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Optimizing Resources in Agrifoodtech

30 March | 1:30 pm - 7:00 pm


Sustainable food production is a major issue. The aim of this Networking Event Series “Business in Sustainable Foodtech” taking place all over Switzerland for 4 years is to stimulate the innovation of actors along the value chain from food production to consumption, helping them to initiate technology-based innovation projects thanks to connections with R&D centers. Thus optimizing their products, processes and business models, contributing to their development while positively impacting the sustainability of the agri-food ecosystem.

Concrete results with measurable impacts and the creation of a community of interest are the added values ​​that motivates stakeholders to commit to the Innosuisse Innovation Booster “Swiss Food Ecosystems” program co-led by the Cluster Food & Nutrition and Swiss Food Research under the umbrella of the Swiss Agro Food Leadinghouse.

The event “Optimizing Resources in Agrifoodtech” proposes to:
– Ask the right questions about resources optimization to boost sustainability in the agrifoodtech system
– Be inspired by Swiss and international players who have successfully taken the step of innovation
– Connect in a targeted manner to potential innovation partners
– Be challenged and motivated during participatory discussions, workshops, speed-dating and exhibitions, all complemented by a creative cocktail.


1.15 Optional light lunch

1.30 Welcome coffee and visit of the startup exhibition

2.00-3.15 Plenary
Welcome by Suzanne Hraba-Renevey President & Co-Founder of BusinessIn

The canton of Zurich: an innovation hub in the agrifood sector
Fabian Streiff, Director of the Economic Promotion, Canton Zurich

Innovating in a traditional food producing SME: challenges and opportunities
Catherine Cunin, CEO, Blattmann Schweiz AG

Plant-based meat with improved taste and texture thanks to technologies
Susanne Miescher Schwenninger, Professor & Head Research Group Food Biotechnology, ZHAW
Patrick Rühs, Head of Science, Planted

3.15-4.15 Round table moderated by Roland Wyss-Aerni
Editor-in-Chief foodaktuell.ch
Linda Grieder-Kern, CEO & Founder, RethinkResource GmbH
Martijn Sonnevelt, Executive Director, ETH Zurich World Food System Center
Jérôme Meyer, Country Managing Director, Aldi Suisse AG
Bartosz Jesse, Partner, McKinsey & Company
Bianca Campos, Deputy CEO & Program Manager, swissnex in Brazil

4.15-5:00 Coffee Break, 1:1 Meetings and visit of the startup exhibition

5.00-6.00 Breakouts
1. Achievements and challenges of tech transfer:
Case study by YASAI, fenaco, Agroscope and ZHAW
Mark Zahran, co-Founder and CEO, YASAI

2. International Perspectives
Kathrin Rüegg, Innovation & Technology Advisor, Innosuisse
Florian Berner, Company Advisor Zürich Region Euresearch
Mélusine Perrier, Project Manager Switzerland Global Enterprise

3.Open Exploration on Resource Efficiency at the Innovation Booster “Swiss Food Ecosystems”
Marina Helm-Romaneschi, Marketing and Strategy Manager, Swiss Food Research
Joël Reinhard, Innovation Manager, Cluster Food & Nutrition

6.00-6.30 Plenary:
Optimizing Resources: Walking the Talk
Sandhya Sriram, CEO & Co-Founder Shiok Meats, Singapore
Christoph Mayr, Co-Founder and CEO at MIRAI FOODS, Switzerland

6.30-7.00 Cocktail, networking and visit of the startup exhibition

Swiss Food and Nutrition Valley Insiders get a 15% discount on entry fees with the code SFNVBI2023


30 March
1:30 pm - 7:00 pm
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Zunfthaus zur Schmiden
20 Marktgasse, 8001
Zürich, Zürich 8001
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