Anna Peters is an expert in the areas of sustainability, corporate social responsibility (CSR), and inclusive business, with a focus on food trade, retail/retail trade. Since 2014 project lead sustainability at Migros. In this position her main focus areas are climate and biodiversity. Co-author of numerous publications and articles.

Christine Brombach is a lecturer at the Zurich University of Applied Sciences in Wädenswil, CH. Studied Oecotrophology in Giessen and USA (MSc.), doctorate at the University of Giessen, project coordinator of the National Nutrition Study II at the Max Rubner Institute in Karlsruhe (D) for four years.

Flavio Hagenbuch, co-founder of Luya Foods, has a background in culinary arts and sustainability, having studied at the Institut Paul Bocuse and ETH Zurich. After working in management consulting and finance, Flavio decided to focus on building a sustainable food system. In 2021, he co-founded Luya Foods, which uses mushroom fermentation to create natural and succulent alternatives to meat from organic okra and chickpeas.

Freddy Hunziker, a former junior European champion in downhill mountain biking, became a vegan for ethical reasons but missed cheese. Combining traditional fermentation techniques with innovative, organic ingredients, he launched an award-winning alternative to Camembert in 2016. This led to the creation of New Roots, a fossil-free production start-up that now employs 27 people. Freddy won the Swiss Economic Award in 2019 and was on the Forbes 30 Under 30 list in 2021.

Mauricio Benitez is developing new investment solutions related to climate financing, sustainable food, and natural capital. Currently working in a Climate Impact Fund to address key challenges in the global food system.  Mauricio is a Swiss-Bolivian economist with an MEcon degree from the University of the Western Cape and an MA in Development Management from the Ruhr University Bochum.

Michelle Grant is the founder of The Great Full, a platform that fosters leadership towards just, generative and joyful food systems, communities and lives. Michelle was previously the founding Executive Director at the ETH Zurich World Food System Center, and she continues to lecture at ETH Zurich on sustainable food systems and leadership themes.

Franziska Heidenreich was a member of the executive board of the myclimate foundation and head of carbon offset projects for more than 10 years and now builds programs for bilateral carbon offset for myclimate. Franziska holds a bachelor’s degree in international relations, a master’s degree in Environmental Science, and a postgraduate degree in Development Policy.

Martin Meili took part in the first Earth Day in 1970 as an exchange student in the USA and was already confronted with the problems of climate change and the “point of no return”. With his commitment to Clima Now, he wants to ensure that suitable solutions are finally promoted and appropriate measures are taken.