Lisa Renggli is a Swiss professional who began her career in education before transitioning into the food industry, where she now focuses on promoting more sustainable and transparent food options made with fermentation. Originally from Luzern, Lisa spent several years teaching the new generation, where she developed a strong interest in environmental topics and health.

Her growing concern about the environmental impact of the food system led her to explore opportunities outside the classroom. She started her degree in Food Science and during her Master degree, she joined a company specializing in alternative, clean-label food products— working on the development of plant-based meat. Her passion for fermentation continues to inspire her work in product development and innovation.