Ulster University & Southern Regional College ReGen Foods: Innovating for a Sustainable Future

Ulster University & Southern Regional College hosted a fantastic event at Academy Restaurant to mark the successful culmination of their collaborative competitive fund project ReGen Foods: Innovating for a Sustainable Future.  The event started with a delicious meal served at Academy restaurant featuring a range of the innovative products that were developed through the upcycling of produce.  The event was a celebration of sustainability adopting the regenerative principles, by focusing on regenerative agriculture and sustainable food production practices the project aimed to create scalable solutions that restore ecosystems, enhance food security and offer nutritious and healthy, sustainable products for consumers.       

Attendees gained valuable insights into future trends for upcycled foods from Emma Schofield of Mintel, along with practical solutions to reduce food waste shared by Amanda Oenbring Upcycled Food Association, Caroline Duivenvoorden Food Valley and Azhar Murtuza Born Maverick Food Innovation Ltd.

Overall, the event was a resounding success, an inspiring showcase of how academia, industry and innovation can come together to tackle of the world's most pressing issues. The project's success proves that with the right partnerships, creativity and commitment, food waste can be transformed from a global challenge into a valuable resource.  The future of sustainable food production looks brighter than ever. 

This is a great example of a Connected Competitive Fund project showcasing how collaboration produces great results, congratulations to all partners for their outstanding work and we look forward to seeing how this pioneering initiative continues to evolve and inspire positive change in the food industry.     

“A special thanks to Connected NI for funding this opportunity to inspire businesses within the agri-food sector, also a huge thanks to the project team for making this event possible.  Looking forward to seeing the positive impact of upcycling on our communities and industries.”

Rachel Little Food Innovation & Technology Specialist Southern Regional College