Anonymous Company
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Next Challenge: How can regenerative hygiene make our products more sustainable? |
There are more options than ever when food shopping today. The use of alternative and upcycled ingredients are two ways in which our food choices have expanded. You may be familiar with alternative ingredient foods such as items like chickpea flower, veggie pasta noodles, and things that are gluten-free. Upcycled ingredients are most commonly food byproducts that are safe to consume and that may have otherwise been thrown away, such as grains from beer making or vegetable pulp. These upcycled ingredients can then be used to make other food products like granola bars, juices, and even pizza!
We want to understand what consumers are looking for when it comes to alternative and upcycled ingredients. We also want to offer new products made with alternative and upcycled ingredients that they will be excited about!
We are interested in understanding consumer needs and interests when it comes to alternative and upcycled ingredients. We also want to hear your ideas for new products with alternative and upcycled ingredients.
Begin by answering the survey questions. Then answer the deliverables (below) in the open text box:
- Tell us about your experience shopping for products with alternative and/or upcycled ingredients.
- When shopping for food, do you currently seek out alternative or upcycled ingredients? Why or why not? (for example, is it for a specific diet? nutrition? sustainability?)
- If you shop for alternative and/or upcycled ingredients, what are you looking for specifically? Where are you usually looking for these items in a food store (section or aisle)?
- What types of food products made with upcycled ingredients would you be most excited to try? What types of upcycled food products would you not want to try?
- Has the recent Covid-19 pandemic impacted your food choices as they relate to alternative and/or upcycled ingredients? (For example, are there foods you look for now that you didn't shop for before? Things you are willing to pay more for? Foods you avoid?)
- What new product would you like to see made with either alternative or upcycled ingredients? This should be something you would not find currently in stores today.
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Submissions will be graded on the following criteria:
- 1-10 Scale
will share $1,000
will share $400
will share $200
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Nikhil Patil McMaster University | |
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Hannah Semmes University of Virginia | |
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Lauren Wachenfeld Washington University in St. Louis | |
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Matthew Gaiser Queen's University | |
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Sean Elliott | |
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Jade Kelley Penn Foster | |
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Paul Holschneider | |
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Kate Szan University of Connecticut | |
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Samantha Machado University of King's College | |
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Oscar Klempay | |
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Olivia Wendell Honolulu community college | |
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Emily Kingsman Simon Fraser University | |
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Joy Orande Brock university | |
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Gina Binns | |
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Jessica Muzzo | |
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Shane Jenkins University of Notre Dame | |
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Alisha La University of Calgary | |
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Reshma P Veedu | |
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Marcus Todorovich | |
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Camile Cleveland Duke University | |
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Gerald Okafor University of Manchester | |
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Aditi Maheshwari University of Toronto | |
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Juan Bueno Lone Star College | |
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Emily Armstrong Queen's University | |
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Marina Radovanovic Queen's University | |
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Min Sung | |
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Jacqueline Duong University of California, Los Angeles | |
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Bridget Quinnn | |
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Tabitha Norton University of Toronto | |
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Yale Wang University of Waterloo | |
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K B Ferris State University | |
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Taponitya Samantaray University of Hyderabad | |
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Audrey Nguyen University of California, Irvine | |
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Sandra Nguyen California State University, Fullerton | |
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Zoe Helgoth University of Colorado | |
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Emilia B Humboldt State University | |
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Moisés Hulho | |
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Alla Sergueeva | |
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Benjamin Aduba | |
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Dr. Janelle Christine Simmons Liberty University | |
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Tisa Douglas | |
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Lori Ianneillo | |
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Jul Schall | |
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DINA HAYNES | |
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Rosynes Falcon | |
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Emil Nedelcu | |
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Elise Sokolow New York University | |
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serena Chima | |
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eureka tw | |
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Jason Mullikin | |
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Olivia Nguyen University of California at Davis | |
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Yarisel Linares | |
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Tiffany Charleston Ashford University |