As the CEO of Switzerland’s largest meat processor, Mr. Wyss has shifted the company’s focus towards convenience, sandwiches and salads. He believes that laboratory meat will soon become a part of everyday life. Looking back at his apprenticeship 50 years ago, he acknowledges the challenges and changes in the industry over time.
With changing social norms and values affecting recruitment, Bell is working on improving communication and training opportunities to attract more apprentice butchers. The CEO emphasizes the importance of apprenticeships as a pathway to management positions within the company and advocates for fair wages for trainees during their training.
There is a growing trend towards plant-based meat substitutes and organic products, driven by concerns for animal welfare and the environment. Bell has diversified its product portfolio to include these alternatives, despite challenges with taste, naturalness and price. The CEO predicts that the market for meat substitutes will continue to grow in the future.
The future of cultured meat grown in laboratories is also discussed by Mr. Wyss, who highlights both its potential benefits and challenges. He stresses the need for clear labeling and consumer education around these products. Additionally, he addresses high prices for organic products and balancing production costs with consumer demand.
As he prepares to step down as CEO, Mr. Wyss plans to start a consulting company in the food sector and spend more time motorcycling. He reflects on his tenure at Bell, expressing confidence in his successor’s ability to lead the company forward while remaining committed to quality and sustainability in its products.
Overall, Mr. Wyss envisions a future where Bell continues to innovate and adapt to changing market conditions while staying true to its values of quality and sustainability in its products.
