Idea Phase (15 January-3 April 2018)

Submitted by (@nicholas.milum)

Sustainable Events

Our project empowers event planners at McGill University to integrate environmental, social, and economic sustainability into their planning and programming through the administration of three key services: An interactive web-tool, a consultation and certification program, and training workshops. In this digital age, organized events are critical sites for the exchange of ideas and values. We are applying to the CEC Youth ...more »

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Idea Phase (15 January-3 April 2018)

Submitted by (@nicholas.milum)

Sustainable Events

Our project empowers event planners at McGill University to integrate environmental, social, and economic sustainability into their planning and programming through the administration of three key services: An interactive web-tool, a consultation and certification program, and training workshops. In this digital age, organized events are critical sites for the exchange of ideas and values. We are applying to the CEC Youth ...more »

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Awaiting Reviews
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0 of 8 completed

Idea Phase (15 January-3 April 2018)

Submitted by (@oroboto)

Project Oroboto

Project Oroboto is an effort to make different sustainable technologies available in developing areas for the improvement of the following points: 1. Energy accessibility (renewable). 2. Education. 3.Environmental sustainability. 4.Sustainable Food production.5. Human conditions; by creating a network of small business that creates jobs and spreads the use of different sustainable technologies as well by motivating and ...more »

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Idea Phase (15 January-3 April 2018)

Submitted by (@oroboto)

Project Oroboto

Project Oroboto is an effort to make different sustainable technologies available in developing areas for the improvement of the following points: 1. Energy accessibility (renewable). 2. Education. 3.Environmental sustainability. 4.Sustainable Food production.5. Human conditions; by creating a network of small business that creates jobs and spreads the use of different sustainable technologies as well by motivating and ...more »

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Idea Phase (15 January-3 April 2018)

Submitted by (@njitpingryresearch)

Microbial Degradation of Residential Food Wastes: Expediting Waste Digestion and Energy Extraction

Here in the United States, about 31% of the total food supply is wasted annually (EPA). Beyond that, 38 million tons of domestically food in the United States was wasted in 2014, and 95% of the wasted food is either disposed of in landfills or sent to combustion facilities, both of which are forms of waste management that are unsustainable in the long-run, and has detrimental effects on the environment at large. Landfills ...more »

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Idea Phase (15 January-3 April 2018)

Submitted by (@njitpingryresearch)

Microbial Degradation of Residential Food Wastes: Expediting Waste Digestion and Energy Extraction

Here in the United States, about 31% of the total food supply is wasted annually (EPA). Beyond that, 38 million tons of domestically food in the United States was wasted in 2014, and 95% of the wasted food is either disposed of in landfills or sent to combustion facilities, both of which are forms of waste management that are unsustainable in the long-run, and has detrimental effects on the environment at large. Landfills ...more »

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Idea Phase (15 January-3 April 2018)

Submitted by (@edna.patinoarellano) and 1 other

Adaptive and intelligent greenhouses in the home

Can you imagine cultivating and consuming your own food? Our idea arises in response to the concern that exists to produce organic vegetables for personal consumption at low cost, seeking to satisfy basic food needs mainly tomato, chili and sprouts among others. Is to install greenhouses adaptable to the home with recycled materials, our project is aimed at anyone interested in consuming food free of pesticides ...more »

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Idea Phase (15 January-3 April 2018)

Submitted by (@elijahsharpe)

PathoMeter: Reducing Food Waste by Preventing Food Recalls

The risk of recalls is on the rise as production speeds increase and manufacturers are under more pressure than ever to deliver higher volumes of product. Add to this the growing trend to run varieties of a single product on the same production line and the opportunities for error are multiplied. No matter how large a recall is, whether it is localized and involving a limited amount of product or a nationwide recall affecting ...more »

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2017 Winners

Submitted by (@kristiankrugman)

Restaurant Waste to Superfood Powder

Our mission is to reduce food waste, minimize our carbon footprint, and alleviate hunger across the country by providing a nutrient-dense powder that is both healthy for our bodies and our environment. Each night thousands of pounds of edible viable untouched food is thrown away in our restaurants daily. Yet there are still millions of people who go to sleep hungry who are not aware of where their next meal will come ...more »

2017 Winners
Archived
2017 Winners

2017 Winners

Submitted by (@fiorevanessa3) and 1 other

Small Scale Waste to Energy

What is the problem? Approximately $162 billion dollars’ worth of food is wasted in North America each year, accounting for 40% of all food produced. This wasted food eventually ends up in landfills, where it decomposes and releases methane gas, a compound which is 25 times more toxic than carbon dioxide. In addition to the alarming environmental effects, food waste costs businesses upwards of $3.1 billion dollars per ...more »

2017 Winners
Archived
2017 Winners