MEET ANOUK MARIE VEBER, A POLYGLOT CHANGEMAKER IN THE AGRI-FOOD SECTOR

Anouk is a dynamic and idea-driven professional with a strong passion for combating climate change, which fuels her deep interest in the agri-food sector.

With an international background spanning six countries, she was born in France and spent six years in Italy for high school and her Bachelor’s degree. She pursued her Master’s studies across Paris, Buenos Aires, and Madrid, completed an internship in Sydney, and has been living in Lisbon for over two years in her current role.

Anouk comes from a diverse family of five: her older sister is an engineer based in Australia, while her younger brother is a comedian in Switzerland. Academically, she holds degrees from two top-tier institutions, Bocconi University (Bachelor in Economics) and ESCP Europe (Master in Management).

Her professional journey began with an internship in Strategic Marketing at Pochet, followed by a role in corporate finance at Pernod Ricard. Beyond her career, she has a unique and multifaceted background. She was on the path to becoming a professional cellist, having spent her middle school years in a specialized music program at the Conservatoire National de Paris. An avid sports enthusiast, she engages in at least one physical activity daily, ranging from padel, yoga, and cycling to surfing and swimming. Additionally, she has participated in a Paris championship for the niche card game Mus.

A true polyglot, Anouk speaks multiple languages, yet humorously claims to master none at the same time.

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

First job: working as an analyst at Capagro, Parisian VC investing in foodtech and agtech with a great exposure to portfolio companies, LPs and co-investors.

Actual job: head of Venture at Sparkfood, Portuguese VC investing in impactful ingredients (sustainable, healthier) in the foodtech, agtech, pharma and cosmetic space.

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 in general is going to be life changing (both precision and biomass fermentation). Number of applications are enormous, fermentation is already used in the food system so accepted by the consumer, and the positive impact has been demonstrated.

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

Soft skills: Flexible mindset & Agility (fast moving word – need to adapt all the time)
Hard skills: AI understanding.

Describe the most surprising culinary experience you’ve ever had

Cellular caviar from trout cells after signing a waiver of liability in the event of death.

Name a professional you think we should interview

Alexandra Dubar from Daphni.