From Traditional Butcher to Pioneering CEO: Bell’s Journey in the Meat Industry

In the past 13 years, Bell’s CEO has focused on diversifying the company’s product range to include convenience foods such as sandwiches and salads. He recognizes the need for change as meat substitutes become increasingly popular. While he believes that cultured meat grown in laboratories will eventually be a part of everyday life, he also acknowledges the challenges faced by traditional butchers during his apprenticeship 50 years ago due to societal perceptions.

To attract more apprentices, Bell has made significant investments in promoting the trade and its potential for career advancement. Despite facing challenges in terms of taste, naturalness, and price, the CEO remains optimistic about the future of plant-based meat substitutes and other alternative products.

Bell has expanded globally, but the CEO recognizes that sustainable growth is key to success in the DACH region (Germany, Austria, Switzerland). He is confident in his successor Marco Tschanz’s leadership abilities and predicts a bright future for Bell under his guidance.

Upon leaving Bell, the CEO plans to start his own consulting company in the food sector while dedicating more time to his passion for motorcycling. Despite facing challenges within the meat industry, he remains optimistic about its potential for innovation and growth.