Matthew is an activist and entrepreneur dedicated to removing animals from the food system. Having co-founding the global phenomenon Veganuary, and then the US-based NGO Generation Vegan (GenV), Matthew launched Veg Capital to provide early-stage investment to companies developing vegan meat, dairy, eggs, and seafood replacements. He also cofounded The Vegan Food Group, which incorporates VFC, Meatless Farm, Clive’s Purely Plants and Tofutown.

Dr. Guy Sandelowsky is a veterinary surgeon and Co-founder of novel protein pet food business Omni. He is on a mission to improve health outcomes in pets using ingredients that are healthier and kinder to the planet. Omni is also the first pet nutrition brand in the world to have life-stage specific diets for puppy, adult and senior dogs, without using animal ingredients. Omni created the world’s first complete cat food with lab grown chicken earlier in April 2024.

Founder of BlueNalu, a global leader in the development of cell-cultured seafood. He is recognized as a leading global authority in food innovation, he has a 40-year career in the food industry. His extensive experience includes leading cross-functional teams in startups, multinational corporations, foodservice, non-profits and trade associations, and university food incubation programs.

Responsible for Scientific Affairs and Health at Danone Mexico, with +12 years of experience in clinical nutrition and +10 years in food health marketing. Director of the Danone Mexico Institute and delegate of the Danone International Institute, she promotes activities in the fields of nutrition, health and hydration.

Pablo is leading Oatly’s expansion into the booming plant-based beverage market. With an MBA, he combines a solid academic background with a deep passion for creating new businesses and exploring emerging markets. His strategic approach and commitment to mass distribution allow him to envision a bright future for Oatly in Mexico.

She leads market and consumer research for PBFA’s Marketplace Development Team, translating data into digestible learnings or findings. Linette holds a M.S. from Stanford University, where she majored in preventive health research. Her background in both experimental psychology and health ignited her passion for continuous research, with a focus on consumer mindset and behavior within the plant-based industry.

Andrea has worked with international brands such as Sedal, Dove, Rexona and Zest, developing strategies to strengthen their image and relevance across multiple channels. Since January 2022, she has been instrumental in the launch of NotCo in Mexico, the market leader in food technology, combining her passion for marketing with a focus on food innovation.

With +12 years of experience in marketing, market research, customer and industry development. Her education in Economics at the Universidad Nacional Autónoma de México (UNAM) laid the foundation for her career, which began in the field of statistics. Throughout her tenure in the sales team, Daniela has worked with global and local accounts, providing her with extensive market knowledge.

Managing Partner of FrissOn Capital, a deep tech fund in Latin America, and Team Principal of ExO Builder. He has co-founded more than 10 companies and trained more than 5,000 people on several continents. He is the author of best-selling books on innovation and entrepreneurship, an OpenExO ambassador, an I-Corps and Lego Serious Play instructor, and has served as a judge for innovation awards. He has served on boards such as ASOFOM and Santander X, and has received recognition from AMPPI and the British Council. He is the author of EBELI and “The Method Behind the Madness of Business Creation”.

Graduate in International Business and Master in Emerging Market Analysis with specialization in the Latin American market. She has participated in forums on food and beverage trends, packaging, ingredients, flavors, market and consumer profiles. She has also served as a jury member in several LATAM food innovation and sustainability awards.

Paola is a health marketing specialist with a degree in human nutrition. With more than 10 years of experience in the food industry, she has worked for companies such as Kraft Foods and Danone in R&D and communications roles. She has managed categories such as powdered beverages, confectionery, chilled foods, miscellaneous and specialty foods. In addition, she was part of the first mandatory front labeling in Mexico. She is currently in charge of Corporate Affairs & Communications for Latin America at Upfield and recently created the Commission on Foods of Plant Origin, of which she is President at CANACINTRA.

Jessica González Castro is a social entrepreneur, director of Generación Vegana in Hispanic America, a global nonprofit organization, and founder of Casa Animal, the first vegan community center in Mexico. With over 8 years of experience in the vegan movement, she has led global campaigns, collaborating with public figures, organizations, Indigenous communities, and audiovisual projects, always with the aim of creating an impact for animals. Additionally, she has advised restaurants and hotels on incorporating vegan options into their menus. Her work is grounded in inclusion, empathy, and collaboration, advocating for an intersectional activism focused on systemic change.

