MEET JULIETTE RAOUL-FORTÉSA: A TASTE FOR INNOVATION IN AGTECH AND FOODTECH

Juliette holds an engineering degree in agronomy from AgroParisTech. Her journey into science began during her preparatory studies, where she was inspired by a former student conducting research on a vaccine for HIV. This sparked her initial interest in the field, leading her to an internship in immunology in 2014.

Despite a fascinating start in research, Juliette was eager for new challenges and decided to pivot towards the venture capital space. In 2016, she joined Seventure Partners, where she worked as an analyst in the Health for Life fund. Here, she discovered her passion for venture capital, engaging with brilliant founders and innovative projects, particularly in the health sector. Her experience in health investments solidified her desire to work at the intersection of innovation, sustainability, and impact.

In 2021, Juliette took the next step in her career by joining Capagro, a venture capital firm focused on agtech and foodtech. She began as a financial analyst and, through her dedication and expertise, quickly advanced to her current role as senior associate. At Capagro, Juliette supports innovative entrepreneurs working on sustainable food systems, actively fostering impactful solutions that can shape the future of agrifood. She specialized in alternative proteins, packaging for food and ag robotics. Her deep passion for the sector is evident in her drive to create lasting change, supporting projects that address global challenges in food security, health, and sustainability.

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

First job: My first professional experience was a one-month internship at a sheep farm near the village of Carcassonne during my first year at university. I was studying the economics of this small-sized farm, and this hands-on experience allowed me to apply my academic knowledge in a real-world setting. It also gave me a holistic understanding of the agronomy techniques in practice, which deepened my appreciation of the farming industry from both an economic and technical perspective. I of course also loved working with the sheep and sheepdogs.

Actual job: Senior Associate at Capagro.

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

👶🏻 Born

🏋️‍♀️ Made

Both. Not everyone can be an entrepreneur; it takes a great deal of creativity and passion to build a project from the ground up and overcome challenges. But you also learn a lot along the way. Like with everything in life, going through success and failure can bring wisdom and better preparation, making you more comfortable facing the next challenge.

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? 

We have been studying many technologies in agrifoodtech and lately artificial intelligence has come up quite a bit. AI is transversal, meaning it can apply to many sectors, but it shouldn’t just be AI for the sake of AI. It needs to serve a clear purpose, especially in food and agriculture, but also across all industries. The key is to use it correctly. We’re already seeing its applications in areas like formulation, image recognition, and, for example, in one of Capagro’s portfolio companies, Ecorobotix.

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

People skills are essential. In French, we use the word “bienveillance”, which combines kindness and wisdom. It means being kind, but also listening, showing empathy, and, in the entrepreneurial world, being honest and diplomatic. In investment, it’s crucial to understand that your relationship with a portfolio company can last 10 years, with many board meetings and ongoing communication. If you don’t possess these skills, it will be difficult to accompany the startup in its journey to success and profitability. It’s not just about being nice or waiting for others to be nice, “bienveillance” it’s much more than that.

Describe the most surprising culinary experience you’ve ever had

As an agrifood fund, we get to taste a variety of innovative products. I can’t disclose the name of the startup, but we once participated in a blind tasting with a founder who brought three types of meat: animal-based, plant-based, and cell-based, without revealing which was which. Our team is a group of 10 people, from different generations, providing a diverse sample of tasters. Interestingly, we all believed the vegan option was the cell-based meat, and the cell-based meat was the traditional animal-based one. It was a truly impressive experience with a definite “wow” effect. We had a similar reaction the first time we tried La Vie lardons, the “wow” effect was undeniable.

Name a professional you think we should interview

Mélody Violton – Senior Investment Associate at CPT Capital.