Earlier this year, Swiss Food & Nutrition Valley teamed up with Clima Now Spotlight 2026 to find the best solutions for a more climate-friendly food system. From 67 innovative projects submitted, the jury has nominated 14 for the “Wall of Fame”. The two-week public vote will now help determine which seven projects will go on to compete for the coveted Spotlight Award 2026 at the Pitch Night on 29 October 2026.

The Clima Now Spotlight is an ideas competition that calls for projects designed to support innovation in the climate space. This year, it's sixth edition, the focus is on the Swiss food system.

Together with partners Innovate 4 Nature, Swiss Food & Nutrition Valley, Zweifel Chips & Snacks AG and Graubünden Ferien, Clima Now invited changemakers to submit high-impact projects that can contribute to transforming the food system towards net zero.

Driving food system innovation 

When it comes to shaping our food system, Clima Now has identified four levers that offer particularly strong opportunities for innovation:

1. Preserving natural resources such as soil and biodiversity
2. Closing loops in food processing
3. Creating new synergies between actors across the food system, and
4. Developing new forms of value creation.

Projects were submitted from the beginning of May until the end of June. A total of 67 innovative projects were received. The jury has now nominated 14 projects for the Wall of Fame.

“We are delighted by the high quality and diversity of the projects submitted,” says Corinne Grässle, Managing Director of Clima Now. “Choosing the projects to nominate for the Wall of Fame was no easy task for the jury.”

Meet the 14 nominees on the Wall of Fame

The nominated projects come from across Switzerland and neighbouring countries. The innovations submitted cover all four of the identified impact levers within the food system.

The 14 Wall of Fame nominees include a digital app for fast, tailored fertilisation, a multifunctional equipment carrier, and a project focused on growing sorghum in Switzerland. From 7 to 21 September, you have the opportunity to rate the projects submitted and cast your vote.

See all 14 projects at a glance (in German)

Clima Now Spotlight pitch night

Only seven projects will make it to the Pitch Night on 29 October at Kraftwerk Zurich. During this exciting evening, the finalists will present their projects to the jury and a large audience.

Commenting on the Pitch Night, Corinne Grässle said: “Of course, we don’t yet know which project will win yet. But we do know that it will be an innovative, scalable project with the potential to drive meaningful progress in our food system. I’m already looking forward to the grand finale and welcoming a large audience.”

The best projects will receive a total of CHF 90,000 in funding, as well as expert support from the Spotlight partners.

About Clima Now

Clima Now is a Swiss foundation with a mission to mobilise people and ideas now to help shape a liveable future and enable Switzerland to achieve its net-zero target.

With a focus on policy and advocacy, Clima Now works to support effective and future-ready Swiss climate policy. At the same time, through its annual Spotlight Pitch Night, the foundation puts innovative climate ideas in the spotlight and works with partners to help turn them into reality.

Clima Now is committed to ensuring that solutions create impact — fearlessly, boldly and together with the changemakers of today and tomorrow.

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From sustainable processing and circularity to the challenge of turning promising research into solutions that work at scale, Professor Alexander Mathys believes the future of food innovation depends on taking a systems approach. Having recently joined the Swiss Food & Nutrition Valley Steering Committee, Alexander brings extensive experience spanning academia and industry, including ETH Zurich, the German Institute of Food Technologies (DIL), Nestlé and international research initiatives in Singapore.

We caught up with him to explore where he sees the greatest opportunities to build a more sustainable food system, what it takes to move emerging technologies from the lab into real-world applications, and why closer collaboration across Switzerland’s food innovation ecosystem will be key to accelerating impact.

Alexander, welcome to the Valley! What inspired you to join the Swiss Food & Nutrition Valley Steering Committee, and what are you most looking forward to contributing?

Thank you! I’ve had the opportunity to work across academia, applied research and industry, from ETH Zurich and DIL to Nestlé and international research initiatives in Singapore. One thing I’ve learned along the way is that structural food system transformation requires seamless cross-sector integration.

