Bibimbap Bologna

What

The second edition of Bibimbap dealt with the topic of catering through the use of the innovative human centered design approach. More specifically, it was a 2-day experience in which the main objective was to analyze, innovate and change where necessary the paradigms of catering: the “un catering.” The aim was to create a revolution that points to the sustainability of the service and that reinforces a food culture based on the principles of healthy living, respecting the environment and paying attention to the quality of food and experience.

 

Who

The main partner was Alma Graduate School, one of the most important schools of management in Europe, surely one of the most innovative ones in Italy.

Apart form the main partners, the event also involved a large number of stakeholders such as students coming from different fields of specialization (management, marketing and communication, engineering, agricultural studies), professors, experts and entrepreneurs.

One of the main characteristics of this edition was the involvement of international partners of significant importance who were also knowledge partners: Tim West, Food Hacker and founder of The Future of Food Hackathon, and Rebecca Chesney, Research and Communications developer of IFTF.

In order to start and bolster the process of creation of the Bibimpap community, FFI decided to involve the winners of the previous edition. How? By inviting them to join the event not as ordinary participants, rather as buddies. They showed very enthusiastic and were of big help during the development of the ideas and projects.

 

Where/When

The event took place on May 8th and 9th 2014 at Alma Graduate School, Villa Guastavillani, Bologna.

 

Outputs

Having had two days to develop ideas and work on their projects, each group develop more detailed projects:

-Rethink Canteen: An app that empowers the user and improves the processes through a booking system that allows to plan demand, dynamic pricing and dynamic offer as well as encouraging the creation of a community.

-Slower is Healthier: A boutique canteen to relax, eat healthy food and create relationship.

-Foodaction Productions: A movement of people trying to convey the message that eating healthy food in a sociable and fun way is good for everybody’s well-being.

-Travelling Food: Organization that encourages people to travel through food.

-Heritage Hackers: A new restaurant where grandparents teach young people how to cook good and healthy food, in order not to lose the tradition and the culture of cooking.

-Five Seeds: An interactive and educational bus stop that sensitize citizens to a green, healthy and sustainable agriculture.

 Build your lunch: A platform where you can cook and order your own lunch online, ‘build’ your own lunch and share it with friends.

 -Crowdfooding: Platform/network where it is possible to share information about food offer/demand on real time.

 -Community Kitchen is the way to make all this people able to share their experiences and work together.

 

Prizes

The prizes of the second edition were of a more educational nature with respect to those of the first edition. The two winning teams won a 4-month mentorship program from You Can Group to make this change a reality, 4 months of hospitality at the co-business space

COB, and a Restaurant entrepreneurship workshop organized by Alma Graduate

School with a super starred Chef. The third classified team won 1 month of hospitality and experience in Working Capital’s tech incubator during their acceleration program.

 

Written by Mariana Mea

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