Pasta Premium launches cook-stable pasta without egg white using EggField Aquafaba

Apr 22, 2026 | Headline, Press-releases, SFNV updates, Talent, Uncategorized

Pasta Premium launches cook-stable pasta without egg white using EggField Aquafaba

In collaboration with EggField, Pasta Premium is launching a new generation of cook-stable, plant-based pasta. The products will be introduced under the ERNST brand and combine the firm bite of traditional pasta with a fully plant-based formulation. They have been specifically developed for use in gastronomy, catering, and food service.

The new ERNST pasta is based on durum wheat semolina and aquafaba (legume cooking water), a by-product of legume processing. It replaces key functionalities of egg, enabling pasta with a stable structure and high cooking, holding, and regeneration performance—critical for professional kitchen environments. With this development, Pasta Premium also responds to volatile egg availability while offering a resource-efficient and long-term stable alternative.

“Our legume-based ingredient delivers the functionality of egg—without compromising on sensory quality. The collaboration with Pasta Premium shows that even in pasta applications, sustainable, scalable, and high-performing solutions are possible,” says Silvan Leibacher, CEO and co-founder of EggField. For ERNST pasta, the focus was not only on product quality but also on real-world applicability.

“What mattered most was a solution that works in everyday professional kitchens and is future-proof,” says Sarah Anderhub, Head of Marketing at ERNST pasta. “The new products allow our customers to simplify their assortment, respond flexibly to different dietary needs, and consistently deliver high quality. At the same time, they rely on an innovative Swiss product with a compelling price-performance ratio—both from a quality and economic perspective.”

Traditional egg-based recipes are not being replaced; rather, EggField enables, for the first time, the production of cook-stable pasta without the addition of egg white. For food service operators, this simplifies both offerings and processes: the pasta serves as a single solution across different dietary requirements—from conventional to plant-based. In addition, removing egg as an allergen simplifies labeling, procurement, and storage—without requiring changes in kitchen processes or recipes.

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Cosaic secures $6 million seed extension as industry leaders back next-generation food ingredients

Apr 21, 2026 | Headline, Press-releases, SFNV updates, Talent, Uncategorized

Cosaic secures $6 million seed extension as industry leaders back next-generation food ingredients

Cosaic, the Swiss food biotech startup developing yeast-derived multifunctional ingredients, today announced a $6 million round. The round includes participation from dsm-firmenich Ventures, the venture arm of dsm-firmenich, a global leader in Health, Nutrition and Beauty. Also joining the round are a large Swiss family office and Kickfund, a Swiss deeptech investor,  as well as existing investors such as Navus Ventures and Zuercher Kantonalbank. In a tougher funding environment, this round shows that investors continue to support foodtech companies when the technology is distinctive and the commercialization plan is realistic.

Cosaic is developing a new category of food ingredients based on yeast fermentation. Its platform is designed to help food and beverage manufacturers deliver creaminess, stability and functionality in a single ingredient, addressing formulation challenges that have traditionally required multiple components and additives. This investment signals growing industry interest in ingredient platforms that move beyond one-to-one replacement narratives and instead offer measurable functional value to manufacturers.

The round will support three priorities over the coming phase of growth to become market ready: regulatory work, production scale-up, and industrial trials with large clients.

“This round sends a clear signal: the market is backing foodtech companies that can deliver real functional value and a credible path to commercialization,” said Tomas Turner, co-founder and CEO of Cosaic. “At Cosaic, we are building an ingredient that resolves the trade-offs food companies face every day between clean label, sensory performance, and cost. With strong strategic backing and a capital-efficient scale-up model, we are well positioned to move from development to launch readiness.”

The announcement follows Cosaic’s strategic go-to-market partnership with another leading ingredient house, Ingredion, announced in late 2025, which provided the company with important commercial validation. With backing from Ingredion and dsm-firmenich Ventures, Cosaic is now accelerating the path from product development to market launch.

About Cosaic (formerly known as Cultivated Biosciences)

Cosaic is a Swiss biotech and foodtech startup that aims for a world in which good food choices benefit everyone: people, businesses, and the planet. They do this with ingredient solutions that offer greater industry resilience and greater consumer satisfaction. Cosaic Neo is their first ingredient, a unique natural multifunctional emulsion that delivers perfect stability and delicious creaminess, all at once, by itself. It is a patented food ingredient born from yeast fermentation. Its complex microstructure allows for multiple functionalities to reconcile product performance with sensory experience while cleaning labels. Cosaic employs 15 people and is in pre-series A stage, preparing for a market entry next year in the US. More info: www.cosaic.bio

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Swiss student innovators took the stage at Ecotrophelia Switzerland 2026

Apr 20, 2026 | Headline, Press-releases, SFNV updates, Talent, Uncategorized

Swiss student innovators took the stage at Ecotrophelia Switzerland 2026

Ecotrophelia Switzerland 2026 brought together some of the country’s most promising student innovators, as multidisciplinary teams from Swiss universities presented sustainable, market-ready food products to an expert jury of industry and academic leaders.