Switzerland has an extraordinary mix of research, food-tech startups and global companies. What excites me about joining the Steering Committee is the opportunity to bring these strengths together. I look forward to bringing a systems-oriented, process-engineering perspective to help convert scientific discoveries into validated, scalable solutions for global food security.

Your work at ETH Zurich takes a systems approach to sustainable food processing, considering the environmental, economic and social dimensions of the entire value chain. Where do you see the greatest opportunities to make our food system more sustainable over the coming decade?

The most impactful shift is moving away from isolated single-indicator metrics, like evaluating carbon footprint alone, and embedding multi-indicator sustainability frameworks directly into early-stage processing design. We must assess environmental boundaries systematically, alongside nutritional quality, energy efficiency, cost, and sensory appeal.

In terms of product design, hybrid food formulations offer immense potential. By strategically combining functional properties from plants, fungi, microalgae, and traditional dairy, we can achieve better nutritional profiles and taste experiences that naturally drive consumer adoption.

I believe we should also focus on optimising production efficiency, exploring resilient raw materials like microalgae, and integrating robust side-stream conversion into value chains.

Much of your research explores how emerging technologies and new raw materials can help us produce healthy, high-quality food more efficiently. Which innovations do you believe have the greatest potential to move from research into real-world impact?

Advanced processing methodologies, like ultra-short thermal treatments, high-pressure processing, pulsed electric fields and specialised extrusion, can help us preserve heat-sensitive nutrients and create the structures we need, while making production more sustainable.

The real challenge is getting these technologies out of the pilot plant and into industry. They need to work continuously, reliably and at a competitive cost. That transition from promising technology to something that can perform at industrial scale is where we now need to focus.

Circularity is another recurring theme in your work, particularly the use of side streams and more efficient use of biomass and energy. Where are we currently missing opportunities to turn food-system waste into value?

We still have many nutrient-rich side streams that end up in relatively low-value applications. There is a real opportunity to make better use of them. For example, liquid side streams can be used to cultivate microalgae for food-grade biomass, while other residues can be used in insect farming to produce more sustainable feed.

To make this work, we need efficient ways to convert, stabilise and extract these resources close to where they are produced. We also need clear safety standards and regulatory pathways. If we can get those pieces right, circular approaches can help us produce more nutritional value from the resources we already have.

When assessing new food technologies, sustainability can’t be reduced to a single metric. How should innovators balance environmental impact with nutrition, affordability, consumer acceptance and commercial viability?

We need to think about these trade-offs from the beginning, rather than waiting until a product is ready to launch. At ETH, for example, we look at environmental impact alongside nutrition, cost and how a technology is likely to develop over time.

A process might perform very well environmentally, but that alone isn’t enough. If it reduces important nutrients, creates taste challenges or makes the final product too expensive, it will struggle to succeed.

That’s why collaboration is so important. Process engineers, food scientists, nutritionists and industry partners need to work together early on. It gives us a much better chance of developing solutions that work technically, commercially and for consumers.

You’ve worked across academia and industry, including at ETH Zurich, the German Institute of Food Technologies (DIL), and the Nestlé Research Centre. What have those different perspectives taught you about what it takes to successfully translate food innovation into practice?

You learn something new in every new role. Universities are very good at exploring fundamental science and longer-term breakthroughs. Applied research institutes such as DIL can test whether those ideas work under food-grade, pilot-scale conditions. Industry brings the experience needed to understand markets, supply chains and scale.

Problems often arise when these groups work sequentially rather than concurrently. Setting up pre-competitive collaborative platforms, joint pilot infrastructures, and shared risk-assessment frameworks allows us to streamline technology transfer and bring scientific concepts to commercial application significantly faster.

Finally, is there a message or invitation you’d like to share with the Swiss Food & Nutrition Valley community?

Switzerland is in a prime position to set a global benchmark for sustainable food processing and nutrition. Through our international activities, including the Singapore-ETH Centre and the Bezos Centre for Sustainable Protein at NUS, we observe how Swiss scientific quality and engineering precision are respected worldwide.

My invitation to the Valley community, across universities, startups, established enterprises, and government, is to leverage our joint capabilities. Let’s focus on de-risking novel processing technologies together, validating circular value chains, and creating science-based solutions that demonstrate real-world impact both regionally and internationally.

