Check the photos from Lugano on 7.3.24

New technologies and emerging innovations offer SME prospects for the future and for growth. In order for interested Swiss players to access this potential, Innosuisse supports the long-term Networking Event Series "Business in Sustainable Foodtech".

Sustainable food production is a major issue. The aim of this Networking Event Series 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 processes, products 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 will motivate stakeholders to commit to the Innosuisse Innovation Booster “Swiss Food Ecosystems”  and "Future Food Farming" (from 2024) programs co-led by the Cluster Food & Nutrition and Swiss Food Research  under the umbrella of the Swiss Agro Food Leadinghouse. 

In addition, Innosuisse promotes connection with international players who can promote the business development of Swiss players.

PROGRAM

1.30 Registration, welcome coffee and visit of the startup exhibition

2.00-4.15 Plenary

2.00-2.10

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

2.10-2.30

The canton of Ticino and the City of Lugano: a hub for food innovation

Stefano Rizzi, Director of the Economic Division of the Department of Finance and Economy, Canton of Ticino 

Tiziano Galeazzi,  Municipal in Lugano, Deputy to the Grand Council, for the Republic of Canton Ticino

Lorenzo Ambrosini, Managing Director Agire Foundation

2.30-2.40

Setting the scene - Why do we need innovation in the food sector? 

Christina Senn-Jakobsen, Managing Director, Swiss Food & Nutrition Valley

2.40-3.00

The sustainability journey of Mulino Maroggia from grain transformation to the shop shelves

Stefan Birrer, Managing Director, Bühler Group

Alessandro Fontana, Director Mulino Maroggia

Mattia Keller, CEO Migros Ticino

3.15-4.15 Round table

Moderated by Ludovica Donati, Member Board of Directors, Bites of Transfoodmation

With Fabian Wahl,  Member of the Executive Board, Agroscope 

Matteo Vanotti, CEO, xFarm

Franz Seubert, co-Founder & Managing Director, PlanerAI

Walfredo della Gherardesca,  CEO & Co-founder, Genuine Way 

Simone Pedrazzini, Director Quantis

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

5.00-6.00 Breakouts 

Breakout 1 

Lifestyle Tech Competence Center Foodtech Award

Disruptive solutions in the food retail industry
Jelena Tasic Pizzolato Managing Director, Lifestyle Tech Competence Center 

Michele Crespi, Innovation Specialist, Lifestyle Tech Competence Center 

Daniel Protz, CEO & Founder, FlavorWiki

Michela Papandrea, Senior Lecturer and Researcher, SUPSI 

Andrea Fumagalli, Director R&D / CSR-ESG / Quality & Security, Pellegrini Academy 

Diletta Di Bella, Project and CSR Manager, Pellegrini Academy 

Breakout 2 International Perspectives 

Kathrin Rüegg, Innovation & Technology Advisor, Innosuisse

Agnieszka Kosinska-Cagnazzo, Swiss National Contact Point for Food, Agriculture and Climate  

Euresearch (TBC)

Mélusine Perrier,  Project Manager Switzerland Global Enterprise 

Breakout 3 Innovation tools 

Innovation Booster “Swiss Food Ecosystems” & “Future Food Farming”

How to nurture crazy ideas for wicked problems,
building future scenarios for which to act and get funding today!

Marina Helm-Romaneschi, Marketing & Innovation Strategy Manager, Swiss Food Research 

Breakout 4 Sustainable Food System Transformation Case Studies

1. Vitiprotect: AI-based on-farm innovation for sustainable viticulture 

Salome Schneider, Project Leader, Weinbauzentrum Wädenswil

Kathleen Mackie-Haas, Team Leader, Agroscope

Saurabh Pandey, Chief Scientific Officer and Co-founder, databaum

Lisa Andrews, viticulturist, Niscioo Winery  

2. Swiss Lachs: resource friendly technologies to provide high-end salmon 

Claudio Ferro, Head of BU Food&Pharma, AFRY Switzerland Ltd

Marcel Rüegg, Chairman of the Board of Directors, Swiss Alpine Fish, Lostallo 

6.00-6.30 Plenary

Reaching sustainability: Walking the Talk

Rethinking the entire food supply chain to make the EPFL campus more sustainable 

Bruno Rossignol, Head of EPFL's Catering and Shops Unit

Rémy Tranchida, Chef Native Restaurant FoodLab EPFL, SV group

6.30-7.30 Cocktail, networking and visit of the startup exhibition

Le nuove tecnologie e le innovazioni emergenti offrono alle PMI prospettive per il futuro e per la crescita. Affinché gli attori svizzeri interessati possano accedere a questo potenziale, Innosuisse sostiene la serie Networking Event Series a lungo termine "Business in Sustainable Foodtech".

