A graduate in Business Engineering from Solvay Brussels School of Economics and Management and now Global Food & Beverages Lead at Quantis, Charlotte has dedicated her career to reshaping the Food and Beverages industry in the face of the climate crisis. She reflects on the sector’s challenges, her professional journey, her convictions, and on what she believes still has the power to change the world.
From where?

I was born and raised in Brussels, where I also studied, earning a degree in business engineering at SBS-EM. After graduating, I started in management consulting with the idea of working on projects related to sustainability. Eventually, I was assigned to a mission in the banking sector, and I quickly realized that it wasn’t my path. That’s when I took an initiative that changed my trajectory: I invited myself to a sustainability conference in Berlin. This bold move allowed me to land a small assignment that connected me with the France Director of Quantis. A few months later, he hired me. Since then, I’ve been at Quantis for over ten years, where I’ve grown to become Managing Director and Global Lead for the Food & Beverage sector.

What made you choose Solvay Brussels School of Economics and Management?

At the time, I didn’t have a clear idea of what I wanted to do. SBS-EM represented “the open road” for me: a demanding and versatile program that gave me time to explore.
I grew up in a family that strongly valued openness to the world and awareness of privilege.

An upbringing marked by travel, cultural encounters, and a deep sense of justice.
One event particularly struck me at age 12: in Egypt, I saw a child brushing his teeth in muddy water while we were transported in armored vans. That image shaped my inner resolve to dedicate my life to something that “repairs,” that corrects injustices.

Later, I considered leaving SBS-EM because I doubted my direction and the possibility to drive positive impact with it, even though I enjoyed my studies. My father, becoming a CSO at the same time, was a lucky break that showed me that with this degree, it was entirely possible to combine mission and business. That idea fascinated me and: pursuing this rare study program that combined science and management became a critical success factor for my career.


Today, working to support the agri-food value chain reduce their environmental impact, I use my combination of science & business knowledge daily, whether to make decisions or understand issues.

Which courses or professors left the biggest mark on you during your studies?

I particularly enjoyed Strategy courses as well as Geography and Economic History. They gave me a macro and systemic view of the world, a perspective I hadn’t found in traditional economics classes.
However, the most memorable experience, good or bad is still up for debate I guess, was with Professor De Haes. His reputation preceded him: his exams were legendary. I remember my oral exam where he left me facing the board for hours, simply saying: “Something is wrong.”
That exercise taught me rigor, the ability to think under pressure, and the art of detecting what doesn’t work. At the time, it was grueling, but in hindsight, it was a foundational lesson.

Today, sustainability is at the heart of the curriculum. Back then, it was different. How do you see this evolution?

I believe it’s essential that sustainability issues be integrated into all courses. When I was a student, only two or three optional courses addressed the topic. I had to introduce it myself into all my projects, to the point that it still sparks teasing from my former classmates.
Today, it’s no longer acceptable for sustainability to be treated as an isolated module. It must be structurally integrated into all disciplines: finance, economics, strategy, supply chain… These are key levers for sustainable development.
Companies are undergoing a profound transformation. If young graduates don’t leave with an ingrained sustainability reflex, they risk, despite their interest in the subject, unintentionally slowing necessary changes and blocking transformations.
SBS-EM is making progress, but there’s still a long way to go before sustainability stops being a mere add-on and becomes a true reference framework.

How did SBS-EM give you an analytical approach useful for sustainability?

SBS-EM taught me never to take information at face value. It’s not just a school where you learn to study and regurgitate what’s written in the syllabus. You develop a true critical mindset, which is essential in sustainability or any other subject.
But above all, Ernest Solvay’s founding idea: linking science and business that’s at the core of my daily work. I work with my teams to translate environmental or agronomic models into strategic decisions understandable to a CFO or CEO. This dual competence is a decisive asset for turning technical complexity into economic choices that steer the company.

If you could go back, what would you study more?

Finance, without hesitation. I passed because I was good at math… but I didn’t really grasp all the fundamentals.
Today, in strategic discussions with big F&B brands or retailers, certain financial subtleties are crucial. A deep understanding of finance is indispensable, and I have this slight regret: having considered the subject as temporary, without delving into principles that are essential today.

You lead the Food & Beverage sector at Quantis. What impact do you have in this field?

I oversee the entire global agri-food chain, from raw materials to retailers. Our mission: help companies transition and reduce risks linked to the already visible impacts of climate change.
We work on climate strategy, biodiversity, agricultural resilience, product design, and responsible sourcing. The sector is in crisis: extreme crop volatility, soaring prices (+400% for cocoa, +70% for coffee), direct consequences of climate change.
Our role is to help companies navigate this chaos and rebuild viable supply chains while mitigating environmental impacts.
I also participate directly in some companies’ decision-making committees. This gives me a dual perspective: consulting and decision-making.

What are the main environmental challenges for the food sector?

The public often thinks of packaging because it’s visible. Yet most of the impact lies in agricultural raw materials:
A chocolate bar: 80+% of the impact comes from cocoa, milk or sugar, despite the packaging.
It’s the same logic for coffee, meat, or dairy products. Of course, we need to work on packaging, but the real challenge is a deep overhaul of agriculture. Key levers are:

  • Regenérative agriculture and
  • Soil management
  • Eliminating deforestation
  • Massive reduction of food waste

These transformations are vital, especially in a context where food demand will grow by 60% in the coming decades. Yet 30 to 50% of this demand could be absorbed by reducing waste.
The agri-food sector is facing a financial crisis, which pushes sustainability to the back burner, despite visible efforts by some major companies. But there are reasons for hope: committed leaders and initiatives like Too Good To Go or Happy Hours show the way.
As Roland Moreau reminds us: to have an ecological impact, it’s not about making “OR” choices, but “AND” choices. Every action counts.

Who had the greatest influence on you?

Without hesitation, my family. My father passed on his passion for sustainability and showed me it was possible to combine career and conviction. My mother was my constant emotional support, the one who carried me through tough times. My sister, for her part, is an example of resilience and a daily source of inspiration.
These three pillars allowed me to endure in a demanding environment where you take hits constantly.

What are you passionate about outside of work?

Three things move me deeply:

  • Social injustice, which has been my driving force since childhood and inspires me every day, both in my private and professional life.
  • Travel, for the richness of encounters and cultural discovery.
  • Water sports, which I often associate with my travels.
What advice would you give to SBS-EM students?

Always ask questions. Never stop at the first answer. Understand that sustainability can be integrated everywhere, whatever your job. Don’t wait for perfection: a million imperfect people have more impact than three perfect ones.
Influence systems, because small actions combined change the market. And above all, keep your curiosity alive: it’s your best tool.

To where, now?

First, a break to breathe and reflect. I’m soon leaving for two months in Australia and French Polynesia, a well-deserved break after ten years of intense pace, to bring together my three passions.
Then, maybe a book, a podcast, or a personal project around consumer education and impact, we’ll see what the break brings.

And above all, keep looking for ways to give sustainability a new breath in a world that too often deprioritizes what truly matters.
Updated on February 26, 2026