Zongliang Shang, Phoenix Chen (2018) Helping reduce the half a billion pounds of fruit waste generated annually by restaurants in New York City by training young chefs to become zero-waste chefs who repurpose excess fruit into innovative dishes and beverages. Process Paper: (PDF)
Parppim Pimmaratana (2018) An in-school program that inspires children to rescue beloved ocean species by reducing plastic trash, and through them, to influence adults to do the same. Process Paper: (PDF)
Kendall Murphy (2017)
“A concept that inspires more environmentally sustainable eating habits among the New York metal music community.”
by Grace Hsieh
“Fishwish™ is a mobile app that strives to disrupt the food scene by offering a new way to empower eco-eaters to make more sustainable choices.”
by Yinman Guo
“Improving second-generation Chinese Americans’ connection with their cultural identity through stories and recipes of their favorite family dish.”
by Kate Nicholson
“Aftermoon is the time between 2am and 5am in hospitals when night shift nurses need an invigorating snack to get through the rest of their day; it’s a way to send them one that’s wholesome and nutritious.”
by Jenn Emmons
“I am creating a consumer product for low-income working Mexicans to acquire healthier and better eating habits through 5 minute breakfasts.”
by Josh Treuhaft
“Inspiring and empowering anyone who cooks and eats to make the most of the food in their lives.”
by Sara Cornish
“Placemat makes local stories and resources accessible, re-connecting neighbors to their neighborhoods.”