The Swiss Canton of Vaud, the Swiss Federal Institute of Technology in Lausanne (EPFL), the Swiss Hospitality Management School in Lausanne (EHL Group) and Nestlé have joined forces to develop and promote what they describe as a global innovation ecosystem on food and nutrition.

The initiative will be launched in 2020 as the “Swiss Food & Nutrition Valley”, with the aim of further attracting talent, start-ups and investment to the region.

Switzerland, says Nestlé, is home to a unique ecosystem in the area of food and nutrition. This is due to its deeply rooted agricultural tradition, an unmatched density of world leading companies and scientific institutions as well as a large number of start-ups in areas such as food, nutrition, life sciences or robotics.

Said to be as a result of the intensive collaboration among local players, leading innovation platforms have emerged in Switzerland, including in the areas of nutrition, nutrigenomics, alternative proteins, packaging sciences and sustainable agriculture. With the creation of the Swiss Food & Nutrition Valley, the founding partners say they aim to strengthen the existing innovation ecosystem further and attract talent, start-ups and investment to the region. The Swiss Food & Nutrition Valley is designed to address major challenges of the future of food and nutrition using cutting-edge science and technology - from agriculture to waste, from innovative products to healthy, sustainable diets.

The Swiss Food & Nutrition Valley is endorsed by the Swiss Federal Councillor Guy Parmelin, Head of the Swiss Federal Department of Economic Affairs, Education and Research. The initiative was presented during a visit of the Federal Councillor to Nestlé Research on 11 October 2019. 

Parmelin said: “Food production in Switzerland is very close to my heart, both as farmer by training and as minister for economic affairs. I therefore support initiatives like the Swiss Food & Nutrition Valley, wher we highlight our Swiss competitive advantages in research, innovation and production.” 

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