Professional with more than 15 years of experience in operations, marketing and franchise expansion, specializing in the operation of restaurants and cafeterias, with a career that includes the opening of more than 100 establishments. He worked for McDonald’s for 15 years and for Grupo ALSEA for 7 years, where he managed more than 300 franchise units in Mexico. He currently oversees 6 restaurants and a commissary for Noreste Grill.

Degree in Biotechnology and PhD in Biological Sciences. Passionate second generation entrepreneur with more than 10 years of experience in the biotech start-up segment. Author of 4 international patents and numerous scientific publications. Recently recognized by MIT Technology Review as one of the young innovators under 35 for Latin America. Argentinian, vegan and animal lover.

His work has been recognized at major international and local advertising festivals such as Cannes Lions, One Show, Effie (LATAM, Mexico and Argentina). He has more than 10 years of experience developing campaigns for brands such as NotCo, Coca Cola, Pepsico, Mercado Libre, AB InBev, among others.

Passionate about innovation and entrepreneurship, Ernesto has experience in designing open innovation methodologies, company building strategies and corporate venture capital. Tastech by Sigma has a portfolio of 1,400 startups covering different points of the food value chain, from sustainability and new business models to Industry 4.0 solutions.

Consultant and mentor in several incubators, including ITESM and Leaf in Slovakia. He collaborates with the Eugenio Garza Laguera Institute of Entrepreneurship and participates in startup advisory boards. Member of the National System of Researchers (2016-2020) and the Entrepreneurship Research Group. He is part of the research teams of the Global Entrepreneurship Monitor and GUESSS in Mexico. He teaches at the Business School and in graduate programs.

With more than 8 years of experience in the plant-based sector, Mariana has extensive knowledge of consumers’ dietary needs and preferences. At EligeVeg, she is building alliances with companies in the food industry and innovation centers to bring more plant-based options with good taste, texture and affordable prices to our country.

With over 15 years of experience, Karla specializes in food innovation communications, public relations, corporate social responsibility and digital marketing. Backed by her international MBA and commitment to food innovation, she promotes corporate social responsibility as a means to make a positive impact on the planet, integrating sustainability into every aspect of her work.

Specialist in innovation, food design and sensory marketing in Latin America. He has over 18 years of experience in the food industry. He is the founder and CEO of Food Innovation Studio, recognized as the best consulting firm in Food Innovation & Food Sensory Design in Latin America in 2021. He is also the President of the IFT Mexico Section.

Founder of “Healthy Sweets”, a healthy vegan baking company with the aim of promoting health and sustainable nutrition. Personal Chef to Princess Maria Gabriella of Savoy. Celebrity chef and host of plant-based cooking shows in a variety of media.

Journalist and social communicator with more than 12 years of experience in leading teams, generating content and managing key relationships. She heads the Awareness and Advocacy Department of Te Protejo, overseeing the dissemination channels, volunteer team and corporate activities in the countries where the NGO works. She has participated in projects that have a positive impact on the environment and animals, highlighting her work at Te Protejo and Fundación Veg. In 2017, she received the Rose Grant in Mexico and the Lush Prize for her work in raising public awareness. She is currently pursuing a Master’s degree in Feminist Studies and Intervention for Equality at the University of Valladolid.

Known as “the girl with the markers,” Laura has had the opportunity to lead projects and events of the highest caliber, including Formula 1, the PGA, concerts and festivals. She specializes in enhancing the customer experience through food and beverage. Laura believes that it is always possible to find ways to improve what is being done, to add value and above all to ensure that all the pieces of an event are integrated in perfect harmony to achieve the objectives that always aim to surprise the customer.

A pioneer of vegan gastronomy in Mexico with more than 12 years of experience. In 2012, she founded Bike and Food, an innovative project of balanced vegan menus with weekly delivery by bicycle. In 2015, she opened one of the first 100% plant-based restaurants in Mexico, Vegetal, where she also offered training in plant-based gastronomy through workshops and events. In 2018, Vegetal became the first “vegancarniceria” in the country, focusing on offering the best homemade plant-based meat options with authentic Mexican flavors and local textures.

Responsible for ideation, supply chain, scalability and regulation, she has developed more than 100 products for the food market, including sauces, beans, rice and meals for private labels. At Santatera, she focuses on portfolio management, helping brands develop suppliers and ongoing customer support to maximize cost and formula efficiency, creating significant differentiation from the competition.

