This fast-paced course brings together students and instructors from culinary and food-related disciplines to explore the future of sustainable food. Participants choose their own challenge and work independently or in small teams to develop an innovative concept that responds to emerging trends and global needs in the food industry.

Challenges may focus on health-focused meals, zero waste principles, plant-based menus, local and ethical sourcing, or food entrepreneurship. Throughout the week, participants will combine short instructional sessions, online resources, and hands-on experimentation in the kitchen.

The course encourages both students and instructors to take on a professional challenge. Instructors are encouraged to take part as both mentors and learners, combining their challenge with professional development and reflection on new teaching approaches within culinary education.