From concept to sustainable product: Ariana Alva Ferrari is the co-founder of German start-up Viva la Faba, pioneering ‘faba-lous’ vegan cheese made from organic faba beans.
Starting a business wasn’t always on her radar, but the Food Solutions programme gave her career a whole new direction.
Can you tell us a bit more about your background?
‘I was born in Peru and moved to the US when I was 13. I studied International Business Administration and World Development Studies at San Francisco State University.
After that, I went back to Peru to get hands-on experience in areas like sustainable development and corporate social responsibility, which led me to a job with the United Nations.’
What prompted you to apply for Food Solutions?
‘I wanted a master’s degree, but most programmes are super academic. When I looked for something more practical, I found out about the University of Hohenheim in Germany. They offered a master’s in bioeconomy that brought together people from all kinds of backgrounds interested in sustainable products.
I moved to Germany to start my studies, but the pandemic hit shortly after.
That’s when I discovered EIT Food’s Food Solutions programme and the 2020 ‘Leaf to Root’ challenge, a Europe-wide business competition. We had 10 months to come up with a food concept and a business prototype that rescues ingredients typically wasted in the primary sector.’
‘Our team explored lots of ideas – including plant-based chocolate bars and cabbage milk - but we landed on plant-based cheese. During our research, we uncovered a shocking truth: dairy cheese is one of the biggest contributors to carbon emissions in people’s diets. Yet the existing plant-based alternatives were far from satisfying.
Our concept ended up winning first prize in the Food Solutions programme.’
When did you decide to start your own company?
‘I never thought I’d be running my own business, but the response to our prototype surprised us.
Two jury members from the programme offered us support to keep going. My co-founder Jan and I decided to take the leap.
We chose a partner who we believed would best leverage our strengths and open up greater opportunities for growth. In 2021, we officially founded Viva la Faba, named after the protein-rich faba beans we use to make our cheese.’
How did the Food Solutions programme help you on this journey?
‘The programme opened so many doors for us. It gave us access to funding, industry connections, R&D support, and, most importantly, an amazing network through EIT Food. That network really helped turn our idea into something tangible.’
What’s the story so far with Viva la Faba?
‘Taking an idea and turning it into an actual product is no small task. We spent two years refining the process in the lab and scaling it up before we finally created the world’s first cheese made from organic faba beans.’
‘Since then, we have raised substantial funding from strategic investors as well as public funds for different innovation and research projects, along with €25,000 through crowdfunding.
The crowdfunding campaign was awesome - not just for the money but because it showed investors that people were really excited about what we’re doing.
The recognition we’ve received has also been a huge help. For example, we won the PETA Vegan Food Award for Best Vegan Cheese, which brought in a lot of attention and boosted our crowdfunding campaign.
We’ve been hitting trade fairs and events across Europe to keep spreading the word.’
Editor's Note : the inspiring video is in German, but the images speak for themselves!
“Would you recommend the Food Solutions Programme ?Absolutely. Food Solutions changed my life. It gave me the opportunity to build something I’m passionate about and make a positive impact on the world. The programme helps you test the waters of entrepreneurship with minimal risk: perfect for anyone with entrepreneurial ambitions.”
What are the next steps?
‘We’re constantly learning, innovating, joining accelerators, and making the most of our networks.
Viva la Faba is a long-term project, and we’re working hard to build a strong brand and a positive company culture.’
‘Right now, we’re finetuning our products and their shelf life. The plan is to launch in retail and restaurants by mid-2025, starting in Germany and then expanding to Austria, Switzerland, Belgium, France, and the Netherlands. After the launch, we’ll be looking for more funding and might apply to EIT Food’s accelerator programmes.’
Viva la Faba's impact on Society, Environment & Economy
People How is Viva la Faba impacting our Society?
‘As a young, female entrepreneur with Peruvian roots, I’ve found it so important to have a supportive community. Talking to other students and female entrepreneurs has really helped me claim my space in the business world. I’m proud that so many women apply when we’re hiring at Viva la Faba, it feels like we’re creating the right kind of environment. By the way, we hired several Master in Food Systems alumni. They all combine entrepreneurial drive with an international, dynamic mindset and a food sciences background.’
‘We’re trying to influence consumer behaviour by promoting healthy, plant-based food. By using organic beans, we’re building trust and showing people that plant-based products can be delicious and sustainable. Our big goal is to help shift agriculture from being animal-based to plant-based.’
Planet How is Viva la Faba impacting our Environment?
‘Viva la Faba cheese has a CO2 footprint up to 75% lower than dairy cheese, as confirmed by a 2024 study funded by BioPartnerBW and the University of Hohenheim. Plant-based foods generally require fewer resources, and faba beans are particularly special. They improve soil quality by fixing nitrogen, making land more fertile, and enhancing insect biodiversity. These factors contribute to a healthier, more vibrant ecosystem.’
Profit How is Viva la Faba impacting our Economy?
‘By January 2025, our team will have grown to seven people: three in R&D, one in marketing, one operations and projects coordinator, and the two founders. We’re still a small team, so we all wear many hats, but we’re ready for the next big step. We will be launching three products: mild slices, herbs of Provence slices, and grated cheese. Through Stuttgarter Klima-Innovationsfonds (Stuttgart Climate Innovation Fund), we have recently received funding for an initiative to establish Stuttgart as a model city for plant-based cheese, develop innovative urban food logistics concepts, and make climate-friendly nutrition accessible to all. This project aims to drive sustainability, reduce environmental impact, and position Stuttgart as a leader in climate-conscious food systems.
Did this inspire you? You can be the next changemaker, turn your ideas into reality and have a positive impact on our planet!
The Food Solutions (FS) programme raises awareness of global food challenges while promoting entrepreneurship as a viable career path. Participants gain:
Entrepreneurial skills to become sustainable food innovators.
Technical expertise tailored to career goals in the food sector.
You’ll tackle a real-world challenge in a multidisciplinary team and might even turn your idea into a business. Plus, you get exposed to different academic and industrial perspectives, giving you a competitive edge for your future career.