TL;DR: Mathilde transitioned into the Alternative Proteins sector, driven by ethics and passion for sustainability. Leveraging her extensive background in food law, she founded Vegan Food Law, advising on regulatory challenges. Mathilde underscores the value of networking for career growth and aligning personal beliefs with professional goals, advocating for active industry engagement to navigate and impact the evolving food system landscape.

Can you describe your professional background before you transition into the Alternative Proteins sector?

I first did an LLM in International Trade & Investment Law through which I stumbled across food law. I then went on to study for an LLM in Food Law. While doing this degree, I also worked at the Food & Agriculture Organization (FAO) of the United Nations in Rome, Italy. At that time, I was a pescatarian and discovered the world of Alternative Proteins through the work of the Good Food Institute. Conscious of the need to reform our food system, I was eager to find a job in this field.

What motivated you to consider a career change from your previous industry into Alternative Proteins?

I have worked across the board, from the UN and governmental agencies to IP and law firms and I wanted to dedicate my career to Alternative Proteins as it aligns with my ethics and values.

Can you detail the specific challenges you faced when entering the Alternative Proteins sector?

It was quite hard back in early 2020 to find something solely Alternative Protein related but I was approached to work on plant-based ingredients at ADM towards the year of 2020.

How did network or resources help you secure a position within the Alternative Proteins industry?

I found the job position through a contact of mine, we had to have attended the same Food Law master's but not the same edition.

Can you share any notable career achievements or milestones you've reached since transitioning to the Alternative Proteins industry?

I managed to set up my consultancy, Vegan Food Law in 2022, through which I help my clients involved in the Alternative Proteins to navigate the regulatory framework at the global level. I managed to position myself as an expert within less than a year to the point that clients come to me without me reaching out to them first.

As someone who has successfully transitioned into the Alternative Proteins industry, what advice would you give to others looking to make a similar change?

Don't be afraid to send emails or connect on LinkedIn with people who are already working in the field. In 95% of the cases, they will reply and give you some very precious pieces of advice to pave your way into the Alternative Protein industry. 

How did you first become interested in the field of Alternative Proteins, and what steps did you take to pivot your career in this direction?

I wanted to align the way I was eating, a fully plant-based diet, with my work, meaning contributing to the growth of the Alternative Protein sector. I assessed which pillar of the Alternative Protein sector was hiring at the time, and I found a position in a plant-based ingredient company.

In what ways has your previous professional experience influenced your approach within the Alternative Proteins sector?

In my previous experiences, Alternative Proteins were portrayed as a trend that would slowly die out but I realized quickly that it was not the case. As I worked for the UN, governments, and private entities before that were focused on food systems as a whole, these experiences taught me how to position the Alternative Proteins within food systems and which ways would entice people to have a conversation instead of a one-sided argument. Working outside the Alternative Protein industry beforehand gave me a 360-degree vision when it comes to people's understanding and how the topic should be introduced to be supported by the majority of people.

Do you have any memorable stories about your work in Alternative Proteins that you'd like to share?

I remember the very first time I was on stage talking at Bridge2Food in June 2023 and I felt very honored to contribute to the conference and deliver value to people with far more experience than me working in the food industry.

What have been some of the most rewarding aspects of working in the Alternative Proteins sector for you personally?

The ability to help my clients navigate the regulatory space and enable them to launch products that are transforming our food system for the better.

How do you stay informed and continue to develop professionally in an industry that is constantly evolving like Alternative Proteins?

I read a lot of newsletters, and talk about changes in the industry with my peers at events, on LinkedIn, networking, and 1-0-1 meetings. When you know which aspects you want to track, it is not that difficult to stay up to date.

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