TFF Global Challenge results
Source: Thought For Food
Comprised of four young women in the Institute of Business Administration, Team Innovision developed a solar-powered micro-climate chamber for small scale farmers that increases shelf life of fruits and vegetables using an evaporation cooling system.
What clearly stood out was the invention’s low cost as an affordable substitute for refrigeration to reduce food loss in developing countries, the overall contribution to food security and its potential to remove the use of a poisonous fruit and vegetable preservative used in their home country.
The judges also selected two runner-ups, each winning a $5,000 prize.
- Team FoPo Food Powder from Lund University in Sweden developed a project to freeze-dry fresh produce nearing its expiration date and convert it into an edible, nutritious powder that can be used for humanitarian aid, space missions and more. Comprised of Gerald Perry Marin, Kent Ngo and Vita Jarolimkova, three Masters students in Food Innovation and Product Design, Team FoPo Food Powder aims to turn ugly, unsellable, and almost expiring food into food powder, thereby increasing its shelf life from around around 2 weeks to 2 years.
- Team Aahaar from the Indian Institute of Technology (IIT) Bombay was also awarded $5,000 for their sensor-aided cold-storage truck service, which is supported by an Uber-like app to efficiently match food producers with drivers and markets. The team is comprised of Amit Singh Yadav, Swapnil Chougule, Kriti Gupta and Pravesh Kochar, engineering students who are on a mission to reduce food waste by focusing on post-harvest losses.
These teams were selected from ten TFF Challenge Finalist Teams, who pitched their project ideas to our eminent panel of judges:
- Puneet Ahira, Google[x]
- Sara Farley, Global Knowledge Initiative
- Joseph King, Norman Borlaug Foundation
- Nikolai Braun, Revolution Bioengineering
- Gavin Armstrong, Lucky Iron Fish
- Lorena Galavan, Henlight (and 2013 TFF Challenge Winner)
The TFF Summit was a celebration of the power of the next generation to come up with breakthrough ideas on how to feed 9+ billion people by 2050.
Since September 2014, student teams from over 300 universities in 51 countries has been relentlessly working to develop project concepts to tackle that question. They used robust innovation tools such as the TFF Design Thinking Lab and leveraged social media in radical ways to cooperate with each other and build networks of supporters both on and offline.
All of the finalists have generated truly creative, projects for food security. The remaining eight teams were …
Project Siros from the University of Bristol (UK) developed airtight grain storage bags with thermochromic and hydrochromic labels to improve grain storage and reduce post-harvest losses for small scale farmers in developing countries.
MicroFund from Kyambogo University (Uganda) developed a community-based ecosystem that enables food sharing, exchange and trade among rural and urban-poor families, with an aim to improve nutrition and income security and reduce food waste.
C-fu from Cornell University (USA) and York University (Canada) developed a process that converts insects into a versatile bug meat product that can be used as a nutritious source of protein for humans and animals.
KinoSol from Iowa State University (USA) developed a detachable, mobile, solar-powered food dehydrator made from readily-available recycled materials, which also contains mylar-lined storage to keep out moisture and oxygen to prevent rot.
Food UP! from the University of Melbourne (Australia) developed a small-scale vertical farm system to produce food and recycle organic waste, supported by a food-swapping mobile app.
Rooty Roofs from the University of Sao Paulo (Brazil) created a modular, integrated farming system to grow produce on urban rooftops and to sell it locally in supermarkets.
Youth Ag-education & Innovation Cooperative (YAIC) from Texas A&M University (USA) created a youth-led agricultural innovation cooperative, with an aim to empower youth with leadership skills and employ them through cooperative ownership and management.