As part of its commitment to the pillar of Knowledge Valorisation and Transfer, the project was featured in the Philippine Institute of Chemical Engineers (PIChE) Baguio-Benguet Chapter’s national webinar on “Zero Waste Processes: Transforming Industries through Circular Economy” on 17 August 2025.
On 8 August 2025, twenty eager members of the Technology and Livelihood Education (TLE) Club at Fort Del Pilar National High School swapped textbooks for cutting boards in a hands-on demo titled “Slice, Spice, and Skill-Up: Upcycling Vegetables, Empowering Learners.”
On 5 August 2025, under Baguio’s rejuvenated skies following the devastation of Habagat and strong Typhoon Emong, the SLU-VLIR UOS team brought not just academic enrichment but hope and sunshine to the resilient learners of the Alternative Learning System (ALS) at Bonifacio Elementary School, Cresencia Village, Baguio City.
This article documents the recent hybrid meeting between the SLU-VLIR Short Initiative Food Upcycling Team and the outgoing Belgian Ambassador to the Philippines, His Excellency Michel Parys, held at the Belgian Embassy, Multinational Bancorporation Center 9th Floor, 6805 Ayala Avenue, Makati City on 8 July 2025.
The Flemish Interuniversities Council University Development Co-operation or Vlaamse Interuniversitaire Raad Universitaire Ontwikkelingssamenwerking (VLIR UOS) Ghent University–Saint Louis University (SLU) Food Upcycling Project Team, in partnership with the Department of Trade and Industry (DTI) in the Cordillera Administrative Region, spearheaded a Sensory Analysis Training Workshop on 10 July 2025, at SLU’s Incubator for Research, Innovation & Business (SIRIB) Center, Otto Hahn Building, SLU Main Campus.
With its commitment to fostering excellence, Saint Louis University (SLU) held the annual Innovations in Creatives, Research, Extensions, and Technology (iCREaTe) spearheaded by the University Research and Innovation Center (UnRIC) at the Fr. Francis Gevers Hall from 2 to 4 April 2025 that included the presentation of research papers from different schools.
In line with Saint Louis University’s commitment to sustainability that goes beyond academic pursuits, its University Research and Innovation Center (UnRIC) conducted a training session titled “Beyond Limits: Unleashing the Boundaries of Research and Innovation for Maximum Impact” on 10 January 2024 that centered on the importance of research publication and innovation in sustainable gastronomy and food upcycling.