The traditional venture capital model is geared towards funding ventures which can multiply value by rapid scaling (eg B2C SAAS). Food and agritech startups often require significant funds to develop their solutions, to scale production and to develop the markets to get ready to scale. Valorization of such a ‘transition venture’ requires patience – market development for sustainable solutions can easily take over ten years.
Agrifood is a relatively new play for venture capital funds. After the protein alternative ‘hype’ of 2019-2021, we now see many startups struggling to find Series A or Series B funding. If possible, startups try to postpone fundraising by saving costs or selling consultancy services instead.
In this round table, accelerators, experts, private investors, government officials, banks, startups and corporates will discuss questions such as what are good options for a startup that needs money? What are the parameters of a good finance structure for a startup which requires capital? Is there a role of ‘classic’ venture capital funds in agrifood or do these funds also need to change their game? Are there examples of innovative companies that grew through without Venture Capital? What is the role of philanthropists? How can governments help? And the incumbent players?
The session is moderated by Anieke Wierenga. She is joined by Sue Garfitt, CEO at The Protein Brewery, Ruud Peerbooms, President Health & Nutrition and Chief Innovation Officer at Corbion and Marcel de Groot, secretary topteam Food & Agri at the Dutch Ministry of Economic Affairs and Climate Policy.
Breakout Quantum 1
Anieke Wierenga | ScaleUpPractitioners
