Bell CEO Reflects on 50 Years as a Butcher and Looks to the Future of Meat Processing in the DACH Region

As a Swiss meat processor, the CEO of Bell has been focusing on expanding the company’s range to include convenience foods such as sandwiches and salads for the past 13 years. He understands the need to diversify as meat substitutes became more popular. However, he believes that cultured meat grown in laboratories will eventually become a part of everyday life.

Looking back on his apprenticeship as a butcher 50 years ago, the CEO mentioned the challenges faced by that career path, especially in terms of societal perceptions. Despite this, he emphasized the importance of promoting the trade and its potential for career advancement to attract more apprentices.

Bell has made significant investments in plant-based meat substitutes and other alternative products to cater to changing consumer preferences. The CEO acknowledges the challenges in terms of taste, naturalness, and price but remains optimistic about the future of these products.

While Bell has expanded globally, the CEO recognizes that focusing on sustainable growth in the DACH region (Germany, Austria, Switzerland) is crucial for success. He remains confident in Bell’s future under Marco Tschanz’s leadership.

Upon leaving Bell, the CEO plans to start his own consulting company in the food sector and dedicate more time to his passion for motorcycling. Despite facing challenges in the meat industry, he remains optimistic about innovation and growth opportunities ahead.