Meet the Team
Katrien Martens
CO-FOUNDER
Bioscience engineer, ex-consultant, and relentless optimist, Katrien combines energy with deep systems thinking at The Protein Project. Having led sustainable value chain projects across sectors, she now channels that expertise into protein diversification and food system innovation. With her skillset and drive, Katrien aims to help shape a more collaborative, sustainable, and future-ready food system, connecting worlds that rarely meet but urgently need to.
Also outside of work, Katrien is usually giving it her all; In a Brussels karaoke bar, on a tennis court, or out running or cycling in her beloved Limburg countryside.
Marin Vandamme
CO-FOUNDER
Marin co-founded The Protein Project to turn polarised food debates into practical collaboration. Drawing on his work at McKinsey — including shaping Tanzania’s national agri-strategy — and on his role on a cooperative farm board, he focuses on protein diversification that balances farmer income, strategic autonomy, environment, and health. Marin unites unlikely partners, creating space for nuance, shaping a protein future that works for everyone.
When he’s not working on proteins, you’ll likely find him on a climbing wall, deep in a book, playing board games with friends, or experimenting as a beginner DJ.
Manon Schots
PROJECT LEAD
From strategy decks to supermarket shelves, Manon left consulting to focus on what truly matters: building more sustainable, local food systems across the EU. From volunteering in a cooperative supermarket in Brussels to leading European food transition projects at The Protein Project, she combines hands-on experience with strategic vision. Guided by a deep passion for biodiversity, Manon brings heart and clarity to everything she does.
Manon’s talents don’t stop at protein coalition building—ask Manon for help with a sewing project, challenge her to a hockey game (brace yourself), or invite her as a training partner for your next triathlon.
Katharina Angerer
PROJECT LEAD
Once a chef, now an agroecologist, Katharina worked across the whole food system until she found her way to Brussels. Trained as a chef in a family that takes food seriously, she eventually traded her apron for policy briefs, convinced that changing what ends up on our plates starts long before the cooking does. With her diverse background, curiosity and warmth, she helps The Protein Project to build coalitions and roadmaps that make protein diversification actually happen.
Looking for a conversation starter? Ask Katharina about her last bike ride with Critical Mass, her most creative dish, her favourite board game, or about her latest restaurant visit, which she’ll definitely have an opinion about.