GoNina secures new funding from the Migros Pioneer Fund in its mission to reduce food waste

GoNina secures new funding from the Migros Pioneer Fund in its mission to reduce food waste

The Future of Food: Givaudan, Nestlé R+D Accelerator Lausanne and FoodHack launch the 2025 FoodTech World Cup

Swiss foodtech startup GoNina has secured support from the Migros Pioneer Fund, marking a major new milestone in its mission to reduce food waste in Switzerland. Thanks to this partnership, GoNina will be able to further develop its AI-powered forecasting solution and expand into new cities.

The latest collaboration with the Migros Pioneer Fund paves the way for smarter and more sustainable food systems across Switzerland – powered by local businesses and cutting-edge technology.

At the heart of GoNina is a powerful, AI-driven forecasting tool. This model helps businesses – from independent cafés and bakeries to restaurants and national chains – predict daily demand with amazing precision and adjust production accordingly.

Smarter forecasting, less waste

By combining real-time data, location-specific variables, and internal company insights, GoNina helps to prevent overproduction before it happens – thereby reducing food waste at the source.

Now with the backing of the Migros Pioneer Fund, GoNina is accelerating the development and rollout of this technology, making it easier for food businesses of all sizes to operate more efficiently and sustainably.

Turning surplus into opportunity

Of course, not all surplus can be avoided. That’s where GoNina’s alternative solution comes in: through the GoNina app, leftover meals are offered as heavily discounted ‘lucky dip’ bags and are available for nearby consumers to collect.

The demand is clearly there: in the past 12 months, the GoNina app has seen 13,000 app downloads, with 1 in 10 users from Bern, despite the fact that the app has not officially launched in the region yet.

With the new funding, GoNina will officially go online in Bern – in partnership with well-known businesses like Bakery Bakery, TINYFISH, and Bonne Maman. Over the coming months, the company plans to grow this network of local partners – both in Bern and beyond.

Local action for a global challenge 

Food waste is a global issue. But by addressing it locally, GoNina has found an innovative way to tackle the crisis, empowering individuals and businesses to make an impact in their own communities. With its focus on AI-powered prevention and the redistribution of surplus meals, GoNina offers a holistic solution to one of the most urgent environmental challenges of our time.

About GoNina

GoNina was founded in August 2023 by Ferdinand von Hagen and Matthieu Ochsner and has been publicly available since February 2024. The name is inspired by the cooling weather phenomenon La Niña and symbolizes the goal of slowing global warming – one saved meal at a time.

Focused on the Swiss market, the GoNina platform combines AI-based demand forecasting with a flexible surplus marketplace. In its first year, GoNina attracted over 13,000 users, is active in several cantons of Switzerland, and continues to grow steadily.

With the support of the Migros Pioneer Fund, GoNina is ready for the next big step toward a more efficient and sustainable society.

Learn more at www.gonina.com

About the Migros Pioneer Fund

The Migros Pioneer Fund supports sustainable solutions to societal challenges in order to initiate systemic change toward a future-oriented society. Its impact-oriented funding approach combines financial support with active project development and risk management.

The fund is part of the Migros Group’s social commitment and has an annual budget of around 15 million Swiss francs. It is funded by companies within the Migros Group, such as Denner, Migros Bank, Migrol, migrolino, and Ex Libris.

Further information: www.migros-pionierfonds.ch

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Bühler Scale-Up Day accelerates industry and start-up collaboration

Bühler Scale-Up Day accelerates industry and start-up collaboration

The Future of Food: Givaudan, Nestlé R+D Accelerator Lausanne and FoodHack launch the 2025 FoodTech World Cup

Valley partner Bühler is making strides in bridging industrial challenges with innovation through Scale-Up Day, held during the company’s Networking Days. On June 25 in Uzwil, the Scale-Up Day brought together 21 carefully selected, high-impact scale-ups – mature start-ups with proven technologies – to connect directly with Bühler’s global customers, partners, and investors.

With companies focused on food system transformation, climate mitigation, and sustainable materials, Scale-Up Day created a platform for building partnerships and multiplying real-world solutions. 

“Innovation doesn’t happen in isolation. These companies are solving problems our customers face today, or will face soon,” said Thierry Duvanel, Director of Innovation at Bühler North America. “By giving them this platform, we hope to spark new partnerships, fresh ideas, and real business opportunities.”

