As the ReThink Food Challenge 2025 edges toward its finals, it's clear that this journey was never just about winning a competition. It was about taking risks, wrestling with uncertainty, and bringing bold visions closer to reality, sometimes in ways the teams never initially imagined.
The challenge asked student innovators from around the world to rethink how we might grow, manage, and consume food in resource-scarce environments, like space. But along the way, the teams discovered just as much about themselves as they did about sustainable food systems.
Big ideas, tough lessons
At the start, many teams had visions that looked flawless on paper. Team Growbot from Vancouver, Canada, set out to build an Automated Hydroponic Nutrient Manager, blending AI and plant electrophysiology to optimize nutrient delivery for crops. Yet translating a 3D model into the real world quickly exposed unexpected challenges.
Something might look great in a 3D model, but the real world is far messier.
Prototypes leaked, structures buckled under the weight of water, and managing the nutrient needs of growing plants turned out to be far more complex than anticipated. But instead of giving up, GrowBot iterated, adapted, and ultimately developed a working system that could support real crops, an achievement that felt even more satisfying because of the obstacles they overcame.
Team The COOKS from Uganda experienced a different kind of evolution. Initially focused on sustainable packaging to tackle waste problems, coaching feedback pushed them to see a deeper opportunity. They pivoted toward creating Chef Cora, a system that transforms agricultural waste into alternative proteins, tailored to users' nutritional needs.
"We realised the bigger opportunity was in turning waste into food itself," Bridget explained. Chef Cora now holds the promise not just for Ugandan communities, but also for refugee camps, and even for astronauts, who could customise their nutrition needs in space.
Growing through challenge
As the months unfolded, setbacks became catalysts for growth. GrowBot's experience revealed the gap between theoretical engineering and hands-on problem-solving. "Prototyping isn't just a step; it's where you really learn," Connor noted, reflecting on the value of building, failing, and building again.
For COOKS, the key lesson came from staying close to the people they were designing for. Uganda's strong culture of reusing packaging showed them that biodegradable solutions weren't enough. People needed practical, visible benefits, and the idea of turning food waste directly into new food was much more powerful.
Innovation isn't just about sustainability. It's about usability and relevance.
What sets the finalists apart?
As the ideas evolved, so did the expectations of the selection committee. They were not just looking for visionary concepts but for teams that could demonstrate a credible path to real-world impact.
Arthur D'haeyere from Infinity Acres emphasised the importance of practicality. "The most compelling projects moved from a romanticised vision toward a grounded, feasible 'how'," he said, highlighting how teams that bridged the gap between ambition and reality stood out.
Olivia Connor, also from Infinity Acres, appreciated teams that embraced interdisciplinary thinking and circular design. She noted that the strongest reports were not just theoretical, but showed evidence of experimentation and stakeholder engagement.
Ultimately, it was clear that the teams who made it to the finals weren't just dreamers, they were builders. They learned to adapt their ideas to the complexity of the real world, strengthening their solutions along the way.
Seeds that will keep growing
For many participants, the ReThink Food Challenge became a real-world testbed, an opportunity to stress-test their ideas, develop new skills, and rethink their place in future food systems.
Bridget, studying architecture, reflected on how the challenge reshaped her understanding of design: "I started to see food as a system-how it's produced, delivered, and consumed-not just something you eat." Mark, also from The Cooks, emphasised how his research skills grew, pushing him to dive deeper into topics like nutrition needs for space environments.
Connor from GrowBot similarly highlighted the importance of hands-on testing, discovering problems and possibilities they could never have predicted from behind a computer screen.
We want Chef Cora to be a companion for communities, to turn what they have into what they need.
As the finals draw near, it's clear that the journey doesn't end here. GrowBot plans to refine their system for broader use in urban agriculture, and maybe someday, in orbit. The COOKS aims to pilot Chef Cora in refugee camps, bringing sustainable nutrition solutions to communities that need them most.
"Many of these teams are now at a point where they don't need to win the challenge to succeed," Arthur D'haeyere summed up. "Their ideas are grounded in real-world demand, and that gives them momentum far beyond the competition itself."
On 27 May, we will finally find out which team will be crowned the winner of the ReThink Food Challenge But the real success lies elsewhere, in the ideas that will continue to grow and make an impact, whether or not they take home the title.