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The Canton of Fribourg officially handed over the keys to Agroscope’s new laboratory building in Posieux to the Swiss Confederation. The ceremony was attended by President of the Swiss Confederation Guy Parmelin and delegations from the Fribourg State Council and the Agroscope executive board as well as the Federal Offices for Agriculture (FOAG) and Buildings and Logistics (FOBL). The centrepiece of Agroscope’s new site strategy is now ready for use.

This hand-over marks the completion of a strategic project that was conducted in close cooperation between the Canton of Fribourg, the FOBL and Agroscope.

Modern infrastructure for agricultural research

The 11,000 m² floorspace includes 7,700 m² of highly specialised laboratories and 3,300 m² of cutting-edge technical equipment designed to meet the current and future needs of agricultural research. The building incorporates laboratories for chemical and biological analysis, an experimental cheese dairy, biotechnical facilities and extensive energy and digital infrastructure. The laboratory was designed according to the minimum energy performance standard and the principles of sustainable construction in Switzerland and has photovoltaic modules covering large areas of its roof.

Milestone for the Canton of Fribourg and Agroscope

This hand-over of keys is a major milestone in the implementation of Agroscope’s site strategy. Focussing the bulk of laboratory activities and research technologies in Posieux enables Agroscope to reduce the costs of operating and maintaining laboratory infrastructure. Once the various sites have relocated to Posieux – to the laboratory building and the admin building, which is still to be refurbished – the new central campus will be home to around 420 Agroscope employees. This will consolidate the role of the Canton of Fribourg as a national centre for agricultural and food research with two neighbouring institutions – Grangeneuve (cantonal) and Agroscope (federal).

Guided tours of the building were available to members of the public after the opening celebrations. Employees will start to move in from the end of August 2026.

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How do we develop foods that are healthier, more sustainable and genuinely meet consumer needs? That question sat at the heart of Bridge2Food Europe 2026, where more than 600 food industry leaders, researchers, startups and innovators from over 30 countries gathered to explore the future of food innovation. As media partners, Swiss Food & Nutrition Valley contributed to the conversation by sharing perspectives on one of the sector's biggest emerging opportunities: metabolic health.

Metabolic health: the next frontier for food innovation

During her keynote, Christina Senn-Jakobsen, CEO of Swiss Food & Nutrition Valley, explored why metabolic health is becoming one of the defining challenges — and opportunities — for the food industry.

As scientific understanding continues to evolve, improving metabolic health has the potential to reshape how foods are developed, evaluated and brought to market. Unlocking this opportunity will require close collaboration between industry, academia, startups and healthcare to translate scientific advances into products that improve health outcomes at scale.

Putting consumers at the heart of innovation

A recurring theme throughout the event was that successful innovation begins with a deep understanding of consumers.

Johannes Hartmann, Senior Director Consultancy & Analytics at Innova Market Insights, examined the global trends influencing purchasing decisions and how changing consumer expectations are shaping the next generation of food and beverage products.

Dr Sophie Attwood, Senior Behavioural Scientist at Behavior Global, explored how behavioural science can help organisations better understand why people make the food choices they do, enabling more effective strategies to encourage healthier and more sustainable diets.

Building on this, Mads Holme, Senior Partner at ReD Associates, demonstrated how anthropology and behavioural science can be embedded into the innovation process to develop products that reflect real consumer behaviours and needs, rather than assumptions.

Together, the sessions reinforced a shared message: innovation is most impactful when it starts with people.

Strengthening collaboration across the food ecosystem

Bridge2Food Europe once again demonstrated the value of bringing together expertise from across the food system. By connecting researchers, startups, corporates and investors around shared challenges, the event created opportunities to exchange knowledge, build partnerships and accelerate innovation.

Bridge2Food Europe will return on 15–17 June 2027 in Den Bosch, The Netherlands. Organisations interested in speaking, sponsoring, exhibiting, or partnering are invited to contact the Bridge2Food team to learn more.