Co-founder and creator of the menu at Taller Vegánico, one of the first plant-based restaurants in the Monterrey metropolitan area. Jorge has dedicated himself to exploring traditional flavors and how to adapt them to a 100% plant-based cuisine. He is a consultant and advisor to brands that offer and promote vegan products. He has taught courses and workshops on plant-based cooking in different cities and festivals in Mexico, sharing his taste and the pleasure of eating delicious and healthy food.

Food Chemist, graduate of La Salle University and Master in Senior Management with specialization in Marketing. She is currently working on a diploma in geriatric nutrition. She works as a technical consultant at Mercalimentos Consultores, representing US associations in Mexico and Latin America. She has been trained in pulses at the Northern Crops Institute and the Buhler Food Application Center. With more than 10 years of experience in the food industry, she has worked in food safety at Walmart Mexico and in research and development at PepsiCo SouthAmerica Foods, in addition to participating in projects at the Medical Nutrition Research Unit of Centro Médico S. XXI.

Environmental engineer with more than 10 years of experience in environmental protection, resource efficiency and pollution reduction. She leads initiatives that transform the food chain towards responsible and ethical practices, integrating sustainable food into public and corporate strategies. Her focus is on transforming the Mexican food system, promoting plant-based diets and reducing consumption of animal-based foods to drive change.

Oak View Group Hospitality is an international company specializing in food and beverage operations for Ocesa. Mayalen has a solid background in customer service, concept development and implementation. She is a professional with a passion for detail and a commitment to meeting the needs of her clients. She believes that by bringing love and creativity to her work, clients will enjoy the best of their events, resulting in memorable experiences.

He has been leading a revolution in the beauty industry since 2019 with the creation of Go Vegan Belleza Natural, the first vegan, organic and cruelty-free cosmetics salon and boutique in Mexico. With more than 35 years of experience in the professional beauty market in Brazil and Mexico, he has managed to expand GVBN to two units and its first franchise in 2024, in addition to launching an online store and preparing for the launch of his own cosmetics line in 2025.

Specialist in creating traditional Mexican dishes using plant-based ingredients and spices. Founder of Frijol Vegano, a plant-based Mexican restaurant in Monterrey, and a pioneer in teaching vegan cooking workshops in prisons in Nuevo León. She teaches cooking classes for children, teenagers and adults in the cultural houses of San Pedro Garza García. She also works with companies to veganize their menus and offers catering services for weddings and events. Her mission is to make vegan cuisine accessible to everyone without losing the authentic flavors of Mexico.

Food engineer with a passion for new technologies that improve products for consumers. She works to develop practical solutions for the food industry.

Entrepreneurial leader, founder and president of the Association of Vegan Entrepreneurs of Mexico. She has more than 20 years of experience in finance and impact investing in institutions such as Deutsche Bank, JP Morgan Chase, Banamex, Women’s World Banking and ProMujer in New York and Mexico. She is currently the Regional Director for Latin America at Water.org, an organization dedicated to bringing safe water and sanitation to millions of people around the world through financial solutions.

Camila has more than ten years of experience in project management and development, as well as in the leadership of environmental/animal rights NGOs. She was selected as a young entrepreneur by Youth Action Net Chile, Young Leaders of El Mercurio and Young Leaders of the Americas Initiative.

He has a degree in Communication from Universidad Iberoamericana Santa Fe (2011) and has been a vegan and animal rights activist since 2015. In 2016, he met Jessica González, and together they collaborated in the fight against dolphinariums, establishing the first AV Cube of Truth in Mexico. They co-founded the group ActivistasQRock and participated in various demonstrations, disruptions, vigils, and rescues. He also worked with Casa Animal. In 2022, he returned to CDMX and is currently employed as a video editor for Generación Vegana.

Vice President of CANIRAC Nuevo León, content creator, cooking workshop and plant-based business training. Co-founder of Revolución Verde. Committed and focused on promoting veganism in Mexico.

Mexican actress. She founded the restaurant “Mar Vegano” to show that it is possible to eat well without consuming animals. She is vegan for the animals, motivated by empathy for the entire planet and a more sustainable and healthy diet.

Activist and CEO of Come Con Ciencia, an NGO that promotes science-based healthy and sustainable food through public and corporate policy advocacy. International speaker with 2 TED talks and activist for animals, the environment and gender equality.