Focus on the Ecotrophélia competition
The Ecotrophélia competition is the first student prize for food innovation. EBI has been an active change player by entering this competition every year for the past 10 years. EBI was awarded prizes in the last three competitions with the Sel à Saison, Poé’ile and Savouchoc projects.
She took part in the Ecotrophélia competition: Alice Rebours, 2016 promotion.
I was awarded a prize with the Sel à Saison project. The Ecotrophélia competition gives us the opportunity to carry out a project around company creation. To win the prize we had to carry out a marketing analysis, design an innovative product, develop the cheapest and most ecological manufacturing process and see how this project could be applied at a pilot scale. This allowed us to have an overall and realistic view of what creating a company involves. It was very formative and professionalising. It is undeniably a “must do” for any future entrepreneur.