As the CEO of Bell, a Swiss meat processor, has been at the helm for over 13 years. During this time, he has shifted the focus of the company towards convenience, sandwiches and salads. He sees a future where laboratory-grown meat will become part of everyday life. Looking back on his apprenticeship as a butcher 50 years ago, Mr. Wyss acknowledges how much the industry has changed and how social norms and values have affected recruitment of apprentice butchers today. The company is working to improve communication and training opportunities to attract more young people into this field.
The CEO emphasizes the importance of apprenticeships as a pathway to management positions within the company and advocates for fair wages for these trainees. With growing concerns about animal welfare and the environment, there is a trend towards plant-based meat substitutes and organic products. Bell has diversified its product portfolio to include these alternatives, despite challenges around taste, naturalness, and price. The CEO believes that the market for meat substitutes will continue to grow in the future.
Another emerging technology that Mr. Wyss discusses is cultured meat grown in laboratories. While he acknowledges potential benefits such as reduced water usage and carbon emissions compared to traditional farming methods, he also highlights challenges like high production costs and consumer education around labeling and safety concerns associated with these products. The CEO also addresses issues related to high prices for organic products and finding a balance between production costs and consumer demand.
As he prepares to step down as CEO, Mr. Wyss plans to start his own consulting company in the food sector while spending more time motorcycling with family members during their travels across Europe’s scenic routes.
Looking back at his tenure at Bell, Mr. Wyss expresses confidence in his successor’s ability to lead the company forward into a new era where innovation meets quality standards while maintaining sustainability goals.
In conclusion, Bell’s outgoing CEO reflects on how much change has occurred in both society’s attitudes toward meat consumption as well as within their industry over time.
The article now presents information about an outgoing CEO who led Bell’s shift towards convenience foods such as sandwiches and salads while predicting that laboratory-grown meat will soon be part of everyday life.
The piece highlights several key areas that are important for companies operating in this sector including recruiting apprentice butchers through better communication and training opportunities while advocating for fair wages during training.
It also explores various trends within the industry such as plant-based meat substitutes or organic products driven by concerns for animal welfare or environmental protection.
Finally it discusses emerging technologies like cultured meat grown in laboratories which present potential benefits but also challenges that need clear labeling and consumer education around cultured meat products.
Overall this rewritten article provides valuable insights into how companies operating within this sector can adapt their strategies while maintaining sustainability goals through innovation meeting quality standards expectations among consumers today!
