About Ecotrophelia

Ecotrophelia is a prestigious competition that promotes eco-innovation in the food industry by challenging university students to design and present sustainable, market-ready food products. It brings together multidisciplinary student teams—often from food science, business, engineering, and design backgrounds—to address real-world environmental and commercial challenges facing the agri-food sector. Participants must conceive a product that is not only innovative and appealing to consumers but also environmentally responsible throughout its lifecycle, including sourcing, production, packaging, and distribution.

Key criteria include technical feasibility, nutritional value, environmental impact, and market potential. The competition acts as a bridge between academia and industry, offering students a valuable platform to gain hands-on experience, develop entrepreneurial skills, and network with food professionals, potential investors, and recruiters. Ecotrophelia starts with national competitions held across various countries. The winning teams from each nation then go on to represent their country at the European finals, where their innovative food projects are evaluated by a jury of experts from academia, industry, and public institutions. Ultimately, Ecotrophelia fosters a culture of sustainable innovation and helps shape the future leaders of the food industry.
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Ecotrophelia Europe

Ecotrophelia Europe is the ultimate competition that brings together the winners of each national contest to select the best project among the best. Organized annually by the EEIG Ecotrophelia Europe, the finalists convene either at SIAL Paris or ANUGA in Cologne to present their innovations before a panel of expert jurors from academia and the food industry representing each participating country.
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This prestigious event provides students with a unique opportunity to showcase their creativity and entrepreneurial skills on an international stage, shaping the future of sustainable food innovation.

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