Giulia Ziino is the CMO and co-founder of CircularPlace, a French startup operating in the circular economy sector. A graduate of ESCP Business School, she has a strong international background and a deep passion for sustainability, which drives her commitment to promoting more responsible consumption models.
Mathilde Do Chi is an international food law consultant in food innovation. She is an EIT Food mentor & expert, and also sits on the Mission Committee of an AgriFoodTech VC, New Tree Impact.
We met Quasimodo during ChangeNOW 2025, where the early-stage startup caught our attention as a new French Foodtech venture to watch.
One year after its launch, Paris-based startup CHERICO is shaking up the hot drink industry, and investors are taking note. The company has just raised €1 million from a strong lineup of French entrepreneurs including Augustin Paluel-Marmont (Michel et Augustin), Thibaut Hug de Larauze (BackMarket), and Gary Anssens (Alltricks), to fuel its expansion across France and beyond.
Jennifer Cayla holds a double degree in Business Management from ESCP Europe and in Technology from CentraleSupélec. She began her career as a consultant at the Boston Consulting Group, where she stayed for over three years. After her experience at BCG, she moved into the startup ecosystem, first joining The Line as Chief of Staff to the CEO in 2021. In 2022, Jennifer co-founded Gimmy with Fériel Ferrad (also a former BCG consultant) to revolutionize the food industry by creating fully-serviced delivery brands for kitchen operators. Gimmy currently operates 200+ digital restaurants across six brands.
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.
Laetitia has worked for over 25 years in various industries. She has been a key decision-maker in areas essential to business development, such as recruiting talent and establishing technical and commercial partnerships to drive innovative products forward. She is deeply committed to expanding her network, which she has built through her experiences, giving her strong credibility among decision-makers.
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.
Felicia completed her undergraduate studies at the London School of Economics (LSE), specializing in Economics & Geography, where she explored the impact of economics on human development and the environment using various models. She then joined HEC’s Grande École program with a focus on entrepreneurship, a curriculum that combines theoretical coursework with practical fieldwork, providing comprehensive immersion in the realities of entrepreneurship.
Mikel Abeberry is a driven entrepreneur and innovator in the plant-based food industry. As the CEO of Aberyne, he has dedicated his career to crafting sustainable and ethical gourmet products. His flagship creation, Foie Green, has already made waves as a plant-based alternative to traditional foie gras, earning praise for its ability to replicate the luxurious texture and taste of this iconic delicacy without animal cruelty. Born on January 8, 1990, in the Basque Country, Mikel’s upbringing in a region known for its rich culinary heritage shaped his passion for food and culture. He leveraged this background to create Aberyne, a company that bridges traditional gastronomy with modern, sustainable values. Food enthusiast at heart, Mikel has used his business acumen to develop innovative products and pursue growth opportunities in global markets. His efforts have contributed to the rising popularity of vegan luxury foods and are helping redefine the future of the culinary world. Outside of his professional endeavors, Mikel is passionate about exploring new cuisines and hidden culinary gems. His vision for the future includes expanding Aberyne’s impact globally while maintaining a personal connection to his Basque roots and a lifestyle that celebrates balance, creativity, and sustainability.
