The goal of the innovation camp has been to give students knowledge of the seafood industry, by giving them a challenge that they must solve in groups. Seafood is a healthy alternative to other foods, but interest in seafood is low among young people. Together with Bolaks, we want the students to be innovative and therefore presented the following challenge:
Create a new salmon dish that meets young people's demands for sustainability, appearance and taste.
The innovation camp has lasted two days, where the students will go through an idea phase, a planning phase and an implementation phase. Bolaks has formulated the problem, and provides fresh salmon that the students can use in their recipes.
Preparation day :
Young Entrepreneurship has guided the students through the creative idea development process. After the students have agreed on an idea, they must plan what supplies they need, create a recipe and a work plan within the group. Each group is given the opportunity to order supplies for up to 100 NOK in addition to the fish they receive from Bolaks.
Innovation Camp Day :
On the day of implementation, the students have followed the work plan they have created, and have had the opportunity to make changes or adjustments along the way if there is agreement in the group. In addition to composing a dish, the students must present their idea to a jury.
Jury's assessment criteria
- There is a good connection between problem and solution.
- The solution is innovative and future-oriented.
- The solution is feasible and sustainable.
- The solution meets the target group and their needs.
- The group collaborates well and manages to sell their solution to the jury.
The solutions:
The students have been very creative in developing their dishes, and have presented exciting results to the jury. The recipes presented were salmon and pasta salad, salmon pie, salmon poke bowl and salmon taco.
In all the recipes there was a great focus on sustainability and health, and the students found it most fun to make their own recipes and be creative together. The groups collaborated well, and solved the challenges along the way. Finally, they pitched their dishes, and were very impressed with their knowledge of sustainability and nutritional content in the dishes.
The creative and well-thought-out solutions impressed the jury, which consisted of Karina Antonsen Hjelle and Synnøve Autestad from Bolaks, Ingrid Kristoffersen from Ungt Entreprenørskap Vestland, and Benedicte Skogen and Silje Ringheim from NCE Seafood.
The winners made a perfectly fried salmon taco, with homemade taco seasoning and Norwegian short-distance vegetables. As an extra side dish, they made potato slices that were baked crispy in the oven. The judges were impressed by how well the dish was executed, and not least the group's ability to collaborate and present their dish.
Congratulations to the winners who impressed us with how much they can learn about salmon and cooking in such a short time. We hope to see many of them in the seafood industry in the future!
