A woman’s place is in the kitchen? Today, it’s most definitely in the food innovation ecosystem! But if you’ve just recently qualified or you’re considering a career change, it can be hard to know how to get started. So for International Women’s Day, we’ve crowdsourced some inspiration for you. We asked Valley partners to offer some advice to women (and, well, all people!) who are eager to shape the future of food. Here’s what they said. 

“Lead with kindness, be bold with your ambitions and goals, and strive for the exceptional. Our food system is complex, fixing it will require empathy, long-term commitments, and demand the best of us. When the motivation drops, take the time to recharge, reach out to your peers or friends, and don’t forget the long game!”
– Emilie Dellecker, Founding member, Community & Marketing, FoodHack

“Don’t be afraid to share your idea with more knowledgeable and experienced people. Their feedback can help you to overcome lots of challenges when establishing and growing your business.”
– Olga Dubey, Co-founder & CEO at AgroSustain

“Some time ago I came across the following quote from Astrid Lindgren`s Pippi Longstockin: “I have never tried that before, so I think I should definitely be able to do that.” I love this quote, as we’re are often full of self-doubt, telling ourselves that we cannot do this or that. But the boldness and utmost confidence expressed by Pippi is exactly how we should embrace new challenges. Be bold and wild and wonderful and enjoy what you do.”
– Ivonne Blossfeld, Outreach & Research Manager, World Food System Center, ETH Zürich

“Impact and networks are the key words. Impact, because this is what drives my daily activities and networks, as none of us can make it alone. So whatever your gender is, let’s work together and find constructive solutions for a more sustainable foodtech ecosystem!”
– Suzanne Hraba-Renevey, President & co-Founder, BusinessIn

“Be brave, be curious and speak up. As women we often don’t believe our voice is important or are concerned we don’t have the right answer. But there is no perfect answer or stupid question. It is scarier in your head than in reality, so take the plunge and don’t let anyone discourage you from that.”
– Breda Gavin-Smith, Director Public Health Nutrition, Sight and Life Foundation.

“The future of our food system requires more women in innovation. If you have an idea, passion and energy to drive a sustainable impact, there are no limits to what you CAN achieve. Be bold with your vision. Be humble in the steps you take to reach it. And most importantly – have fun!”
– Olga Guerous, Founder and CEO of Innopearl  

“Reach out to those who might have achieved something you admire and ask them to share any advice or insights on how they did it, the challenges they faced and the lessons they learned on the way. I’ve found that people are far more open to helping and sharing than we might imagine and there are many gems of learning to be found.”
– Geraldine O’ Grady, Head of Sustainability – Taste & Wellbeing, Givaudan

“Life is ultimately about growing, testing new ground, and learning as you go. Looking to the future, new requirements in the food and education sectors will constantly invite us all to change and adapt again and again.”
– Dr. Carole Ackermann, President EHL Foundation and Holding

“It can be intimidating to switch or start new career paths. As a newcomer in nutrition, I can attest that those in the nutrition ecosystem are kind, passionate, supportive, and dedicated to their work; we strive for ethical and effective nutritional innovations aiming to end malnutrition and improve human and planetary health–no need for intimidation in this space. Your ideas are welcome!”
– Dr Jacquelyn Bedsaul, Nutritional Immunologist, Sight and Life Foundation 

“We are in the decade of climate action, our emissions need to halve by 2030. The food system is one of the most powerful tools to bend the curve in the other direction. By disrupting and optimising the food system you have the opportunity to have a great positive impact on both people and planet. They told us that a woman’s place is in the kitchen, and it is, the kitchen is now just way more complex and powerful than the one they imagined for us! Be humble, but know your worth and believe in your own capabilities. Your legitimacy will be questioned, you will be questioned – learn from it but don’t let it stop you. There’s no one better suited than you to drive the change we so desperately need!”
– Maéva May & Tora Löf, Co-founders, COOS Change Agency

“To develop a more sustainable world we need more conviction, passion and creativity. These human skills are just as essential as what we learn during our studies. They’re the values ​​that guide our actions to reinvent the food we eat, the way we relate to our natural environment and the way we enjoy our meals. So dare to take the first step and join us: it’s time!”
– Julie Schüpbach, Marketing and Project Lead, Agropôle  