Part of a wider European initiative, the competition challenges students to translate scientific knowledge into commercially viable solutions, combining creativity, technical expertise and entrepreneurial thinking. This year’s edition once again highlighted the strength of Switzerland’s talent pipeline in food innovation.

“Ecotrophelia is a unique platform where students can apply their knowledge to real-world challenges in the food system,” said Sandra Galle, Professor of Food Technology and Biotechnology at HES-SO, School of Engineering in Sion. “It not only fosters innovation, but also helps build the skills and confidence needed to bring new ideas to market.”

This year’s finalists

Three teams were selected to compete in this year’s final, each showcasing a different approach to sustainable food innovation:

  • Team Appy developed an apple juice drink with functional apple pomace pearls.
  • Team Sorgood created a fermented beverage based on sorghum for a more resilient food system.
  • Team TAMs developed a high-fiber  Provençale snack made of low-glycemic index ingredients and by-products.

Sorgood is crowded the national winner

The jury awarded first place to Sorgood, recognising the product’s innovation, sustainability impact, and market potential. 

The winning team stood out with an innovative plant-based beverage made from sorghum, a resilient and underutilised climate-smart crop. Their solution highlights how traditional grains can inspire sustainable, nutritious alternatives in the plant-based beverage category. 

An industry perspective

This year’s national competition was made possible thanks to the generous support of Valley partners Helbling Technik, Nestlé, Bühler Group and Givaudan.

Reflecting on the competition, Lorenz Klauser, Senior Vice President and Partner at Helbling Technik, noted: “Ecotrophelia shows how innovation starts with people. Sharing our experience in bringing products to life and our broad technical expertise with these talented teams has been truly rewarding. It highlights how young talent can drive real change in the food system.”

From the jury’s perspective, Robert Mitchell, Head of Food Science at Bühler, added: “It’s impressive how quickly students developed solid concepts. Competitions like Ecotrophelia help prepare the next generation to tackle real-world challenges in scaling affordable, nutritious food. Congratulations to all the teams.”

At Nestlé R&D, the importance of nurturing entrepreneurial talent was front of mind. As Maria Eugenia Barcos, Nestlé Research Startup Program Lead, put it: “At Nestlé R&D, we believe that supporting young talents with an entrepreneurial spirit is essential to accelerating the transformation of sustainable food systems. It’s been impressive to see how the students naturally take into account the importance of collaboration, sustainability and market readiness.”

Highlighting the role of sensory experience and creativity in food innovation, Matthias Schultz, Research Director at Givaudan International SA, said: “Watching the young talents at Ecotrophelia bring their bold ideas to life was truly inspiring. Their entrepreneurial drive and creativity turned ideas into tangible food experiences , a vision that resonates deeply with Givaudan’s purpose of creating happier, healthier lives with love for nature. ”

What comes next

The journey continues beyond the competition. In the coming months, participating teams will continue to be supported by industry partners, including Nestlé, Helbling Technik, Bühler and Givaudan, helping them further refine their concepts and explore pathways to market.

The winning team will go on to represent Switzerland at Ecotrophelia Europe, one of Europe’s leading student competitions in food innovation, taking place at SIAL Paris later this year.

Find out more about HES-SO’s Bachelor of Life Sciences here.

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planetary raises ~$28 million (CHF 22 million) in funding to scale global fermentation infrastructure and licensing platform

Apr 20, 2026 | Headline, Press-releases, SFNV updates, Talent, Uncategorized

planetary raises ~$28 million (CHF 22 million) in funding to scale global fermentation infrastructure and licensing platform

Planetary SA (“planetary” or the “Company”), the Swiss-based full-stack fermentation company building the industrial backbone of the bioeconomy, today announced a ~USD 20 million (CHF 16 million) Series A equity financing round, supplemented by ~USD 7.5m (CHF 6 million) in credit, bringing total funding to approximately ~USD 40 million (CHF 32 million).

