The latest edition of B17 Talk x Forbes Luxembourg focused on food industry challenges, innovation, sustainability, and the future of food. Held in the heart of Luxembourg at B17, this event brought together key industry leaders and experts to share insights and discuss how the food sector is evolving in response to global trends and consumer demands.
In an intimate setting, Anne Harles (Alavita, Kilogram.lu, Côtes et Carrés), Clémentine Venck (Cocottes, G.A.N.G, Um Plateau), and Arthur Lhoist (Tero) shared their vision and expertise on the rapidly evolving food sector in response to today’s challenges.
Over 60 minutes, the panel covered a wide range of topics: their personal journeys, sustainability, consumer expectations, recruitment challenges, and the future of the industry.
“Welcome, welcome!” the moderator began with a broad smile. “Food is about making choices multiple times a day—choices that impact our health, our wallets, ethical concerns, beliefs about how the world should work, and the livelihoods of those who feed us.” The tone was set. That evening in Luxembourg, food took center stage in the discussion—not just any food, but the kind that shapes our world, influences our health, our economy, and our environmental footprint.
“[…] making better choices about food is essential—we can’t rely on animal protein every day.”
Passion, Family Legacy, and Purpose
For Anne Harles, her journey in the food industry was driven by a personal conviction. “I wanted to work in a field where I could be close to both customers and a team, while also merging it with my passion for food. My journey actually started with an internship in Clémentine’s group, which I found fascinating. From there, I knew I wanted to build a sustainable business with real meaning—one that I could pass on to my children and that would have a lasting impact.”
For Arthur Lhoist, food was a family affair from the very beginning. Growing up in the countryside and later earning a master’s degree in Sustainable Development, he combined his studies with culinary training and even became a farmer himself. “Creating a sustainable business was a natural step for me. I opened my first restaurant ten years ago, and the year after, we launched a farm on our family land in Rochefort. In 2020, my brother and I decided to merge our activities to send a strong signal. For us, working on sustainability, impact, and ESG isn’t just a business choice—it’s a responsibility. Every day, we strive to balance passion and accountability while making the right decisions.”
For Clémentine Venck, food was a lifelong passion, deeply rooted in childhood memories. “Growing up in a Franco-Italian family, everything revolved around the table. It was only natural that I would follow this path, despite the stereotypes surrounding food-related careers. After completing a Bachelor’s in hospitality management, an Executive MBA in post-COVID business management, and a training program at MIT on Artificial Intelligence for business optimization, I became fascinated by how innovation can go beyond just food service.”
Rethinking Consumption
The panelists also discussed the shift in consumer habits, emphasizing alternative diets, organic choices, and the importance of vegetables in modern cuisine.
Clémentine shared how personal health challenges led her to introduce Vegan January at G.A.N.G. “It wasn’t about following a trend. I discovered my own intolerance to lactose and gluten, and through research, I realized that a plant-based diet can be perfect for athletes. It offers our customers a healthy, responsible, and delicious alternative—without the side effects many fear. So, we implemented this concept across Cocottes and our other brands.”
Anne added that organic choices are increasingly becoming the norm, especially for young parents. “Many customers start with baby food, wanting the best for their children. In our stores, we offer both organic and vegan options, and interestingly, people in the north of the country consume more vegan products than anywhere else. Ultimately, making better choices about food is essential—we can’t rely on animal protein every day.”
Arthur emphasized the return of vegetables to the spotlight, even in establishments that also serve meat. “Although we own two butcher shops, our agricultural production started with seasonal vegetables and herbs. From the beginning, our cuisine at Tero has been centered on natural flavors—what we call vegetable-based cuisine. We give vegetables the attention they deserve, alongside legumes and grains, ensuring our customers enjoy both taste and balance.”
“Post-COVID, it’s socially acceptable not to drink alcohol or eat meat regularly anymore.”
Sustainability and the Planet
All three panelists agreed that short supply chains and seasonal sourcing are critical for sustainability.
Clémentine explained how Cocottes ensures only seasonal products are used. “It’s not just a matter of taste—though seasonal produce is undeniably better—but also about sourcing efficiently. Buying seasonal food is simpler, more respectful of the planet, and more economical. Consumers have understood this shift, just like they have with alcohol consumption. In the 1960s, 50% of the population had at least one drink per day; today, that number has dropped to 11%. Post-COVID, it’s socially acceptable not to drink alcohol or eat meat regularly anymore.”
Anne echoed this sentiment, emphasizing that eating well isn’t a trend but a necessity. “We only have one body—we need to treat it well.”
Arthur noted that the pandemic accelerated a return to quality over quantity. “COVID made people realize the importance of home cooking and local sourcing. They reconnected with the essentials—good ingredients and short supply chains. Unfortunately, some have since slipped back into old habits.”
Aligning Customers, Suppliers, and Teams
Arthur recounted the early struggles of promoting a plant-forward menu. “When we launched our first restaurant ten years ago, people thought we were crazy—serving ‘bird food’ and seeds. But in the end, taste won them over. Today, our team is completely aligned with our values. To attract talent, we’ve increased staff in hospitality and events, ensuring a better work-life balance. Twice a year, we also host farm days where employees can learn firsthand about our work, encouraging internal mobility.”
Clémentine emphasized the power of communication and passion in engaging customers. “We transitioned from selling ‘vegan salad,’ which didn’t appeal to many, to marketing it as ‘superfood’—now a best-seller. Aligning our values with recruitment has also helped us attract the right talent. We invest in training so our employees can guide customers effectively. Our phygital training app has been a game changer, directly impacting sales. Thanks to technology, we’ve also improved working conditions—our connected waste bins, for instance, optimize inventory, allowing bakers to work without night shifts.”
Anne highlighted how values-driven work fosters employee loyalty. “Our ‘Organic Local Goal’ resonates with both customers and staff. Training and retaining employees is crucial since expertise is at the heart of what we do. We offer our team flexibility, letting them rotate between locations to maintain engagement.”
“Digitization has allowed us to reduce waste, and our smart waste bins help us track inefficiencies, ultimately cutting costs.”
Profitability and the Future
Despite tight margins, the organic sector continues to thrive. “The Ministry of Health is also pushing for healthier eating, which is helping drive greater engagement from the public,” Anne noted.
Arthur reflected on the long road to success. “Our project, born from conviction, took ten years to become truly profitable. The food industry is risky, but ventures like ours are necessary to support the agriculture of tomorrow. Beyond profitability, they serve an educational purpose.”
Clémentine pointed out that technology has helped them navigate economic challenges, especially during 2023’s inflation crisis. “Digitization has allowed us to reduce waste, and our smart waste bins help us track inefficiencies, ultimately cutting costs.”
Looking ahead, all three panelists agreed that innovation, policy support, and consumer education will shape the future.
As the evening concluded, guests shared a dining experience featuring Tero’s finest products, continuing the conversation over food—just as it should be.