The aim of Scale-Up Day was to help solve real problems facing Bühler’s customers. By carefully selecting companies that address defined industry challenges in food, sustainability, and climate solutions, the event created opportunities for synergies, partnerships, and concrete action. Whether that’s joint go-to-market, deployment with customers or access to financing, this global network offers huge potential for multiplication – enabling scale-ups to grow their businesses while multiplying the impact of their solutions.

Each scale-up had access to the decision-makers attending Networking Days, encouraging in-depth conversations and potential collaborations. “We wanted our customers to walk away with not just inspiration, but action points and real partnerships that lead to real deployment,” said Duvanel. “At the same time, the scale-ups had a unique opportunity to connect with potential multiplication partners – those who can help grow their businesses while scaling the impact of their solutions.”

Transforming the world

Mature start-ups selected for this year’s Scale-Up Day offer proven technologies – not just early-stage ideas. Many are already operational, funded, and scaling, with strong teams, validated solutions, and a clear industrial fit. Over a rigorous six- to eight-week selection process, Bühler collaborated with leading venture capital firms and partners – including Big Idea Ventures, SOSV, the Swiss Entrepreneur Fund, Synthesis Capital, ICOS Capital, and the MassChallenge Switzerland start-up accelerator – to identify candidates with traction, relevance, and the capacity to grow.

“We look for big ideas which, if we can make them a reality, will completely transform the world,” said Andrew Ive, Founder of Big Idea Ventures. “We believe that working with the best start-ups and bringing them together with the best corporates allows us to scale up these technologies that are going to have a positive global impact.”

The selection process resulted in a curated group of companies delivering tangible solutions across three innovation fronts: food systems transition, including novel ingredients, fermentation, alternative proteins, and food processing; climate change mitigation, encompassing industrial decarbonization, energy systems, and circularity; and sustainable materials, focused on biomanufactured and low-impact materials ready to scale.

Multiplying impact together

The Scale-Up Day took place as part of Bühler’s Networking Days 2025, a global industry platform that convened over 1,200 decision-makers at the company’s headquarters in Uzwil. 

Held every three years, the event brings together stakeholders from the food, feed, and sustainable mobility and materials sectors. With the 2025 theme “Multiplying impact together,” the event’s focus was on the solutions available today that build successful businesses and create positive impact at scale. Within this context, the scale-ups were provided with a unique opportunity to present their solutions to an audience of leading players in relevant industries. 

Farmtory, for example, has built a flexible, low-cost biomanufacturing system to produce peptides. The company, from Suzhou, China, has already commercialized a peptide-based sweetener based upon brazzein, a sweet-tasting protein that occurs naturally in oubli, a fruit from Central Africa, as well as a range of peptides that increase taste sensitivity to salt, allowing food producers to reduce the salt content of their recipes. 

“We are here to talk to anyone who might benefit from our peptide production capabilities,” said James Wu, CEO and Co-Founder of the company. “And we are also looking for partners to help us meet our ambition of producing a comprehensive range of dairy-replacement proteins at large scale.”

Bühler reports it recognizes that the challenges industry faces are too big to be tackled by any one company. The Scale-Up Day is part of its ongoing commitment to develop and nurture a global innovation ecosystem of start-ups, accelerators, incubators, and investment funds.

“What makes our approach unique is our culture of innovation, experimentation and openness, and our willingness to share our ecosystem with our customers,” said Ian Roberts, CTO at Bühler. “The Scale-Up Day had the potential to create powerful, lasting partnerships – connecting companies in our customer base, which have big supply chains and global reach, with a curated group of smaller businesses with great ideas and proven technologies. That’s the sort of marriage that creates multiplication.”

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What if talent – not tech – is the missing ingredient in building food system resilience?

 What if talent – not tech – is the missing ingredient in building food system resilience?

By Christina Senn-Jakobsen,
CEO, Swiss Food & Nutrition Valley

Rethinking resilience through the lens of talent

If the past few years have taught us anything, it’s this: food systems must not only feed the world, but continue to do so reliably in the face of growing disruptions, from pandemics and political instability to climate change and resource scarcity. When tackling these issues, we often talk about building diversified supply chains or creating new systems to enable sustainable resource management.

While these strategies play an essential role, I believe there’s one ingredient in food system resilience that is often missing from the conversation: talent. Food system transformation will only be possible if we have the right people, in the right places, with the right skills at the right time.

