EIT Food, the Seeding The Future Foundation and the Young Professionals Platform have announced the winning teams of the Menu for Change Challenge, a competition designed for young changemakers with innovative ideas to revolutionise Europe's food system. EIT Food is supported by the European Institute of Innovation and Technology (EIT), a body of the European Union. The challenge's implementation is youth led thanks to the Young Professionals Platform and the managing organizations  YPARD, APPatEIT and EIT Food Alumni.

Open to applicants aged 18-30, the Menu for Change Challenge aims to support young changemakers developing real-world solutions to address food system challenges. Each of the winning projects aligns with at least one of six key priorities outlined in FutureFoodMakers' Menu for Change Manifesto: Regenerative Farming; Clear & Accessible Food Labelling; Food Cost Inclusion; True Cost of Food; Food Waste Reduction and Food Education.

The five winning teams are:

• Alnarp's Agroecology Farm (team based in Sweden, winners from Colombia, Germany and Sweden): A Community Supported Agriculture farm, Alnarp's Agroecology Farm promotes sustainable farming and community building. Serving over 100 families, it is a 'living lab' for agroecological practices, offering internships, educational events, and fostering local food systems.
• Agroboros Educational Programming (team based in Netherlands, winners from Colombia, Germany and France): Agroboros provides immersive summer programs for children, building connections between youth and agriculture. Through experiential learning, children aged 3-10 gain a deep understanding of food production, sustainability, and environmental stewardship. 
• Nutrifood Dehydrated Bean Products (team based in Germany, winners from Kenya): Nutrifood offers pre-cooked, dehydrated beans as a sustainable, plant-based protein alternative. Sourced from regenerative farms, it focuses on nutrient management, carbon sequestration, and environmentally friendly food production with clear labelling for consumers. 
• Greenovators Sustainable Cafeteria Sourcing (team based in Türkiye, winners from Greece, Iran and Türkiye): Greenovators aims to transform university cafeterias into sustainable food hubs. By educating staff and engaging students, the project fosters awareness and reduces environmental impact, making cafeterias eco-friendly learning spaces. 
• The Menza Collective Sustainable Cafeteria Sourcing (team based in Czechia, winners from Czechia, Portugal and Brazil): This project focuses on sustainable food procurement in university cafeterias. By interviewing key stakeholders, the team aims to create tailored action plans and frameworks to promote sustainability in food sourcing and procurement at academic institutions. 

The 5 winning teams of the challenge are represented by 15 individuals from 11 different countries, including six EU and five non-EU nations. To bring their ideas to life, the winning teams will each receive €5,000 funding and professional mentorship as well as the opportunity to pitch their ideas at key conferences including EIT Food Next Bite 2025 and IFT FIRST Annual Event and Expo. 

Sofia Kuhn, Director of Public Engagement at EIT Food, said: "EIT Food launched the FutureFoodMakers initiative in 2021 to ensure that the views of the next generation are heard during crucial discussions about the future of the food system. It has been an honour to see this programme grow and evolve, so that the demands of those original young changemakers are now supporting new young innovators to make an impact on our food system.

"These innovative solutions showcase the ambition of the younger generation to address our shared challenges, and we look forward to seeing how they will shake up our food system."

Dr. Bernhard van Lengerich, Founder and CEO of the Seeding The Future Foundation, said: "We are honoured to partner with EIT Food in the FutureFoodMakers initiative and the Young Professionals Platform. Congratulations to the winning teams, who have successfully demonstrated innovative solutions to improve food systems to be more sustainable, less wasteful, and enabling food solutions that are more nutritious, affordable and trusted".

Trisha Mandal, representing YPARD as part of the Young Professionals Platform, said: "At YPARD, we are dedicated to empowering young people to take an active role in shaping the future of our food systems. Through the Menu for Change Challenge, implemented in collaboration with our partners in the YPP, we ensure that this initiative is truly designed for young people, led by young people, and driven by our leadership and innovative thinking at every level. Together with the Seeding the Future Foundation, we are proud to build on the FutureFoodMakers initiative launched by EIT Food.

The five winning teams bring diverse perspectives and fresh, groundbreaking solutions to some of the most pressing food system challenges, and we look forward to working alongside them to drive meaningful, lasting impact."