{"id":7344,"date":"2025-09-29T14:11:05","date_gmt":"2025-09-29T14:11:05","guid":{"rendered":"https:\/\/circulareconomyforfood.eu\/?p=7344"},"modified":"2025-09-29T14:44:43","modified_gmt":"2025-09-29T14:44:43","slug":"circular-economy-for-food-award-winners-of-the-unisg-pnrr-nodes-challenge-with-agrimontana-announced","status":"publish","type":"post","link":"https:\/\/circulareconomyforfood.eu\/en\/circular-economy-for-food-award-winners-of-the-unisg-pnrr-nodes-challenge-with-agrimontana-announced\/","title":{"rendered":"Circular Economy for Food Award: winners of the UNISG – PNRR NODES Challenge with Agrimontana announced"},"content":{"rendered":"\n
Event Date: September 22, 2025 – UNISG booth at Cheese, 4:30 p.m.-5:30 p.m.<\/strong><\/h6>\n\n
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On the afternoon of Monday, September 22, during the new edition of Cheese 2025<\/strong>, the award ceremony of the UNISG – PNRR NODES Challenge<\/strong>, carried out in collaboration with Agrimontana srl<\/strong>, was held as part of the NODES – Digital and Sustainable Northwest, Spoke N7<\/strong> project .<\/strong><\/p>\n\n

The UNISG – PNRR NODES Challenge<\/strong> is an innovative educational activity designed to stimulate an entrepreneurial mindset among students in the Bachelor’s Degree in Gastronomic Sciences and Cultures<\/strong> at the University of Gastronomic Sciences in Pollenzo.<\/p>\n\n

The Challenge Timeline<\/strong><\/h5>\n\n

The students developed product concepts from the brief proposed by Agrimontana<\/strong>, a historic manufacturer of candied fruit, marrons glac\u00e9s, jams and ice cream ingredients. In collaboration with the University of Pollenzo, Agrimontana decided to explore the valorization of residual syrups from the candying of oranges, lemons, citrons, chestnuts, strawberries, raspberries, blueberries and apricots from a circular economy<\/strong> perspective. <\/p>\n\n

The Challenge’s journey began on February 25, 2025<\/strong> with the Kick Off Meeting<\/strong>, a kick-off event that allowed students to get into the thick of the project and learn about Agrimontana’s proposed brief. It then saw several mentoring stages<\/strong> between March and May, allowing students to refine their ideas with the help of faculty and experts. The Mid-term Presentation<\/strong> stage took place on June 16 and 30, while the in-house Final Presentation<\/strong> was held between July 7 and 11, before the ceremony during Cheese. <\/p>\n\n

The award ceremony<\/strong><\/h5>\n\n

The awards ceremony<\/strong>, held on September 22 at the UNISG booth at Cheese, thus crowned a seven-month-long training and planning process. The meeting opened with an introduction to the context of PNRR NODES<\/strong> by Prof. Luisa Torri<\/strong> and Dr. Nazarena Cela<\/strong>, who presented the project’s objectives and perspectives. <\/p>\n\n

Next, Dr. Chiara Bardini<\/strong>, general manager of Agrimontana, and Prof. Michele Fino<\/strong> explained the project brief, focusing oninnovation in the food sector<\/strong> and the crucial role of the gastronome<\/strong> in the transition to more sustainable production models.<\/p>\n\n

The final part of the meeting was devoted to the presentation of the winning groups<\/strong>, led by Prof. Franco Fassio<\/strong>, who accompanied the audience to discover the award-winning proposals.<\/p>\n\n

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\ud83e\udd47 1st Place – Beer in Motion<\/strong><\/h6>\n\n

Group members: Elena Gullino, Lucia Hendel, Mokhathi Maleballo<\/em><\/p>\n\n

A craft beer made with molasses from the candying of Agrimontana apricots. The project combines circular economy and territorial identity: the collaboration with Piedmontese brewery Baladin makes it possible to transform a waste into a sustainable beverage with a unique flavor profile. Designed for a young, eco-conscious target audience, the beer comes with the slogan in Piedmontese dialect “Pias\u00ec senza tormento.”<\/em> <\/p>\n\n

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