A groundbreaking culinary innovation called "Bizza" is making waves online. Unveiled last week at the "Food at Work Student Awards" in Belgium—a competition celebrating student-led food innovations—this pizza took first prize. Crafted by KU Leuven students using spent grain, wort, and beer yeast sourced from local breweries, Bizza showcases sustainable brewing byproducts in a delicious new form.
The Food at Work Student Awards includes a category for French-speaking high school students. In its 10th edition, the "Abricotam" from students at Athénée Royal Agri Saint-Georges claimed top honors. This effervescent beverage repurposes syrup from fruit preserves, blended with exotic fruit extracts and lithothamnium-rich seaweed for a calcium boost. "Abricotam highlights how youth are tapping into seaweed's potential," notes Guy Paternoster, President of Fevia, the Belgian Food Industry Federation Wallonia.
With Belgium facing a shortage of hospitality workers, the competition also inspires the next generation of chefs. We can't wait to taste what Bizza brings to the table!
