On November 26th 2015, the Saviva F&B Chair hosted an awards ceremony for two contests focused on Food & Beverage research, in which hospitality students participated.
The F&B Challenge 2015 is the 3rd edition of an international and inter-school competition organized by the Saviva F&B Chair. The participating students have to create an innovative concept related to the F&B industry, presented in the form of a 2-minute video related to the theme of the Chair’s research, focused on waste management for this edition. This encourages reflexion and interest for students on the given theme, while also confronting the visions of the Generation Y in relation to academic results of the Saviva F&B Chair and the opinions of experts.
For this edition, the participating schools were EHL, Institut de tourisme et hôtellerie de Québec (Montréal) and Westminster Kingsway College (London). Seeing as the theme was waste reduction and sustainable development, the challenge officially took part in the European Week for Waste Reduction. Among the 12 participating teams, two were selected by an international jury, composed of faculty members from each participating school and experts in waste management. The winning teams, from EHL (Annastasia Hofmann, Naomi Mackenzie, Annina Ulrich) and Institut du tourisme et hôtellerie du Québec (Julie Casals, Karyanne Lacoursière-Roberge, Marianne Paradis), received a CHF 3,000 award offered by the Chair and its partner Saviva.
The Nestlé R&D Finger Food Contest is a culinary contest for EHL students organized by the Saviva F&B Chair, in collaboration with the Nestlé Research Center, Lausanne (NRC). The participants' goal was to create three type of finger foods using NRC’s innovative Natural Taste Enhancer ingredients, avoiding salt, in their preparations.
The competition aimed to evaluate the potential of innovation solutions to reduce salt and to initiate a collaboration between EHL and Nestlé. The winners, Ivalu Acurio, Andreas Matthys and Georg Vaessen, were selected by a jury composed of MOFs (Meilleur Ouvrier de France), EHL staff and Nestlé Research experts. The students received a CHF 1,000 prize and a package offered by Nestlé.