In Flanders, only 30% of a cauliflower is processed into food, leaving a significant portion unused. With zucchini there is another problem: only zucchini with a certain diameter are accepted by the fresh market and processing industry, while larger ones, although edible, are often discarded. To address this waste, it was decided to use residual streams from cauliflower and zucchini growers as a starting point for the Makeathon.

In collaboration with ILVO, the residual streams were pressed into a juice and press cake. For this purpose, an innovative press was used that produces an extra high yield. The ZeroW project, among others, promotes this high-tech equipment. These semi-finished products can be sold directly or further processed into new food products. Signature Foods Belgium gave the students the challenge of using these ingredients to develop a creative, savory, accessible and affordable product that could serve as inspiration for the food industry to utilize food surpluses on a larger scale.

After an intensive brainstorming session, the students went into the kitchen to experiment with the juices and purees of cauliflower and zucchini. This resulted in several innovative products, including a vegetable bar and a pesto. These creations highlight how diverse the possibilities are and show that even the less common parts of vegetables can be valuable raw materials for the food industry.

A professional expert jury judged the concepts on originality, the potential to utilize residual streams, feasibility on a large scale, entrepreneurial potential and the presentation of the final products. The jury was impressed by the creative solutions and feasibility of the proposed concepts. The Makeathon showed how innovative ideas can contribute to a more sustainable food chain and how cooperation between different actors in the food industry can lead to tangible results.