How open innovation is shaping the future of food | By Christina Senn-Jakobsen

This is why I believe that open innovation, built on transparency, shared risk, and co-created value, is one of the most powerful levers we have to drive a smarter, more sustainable and more human-centred food system.

A new way to nourish people and planet

In the past, food innovation used to happen behind closed doors. But the complexity of today’s challenges - from supply chain resilience to climate-smart sourcing and nutritional equity - means we need to step outside our silos. Open innovation offers a compelling alternative. It invites academia, startups, corporates, policymakers and consumers to share knowledge, build trust and co-create solutions.

It’s not just a theoretical framework; it’s a strategic necessity. In the context of the hospitality industry, this means embracing that innovation isn’t just about optimising operations. It can also reimagine how we nourish people and the planet, without compromising on food experience, flavour or connection.

How Switzerland is rising to the challenge

Switzerland may be a small country, but it punches well above its weight as a food nation. With a deep-rooted commitment to quality, sustainability and science, it has become a breeding ground for innovation across the entire food value chain. At Swiss Food & Nutrition Valley, we work alongside our Valley partners – including large enterprises, academic institutions and government colleagues to SMEs and startups – to develop new solutions and connect with global innovators to create impact at scale.

One example comes from the growing intersection of AI and personalised nutrition. Working with research institutions and startups, we’ve seen promising developments in systems that can analyse biometric data and dietary preferences to design meals tailored to individual health needs. This has clear potential for the hospitality sector, from care settings to hotel chains, where personalisation is increasingly recognised to be important.

Vertical farming and resilient sourcing are two other particularly promising areas. Together with local innovators and international players, some Valley partners are exploring how closed-loop indoor farming systems can be integrated into urban hospitality settings, bringing fresh, hyper-local ingredients straight to consumer plates while reducing food miles and increasing supply chain resilience.

Circular economy approaches also offer a great way to meet growing consumer demand for more sustainable solutions. A recent national event brought together Swiss industry leaders, innovators, startups and researchers to explore how side streams can be upcycled into valuable and nutritious products and more sustainable packaging solutions. The hospitality sector can become a testbed for these regenerative business models and play a key role in helping these innovations to scale.

From innovation to system transformation

At the Valley, we see ourselves as an ecosystem enabler. We connect the dots between science, industry and society. This is not just about matchmaking or funding opportunities. It’s about cultivating a shared mission to make Switzerland both a hub for innovation and a global force for positive food system change.

Open innovation allows us to tap into the collective intelligence of our ecosystem. That may be combining the culinary expertise of a chef with the precision of food tech, or helping policymakers and startups understand each other’s language. It also helps us ensure that citizens stay at the heart of what we do.

This is why I believe the role of the hospitality sector is so essential. It reminds us of the importance of human-centric innovation and how new solutions should not just be efficient - they should also offer citizens new experiences. To be successful, food innovators need to design both for performance and for pleasure and purpose.

Collaboration as competitive advantage

Over the past few years, we’ve learned that working together drives resilience and reinvention. Switzerland’s food innovation landscape is thriving not because we all think the same way but because we value difference. Agritech startups collaborate with legacy brands. Universities design pilots with food retailers. Chefs sit on innovation boards.

This isn’t just collaboration for its own sake. Valley partners recognise that it offers them a strategic advantage. In a global market increasingly defined by transparency, traceability and trust, those who co-create stay relevant.

Looking ahead

The Open Innovation Summit developed by Valley partner EHL, a leading Swiss hospitality management school, offers a unique platform to explore these possibilities. It’s a space where tech and taste, data and design, efficiency and empathy converge to reimagine the future of hospitality. We’re excited to be part of the conversation and support the Future of Food track.

At Swiss Food & Nutrition Valley, we believe the road to a better food future is not paved with silver bullets, but with smart partnerships and shared purpose. Open innovation isn’t just a buzzword - it’s a mindset shift. One that can help us pioneer more resilient, delicious and future-proof food systems, together.