What do we mean by talent?

By talent, I mean the professionals that make up an innovative agrifood workforce – the people with the skills, vision, and drive to turn challenges into positive impact. From technical knowledge to strategic leadership, today’s food system talent must ideate, implement, and inspire.

As set out in EIT Food’s Professional Development Framework, talent development is a lifelong process. It starts as young people complete their education and continues as professionals develop, grow and pivot throughout their careers.

Attracting talent to drive food system transformation

To drive food system transformation, we, as part of national and global ecosystems, must attract and retain talent at each stage of their career journey. Each of the profiles below represents an opportunity – a moment in each person’s career path where, with the right support, a person can be empowered to maximise their impact. Hover over the images below to discover the profiles.   

Developing six future-critical skillsets 

Over the past few years, in conversations with entrepreneurs, researchers, and industry leaders, six recurring capabilities have emerged: 

  1. Data and AI fluency: Understanding and applying digital tools across the value chain.
  2. Cross-sector knowledge: Integrating insights from health, economics, sustainability, and more. The ability to think across the value chain and beyond.
  3. Communication and co-creation: Building trust and collaboration across disciplines.
  4. Foundational food and agro-science: Grounding innovation in scientific realities.
  5. Adaptability and systems thinking: Navigating complexity with creativity.
  6. Resilience: Maintaining focus and momentum amid constant change.

These aren’t just technical skills – they’re systems skills. Building them takes more than coursework or isolated training. It requires timely, targeted support, especially during pivotal career moments when individuals are most open to change and growth.

The right support at key pivot points

Talent rarely moves in a straight line. If you think about your own career there will have been moments when a course, a mentor, a connection or a new opportunity opened a door and took you in a new direction. These are the pivot points that shape our journeys — and they’re also the moments when support matters most.

We need to ensure that talented individuals with a passion for food have the resources, guidance, and encouragement they need at these critical times. Whether it’s a student discovering sustainable agriculture, a data scientist exploring foodtech, or an industry expert stepping into a mentorship role, we, the ecosystem, must be ready to help them act on their curiosity and commitment.

How ecosystem enablers turn potential into impact

To cultivate talent at these key pivot points and across every stage in a person’s career journey, we must design ecosystems that inspire, equip, and connect. Here are a few examples of how Valley partners are providing this support in Switzerland. 

Early-stage innovators

Initiatives like the World Food System Summer School, ETH Zurich’s Student Project House, EPFL Changemakers, HES-SO HEI Entrepreneurial Programme and Ecotrophelia – a European food innovation competition for students, led by SFNV in Switzerland, – all help young people follow their curiosity and develop the skills to transform knowledge and ideas into solutions.

Mid-career pivoters

Institutions like the Swiss Federal Institute for Vocational Education and Training (SFIVET) offer a range of transitional learning and skills development opportunities. Access to food-specific business networks, like Swiss Food & Nutrition Valley or Valley partners Cluster Food & Nutrition and Food Hack, provide access to peer support and the warm introductions that lead to new opportunities.

Seasoned experts

For employees, programmes like Bühler’s Generation E enable experienced individuals to pass on their knowledge by mentoring colleagues. Accelerator programmes like Kickstart and MassChallenge Switzerland allow business experts to drive innovation by mentoring startups.

Together, initiatives like these create a layered, inclusive support system that nurtures homegrown talent and makes Switzerland an attractive destination for skilled overseas workers. This work makes up a key part of our efforts to continuously strengthen Switzerland’s role as a food nation.  

A system to nurture

Ultimately, a resilient food system isn’t built solely on new tech or bold policies – it’s built by people. When ecosystems treat talent not as a resource to exploit, but as a system to nurture, the results are transformative. It doesn’t just offer jobs. It offers purpose, belonging, and opportunity.

To future-proof our sector, we must rethink how we attract, develop, and empower talent at every stage. That means inspiring young people to become change makers, investing in lifelong learning, and breaking down silos that limit collaboration and mobility.

But above all, it means creating ecosystems where people – across disciplines, backgrounds, and sectors – can thrive, innovate, and lead together. When we unlock human potential, we unlock systemic change.

If you’re reading this, my bet is that you care about food system transformation. So, how might your story help spark new ideas, guide the next generation of change makers, and fuel the future of food? 

Looking for your next opportunity in food innovation?

