Next-gen innovators transforming food in Western Europe

Western European countries are known for their high quality of life, supported by well-developed food systems. Over centuries, supply chains in these nations have evolved to provide consumers and manufacturers with access to diverse ingredients from across the world.

However, recent shocks including the COVID-19 pandemic and conflicts, have exposed vulnerabilities in these globalised systems. Empty shelves and rising food prices have been visible symptoms, with the most severe impacts falling on society’s most vulnerable. In 2023, almost three in ten people at risk of poverty in France and Germany couldn’t afford a meal containing meat, fish, or a vegetarian equivalent every second day (1).

Diet-related health risks are on the rise. Across Europe, the number of people who are overweight or live with obesity continue to increase, with Ireland and the UK among the most affected (2,3). Particularly concerning is that one in four children aged 7-9 in Europe is overweight, with 11% living with obesity (4).

One contributing factor is limited access to affordable, nutritious food. Many Western European diets are high in ultra-processed foods (UPFs), often rich in sugar, salt, and additives (5). UPFs have been linked to higher risks of cardiovascular disease, type 2 diabetes and mental health challenges (6). Studies in Western Europe have highlighted the issues of 'food deserts' and 'food swamps' - neighbourhoods where it is hard to access nutritious food, or which are flooded with unhealthy food (7).

Food systems in Western Europe also face sustainability pressures. High levels of food waste persist, and agriculture is increasingly strained by climate change and the impacts of intensive farming. While new approaches to more resilient agriculture are gaining momentum, a critical issue remains: the ageing farming population.

To address these interconnected challenges, it is essential to support and empower the next generation of farmers and agrifood innovators.

EIT Food supports innovation and entrepreneurship in many ways, one of which is through our entrepreneurship programmes: Seedbed Incubator, Food Accelerator Network and Rising Food Stars.

These programmes provide a pre-competitive space, with low risk making it a win-win situation for innovators and entrepreneurs. Each programme is designed to cater to different Technology Readiness Levels (TLRs) - from initial ideas through to scaling up and generating profit.

Participants gain support in:

• Business propositions
• Market validation
• Business acceleration
• Tech validation
• Commercial upscaling
• Mentorship
• Joining the EIT Food network: connects entrepreneurs with leading corporations, universities, research centres, and investors.
• Training

For aspiring entrepreneurs and startups who want to participate in the programmes, applications will open late 2025.

At EIT Food, we are proud to support a diverse mix of people who influence the food system with their ideas and voices. Be it in the form of investing in a startup idea (250 startups from the EIT Food Region West), providing training courses through our Learning Services, or supporting interns working in our organisation. There are many ways that youngsters can kickstart their agrifood careers.

Now, let's meet some of the changemakers in this region and explore their EIT Food-supported projects.

Germany’s food system landscape is characterised by the integration of advanced digital technologies, including precision and data-driven agriculture with ambitious sustainability and health targets. Around 12% of German farmland is already certified organic. A lot of emphasis is also placed on plant-based food and vegan diets. A report by Good Food Institute states a market total of €1.9 billion in 2022, making it by far the largest market for plant-based options in Europe.

Munich, where an office of EIT Food Region West is located, has solidified its status as one of the world’s most innovative tech ecosystems in 2025. According to the Global Tech Ecosystem Index 2025 by Dealroom, Munich is ranked #5 globally among “Density Leaders”- a category that recognises cities producing an exceptional number of startups and technological innovations relative to their size.

The UK food system is a complex network facing rising obesity, food insecurity, environmental degradation, and supply chain vulnerabilities. In response, the government in 2025 launched the "Good Food Cycle" strategy - an ambitious initiative aimed at making food healthier, more affordable, sustainable, and accessible to everyone. Key actions include expanding free school meals to 500,000 more children, introducing school breakfast clubs, improving transparency in healthy food sales, and supporting resilient, low-carbon supply chains through enhanced data-sharing and collaboration with industry. The strategy also promotes innovation in areas like alternative proteins.

