Zurich, Switzerland, 11 February 2023 – Blue Horizon, a next-generation impact investor accelerating the transition to a new Sustainable Food System, hosted the 2023 Investor Conference on the 1-2 February 2023 in a prime location at the Zurich lake in Switzerland.

Over 250 investors/LPs, scientists, corporate leaders, and many more fascinating change-makers from 5 continents gathered to connect, learn, and reflect at Blue Horizon’s industry leading Investor Conference. Across 15 different sessions, Blue Horizon’s ecosystem of industry experts and portfolio companies’ CEOs shared exclusive insights into Ag-tech, Food-tech, and the bio-economy as crucial building blocks of a sustainable, resilient future. An impeccable line-up of 36-speakers, including Paul Polman, Simon Mundy, Peter McGuinness, Chuka Umunna and more, addressed the urgency of transforming our global food system, and the importance of unlocking the full potential of a bio-economy.

Bjoern Witte, CEO of Blue Horizon, opened the conference with “Why we do what we do: The time to invest in Ag-tech, Food-Tech and Bio-Circular Economy for double positive, impact and return is now.”

With strong representation from Blue Horizon’s portfolio companies; AgBiome, Atomo, California Cultured, Change Foods, Cultivated Biosciences, Happy Ocean, Love Raw, Motif FoodWorks, New Roots, Planetary, Planted, Polybion, SuperMeat, TIPA, Tropic Biosciences, and Wild Earth, participants got a peek into the future, and learned which innovations and technological developments will drive impact and pave the way to new sustainable future.

Participants have described the two-day conference as “the best ever gathering in our industry,” with many acknowledging the “highly interesting, relevant discussions,” the “high caliber speakers” and the “great networking opportunities.”

The next-generation of food was presented during a five-course, all-vegan dining experience designed and executed by chef Jozef Youssef of Kitchen Theory. In this informative and delicious dining experience, we explored flavor as a multisensory construct of the mind and sought to better understand our psychological and sensory relationship with food. Chef Jozef claims that “Understanding our psychological and sensory relationship with food has never been more important than when trying to encourage behavioural change around food habits.”

For those who missed out, Blue Horizon captured many invaluable insights, experiences, and predictions shared by panelists and speakers on video. If you are interested in any recordings from these two-days, or if you want to know more about Blue Horizon, please get in touch with our team or clientsolutions@bluehorizon.com.