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Non-communicable diseases such as diabetes, cardiovascular disease and obesity are among the fastest-growing health challenges facing societies worldwide. Yet evidence indicates that many of these conditions are largely preventable.

At Swiss Food & Nutrition Valley's General Assembly, Dr John Schoonbee, Global Chief Medical Officer at Swiss Re, joined CEO Christina Senn-Jakobsen on stage to discuss why a global reinsurance company is partnering with the Valley to launch Nutrition4MetabolicHealth, a new initiative focused on prevention, awareness and cross-sector collaboration.

In this interview, John explains why nutrition has become a strategic priority for Swiss Re, why Switzerland is uniquely positioned to lead in this space, and what it will take to make healthier choices easier for everyone.

Why is a reinsurance company interested in nutrition and metabolic health?

John Schoonbee: At first glance, it might seem like an unusual connection. But from our perspective, the link is very direct. As a reinsurer, we are exposed to the long-term consequences of poor health through life insurance, disability insurance and chronic disease trends. We see first-hand the impact that diabetes, obesity and other metabolic conditions have on individuals, families, businesses and healthcare systems.

For many years, healthcare has focused primarily on treating chronic disease after it occurs. Treatment is important, but we also need to focus on prevention. Nutrition is one of the most powerful levers we have to improve health outcomes before people become ill. It can help to improve or even reverse many chronic conditions where the root cause is insulin resistance. Quite simply, food is health.

What concerns you most about the current trajectory?

John Schoonbee: The data tells a worrying story. Across the world, rates of obesity, diabetes and metabolic dysfunction continue to rise. In Switzerland, healthcare expenditure has now exceeded CHF 100 billion per year, with the majority of these costs linked to non-communicable diseases.

What is often overlooked is that metabolic health affects far more than weight or diabetes. Metabolic dysfunction is linked to cardiovascular disease, fatty liver disease, many cancers, cognitive decline and even mental health outcomes. If current trends continue, we risk creating a future where people live longer but spend more years living with chronic illness. That has consequences not only for healthcare systems, but also for quality of life, workforce productivity and economic resilience.

Why do you believe nutrition deserves greater attention?

John Schoonbee: Because it is one of the few interventions that touches almost everyone, every day. We make decisions about food multiple times a day, throughout our lives. Those decisions accumulate over decades and have a profound impact on long-term health.

The challenge is not simply telling people what they should eat. We need to create environments, systems and incentives that make healthier choices easier and more accessible. This is why nutrition cannot be viewed solely as a healthcare issue. It is also a food industry issue, an education issue, a policy issue and a societal issue.

Why launch this initiative in Switzerland?

John Schoonbee: Switzerland has something many countries lack: a highly connected ecosystem. We have world-class research institutions, innovative startups, global food companies, healthcare organisations, insurers and policymakers all operating within a relatively small geography. That creates a unique opportunity to bring together different perspectives and test new approaches more quickly than would be possible elsewhere.

Switzerland is also a trusted global brand. If we can demonstrate successful models for prevention and nutrition-driven health here, those lessons have the potential to influence discussions and fix metabolic health far beyond our borders.

What do you hope the Nutrition4MetabolicHealth initiative will achieve?

John Schoonbee: Our ambition is to create momentum around prevention and metabolic health. Over the next three years, we want to bring together stakeholders from across food, health, science, insurance and policy to explore practical solutions and develop real-world pilot projects.

We don’t want to just create another platform for discussion. We want to test ideas, learn from the evidence and identify approaches that can make a measurable difference to people's lives. Ultimately, success would mean helping more people live healthier, longer lives while reducing the burden of preventable disease on society.

What gives you hope for the future?

John Schoonbee: The fact that so many different organisations are recognising that they cannot solve these challenges alone. Improving metabolic health requires collaboration across sectors that do not traditionally work together.

The encouraging thing is that we are seeing growing interest from food companies, startups, researchers, healthcare providers, insurers and policymakers alike. When diverse stakeholders come together around a shared challenge, new possibilities emerge. That is exactly what Nutrition4MetabolicHealth aims to achieve.

Find out more on the Nutrition4MetabolicHealth landing page or request an invite to the Nutrition4Metabolic Health Summit

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