We challenged the brightest student minds with SustainFood’s call to action – submit your most innovative ideas to address food insecurity. For their groundbreaking approaches to climate-smart food production, the top three teams were judged to be the following (in alphabetical order):
AquaCulture Nexus: Thulani Ningi (University of Fort Hare), Tinashe Magada (Zimbabwe Ezekiel Guti University), Taiwo Bamgboye (University in Oulu), Nandipha Tonisi (University of Fort Hare), Reason Charachimwe (Zimbabwe Open University)
Ecogrow Nexus: Gift Albert (Daresalaam Maritime Institute), Calvin Nelson (Daresalaam Maritime Institute), Gladness Maluila (Daresalaam Institute of Technology), Zaima Marine (Muhimbili University of Health)
Feed Africa: Martin SOUILI, Aboubacar LAOUALI MAMAN (International Institute for Water and Environmental Engineering (2iE))
Three teams also received an honorable mention from the judges for their innovative ideas as follows (in alphabetical order):
AgriEnvo Group: Emmanuely Zephaline Nungula, Vedasto Victor Ngaiza, Luciana Raphael Chappa (Kenyatta University)
Nutrition 4 Tomorrow: Bethel Chademana (Bindura University of Science Education), Nyasha Makaha (Bindura University of Science Education)
Zero-Hunger Community Champions: Praizy Zakaria (JKUAT), Sylvester Masika (JKUAT), Philip Siminyu (University of Nairobi)
The Customer Discovery Lab at Penn State ran the Zero Hunger Student Competition as part of the SustainFood network of networks focused on sustainable food systems using the water-energy-food nexus framework in the U.S., African, and Europe.Funded by the National Science Foundation, SustainFood is led by Penn State University, Michigan State University, and the Stockholm Environment Institute, with a range of partners across Africa and Europe.
For the competition, a total of 61 student teams from 21 countries submitted their innovative ideas to increase the food security of vulnerable communities amidst soaring food prices, supply chain disruptions, and extreme climate events – all pressing global challenges. More than 100 judges globally evaluated the participating teams, and 16 teams were selected for the second round of the competition. Each team displayed exceptional creativity and insight, coming up with innovative solutions for a future where hunger is no longer a global problem. What’s Next? The top three teams will receive online Customer Discovery training in March/April 2024 to develop their ideas further by testing through customer interviews. In addition, teams will tap into the resources of the SustainFood project, with the potential to connect with strategic partners, business mentors, and other students who help to turn your idea into a successful venture.
The Customer Discovery Lab at Penn State is a program designed to assist innovators and entrepreneurs in validating their business ideas. It is part of the programs offered by the Invent Penn State initiative at Penn State and is delivered by the Flemming Creativity, Entrepreneurship, and Economic Development (CEED) Center at Penn State Berks. The lab provides a series of workshops, which are described as “boot camp”-style training, aiming to help participants start customer discovery, learn about the commercialization process, network with experienced entrepreneurs, and determine if there is a market for their innovations. In the lab, participants receive guidance on developing a business model and validating it through a systematic process. They also get to interact and receive feedback from faculty experts as well as experienced entrepreneurs who act as mentors. SustainFood project adopted the program to identify innovative WEF based ideas and to turn them into viable solutions within their network.
We commend all participants for their passion and dedication and thank our judges for their dedication and insight.