Bühler Networking Days 2025: Scaling sustainable food solutions through collaboration

Bühler Networking Days 2025: Scaling sustainable food solutions through collaboration

The Future of Food: Givaudan, Nestlé R+D Accelerator Lausanne and FoodHack launch the 2025 FoodTech World Cup
More than 1,200 industry leaders from 90 countries gathered at Bühler Group’s headquarters in Uzwil to explore how to sustainably feed and move 10 billion people by 2050. Under the theme “Multiplying impact together,” the Bühler Networking Days 2025 showcased how innovation, collaboration, and bold leadership can drive the transformation needed across the global food system.

Held every three years, Networking Days has become a flagship event for the food, feed, and mobility sectors – bringing together decision-makers, researchers, and technology providers to exchange solutions and foster collective action. This year’s edition was the largest and most diverse to date, underscoring the event’s growing role as a platform for accelerating progress toward sustainable value chains.

Big change needs bold leadership

Speaking at the event, Bühler Group CEO Stefan Scheiber described the power of collaboration and cooperation to multiply the impact of innovation. “Every breakthrough, partnership, and bold decision has the potential to create ripples – spreading knowledge, inspiring action, and driving progress,” he said. “But their true power lies in the multiplier effect: when these ripples connect, they create waves of change. By working together, businesses and industries don’t just add incrementally to progress – they accelerate it by compounding their influence and scaling solutions far beyond what any single effort could achieve.”

Ian Roberts, Bühler Group CTO said: “It is so clear now that we must act with focus and collaboration to bring the impact necessary to preserve the healthy state of our planet. I am energized by the potential and willingness shown by our 1,200 guests – not to simply talk, but to build concrete actions and to share what they have already achieved to accelerate group learning and impact multiplication.”

The Networking Days 2025 was the fourth Bühler Group Networking Days event. The Swiss-based technology group has convened leaders from the industries it serves once every three years since 2016. Attendees at this year’s event traveled from 90 countries and six continents.

Sustainability: a business imperative

Throughout the event, speakers emphasized that sustainability is not just a responsibility – it’s a driver of resilience and competitiveness. Professor Johan Rockström, Director of the Potsdam Institute and architect of the Planetary Boundaries framework, noted: “We must think of sustainability as central to competitiveness, security, stability, and health. When a decision improves your performance, attracts talent, opens new markets, or enhances resilience, communicate that clearly: show that sustainability is not a burden – it’s a competitive advantage.”

Bühler reported significant progress on its 2019 pledge to reduce energy, waste, and water in key value chains by 50% by 2025. Backed by nearly CHF 500 million in R&D investment, the company is delivering solutions that enable customers to reduce environmental footprint while boosting profitability. In some value chains, such as chocolate and aluminum, combined savings potential now exceeds 70%.

From digital process control to machine refurbishment and predictive maintenance, Bühler’s solutions offer practical paths toward more efficient, circular production systems that deliver measurable impact.

Driving transformation through circularity and innovation

Several sessions focused on how rethinking business models can unlock new value. Italian producer Andriani shared how circularity initiatives, supported by Bühler, enabled the company to turn side-streams into new product lines – from pet food to nutritional supplements. Similarly, illycaffè is now repurposing coffee byproducts for use in cosmetics and advancing regenerative practices with its growers.

IMD Professor Julia Binder encouraged businesses to approach circularity as a strategy for growth: “The circular economy is an ecosystem play – it’s very customer-centric, it’s extremely collaborative. The companies that really make money in the future will be those that use the license to innovate. I encourage you to start from the future back: envision one or two transformational innovations that could redefine your business, then define the steps you need to take to get there.”

Safe, healthy, affordable food that tastes good

A key discussion centered on the challenge of delivering nutritious, affordable, and appealing food to a growing global population. Mars Chief Science Officer Abigail Stevenson highlighted the rising importance of nutrient density, with more whole grains, legumes, and nuts appearing in packaged foods. She also emphasized the need for cross-sector collaboration: “Looking beyond our industry is critical for broadening perspectives and for really thinking differently.”

Florian Schattenmann, CTO at Cargill, underlined the complexity of balancing priorities: “Products need to offer the right taste, the right nutrition profile, the right sustainability profile, and the right cost – and of those, taste is king.”

