Flavio Hagenbuch is co-founder of Luya Foods. Flavio has been involved with culinary arts and sustainability for a long time and has studied at the Paul Bocuse Institute in Lyon and ETH Zurich. At the end of 2019, Flavio decided to turn over a new leaf and invest his time and energy in building a sustainable food system. In 2021, Flavio co-founded the startup Luya Foods. Luya Foods uses mushroom fermentation to refine organic okra and organic chickpeas into succulent and natural alternatives to meat and successfully sells them in the restaurant and retail sectors. Together with his co-founders Tobias Kistler and Michael Whyte, he is one of the Swiss pioneers in the field of mushroom fermentation.
We use cookies and analysis tools to improve the user friendliness of the website.
Further information: Data Protection Declaration
