“You can see people standing up now and demanding change. And I think that gives me hope and trust in the future. [...] What excites me really much is how we drive toward more resilient homes. And how we work, how we become even better working across industries and [talking] to each other and solving the right problems instead of the superficial problems. That's what excites me, but also, of course, that keeps me up at night."
–Tove Chevalley, Head of Electrolux Global Innovation Hub
Everyone loves transformation but hates change. How do we walk from the future back into today’s challenges and build a sustainable innovation strategy?
Tove Chevalley leads an international team that challenges conventional thinking around the way we cook and eat, care for our clothes and the wellbeing of our homes, all for a better and more sustainable future. She is responsible for Electrolux’s future outlook, innovation strategy and incubation of new products, services and business model.
She is an innovation and transformation leader with extensive experience from working with CX and production innovation within world leading brands such as Adidas and Ericsson, as well as start-ups and consultancy. From failure, success and collaboration Tove has learned the strategies, tools and operating model needed to move people, teams and companies through large transformation and innovate for a sustainable future that looks vastly different from their past and present.
Together with her team, Tove recently launched GRO, a groundbreaking vision of the future kitchen designed to help people eat healthy and more sustainably, whatever their starting point.
Electrolux is a leading global appliance company with brands, like Electrolux, AEG and Frigidaire, they sell approximately 60 million household products in approximately 120 markets every year with sales 116 billion and employ 48,000 people around the world. We dive into the specifics of Gro – Electrolux’s big initiative around redesigning the concept of what a kitchen is and how it can become an enabler of a more sustainable food ecosystem.
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