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- 27 september 2023 | 16:00Herestraat 49, 3000 Leuven, Belgium
- 2 november 2022 | 14:00
Other Pages (28)
- Generation Food | Entrepreneurship | Innovation | Leuven
- Makeathon 23 | Generation Food
MAKEATHON: Valorising food by-products 8 SEPTEMBER 2020 To simulate entrepreneurship and innovation in the food sector, Generation Food organized a Makeathon. Contemporary challenges in food chains are presented to young innovators. During two days of intensive collaboration, they look for innovative solutions with a convincing business case. The assignment for the participants – students of nutrition and dietetics, marketing, business management and computer science – was clear: find solutions for by-products that are not fully valorised today turn into. Specifically, it was about the apple pulp of a beverage producer Konings NV in Zonhoven and asparagus butts from Aspergehoeve Lavrijsen in Herk-de-Stad. Two side streams that now end up on the compost heap or be used as animal feed. The intention of this Makeathon was to facilitate the processing of this to have secondary flows score higher on the Moerman ladder (see image), and thus reintroduce these nutritionally valuable raw materials to be used as food for humans. After two days of brainstorming, hacking, iterating, intensive collaboration and making prototypes in the kitchen, six groups presented their business case proposals for a professional jury. These were the six companies: A(s)péro : No more boring carrots and cauliflower with cocktail sauce. With A(s)péro you get a culinary trio of appetizers based on asparagus mousse. A restaurant feeling at home. Royal bread : The fiber intake of the Belgian is too low and your children don't want to eat brown bread? Koningsbrood has the solution, by using dried apple pulp they sell a delicious, fiber-rich and white bread. Breakola : Granola is healthy, but now also sustainable. By using dried apple pulp, this Breakola contains extra fiber and protein, and we need less raw materials to produce the granola. EaTwise : Delicious falafel with dried apple pulp as a binding agent. As a sustainable, plant-based meal for the catering industry. Spring bulb : The Spring bulb is a luxury product that demonstrates the versatility of asparagus. This praline with asparagus mousse is a unique culinary experience. Rep-eat : Looking for an innovative, experimental baker? Look no further, Re-eat experiments with by-products for the products they sell. Every pastry, bread or butter cake contains a by-product. In the end, the jury chose Breakola, the fiber and protein-rich granola based on dried apple pulp. Mainly the simplicity of the concept, the ease of implementation, the potential scalability and the amount of residual current used per portion charmed the jury. Today Breakola has grown into the start-up Délicé : they sell several types of granola that use a cranberry side stream. In short: the Makeathon was a great success! Do you want to reminisce about the i innovative atmosphere? Check out the photos below. vul het applicatieformulier HIER in Ontdek hier het resultaat van een vorige Makeathon Opdracht: reststromen van rode bonen valoriseren Resultaat: Met Smak hebben studenten David, Hailu, Edward en Luca een smakelijk product op de markt gebracht. Ze bedachten een voedingsrijk en gezonder alternatief voor chocopasta en dit op basis van rode bonen. Met de chocopasta willen ze mensen aanzetten om meer plant based te gaan eten om zo de eiwittransitie te bevorderen Bezoek hun website: om meer te weten te komen. Of bekijk het inspirerende filmpje van hun case. Play Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied
- masterclass | Generation Food
Share this event MASTER CLASS: PERSONNEL IN YOUR FARM 8 SEPTEMBER 2020 This event consisted of two parts! Part 1: Generation food Masterclass How do you best recruit staff at your starting agricultural company or start-up in the food sector? Or are you just curious about the options to make your work easier? That's what this masterclass tried to find answers to. Tom from Acerta was ready to answer difficult questions. Three entrepreneurs came to share their experiences with staff for inspiration: Tom van Pachagreens , Janne and Maxime van Maïsterplan and Daniël van Kopje Zwam . The options for job students, permanent staff, picking cards, IBO (individual vocational training) and even staff such as shareholders or franchisees were extensively discussed. During the breaks there was time to ask questions one on one. Part 2: Newbie Award Awards Ceremony The Newbie Award 2020 took place in May this year, but the award ceremony was delayed due to the measures against the spread of the corona virus. Now the official award ceremony could finally take place. The 5 laureates were judged by both a jury and the public on their innovativeness and the extent to which their story can inspire other farmers. Tom De Windt took home the jury prize. His inspiring micro-vegetable nursery Pachagreens appealed to our jury the most. For the audience award, the laureates had to rely on their own network. That of Janne and Maxime van Maïsterplan turned out to be the largest. They went home with the audience award. Both will receive a financial boost with their next education or marketing investment and will be allowed to attend an international conference in the spring of 2021. The beautiful day was concluded with a delicious BBQ by farmer Geert.