Switzerland's food system is characterised by innovation and a focus on sustainability. The country's stable political and economic environment, excellent infrastructure, and strong partnerships between multinationals, SMEs, and research institutions foster innovation in food and nutrition.

The Netherlands is a global leader in agricultural innovation and sustainability. Despite its small size, the country is the world’s second-largest agricultural exporter by value, thanks to advanced technologies like vertical farming, high-tech greenhouses, and precision agriculture. Dutch farms use resources like water and fertiliser far more efficiently than the global average, producing large quantities of food with a smaller environmental footprint.

France consistently tops the Food Sustainability Index due to its comprehensive and evolving policies. The country’s holistic approach integrates national, regional, and sectoral strategies that prioritise resilient agriculture, sustainable management of natural resources, minimum food loss and waste, universal access to quality and nutritious food, and fair incomes for farmers. Notably, France was the first nation to legally require supermarkets to donate unsold edible food to charities, and strict legislation targets waste throughout the food supply chain.

Austria is taking a multi-faceted approach to food sustainability, blending tradition with innovation. The country’s agricultural sector is largely composed of family-owned farms, which are central to maintaining Austria’s cultivated landscapes and producing high-quality, local food under some of the strictest safety and sustainability standards in Europe. The Austrian government adopts a multi-layered approach to sustainability, aligning national objectives with European Union frameworks, like the Common Agricultural Policy (CAP).

Belgium is steadily cultivating a more sustainable agricultural future. While agriculture in regions like Flanders remains highly productive, it also contributes significantly to environmental pressures such as eutrophication, acidification, and biodiversity loss. In response, Belgium is embracing a whole-food-system approach, reforming everything from production to consumption, while ensuring legal and financial security for farmers. Regional strategies differ: Wallonia leans toward nature-inclusive farming inspired by France, while Flanders adopts a high-tech, export-oriented model similar to the Netherlands. A major sustainability milestone has been the reduction of pesticide use by 20%. Belgium is also home to a lot of European institutions, like European Commission, European Council and Parliament. EIT Food is also stationed in Leuven, Belgium.

Western Europe is witnessing a transformative shift in its agrifood landscape, fuelled by a new generation of bold innovators who are redefining how we grow, process, distribute, and consume food. From high-tech farming solutions in the Netherlands to climate intelligence tools in Switzerland and waste upcycling startups in France, the diversity of innovation reflects the region’s commitment to building a more sustainable, resilient, and inclusive food system.

EIT Food plays a central role in enabling this movement by providing budding entrepreneurs with the tools, mentorship, and networks needed to scale their solutions, while aligning them with broader European food and environmental goals. Many of these innovations are reshaping traditional cuisine development and inspiring new approaches to food production that blend technology with culinary expertise.

The stories of these startups in Western Europe show that solutions are already in motion. As we move forward, it is this spirit of collaboration, purposeful innovation, and supporting of young changemakers that will ensure a healthier, more sustainable food future for Western Europe and beyond.

1. Eurostat: Almost 1 out of 10 in the EU could not afford proper meal
2. EUFIC: Europe’s obesity statistics: figures, trends & rates by country. Date accessed 18 July 2025
3. UK Gov: Department of Health & Social Care. Date accessed 18 July 2025
4. WHO: New WHO/Europe fact sheet highlights worrying post-COVID trends in childhood obesity
5. European Journal of Nutrition: Ultra-processed food consumption in adults across Europe. https://doi.org/10.1007/s00394-021-02733-7
6. BMJ: Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses, 2024;384:e077310. https://doi.org/10.1136/bmj-2023-077310
7. FoodUnfolded: Food deserts and food swamps: exploring Europe’s access to fresh food
8. EIT Food Consumer Observatory: Securing the Future of Farming
9. Rethinking agriculture : Rethinking agriculture — European Environment Agency