In recognition of Earth Day, we’ve been speaking to entrepreneurs who have used their education to make a difference. These individuals have created start-ups that solve a business problem in a sustainable way.

Arnaud Delacour is an alumnus of the Masters in Management programme at ESSEC Business School – a programme which enabled him to develop the skills to become the CEO and co-founder of the VERY Food Co. a French start-up aiming to revolutionise the way we eat for a more sustainable and resilient food system. 

VERY’s mission is to help the food industry replace egg and dairy ingredients with ready-to-use and affordable plant-based ingredients.

We spoke to Arnaud about his start-up journey so far, his ambitions and how he feels his business school experience has helped him along the way.

What inspired you to start this business and tackle this issue? 

After reading the IPCC Special Report on Climate Change and Land Use, I was inspired to create The VERY Food Co. with the ambition of tackling one of the greatest challenges facing humanity and this generation: sustainable food sources. 

How has your business school experience helped you become an entrepreneur?

My journey as an entrepreneur has been significantly influenced by my experience at ESSEC, where I pursued the Master in Management program from 2006 to 2010.

ESSEC’s entrepreneurial philosophy, emphasising innovation, creativity, and global perspective, deeply shaped my approach to business. The program provided a rich learning environment that nurtured my entrepreneurial spirit and equipped me with a diverse skill set necessary for venturing into the business world.

Furthermore, reconnecting with ESSEC’s extensive alumni network and leveraging resources like the ESSEC Alumni Incubator has been pivotal in my entrepreneurial journey. By joining the ESSEC Station F incubator, I gained access to invaluable mentorship, networking opportunities, and tailored support, enabling me to navigate the challenges of entrepreneurship effectively.

Overall, the combination of academic excellence, entrepreneurial culture, and ongoing support from ESSEC has played a crucial role in shaping my path as an entrepreneur with The VERY Food Co.

What challenges have you encountered while integrating sustainability into your business operations, and how have you overcome them?

Integrating sustainability into our operations at The VERY Food Co. has been integral to our mission of accelerating the adoption of plant-based functional ingredients in the food industry. However, we’ve faced significant challenges along the way.

One major challenge has been the deeply ingrained attachment to traditional animal-based ingredients within the food industry. Food manufacturers and professionals often resist change due to their familiarity with and attachment to these ingredients, viewing them as integral to tradition. Consequently, introducing novel plant-based ingredients without causing division has been a delicate balancing act.

To overcome this challenge, we’ve focused on education and collaboration. We’ve invested in extensive research and development to ensure that our plant-based ingredients not only match but exceed the functionality and taste of their animal-based counterparts. Additionally, we’ve engaged in open dialogue with stakeholders, emphasising the environmental and health benefits of transitioning to sustainable ingredients.

By fostering a collaborative approach and providing viable alternatives, we’ve been able to gradually shift mindsets and overcome resistance within the industry.

As a sustainable-focused entrepreneur, how do you navigate the balance between profitability and purpose?

At The VERY Food Co., balancing profitability with purpose is fundamental to our ethos. We believe in taking tangible steps towards sustainability without compromising business viability.

To achieve this balance, we prioritise the development of products that are market-ready. This approach not only benefits our business but also aligns with our commitment to sustainability. We understand that the urgency of environmental challenges demands immediate action, and delaying solutions is not an option

Furthermore, we are cautious about resource allocation, particularly in an industry where significant investments are often made in promising but unproven technologies. While we acknowledge the potential of technological advancements, we prioritise the reallocation of resources towards initiatives like plant proteins for food consumption, which offer immediate benefits and align with both our profitability and purpose-driven goals.

Looking ahead, what are your aspirations for the future of your sustainable business?

Looking ahead, our goal at The VERY Food Co. is to establish VERY AQUAFABA as the premier sustainable alternative to egg whites in both the food manufacturing industry and foodservice sector, marking the first step in our journey.

Building on the commercial success of VERY AQUAFABA, we plan to introduce additional innovative ingredients tailored to various culinary applications. Through strategic expansion and partnership-building, we aim to drive widespread adoption of sustainable alternatives, paving the way for a more eco-friendly future.

What advice would you give to other sustainable business founders?

For fellow sustainable business founders, my advice is rooted in personal experience and the journey of The VERY Food Co. Firstly, stay true to your values; they are the guiding light through the inevitable challenges. Secondly, perseverance is paramount; the road to sustainability is often met with obstacles, but persistence pays off.

Moreover, seek out mentors and senior advisors who possess industry expertise and can offer invaluable guidance. Their insights can provide clarity amidst uncertainty and accelerate your growth.

Remember, even the smallest actions contribute to meaningful change over time. Stay focused, stay passionate, and keep driving forward—your commitment to sustainability will shape a better future.

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