Saint Louis University hosted the “Entrep Fever Competition 2024” on 26 November 2024 at the Diego Silang Lobby. The event was organized by the SLU-University Research and Innovation Center (UnRIC) through the School of Accounting, Management, Computing, and Information Studies (SAMCIS) and the Young Entrepreneurs Society (YES).
Entrep Fever Competition 2024 showcased innovative approaches in reducing food waste through sustainable practices that is part of the “From Trash to Treasure: Paving Pathways for Food Upcycling to Curb Post-Harvest Losses in the Vegetable Supply Chain” program funded by a Vlaamse Interuniversitaire Raad (VLIR) or Flemish Interuniversities Council research grant.
Ms. Glory S. Dela Peña, the Dean of SAMCIS, delivered her welcome remarks, setting the tone for the competition that was witnessed by the SLU deans and heads of offices.
Atty. Andres Arnold W. Lampacan, CPA, PhD, General Manager of Benguet Agri Pinoy Trading Center (BAPTC) then gave an inspiring message emphasizing the importance of food sustainability and the role of upcycling in addressing post-harvest losses. “There is still much work to do in the field of agriculture,” he said as he elaborated on the problems in the agriculture sector.
Out of 27 participating teams, Cabby Cookies emerged as the Grand Winner and bagged the Best Sustainability Initiative Award. Focaccia di Cavolo took second place while Okonomix bagged third place.
Special awards were also presented as follows: Greens and Grains received the People’s Choice Award, Cabby Ketchup was honored with the Best Food Innovation Award, Uncabbageable Wrapper bagged Best in Ingredient Innovation, and Akap Cwrap excelled in securing the Best Marketing Award.
The competition tapped three well-accomplished culinary judges to help facilitate the scoring and determine the best entries for the major and special awards: Mr. Lesley Dale Umayat, the Director of Food Science Research and Innovation Center at Benguet State University; Mr. Rony C. Carlos, and Chef Rowena “Ro” Quintos, executive chef and owner of Café de Angelo.
Ms. Jennet E. Razo, PhD, a faculty member of the School of Nursing, Allied Health, and Biological Sciences (SONAHBS), Biology Department and VLIR Food Upcycling Project researcher, delivered the closing remarks, commending the participants for their efforts in contributing to a more sustainable food system.
The Entrep Fever Competition not only highlighted the creativity of participants but also emphasized the importance of addressing food waste in the supply chain. By transforming “trash” into “treasure,” the event successfully demonstrated how sustainable innovations can pave the way for a greener future.
This initiative supports SLU’s mission of upholding environmental and agricultural dignity. The event is aligned with the United Nations Sustainable Development Goals (01) No Poverty, (04) Quality Education, (08) Decent Work and Economic Growth, (11) Sustainable Cities and Communities, (12) Responsible Consumption and Production, (15) Life on Land, and (17) Partnerships for the Goals. (Article by Shane Gamboa, OGRAA Intern | Photos by Je Marie Dannang, OGRAA Intern)