The round was led by Radikal Capital and Oetker Ventures, with participation from, amongst others, Royal Cosun (as previously announced), arc investors, Green Generation Fund and AgriFoodTech Venture Alliance, as well as existing investors Astanor Ventures and XAnge. This diverse syndicate (bringing together carbohydrates producers, food corporates, venture capital funds, and family offices) reflects broad confidence in planetary’s full-stack approach and support for its global ingredient commercial rollout and technology licensing strategy.

The strong interest in the round underscores a clear market shift: category leaders controlling the full value chain from process development and industrial infrastructure to product launch are emerging as the winners of the new food revolution.

On the closing this round, David Brandes, CEO and co-founder of planetary added: “Raising capital outside AI and defense now requires far more focus and resilience than it did just a few years ago. Yet, recent geopolitical turmoil and commodity volatility only strengthen the case for a sovereign, circular, and high-quality food system: stay the course and hold the line, nothing worth building comes easy.”

planetary operates a proprietary full-stack platform spanning bioprocess design, scale-up and industrial manufacturing via its WIPO GREEN listed BioBlocks™ system, enabling partners to bring fermentation-based food ingredients to market efficiently.

At the core of its IP-rich strategy sits the global licensing of its technology to agro-industrial players, particularly sugar companies, enabling the conversion of low-value side streams into high-value proteins, fibers and enzymes, unlocking a new circular bioeconomy.

The company has demonstrated strong commercial traction. Following the nationwide launch of its mycoprotein filet with ALDI Suisse at price parity, the company is now rolling out additional launches across Europe under its B2B brand Libre® across alternative meat and dairy, meat hybrid products, fiber-rich products and protein fortification applications.

planetary is also expanding its sugar-to-protein upcycling technology globally, including initiatives to enable ultra-low-cost mycoprotein production below $1/kg through partnerships with agro-industrial players in sucrose-rich and protein-deficient geographies, such as India.

With industrial-scale production already operational in Aarberg, Switzerland and a growing pipeline of licensing partnerships, planetary is positioning itself as a central technology layer for the fermentation economy.

The company welcomes discussions with engineers, commercial leaders and product innovators interested in joining a category-defining company, as well as with customers seeking to co-develop the next-generation food products. planetary will selectively engage with mission-aligned investors interested in participating in a second closing of the round, planned for later this summer.

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From pivot to purpose: how Switzerland turns careers into food system change

Sep 15, 2025 | Talent, Uncategorized

From pivot to purpose: how Switzerland turns careers into food system change

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.

“SNFV is more than just support for founders – it acts as a catalyst that connects young innovators with industry leaders. That unique mix of passion, expertise, and collaboration is what makes Switzerland’s ecosystem so powerful.”

Priscilla Alexandra Laube

Founder & CEO, ALL SUPPS

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

 

“The Swiss startup ecosystem is robust and continuing to evolve to support the incredible ideas and opportunities of Swiss entrepreneurs. Abrinca is thankful to have this network and support to provide maximum chances to become an impactful global enterprise.”

Tom Howze

Chief Commercial Officer, Abrinca Genomics

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

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

Martijn Sonnevelt

Executive Director , World Food System Center

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

 

There are many people like me who, after a successful career in the food industry, are willing to bring their expertise into young innovative companies who truly need it. But it requires a vibrant, effective ecosystem to connect the dots and create value. I could not have built my second professional life without it.”

Ingeborg Gasser-Kriss

Co-Director, Founder Institute Switzerland

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? 

Visit the SFNV job platform

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Five years of SFNV: Meet the faces behind the Valley

Sep 15, 2025 | Talent, Uncategorized

Five years of SFNV: Meet the faces behind the Valley

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

Embrace change — it always brings something good. With innovation, even more so. 

Christina Senn-Jakobsen

CEO & Chief Connector

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

I believe in doing over perfection. Progress matters most. 

Anna Mucha

COO & Partnership Lead

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 

Like a Swiss Army knife, I love switching from one task to another – it keeps things exciting!

Maëlle Bydlon

Strategic Initiatives & Office Manager

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

Execution is strategy – working with purpose to achieve impact. 

Marta Antonelli

Head of Impact Projects

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

Let’s keep the startup energy flowing – test, measure, learn. 

Franziska Legoupil

Strategic Innovation Initiatives Manager

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 

    I love figuring out what needs to be done – and then working alongside passionate people to make it happen. 

    Laura Robinson

    Head of Communications

    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

    Every detail counts when bringing people together. 

    Lucine Flett

    Events

    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? 

    Sign up for quarterly updates

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