Welcome to the exciting and complex world of food and nutrition! My biggest piece of advice is to embrace discomfort. Don’t be afraid to try new things, even if you’re not sure you can do them. Raise your hand and volunteer for opportunities, even if they seem daunting. Surround yourself with people who will support you as you stumble and make mistakes, and be humble enough to learn from those experiences. Remember, bravery is simply fear-walking. So explore the unknown, remain humble and lift up others along the way!
– Kesso Gabrielle van Zutphen-Küffer, Director of Science, Sight and Life Foundation

“There has never been a better time than today to work on creating better ways to produce and consume food: It’s extremely urgent for the survival of our planet, there’s a great wealth of knowledge about how to do it, and there’s a lot of capital available to turn innovative ideas into profitable businesses. If you feel a passion for this purpose, the food business is the place for you to bring your talents and experience. Now.”
– Eliana Zamprogna, Co-Founder, Yumame Foods AG

 “Have you ever thought about the “wonder” of food on your plate? Through how many hands it has passed and been processed? How can it possibly taste so delicious even without seasoning? What resources are necessary until it lands in your mouth? How many emotions, fights and loves are connected to it? I’d like to think about food as a miracle, that has the ability to nurture us, let us & the planet stay healthy and connect to others.  I could not imagine a better space to be active in!”
– Marina Helm Romaneschi, Marketing & Strategy, Swiss Food Research & Swiss Food Ecosystems

“Remember: your voice is your power! Sometimes business, work, and even the innovation environment could cause fear and anxiety since role models are often men. When you feel like that, please take a deep breath, be bold, and remember how capable you are! Remember that you drive the change and inspire our female colleagues and the next generation to experience a more diverse and equal world.”
– Bianca Campos, Deputy CEO and Program Manager for Innovation and Startups, Swissnex in Brazil

“Every journey begins with the first step. Think positively and don´t be afraid to take a risk. Embrace a challenge and enjoy what you do.”
– Sviatlana Siankevich, CTO, Embion Technologies 

“Don’t hesitate to show weakness! Being a good leader means being human. By showing that you’re not always perfect, you encourage other women to take on more responsibility without thinking they need superhuman powers.”
– Malin Borg, CEO, Swissnex in Brazil

“In an entangled world, we must think interconnectedly if we are to address human health and environmental degradation simultaneously. How can we feed the world’s growing population healthily, while sustaining or even revitalising the ecosystems around and within us? No matter which positioning any F&B company has – feeding the world sustainably has to be at the very core of its values and doing.”
– Julia Lisibach, Head of New Business & Innovation, Mövenpick Fine Food 

“Curiosity breeds innovation. Wonder, ask, try. Only by empowering women to try, create, and innovate, can we achieve the transformation needed to create a sustainable and equitable food system.”
– Dr. Jeanne E. Tomaszewski, Communications Manager, World Food System Center, ETH Zurich

“Drink 50 cups of coffee (or tea)! Draw up a list of people you’d like to have coffee with, share your idea, ask for their advice and ask for an introduction to someone else. By the 50th cup your compass needle will have identified your north star! People are generous, and love supporting and sharing their knowledge.”
– Christina Senn-Jakobsen, Managing Director, Swiss Food & Nutrition Valley

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Swiss based commerce infrastructure platform PowerAPI has announced the appointment of Mate Carga as its new Chief Strategy Officer. 

In his previous role, Maté served as Digital & Technology Platform Director, and has a noteworthy career of 20 years across Coca-Cola System. During
his career he was responsible for Sales, Route to Market, Performance and Revenue Growth Management before he became part of the Swiss Leadership team. In his recent role he led the building of Qwell.ch, a Coca-Cola spin-off D2C eCommerce and supported startup acceleration within the Coca-Cola System.  

PowerAPI Founder and CEO Andrea Tassistro commented on the development; “We’re very excited to announce that Maté has officially joined our leadership team as Chief Strategy Officer. He’ll be putting his 20 years of experience in innovation, technology and strategy planning to work, scaling our platform as we expand globally. This is just the first of many exciting new hires we’ll be announcing in 2023.“  

Founded in 2018, Valley partner PowerAPI offers local businesses and entrepreneurs an all-in-one platform which enables businesses to seamlessly manage their entire operations, tech stack, suppliers and marketing – optimising and automating their entire operations end to end. 

Maté who also took up roles including Revenue Growth Manager, will lead the company’s growth strategy, directed and executed business assessment and strategy development. 

