teams in a structured environment, but he wanted the hands-on experience of testing himself. The risk was clear, but so was the reward: the freedom to make the decisions and the opportunity to truly own the outcome.

Today, as Chief Commercial Officer at Abrinca Genomics, that vision has become reality. The company has built a software platform that makes microbial genome analysis more accessible for researchers in food, agriculture, health and beyond. “There are still no commercial solutions that make it easy for researchers to analyse microbial genomes,” Tom explains. “That’s the market we are building.”

This entrepreneurial journey is one that Abrinca could not have undertaken alone. The world-class Swiss startup ecosystem has been pivotal in helping Abrinca to refine its strategy and grow its reach. The company has received guidance and funding from organizations like VentureLab, Innosuisse, and the Standortförderung Kanton Bern, while benefiting from the mentorship and global networks provided by programs like MassChallenge Switzerland and SFNV. 

The pivot from a corporate career shows that experience, when channeled with purpose and paired with the right ecosystem support, can be a powerful force for building startups that address global market needs.

Learn more about Abrinca Genomics

Building bridges across sectors

Martijn Sonnevelt’s career has spanned research, policy, and now, facilitation of cross-sector collaboration. A trajectory that highlights the value of connecting diverse worlds to advance sustainable food systems. With a PhD in agricultural economics from ETH Zurich, he built his career at the FAO in Rome and the Swiss Federal Office for Agriculture, bridging science, policy, and practice.

In 2017, he returned to ETH Zurich to become Executive Director of the World Food System Center. There, he brings together researchers, students, companies, and policymakers to address challenges no single discipline can solve.

“Food systems are complex by nature,” Martijn says. “Addressing them requires not just science, but expertise from practice, partnerships and a willingness to integrate different perspectives.”

His pivot shows how Switzerland’s ecosystem doesn’t just create startups. It builds connectors supporting the translation of concepts and innovations across sectors and borders.

Learn more about the World Food System Center

From executive to ecosystem mentor

After nearly two decades shaping global innovation at Mondelēz International, where she created the SnackFutures Incubator, Ingeborg Gasser-Kriss made a bold pivot: instead of leading innovation from within a big established company, she directed her energy towards supporting emerging food innovators.

Today, she is an advisor for startups in the food and foodtech sector, mentors at EIT Food, Kickstart Innovation, the ProVeg Incubator and the EIC Scaling Club, and serves as the Co-Director of Founder Institute Switzerland. Across these roles, she helps founders sharpen value propositions, build customer-centric strategies, and create successful collaborations with industry partners. At the same time, she continues to work with established companies in Switzerland and Europe, as a Board Member at SV Group and as an Innovation Advisor at her company Agent21. 

“Big corporations and young startups need each other, but they often struggle to collaborate effectively,” Ingeborg reflects. “Having worked on both sides, I am often able to anticipate the potential points of friction and help create a better mutual understanding and a more productive outcome.”

By channeling her experience into mentoring and governance, Ingeborg is multiplying her impact — proving that the wisdom of seasoned professionals is one of the ecosystem’s most powerful assets.

Connect with Ingeborg 

Why Switzerland’s model works

These four journeys reveal why Switzerland is emerging as a global food innovation hub: it’s not just about technology pipelines or funding streams, but about creating an ecosystem that supports people at every stage of their careers.

• Students and young founders are encouraged to take their first bold steps. 
• Mid-career professionals are supported in pivoting into entrepreneurship. 
• Cross-sector leaders create platforms for collaboration. 
• Senior executives are able to reinvest their expertise to accelerate others.

It’s a layered, inclusive model that makes Switzerland both a talent magnet and a talent multiplier.

What’s your next pivot?

Resilient food systems aren’t built by technology alone. They’re built by people — people who dare to change course, who bring their skills into new spaces, and who are supported by communities that believe in them.

Switzerland’s ecosystem shows what’s possible when we treat talent not as a resource to exploit but as a system to nurture. The results are more than jobs or startups; they’re purpose, belonging, and systemic change.

So here’s the question: what’s your next pivot — and how might the ecosystem help you turn it into impact?

Looking for your next role in the Swiss food innovation ecosystem? 

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Innovation in food systems requires lots of different ingredients – from startups and corporates to academia, investors and government. The core SFNV operational team can help to find the right recipe, one that brings those ingredients together in the right order, making sure the result is greater than the sum of its parts.

The Valley has evolved since it was founded — as has the team behind it. As SFNV celebrates five years of collaboration, innovation, and growth, it seems like a good time to reintroduce the faces steering our projects, partnerships and impact today. 

So let’s find out what drew our team members to the SFNV mission, and who you should contact to move your next big food innovation idea forward. Click on the links below to jump to the relevant team member. 

Christina | Anna |  Maëlle | Marta | Franziska | Laura | Lucine

About me

I’m SFNV’s lead connector and strategist. I shape the Valley’s vision and mission, drive fundraising and financial growth, and represent the community in its governance bodies – the Executive Committee and Steering Committee. Alongside steering strategic partnerships with cantons, family offices, philanthropies and investors, I focus on growing and nurturing a thriving and high-performing team. 

