The climate crisis prompted Christoph Jenny and three friends to found Planted – just before the pandemic. Crises have accompanied the company since day one. How does the Zurich-based start-up cope with the current power shortage and supply bottlenecks, and what’s the role of corporate culture in all of this? Co-founder Christoph Jenny talked to us about troubled times and rosy prospects for the future.
What does a typical working day look like for you?
I start my workday at 8 a.m. with a brief exchange with the Executive Board. Together we go through the day’s agenda. This is followed by various one-on-ones and team meetings. Because we’re growing so quickly, we spend a lot of time on communication at the moment to make sure everyone’s moving in the same direction. I also attend many meetings with public stakeholders. Our vision – to fundamentally change the way people eat – requires education. We’re aiming for a better and more sustainable diet that allows people to consume meat without a guilty conscience or negative side effects. We believe in a diet that could potentially suit 10 billion people, without the need for anyone to go hungry.
What different aspects of sustainability does Planted address with its business model?
First and foremost, the customer demand must be sustainable. Our product – its taste, its composition and the experience it offers – must be better than what consumers are used to today. Price is also crucial. We have to become cheaper than the animal equivalent. In Switzerland, we currently have parity in this respect, but with the potential to steadily lower prices. We stand by this even in these inflationary times. Another important aspect is health. The coronavirus pandemic has taught us all what a great privilege it is. There are no antibiotic residues or other nasty ingredients in our products, only good ones. Meat provides many essential nutrients such as iron and vitamin B12. We need to ensure our product does the same in order to live up to our health promise. Some of our products even have a higher protein content than meat from an animal. In terms of CO2 emissions, we’re already clearly outperforming the animal equivalent. Taking chicken as an example, we achieve a 74 percent CO2 saving. For other products, it’s even as much as 86 percent. We’re helping to reduce CO2 emissions and animal suffering by being able to demonstrate transparently to consumers that we’re better than animal meat, and that we deliver on our value proposition with a product that’s fun to eat and tastes good in everyday life.