The conversation also turned to building food systems in underserved regions. Naval Group CEO Simon Tecleab outlined his company’s journey in expanding food processing infrastructure across East Africa and building a new food park in Angola in partnership with Bühler. Mandla Nkomo, CEO of Partners in Food Solutions, stressed the importance of inclusive innovation: “Talent is evenly distributed, but opportunity isn’t. Let’s build an opportunity superhighway, one factory at a time.”

Education, leadership, and bold decisions

The event concluded with a powerful reminder: technology alone is not enough. As Ranjay Gulati of Harvard Business School put it, “The currency to survive in an era of uncertainty is courage.” Guests were urged to act boldly, invest in leadership, and accelerate implementation of proven solutions.

CEO Stefan Scheiber closed the event by urging attendees to act boldly: “We need the courage to take decisive action – action that accelerates growth and drives the sustainable transformation of businesses, value chains, and entire industries. By doing this, we will shape a better future for our businesses and our societies, and truly multiply impact together.”

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Discover Switzerland’s food innovation ecosystem with the SFNV Navigator

Discover Switzerland’s food innovation ecosystem with the SFNV Navigator

The Future of Food: Givaudan, Nestlé R+D Accelerator Lausanne and FoodHack launch the 2025 FoodTech World Cup

Eager to embark on a journey in the Swiss food innovation ecosystem, but worried about getting lost in the mountains?

Switzerland boasts a wealth of foodtech startups, research institutions, accelerators, and industry leaders. While this diversity fosters innovation, it can also be challenging for newcomers to know how to connect with the right stakeholders. 

Guiding innovators through the Swiss food ecosystem

The SFNV Navigator is an interactive, user-friendly digital tool that guides international innovators through Switzerland’s dynamic food innovation ecosystem. It connects them with a multitude of resources, partners, and opportunities – so they can get where they’re headed faster. 

Whether you’re a startup looking for funding, a researcher seeking collaboration, or a company aiming to expand in Europe, the Navigator will help you to identify and connect with the most relevant partners and resources.

Key features include:

  • Comprehensive listings: Learn more about Swiss food ecosystem players
  • Search feature: Filter and search based on your specific needs, whether that’s  funding opportunities, research collaborations, or market growth.
  • Targeted filters: Find resources by location and company stage.
Addressing real-world challenges

The Navigator is a response to the real challenges faced by innovators entering the Swiss market.

Cedric Verstraeten, CEO of revyve, explains: “Switzerland’s reputation as a hub for cutting-edge technology and forward-thinking business practices perfectly complements our mission at revyve. Our partnership with Swiss food and ingredients manufacturers allows us to enhance our ability to deliver natural, animal-free, and high-performing texturising ingredients to consumers worldwide. For companies like ours, understanding and navigating this environment quickly and efficiently is vital to building meaningful collaborations and scaling innovations.”

Diana Sabrain, CEO and co-founder at Valley partner OneAgrix AG added: “Switzerland’s role as a European gateway has become increasingly strategic as companies navigate AI-driven market transformations and evolving trade policies. Its proactive approach to emerging technologies and neutral trade status offer the infrastructure to adopt AI while preserving operational flexibility. For new entrants, navigating Switzerland’s diverse landscape of AI innovators and established industry leaders is key to seizing opportunities created by technological advances and the demand for tariff-resilient supply chains.”

Whether you’re in the early stages of your venture or looking to expand your existing operations, the SFNV Navigator can help understand what support is available.

Get the most out of the Swiss food ecosystem

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Impact Digest | Nutrition & Mental Health

Impact Digest | Nutrition & Mental Health

Impact Digest | Cultured foods: How can we drive impact at scale?

As the global population ages, the role of nutrition in promoting longer, healthier lives has never been more vital. And yet it’s not just our physical health that is impacted by what we eat: increasingly, the role of diet and its links to mental wellbeing are coming to the forefront.

At our Impact Forum: Nutrition and Mental Health on 10 June 2025 we were joined by two expert speakers to discuss how the field looks today, chaired by Valley CEO Christina Senn-Jakobsen. Here’s what we learned…

