Editor’s Note: According to the European Commission, over 57 million tonnes of food are wasted annually in Europe, contributing to approximately 16 per cent of the total greenhouse gas emissions generated by Europe’s food system. With households responsible for up to 50 per cent of this waste, are there sustainable solutions that could help the continent reduce its environmental footprint? This piece highlights initiatives from young innovators across Europe working to make this happen while also helping the continent build and improve food safety and security.
Europe’s food system is getting a much-needed shake-up, and young innovators are leading the charge. The Menu for Change Challenge, powered by EIT Food, the Seeding The Future Foundation and the Young Professionals Platform (YPP)—which includes YPARD, APPatEIT, and EIT Food Alumni—has just announced its winners. These trailblazing teams are bringing fresh ideas to the table, tackling sustainability, food waste and accessibility challenges with bold, actionable solutions.
Greenovators (Turkey)
Sustainable cafeteria sourcing
Imagine university cafeterias that don’t just feed students but also educate them about sustainable food choices. That’s the vision of Raife Kotzaoglan, Rajabi Armineh and Bilge Colak, the minds behind Greenovators. Their project transforms university dining halls into eco-friendly food hubs, reducing their environmental footprint while equipping students and staff with practical sustainability knowledge.
The Menza Collective (Czech Republic and Germany)
Greening university cafeterias
Taking sustainable sourcing a step further, Martin Richter, Lisa Maike Buss and Luisa Pereira Goss are investigating how universities can make smarter food procurement decisions. Through research at CZU Prague, they’re exploring how students, staff and faculty perceive and influence sustainability policies. Their findings will shape future procurement contracts, leading to healthier, more sustainable menus in educational institutions.
Alnarp’s Agroecology Farm (Sweden)
Building a student-run, sustainable farm
Could a 2,200-square-meter student-run farm provide food for dozens of families while doubling as an educational hub? Mariana Alejandra Rorero Gonzalez, Marie-Claire Feller and Marie Ingrid Svedhem believe so. Their CSA (Community-Supported Agriculture) model at Alnarp’s Agroecology Farm already supports over 60 households and serves as a “living lab” for agroecological practices. The team offers internships, workshops and partnerships to grow a self-sustaining, climate-smart food community.
Agroboros (Netherlands)
Reconnecting children with agriculture
Farming isn’t just about producing food—it’s about education. Esteve Simon David Helias, Paula Daniela Orduz Ramos and Sarah-Maria Scheid are closing the growing disconnect between young people and agriculture. Through immersive summer programs for children aged 3-10, Agroboros fosters environmental awareness, ecological identity and social-emotional intelligence—creating future stewards of sustainable food systems.
NutriFood (Germany)
Bringing beans to the table—sustainably
Protein innovation takes centre stage with Enock Wasonga Omanga, Evance Odhiambo Ochola and Joshua Ojwodhi Ouko, the team behind NutriFood. Their project revolutionises plant-based protein with pre-cooked, dehydrated beans, offering a nutrient-rich, convenient and sustainable alternative to animal products. By partnering with regenerative farms, NutriFood supports soil health, carbon sequestration and sustainable agriculture.
What’s Next?
The journey for these winning teams is just beginning! Each team receives a €5,000 grant to bring their projects to life, but beyond funding, they will also benefit from an intensive mentorship and training program designed to equip them with the skills needed to scale their impact.
As part of the Young Professionals Platform (YPP), YPARD and EIT Food Alumni will play a crucial role in shaping the mentorship and training modules. These sessions will cover essential topics like:
- Business Development – Understanding financial sustainability and growth strategies
- Marketing and Online Presence – Creating visibility for their projects and reaching the right audiences
- Product Development – Refining their innovations for real-world implementation
- Network Building – Connecting with key stakeholders in the food industry, academia and policymaking
In addition to these mentorship opportunities, teams will have the chance to present their work on international stages, gaining visibility and potential collaborations at two major food system events, including Next Bite 2024 in Brussels and IFT FIRST 2025 in Chicago.
This piece was initially published by YPARD and has been revised to suit Farming First’s editorial guidelines.
