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24-HOUR F&B CHALLENGE 2018
The theme of the F&B Challenge is always linked to the research being conducted by the Saviva F&B Chair.
Since the Chair’s current study focuses on the Swiss foodservice industry in 2030, the teams will have to imagine a foodservice concept for 2030.
More details about the topic will be revealed on November 23, when the Challenge launches.
The deliverables and evaluation criteria will be specified at the same time.
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