Key Takeaways

  • Mental health is often overlooked in global illness discussions. Even though nutrition plays a central role in mental well-being, it is under-addressed and underfunded.
  • Emerging research on the “gut-brain connection” shows just how linked our brains are to what we eat. Food impacts mental health via neurotransmitter production, energy metabolism, and inflammation.
  • Nutrient deficiencies can have consequences for our emotional wellbeing, but current farming practices mean modern food is not nutrient-dense enough. Supplementation is increasingly necessary, but sourcing quality products is crucial.
  • There’s rising demand for preventive healthcare via dietary approaches. Evidence-based nutritional interventions should complement mental health care.
  • Both speakers highlighted the interconnectedness of diet, supplementation, movement sleep and social connection for their influence on mental (and physical) health.
  • The panel also brainstormed ways to increase the visibility of food’s role in mental health, such as political engagement and food business participation in healthcare.
“Mental health starts in the mind, but it’s always fueled by the body.”
Insights from Dr.Teresa Cramer, Co-Founder and Chief Science Officer, FoodFor

Teresa credits her early curiosity around food as instrumental in shaping her understanding of cognitive performance and mental resilience. This led to her research work – currently as a Neuroscience Fellow at MIT – and passion for translating this work into everyday impact. Hence her startup FoodFor, which makes functional drinks for Energy, Focus, Calm and Mood.

The food-brain connection

The human brain consumes approximately 25% of dietary energy, yet unlike the liver or muscles, it cannot store energy. It requires a constant supply of key nutrients to maintain cognitive and emotional functions. Teresa stressed that mental wellbeing is closely tied to the production of neurotransmitters, which are directly affected by diet.

She highlighted four key neurochemicals: serotonin for mood and appetite regulation, dopamine for focus and motivation, GABA for anxiety reduction, and ATP, the energy molecule that powers brain activity. “These neurotransmitters don’t make themselves. They rely on the vitamins, minerals, and amino acids that you provide through your diet,” Teresa shared.

Supplementation: necessary or optional?

“I know that a lot of people are not big fans of supplementation. But in my world, it’s not just helpful – it’s often necessary.”

A large Swiss study revealed 59% of primary care patients were deficient in vitamin D and around 40% had insufficient levels of vitamin A and zinc. Teresa emphasised these were not marginalised populations but typical individuals eating everyday diets. These can all affect mood, and supplementation is often necessary to bridge modern dietary gaps. Teresa acknowledged the skepticism around supplements but advocated strongly for their use. She argued that even well-intentioned diets struggle to meet nutritional needs due to food system limitations. Her advice? Seek out EU-sourced and EU-produced supplements for stricter regulation and higher quality standards.

Preventive care and the need for innovation

“There’s a very big disconnect between what a patient experiences and how it’s being diagnosed.”

Teresa criticised the current diagnostic models in psychiatry, citing a study showing patients with the same symptoms received different diagnoses across the US, Germany, and India. She called for a shift to preventive tools, such as biomarker tracking, like those her co-panelist Roland is developing. She concluded with a convincing call for better public awareness and systemic change to bring food and mental health into mainstream medical and political attention.

“Mental health isn’t just in your head—it starts in your gut, in your food, and in your daily habits.”
Insights from Roland Pfeuti, Co-founder & Director, HEALTHY-LONGER GmbH
A personal origin story

Roland began with a deeply personal account: he and his wife pivoted their careers in response to challenges surrounding their son’s health. It was this experience that led to the founding of HEALTHY-LONGER, a health platform offering personalised nutrition assessments and supplement recommendations.

Nutrient decline = mental health challenges?

“What your food ate matters. If it’s not in the soil, it’s not on your plate, and it won’t reach your brain.”

Echoing Teresa, Roland pointed out that modern agricultural practices – especially postwar industrial farming – have severely degraded soil health, stripping fruits and vegetables of essential nutrients.As a result, even a diet that appears balanced may not provide sufficient micronutrients to support mental well-being.

Personalised assessment & advice

HEALTHY-LONGER’s offering includes at-home assessments, personalised health reports and tailored dietary and supplement recommendations. These reports are designed to be actionable, offering specific guidance rather than generic advice: “You can go online, order an assessment, and get recommendations tailored to your body’s needs.” Roland also issued a warning on supplement quality: he cautioned against cheap, synthetic supplements, often found online and advocated for natural, well-regulated alternatives backed by proper testing.

Political engagement & public awareness

“There’s a big opportunity for the food sector to step into mental and preventive health care.”

Roland agreed with Teresa’s remarks that mental health remains overlooked in public discourse and healthcare spending, and stressed that food businesses could and should play a proactive role in preventive mental health care. HEALTHY-LONGER supports the idea of greater political engagement and education campaigns. Roland positioned his venture as not just a health business, but a movement toward holistic, food-based well-being.

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