“The economy is undergoing a fundamental shift, as organisations adapt their business models to fully take advantage of digital technology: companies are building stronger relationships with their consumers, expanding internationally, distributing online services, and automating their supply chains. Moving to PowerAPI gives me the opportunity to leverage my experience of global scale combined with speed of execution.“, said Maté.

Along with this appointment, PowerAPI has recently announced the release of its Universal API. and the onboarding of Rahul Chauhan, as VP of Partnerships and Licensing, who brings 10 years experience in Digital CX, SAAS, Fintech and Digital Space on a mission to scale PowerAPI partnerships globally. 

About PowerAPI

PowerAPI empowers corporates, service & product integrators, agencies and the public sector with white label plug and play tools to facilitate digitalization, boost their product offering, answer customer needs, and a quick go-to-market. PowerAPI’s OpenAPI and SDK’s facilitates integration, and our partner success team ensures you have top class support. SMB’s use PowerAPI as an all-in-one operational software to manage their entire tech stack, automate operations, simplify their admin, grow their online revenues, and accelerate new business opportunities.

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Growing up, sisters Nadia and Sophie Hanessian didn’t know they would end up founding and jointly running a smart food startup. But they did already share a common outlook on the world – one based on sustainability, social justice and a commitment to tackling key environmental issues. It was this that inspired the siblings to take the leap into entrepreneurship side by side, eager to tackle the most pressing food system challenges. 

Tell us a bit about the people behind the Vege’tables team.

Hello, we’re Sophie and Nadia Hanessian, co-founders of Vege’tables! Nadia, our CEO, has a bachelor’s degree in economics and a master’s in international management. She’s worked in different roles in both the technology and the higher education industries, specialising in project management and consulting. Sophie, our COO, holds a Brevet fédéral in human resources, as well as a CAS in management and has worked in several large companies in Switzerland, developing her expertise in the different aspects of HR. We are now full-time impact entrepreneurs using everything we’ve learnt to tackle the social and environmental challenges we face.

Describe what Vege’tables does in a sentence or two.

Vege’tables provides consulting, training and catering services to companies, organisations, restaurants and individuals. We’re all about Smart Food: food that is healthy, ethical and sustainable – usually whole foods, and always 100% plant-based.

What gets you out of bed in the morning? 

We love turning ideas into reality – and thankfully that is what entrepreneurship is all about! We really relish engaging with people, be it our Veggies’ team, clients, partners or event participants. We love talking to others to raise awareness of the impact of our food choices on our health and the environment, and to provide concrete solutions in the process.

What key milestones have you hit so far?

In two years, Vege’tables has developed from an idea to a concrete project – and has been a registered company with a growing portfolio of clients, partners and services since summer 2022! In the final quarter of 2022, we catered for numerous events and delivered several conferences and team-building activities for large organisations as part of their health and sustainability programmes.

What projects are you and your team working on at the moment?

We’re currently developing new smart cooking courses and consulting services for professional chefs and restaurants to help them to broaden their skills and make high-quality and delicious smart food available on every menu. 

In parallel, we’re running several online and offline projects to grow our reach and offer practical resources and tools to organisations and individuals to help them to actively reduce their carbon footprint through their food choices.

How do you collaborate and support others in the ecosystem?

Co-creation is at the core of our business. We’ve developed (and keep developing!) partnerships with like-minded businesses, associations and academics to advance our mission of making Smart Food desirable and accessible to all. We’re always happy to explore new collaborations, as well as to provide advice and share knowledge with others. We can organise events, as well as provide resources, activities and training to help organisations of all sizes develop their health and sustainability strategy. We also offer smart cooking training to professional cooks and individuals.

What support could the Valley community offer to further your work?

As we are in the early growth stage, Vege’tables would definitely benefit from the Valley’s connections to develop new partnerships and our client base. We’re also looking for sponsors to allow us to run and consolidate our free public programmes for individuals and look forward to inviting some Valley partners on board.

Tell us something we don’t know about your company.

Vege’tables is very much a family business! We (Nadia and Sophie) are sisters who decided to turn to entrepreneurship to address the social and environmental challenges caused by our food system. Fun fact: can you guess who is the elder sister? There’s a four years age gap between us, but most people can’t figure out which way round!

