MEET HÉLÈNE BRIAND: PIONEER IN SUSTAINABLE AGRICULTURE AND ALTERNATIVE PROTEINS

Hélène Briand, originally from Saint-Malo, Brittany, is an agronomist with a specialization in sustainable feed and food production methods. With six years of entrepreneurial experience in Asia, she focused on reducing antibiotic use to develop more efficient and environmentally friendly agricultural models. Hélène has also worked with companies in regulatory affairs to advance probiotic solutions. Recognizing the transformative potential of alternative proteins, she joined Entofood, an insect farm powered by Veolia, where she spearheaded efforts to scale up insect farming operations. In 2021, fueled by her passion for sustainable innovation, Hélène co-founded Bon Vivant with Stéphane Mac Millan (formerly of McKinsey) to produce dairy proteins through fermentation.

What was your first job and what is your actual job?

First job: R&D scientist as apprentice in Roullier groupe

Actual job: Co-founder and CTO of Bon Vivant 

Do you believe entrepreneurs are born with innate qualities or made through experiences and learning?

👶🏻 Born

🏋️‍♀️ Made

In the classic debate, which came first for you: the egg or the chicken?

🍳 Egg

🐔 Chicken

In the realm of technology, which do you think will have the greatest impact on the food system in the next 10 years? 

Fermentation.

Which skill do you believe will be more useful in the future of work?

Adaptation and resilience.

Describe the most surprising culinary experience you’ve ever had

Insect soup.

Name a professional you think we should interview

Nicolas Morin Forest from Gourmey.