My Valley journey

I joined SFNV in January 2021 after being recommended to the board by one of the founding partners. I love the challenge of building something from scratch and ensuring its work is purpose-driven.

Fun fact

I love growing everything imaginable on my Zurich rooftop garden – from ginger to mini kiwis and physalis. I even have my own pollination bees!
 

Reach out to me if you…

• represent a canton, family office or philanthropic organisation exploring food system innovation
• are interested in discussing investment opportunities in the Valley
• want to explore high-level partnerships with SFNV

About me

I’m responsible for driving operational excellence and building strong partnerships across the Valley. I help large enterprises and SMEs get the most out of their membership, set the strategy for partner value generation, and ensure SFNV’s offer evolves through tools like the Navigator. With a background in procurement at Valley partners Nestlé and Givaudan, and as a founder of a circular startup, I am passionate about blending strategy with pragmatism. 

My Valley journey

A friend introduced me to Christina at just the right time. We clicked immediately and the rest, as they say, is history!

Fun fact

My favourite flavour is bergamot and I also love seasonal fruits and veggies.

Reach out to me if you…

• work for a large enterprise or SME and would be interested in joining the Valley
• are a Valley partner and have an idea about how the Valley could add more value to your work 
• would like to be featured in the SFNV Navigator 

About me

I keep the Valley running smoothly behind the scenes, wearing many hats across partner administration, finances, and back-office operations. I also lead the Talent4Food initiative, including projects like Ecotrophelia, and build partnerships with academia. My focus is on making sure the team has the tools and processes to deliver impact.

My Valley journey

I joined the Valley straight after graduating in 2021, looking for a role where I could take responsibility from day one and support global impact. Watching the Valley – and myself – grow over the years has been truly fulfilling.

Fun fact

You’ll always know when I enjoy my food, I can’t help but do a happy wiggle.

Reach out to me if you…

• are an academic institution looking to collaborate with SFNV
• want to know more about the Talent4Food initiative
• need support on partner administration or financial processes

About me

I lead SFNV’s work on funded projects and philanthropy engagement. I identify and co-write project applications, manage successful grants, and connect the right partners to opportunities. I also network nationally and internationally to build bridges between science, innovation and action, ensuring SFNV stays at the forefront of impact-driven collaborations.

My Valley journey

I joined as an Angel in 2022 and stepped into my current role in 2023.

Fun fact

As an Italian, pizza Margherita is my ultimate comfort food.

Reach out to me if you…

• want to collaborate on a funded project or joint grant application
• are a philanthropic organisation looking to match with impactful SFNV projects
• are building networks at the national or international level and want to connect with SFNV

About me

I lead two of SFNV’s strategic flagships: the Future Food Initiative where we work together on piloting healthier nutrition solutions across the food system and the FAO Global Impact Project, which is about bringing the world-famous power of Swiss innovation to the Global South. I am keen on increasing value for and engaging with our startups and scaleups. Bringing the corporate and the startup world together is where the magic happens. 

My Valley journey

I joined the team in September 2024, but have been connected to SFNV since 2020/21 through my former role as Lead for Food & Retail at Kickstart Innovation.

Fun fact

I am a (vegan) sushi fan – I used to support the founders of takeaway TinyFish on sales and marketing events, and even worked in the kitchen. 

Reach out to me if you…

• are a startup or scaleup interested in engaging with SFNV
• want to learn more about the Future Food Initiative
• are exploring collaboration opportunities in the Global South 

About me

I lead SFNV’s communications, inspiring and connecting the Valley’s community of Swiss and global stakeholders shaping future-proof food systems. I make sure SFNV’s voice is clear and consistent, position Switzerland as a global hub for food innovation, and drive impact by supporting the communication of SFNV events and projects. I also provide strategic and operational support for funded projects, helping partners share their results and scale their reach.

My Valley journey

The Valley felt like the perfect fit for everything I care about – food, innovation, collaboration, and impact. Happily, Christina agreed, and in 2022 I joined the team.

Fun fact

As a child, I founded the Green Adventure Club – an exclusive network of eco-warrior school kids, powered by informative newsletters and connected by bouncy castle meet-ups. 

Reach out to me if you…

• would like to feature your work on SFNV channels
• want to help us position Switzerland as a Food Nation by sharing your impact through our global PR ambassadors’ programme
• develop a strategic communication partnership with the Valley

About me

I am the point of contact for all things events – from intimate partner gatherings to milestone celebrations like SFNV’s 5th anniversary. I make sure events run smoothly and create meaningful opportunities for connection across the ecosystem.

My Valley journey

My journey with The Valley began in June 2025, after being recommended by one of the executive committee members. From the very start, it felt like the right fit. I love bringing people together to drive impact and change, especially when it comes to collaborating with startups and helping them shine.

Fun fact

I secretly love planning more than partying, which is why I’m always the calmest person in the room on event day.

Reach out to me to…

• host or co-host an event with SFNV
• explore creative formats to engage our community
• celebrate milestones that matter

Collaboration is everything

At SFNV, we believe collaboration is the key to building a more sustainable and resilient food system. We’re here to support our members, partners, and the broader community every step of the way. Please do reach out – we look forward to hearing from you!

Want to keep up to date with what the team is up to? 

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