“I’m fascinated by the question of how we can unravel our food systems and shape them in a way that makes food healthier and more sustainable.”
Tell us a bit about yourself.
Trained as an economist with a PhD in geography, I’ve been working on food systems for over 14 years, as a researcher, lecturer and consultant for profit and nonprofit institutions in EU and Switzerland. I’m fascinated by the question of how we can unravel our food systems and shape them in a way that makes food healthier and more sustainable. Based in Zurich since 2016, I love travelling, playing music and enjoying the great outdoors with my dog.
What motivated you to work for the Valley?
I believe that Switzerland can be a hub for experimenting around how we can build a more sustainable food system through innovative approaches, multi-stakeholder collaboration and cutting-edge science. The Valley embraces all this by actively engaging a wide range of food businesses. I couldn’t miss the opportunity to play a role in reshaping the way we eat at a national and international level!
What are you working on at the moment?
I’m exploring how to make our food consumption more sustainable by focusing on the role of sustainable proteins – including cultured, fermentation-based and plant-based proteins.
What is your now-not-so-secret super power?
I like to think that I can effectively bridge science and action. I love to navigate complexity and my north star is always focused on bringing about a positive impact.
Tell us something else we still don’t know about you.
My passion for food has led me to study health and nutrition – this is one of my next career goals!