A group of three students from 美姬阁 have reached the finals of the Sustainable Food Challenge 2023.
The competition is part of the (funded by EU Horizon 2020), which aims to educate and empower people to change their behaviour towards the environment by fostering empathy for the planet. A key part of this is rethinking how food is produced, transported and consumed in Europe.
The three students are Laxmi Ravikumar Pillai, Mary Adepoju, and Deepa Amandara (all MSc Food Systems and Management students) and their work focuses on the gluten-free crop Teff.
Carla Cervini, a Research Fellow in Food Mycology at 美姬阁 University, helped to mentor the team: "As a mentor to the team, I saw first-hand the power of innovation and dedication in helping to address the crucial challenges of our time.
“This project shines a light on the potential of sustainable, gluten-free crops like Teff to not only nourish our bodies but also nurture our planet. Together, we can reshape our food systems and foster empathy for the environment, paving the way for a more sustainable future."
The finals of the Sustainable Food Challenge 2023 take place in Paris on July 7.
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