FWTF SHOUT OUTS TO THE WORLD
Dear students, below you can find all of your amazing solutions to fight one of societal biggest challenges; Food Waste. Thanks a lot for your great efforts! You are AMAZING!
Download the detailed description by clicking on the teams picture.
Team #1
REMY AI
Group 1 came up with a solution called REMY AI. REMY is an artificial intelligence Food Rescue Management system that helps kitchen teams to reduce food waste.
Team #2
REDUCING PLATE WASTE
Group 2 found out that there was a lot to win by reducing the plate waste of the guests. They came up with a nudging campaign for guests and a handbook for Marriott staff to fight food waste and specifically plate waste.
Team #3
HOBU
Group 3 designed the buffet of the (near) future. A lot of food at hotel buffets goes to waste after displaying. To reduce the amount of food that needs to be displayed this team came up with HOBU, the HOlogram BUffet where (part) of the food will be displayed as holograms to avoid unnecessary food waste.
Team #4
ZE-RAW
Group 4 designed ZE-RAW a comprehensive sustainability hub that brings hotels and upcycling vendors together on a shared platform
Team #5
PEEL BLISS & FRUIT RIND FUSION
Group 5 was on a mission to rescue thin fruit peels and they designed two delicious drinks Peel Bliss made with pineapple and Fruit rind Fusion made withwatermelon peels
Team #6
TASTE WITHOUT WASTE
Group 6 focused on the plate-waste of the guests by involving the guests into the solution. With an integration on the Marriott Bonvoy app.
Team #7
LE FOOD WASTE
This team designed the Le Food Waste App for Marriott hotels. A food waste tracking portal is included in the app as well a smart data gathering mechanism.
Team #8
ANDI
An abbreviation for anaerobic digestor. This group turns food waste into green gas to heat up water and for cooking in the hotel.
Team #9
WASTE WARRIORS
This team designed a hotel waste and recycling pick-up service. On the platform various waster recyclers can be connected. The Hotel can easily track their recycling scores.
Team #10
TEAM THUMB; WATERMELON BIOPLASTIC
This team focused on the rinds of watermelon; a type of fruit very often used on hotel buffets. From the rinds they managed to create bioplastic. The team sees potential for Marriott's future banquets and events.
Team #11
BIOTIC YOGHURT
This team focused on making biotic yoghurt with the help of fruit rind powder. Using the bacteria's and fungi available on the fruit skins they turn milk into yoghurt.
Team #12
FOOD TELL
This team created an app to be integrated with the Marriott Bonvoy app, for the Marriott associates and a water purifier.
Team #13
SOAPPEELS
Soapeels is a soap made from fruit peels. The purpose of making soapeels is to replace the existing soap in the hotel
Team #14
SHELDER EGGSHELL POWDER
This team focused on the versatility of eggshells. Approximately 3 - 4 million tons of eggshells are wasted each year in Indonesia.
Team #15
NUGGETASTIC
This team came up with the idea to turn food waste into vegan nuggets resulting in the nuggetastic concept.