Connect with Nadia and Sophie on LinkedIn to learn more about collaboration opportunities, or visit the Vege’tables website.

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In a significant breakthrough for cultivated premium beef steaks, Swiss startup Mirai Foods has announced a technological leap forward in its cultivation of thick tender steaks.

The Zurich-based company has developed what it calls “Fibration Technology” that allows for efficient cultivation of tissue that mimics conventional meat. Mirai’s innovative bioreactor also improves efficiency and reduces costs. And as Mirai Foods exclusively uses natural cells, the process is completely GMO-free.

This milestone highlights Mirai Foods’ track record of success since the company’s launch in 2019. “Other types of meat can already be produced in the lab,” said Christoph Mayr, CEO and co-founder of Mirai Foods. “A fillet steak is the ultimate challenge: it consists of different cell types, which result in a complex structure. This structuring process is technologically challenging. That’s why Mirai Foods is taking an important step towards sustainable meat with the first cultivated beef tenderloin steak.”

Technology makes centimetre-thick cultivated steaks possible

The first cultivated tender steak comes from Mirai Foods’ in-house developed bioreactor, known as “The Rocket”. It embodies the startup’s proprietary fibration technology which sees long, fully mature muscle fibres cultivated, then combined by enzymes and supplemented with cultivated fat tissue. After five days in the bioreactor, a tenderloin centrepiece is complete. Steaks of almost any thickness can be cut from this structure.

“We have filed three international patents for this key technology,” said Suman Das, CSO and co-founder of Mirai Foods. “We can deliver a real alternative to conventional meat: using our technology, consumers can enjoy a real steak – and know that no animal had to die for it and the climate was not harmed.”

Standing out from the competition

While competitors can only produce minced meat or very thin slices, Mirai Foods has with this new development shown that naturally recreating real steaks with a thickness of one and a half centimetres and more is possible. The technology developed for this purpose not only enables better nutrition and taste, but also creates significant cost advantages in production. 

Investors are also enthused by the latest developments. Along with several other investors, Zürich based food and meat producer Angst AG, which sees Mirai as a future supplier for its diverse range of meat products, has now joined the company. In a seed round, international investors have already invested more than CHF 4.5 million ($5 million) in Mirai Foods.  

The high level of funding interest also underscores the fact that Mirai Foods is one of only a few companies in the world working to offer natural meat produced in bioreactors by multiplying muscle and fat cells without the use of genetic engineering. As a result, the startup’s product development is geared toward the preferences of European consumers – maintaining the highest standards of taste, quality and health. In the long term, the company aims to offer a wide range of meats but is for now focusing on premium beef given the associated planetary costs.

Find out more by visiting the Mirai Foods website.

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Founded in 2013, CleanGreens spent its first six years designing, developing and polishing its aeroponic growing system at the company’s headquarters in Molondin, Canton de Vaud, Switzerland. 2019 saw the installation of their first commercial system in France – and this year has seen the launch of two new partnerships, building their presence in two distinct regions.

On February 1st, CleanGreens Solutions and GreenLife officially inaugurated their joint collaboration: the launch of the first ever aeroponic greenhouse in the Middle East. The launch event included a visit to the soilless farm in the city of Abdali and a tour of the site led by Green Life agronomists.  Bruno Cheval, CEO of CleanGreens Solutions, emphasized the importance of the project: “Traditional agriculture is failing to produce enough food for everybody and this project is merely a first step in the future collaboration in the GCC region.” 

The 6,000m2 greenhouse in Kuwait is an important landmark in CleanGreen’s growth outside of Europe.  Adel Al Shamali, the chairman of Green Life Company, highlighted the importance of agriculture in achieving the two key goals outlined in the Kuwait 2035 vision – ensuring food security and diversifying income sources. And in the hot and arid climate, one on-site agronomist summarized the necessity of the project:  “The aeroponic irrigation robot is a breakthrough, it facilitates our life as we know that the plants get what they need whenever they need it, we don’t have to worry about the water temperature or the oxygenation of the plant.” Experts who attended the launch heaped particular praise on the superb quality of the lettuce.

Developing a presence in the French market

Earlier this year, in January, Valley partner CleanGreens Solutions SA and Midiflore announced a similar collaboration on the installment of a 3,500 square meter aeroponic greenhouse using the CleanGreens’ GREENOVA system in the South of France. The project, which is set to begin in the final quarter of 2023, will allow Midiflore to produce aromatic herbs locally and reduce their reliance on imports. This project marks a major milestone for Midiflore as this system offers a more sustainable solution for growing aromatic herbs.

