Two hours and thirty minutes to imagine the future of catering and tourism in Sardinia. A true, intense, and creative challenge, featuring students from the Antonio Gramsci Institute in Monserrato and the Don Deodato Hotel Institute in Oristano, participating in the FIPE Hackathon, promoted by FIPE Confcommercio Sud Sardegna and FIPE Confcommercio Oristano, in collaboration with Edulia Treccani Scuola.
The students competed to design new business models related to hospitality and Sardinian food and wine, developing innovative business ideas in just two and a half hours. They then presented them to a jury of industry entrepreneurs and school experts.
There are five evaluation criteria: innovation and creativity, project coherence, quality of presentation, economic and social impact, feasibility and sustainability.
At the end of the competition, the jury awarded a tie between a class from the "Gramsci" school in Monserrato and one from the "Don Deodato" hotel school in Oristano, rewarding two ideas capable of interpreting the new frontiers of Sardinian hospitality in an original way.
The "Nur-AI" project, developed by Gramsci students, offered an immersive food and wine experience that integrates Sardinian culinary tradition with artificial intelligence, used as an innovative tool to accompany and enrich the story of the food and wine product and the customer experience.
“Biosa,” conceived by students from Oristano, built its concept around a model of eco-sustainable development based in Bosa, based on organic production, local development, best practices against food waste, and attention to the environmental impact of the restaurant business.
The hackathon represented an important opportunity for schools and businesses to meet, highlighting the skills, creativity, and design capabilities of the new generations.
"This day demonstrated how young people have clear ideas, vision, and the ability to innovate," said Emanuele Frongia, President of Fipe Confcommercio Sud Sardegna. "We've seen concrete, modern projects emerge, deeply rooted in Sardinian identity. The restaurant and hospitality sector needs this enthusiasm and these skills."