La produzione alimentare sostenibile è una questione importante. L'obiettivo di questa serie di eventi di networking che si svolge in tutta la Svizzera per 4 anni è stimolare l'innovazione degli attori lungo la catena del valore dalla produzione alimentare al consumo, aiutandoli ad avviare progetti di innovazione basati sulla tecnologia grazie ai collegamenti con i centri di ricerca e sviluppo. Ottimizzando così i loro processi, prodotti e modelli di business, contribuendo al loro sviluppo e impattando positivamente sulla sostenibilità dell'ecosistema agroalimentare.

Risultati concreti con impatti misurabili e la creazione di una comunità di interesse sono i valori aggiunti che motiveranno le parti interessate a impegnarsi nel programma Innovation Booster “Swiss Food Ecosystems” co-guidato dal Cluster Food & Nutrition e Swiss Food Research  nell'ambito l'ombrello della Swiss Agro Food Leadinghouse.

PROGRAMMA

1.30 Registrazione e caffè di benvenuto

2.00-2.10 Sessione Plenaria
Benvenuto da  Suzanne Hraba-Renevey President & Co-Founder of BusinessIn 

2.10-2.30

Il Canton Ticino: un hub per l'innovazione alimentare

Stefano Rizzi, Direttore, Dipartimento delle Finanze e dell'economia, divisione dell'economia, Repubblica et Cantone Ticino

Tiziano Galeazzi, Municipale a Lugano e Deputato in Gran Consiglio Republic of Canton Ticino 

Lorenzo Ambrosini, Direttore Fondazione Agire

2.30-2.40

Definire lo scenario: perchè abbiamo bisogno di innovazione nel settore alimentare

Christina Senn-Jakobsen, Managing Director, Swiss Food & Nutrition Valley

2.40-3.00

Il percorso di sostenibilità di Mulino Maroggia dalla trasformazione del grano agli scaffali dei negozi   

Alessandro Fontana, Director Mulino Maroggia

Mattia Keller, CEO Migros Ticino

Stefan Birrer, Managing Director, Bühler Group 

3.15-4.15 Tavola Rotonda

Moderata da Ludovica Donati, Member Board of Directors, Bites of Transfoodmation

Con Fabian Wahl,  Member of the Executive Board, Agroscope 

Matteo Vanotti, CEO, xFarm

Franz Seubert, co-Founder & Managing Director, PlanerAI

Walfredo della Gherardesca,  CEO & Co-founder, Genuine Way 

Simone Pedrazzini, Direttore Quantis

4.15-5:00 Pausa Caffè, 1:1 Meetings e visita dell'esposizione di startups 

5.00-6.00 Breakouts 

Breakout 1

Lifestyle Tech Competence Center Foodtech Award

Soluzioni dirompenti nel settore della vendita al dettaglio di prodotti alimentari
Jelena Tasic Pizzolato, Direttore, Lifestyle Tech Competence Center 

Michele Crespi, Specialista dell'innovazione, Lifestyle Tech Competence Center 

Daniel Protz, CEO & Founder, FlavorWiki

Michela Papandrea, Senior Lecturer and Researcher, SUPSI 

Andrea Fumagalli,  Direttore R&D / CSR-ESG / Qualità e Sicurezza di Servizio e di Prodotto,  Accademia Pellegrini

Diletta Di Bella, Project and CSR Manager, Accademia Pellegrini

Breakout 2: Prospettive Internazinali

Kathrin Rüegg, Innovation & Technology Advisor, Innosuisse

Agnieszka Kosinska-Cagnazzo, Swiss National Contact Point for Food, Agriculture and Climate  

Euresearch (TBC)

Mélusine Perrier,  Project Manager Switzerland Global Enterprise 

Breakout 3: Strumenti di Innovazione 

Innovation Booster “Swiss Food Ecosystems” & “Future Food Farming”

Come coltivare idee folli per problemi complessi,

costruendo scenari futuri per cui agire e ottenere finanziamenti oggi!

Marina Helm-Romaneschi, Marketing & Innovation Strategy Manager, Swiss Food Research 

Breakout 4:  Casi di studio sulla trasformazione del sistema alimentare sostenibile

1.Vitiprotect: Innovazione in azienda basata sull’intelligenza artificiale per una viticoltura sostenibile 

Salome Schneider, Project Leader, Weinbauzentrum Wädenswil 

Kathleen Mackie-Haas, Team Leader, Agroscope

Saurabh Pandey, Chief Scientific Officer and Co-founder, databaum

Lisa Andrews, viticulturist, Niscioo Winery  

2. Swiss Lachs: tecnologia sostenibile per produrre salmone di alta qualità 

Claudio Ferro, Head of BU Food&Pharma, AFRY Switzerland Ltd

Marcel Rüegg, Chairman of the Board of Directors, Swiss Alpine Fish, Lostallo 

6.00-6.30 Sessione Plenaria

Raggiungere la sostenibilità: Walking the Talk

Ripensare la intera filiera alimentare per rendere il campus dell'EPFL più sostenibile

Bruno Rossignol, Head of EPFL's Catering and Shops Unit

Rémy Tranchida, Chef Native Restaurant FoodLab EPFL, SV group

6.30-7.30 Cocktail, networking  e visita della mostra startup