22 Green Start-up and Sustainable Development Projects advance to the final phase

The Green Start-up – Sustainable Development Competition 2024 is co-organized by the Business Studies & Assistance Center (BSA), in collaboration with Vinamit and Trung Nguyen. This marks the 10th edition of the competition, which has nurtured numerous successful youth start-ups in sectors such as agriculture and food production.

The first semi-final round, held on September 15 in Dong Thap, saw the selection of 13 projects for the final phase. Among these, three projects from Dong Thap stood out: the production of OolongSen tea (100% fresh lotus leaf), the utilization of agricultural by-products to cultivate and develop red Van Chi mushrooms, and a project focused on enhancing the value of pomelo, calamondin, and soursop through the development of a green, circular, and sustainable economy that also promotes gender equality and the advancement of local women.

Ho Chi Minh City is represented by three projects: Nano Sapin soapberry, a low-carb cassava meat cake, and Phytopharm—an antibacterial product derived from tropical almond leaves and garlic peels aimed at sustainable, high-efficiency agriculture.

An Giang contributes two projects: crispy straw mushroom cake and the transformation of traditional straw mats into essential modern products. Meanwhile, Tra Vinh is also represented by two projects: artificial timber made from straw and LucbinhGauze, a biodegradable fabric made from water hyacinth.

Other notable projects include a water coconut handicraft initiative (Ben Tre), the sweet potato product value chain (Vinh Long), and high-end souvenirs and decorations made from seashells (Vung Tau).

The second semi-final round, which took place on September 22 in Daklak, selected nine additional projects for the final round. These include two projects from Daklak: Po Lang natural cosmetics made from Central Highlands avocado, and dishes produced from banana spathes.

Additional selected projects are Dalat Chicory Tea, a healthy tea made from organic purple dandelion (Lam Dong), Four-Season Bamboo Sprouts (Dak Nong), a community cuisine preservation project (Kon Tum), Green Region Sugarcane Syrup (Quang Ngai), Laefking cactus food products (Phu Yen), NGOON snacks made from immature pomelos (Da Nang), and activated charcoal toothpaste (Binh Thuan).

Dr. Phan Van Minh, former Head of the Environment and Biotechnology Office at the Research Institute for Biotechnology and Environment (RIBE) – Ho Chi Minh City Nong Lam University, observed that this year’s competition features a more diverse range of projects compared to previous editions. Many participants have leveraged local resources, such as banana spathes, bamboo, cactus, and purple dandelion, to create innovative and climate-friendly products.

However, Dr. Minh also identified some areas for improvement, particularly with regard to the participants’ presentations. He noted that some projects lack scientific rigor, as their reports often resemble advertisements and fail to include persuasive data, graphs, and figures. Moreover, some projects, especially those developed within a year, still lack the necessary legal frameworks for their products.

The final round of the competition will take place in Hanoi at the beginning of October, with 49 initiatives and projects set to compete. Ms. Vu Kim Anh, Head of the Organizing Committee, expressed her optimism, stating that the final round will feature projects from across the country and will serve as a significant platform for showcasing innovative and impactful ideas.