Valley Insiders | For Valley partners only | Edition No.1 2025
✅ Let’s set the record straight
Misinformation shapes the way we think about food—what’s healthy, what’s sustainable, and what’s even
possible. Some of the most persistent myths, like the idea that we don’t produce enough food to feed the world or that all processed foods are unhealthy, influence the choices we make every day. But what if these widely held beliefs aren’t actually true?
My latest opinion piece explores the facts behind these common myths and how innovation is reshaping the way we produce, consume, and sustain our food supply.
Imagine:
Technologies that reduce food waste and improve global distribution.
Processed foods designed for health, not just convenience.
Smarter, sustainable packaging that protects food without harming the planet.
Individuals, businesses, and policymakers working together to create real change.
From Swiss startups pioneering circular food solutions to companies rethinking how we grow, package, and distribute food, the tools for a better food system already exist —we just need to scale them. Change starts with knowledge, and by busting these myths, we can move toward a more sustainable and resilient future.
Which other myths do you think we should tackle? Let’s set the record straight.
Christina Senn-Jakobsen CEO, Swiss Food & Nutrition Valley
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🥳 SFNV is turning 5 | Save the date Join us on October 2 as we mark five incredible years of partnership, collaboration, and impact! The day kicks off with our General Assembly, followed by an afternoon and evening of celebration as we travel from the past to the
future with special guests in tow. Register to join us
Taking a bite out of food system myths
From the belief that there’s not enough food to feed the world to the idea that all processed food is unhealthy, misconceptions shape how we think about what we eat. SFNV CEO Christina Senn-Jakobsen helps us separate fact from fiction.
EPFL's Anna Fontcuberta joins the Valley
We caught up with SFNV’s newest Steering Committee member and President of Valley partner EPFL, Anna Fontcuberta, to discuss Switzerland’s leadership in food innovation, the role of scientific research in sustainable agriculture and precision nutrition, and her vision for the future of food systems. Get to know Anna.
This quarter's highlights
State of Play | Side stream valorisation
At our latest State of Play event, experts showcased
solutions in side stream valorisation, revealing how businesses can leverage technology, policy, and consumer demand to build circular, profitable, and sustainable business models. Read our key takeaways
Impact Forum | Controlled Environment Agriculture
With the global population set to hit 10 billion by
2050, how can we produce food more sustainably? At our latest Impact Forum, experts shared how advanced farming method can enable year-round production, and tackle scalability and supply chain integration. Check out our digest
The Retail Shelf, in collaboration with SFNV
Ten startups took part in the ALDI Retail Lounge event, showcasing everything from vegan cheese and salmon to healthy snacks and plant-based alternatives, with the aim of being featured in more than 240 ALDI SUISSE AG stores as part of their Retail Shelf initiative. See who was there
ZFV Living Lab 2025
The ZFV Living Lab 2025 will offer five startups the opportunity to test and scale their solutions across 200+ ZFV locations. As the application period for this year's edition draws to a close (31 March), we caught up with the ZFV team to reflect on the programme’s successes and challenges so far. Discover what they’ve learnt
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