From Butcher to Visionary: Bell’s CEO Reflects on Diversifying Meat and Facing the Future

As a butcher apprentice 50 years ago, the CEO of Bell faced challenges in pursuing his career path due to societal perceptions. However, he emphasized the importance of promoting the trade and its potential for career advancement to attract more apprentices. Over the past 13 years, Bell has diversified its product range by including convenience foods such as sandwiches and salads. The CEO recognized the need to expand into meat substitutes as they became increasingly popular.

Looking back on his time at Bell, the CEO acknowledged that making investments in plant-based meat substitutes and other alternative products was necessary to cater to changing consumer preferences. Despite facing challenges such as taste, naturalness, and price, he remains optimistic about their future. He believes that cultured meat grown in laboratories will eventually become a part of everyday life.

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 his successor Marco Tschanz’s leadership under Bell’s expansion plans. Upon leaving Bell, the CEO plans to start his own consulting company in the food sector while dedicating more time to his passion for motorcycling.