The Faculty of Biotechnology of the Universidade Católica Portuguesa is launching the 4th edition of the contest “Inventing the Food of the Future”, a challenge aimed at 9th-grade and secondary school students from across the country, inviting them to reflect on the role of food in sustainability, the economy, and health.
In a global context marked by climate change, conflicts, and resource scarcity, the right to food remains far from a universal reality. In line with the United Nations’ theme for World Food Day 2025 — “Zero Hunger” — this challenge aims to raise awareness among younger generations about the urgent need to ensure healthy, affordable, and sustainable food for all.
Each team, composed of one teacher and between one and four students, must design and justify a recipe that is simultaneously healthy, economical, and environmentally sustainable. Participants should document the preparation process with photos and videos, presenting the final result and explaining their choices in the application form.
The recipes will be evaluated by a jury composed of professors and experts in the fields of nutrition, food technology, and sustainability, who will award the main prizes: Recipe of the Year (€250 for secondary school and €100 for 9th grade), as well as distinctions in four subcategories:
- Taste of the Sea
- Street Food
- Edible Wild Plants
- Luminous Legumes
Entries may be submitted until December 1, 2025, and the finalists will be announced on January 7, 2026. The national final will take place on February 13, 2026, at the Faculty of Biotechnology in Porto, with chef Hélio Loureiro joining the jury panel.