“We value local production and we’re excited to soon be able to produce our favorite herbs here all year long,” said Sylvie Recouvrot, owner of Midiflore. “At the moment, we produce in the fields, so our crews are exposed to the climate conditions and must work in uncomfortable positions. Transitioning to the greenhouse will allow them to have a better work environment.”

A sustainable solution for local production

Both of these projects mark the next step in CleanGreens’ growth. Aeroponics, compared to hydroponics, uses less water, offers a wider range of varieties that can be grown, and brings a consistent quality of crops. It is easy to use, with an irrigation robot taking the guesswork out of watering, and clients receive training on existing systems before installation. Additionally, the GREENOVA system allows for multiple harvests, increasing efficiency and profitability for clients, and boosting income and workforce for CleanGreens. 

Bruno Cheval, CEO of CleanGreens said, “Despite adverse market conditions, with this project we can demonstrate that CEA farming and our aeroponic technology in particular can still progress. Our clients can grow herbs at a lower cost than they import it, and with a significantly better quality, that’s a significant advantage for aeroponics.”

 About CleanGreens Solutions

CleanGreens Solutions (www.cleangreens.ch) is a Swiss mobile aeroponic system provider. The company is selling its GREENOVA aeroponic system in combination with the GURU Crop Management System. The company has been delivering leafy greens projects in Europe and in the Middle East. Contact Bernhard Baumgartner at bernhard.baumgartner@cleangreens.ch for more information.

About Green Life Co. 

Green Life Co (https://greenlifegcc.com)  was established in 2021 to meet the growing demand for regionally produced foodstuffs and provide healthy and high-quality products using the lowest amount of water through modern technological methods called Mobile Aeroponics Agriculture. 

About Midiflore 

Midiflore (https://midiflore.com/) is an aromatic herbs and edible flower producer located in Hyères, in the South of France. The company grows over 50 varieties of herbs both in greenhouses and on open fields.

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Valley partner YASAI, a Swiss vertical farming start-up, has welcomed two industry leaders to its Board of Directors – Lorenz Wyss, CEO of the Bell Food Group, and Theo Stolze, former shareholder of the Stolze Group. The company now plans to draw on Mr. Wyss’s retail and market insights and Mr. Stolze’s extensive knowledge of novel farming technologies, to achieve its ambitious growth targets. 

New Board Members bring essential expertise

Overseeing the Bell Food Group as Chief Executive Officer since 2011, Lorenz Wyss is leading an international food company with more than 12,000 employees. Initially known for producing meat, the company now offers a wide range of convenience products, as well as plant-based meat alternatives. The Eisberg food company, part of the Bell Food Group, already serves as YASAI’s nationwide distribution partner. With Mr. Wyss as an industry expert and Bell Food Group as a new investor, YASAI looks set to strengthen its position in the market. The Bell Food Group has invested an undisclosed amount in YASAI’s convertible loan round to accelerate scaling.

Theo Stolze’s extensive knowledge of novel farming technologies forms the professional counterweight of the Board. As export director of the Stolze Group for over 30 years, he led the Dutch company to international success. The Stolze Group specializes in tailored, technical solutions for greenhouse systems and has been in business for more than 50 years. Theo Stolze will now help YASAI to scale, both as an investor and as a new board member. 

A tenfold increase in YASAI’s production capacity

Established three years ago, YASAI has become the leading vertical farming company in Switzerland. The construction of two additional industrial farms, as well as another farm integrated into a residential area, are already planned to scale up production in the next few years. YASAI is planning a tenfold increase in its production capacity to meet constantly growing demand and is set to expand its product portfolio with its trade partners.

About YASAI

YASAI AG is a vertical farming start-up founded in 2020 by Mark E. Zahran, Stefano Augstburger, and Philipp Bosshard in Zurich. The company builds and manages Vertical Farms based on circular economy approaches to improve food systems. Its controlled environment agriculture technology is independent of local circumstances, and can therefore be used worldwide for sustainable, future-oriented precision agriculture. YASAI is currently focused on growing herbs, but soon intends to extend its product portfolio into leafy greens and cosmetic plants.

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