Dwight New York represented with nine teams — and the largest number of participants of any campus. 

This year, the Sparkathon’s theme was the Future of Food. Students brainstormed, prototyped, and pitched game-changing ideas that address some of the most pressing food challenges of our time, aligned with the United Nations Sustainable Development Goals of Zero Hunger, Good Health and Well-Being, Responsible Consumption and Production, and Climate Action.

We're delighted to announce the winning teams, including our own “Terracube” from New York, who took the Best Pitch category! 

Best Overall - We Are Here to Win - Dubai

Team Members: Hugo Winfield Shimada Keeney ’29, Aidan Mirko Albalkhi ’29, and Emmeline Emerson S. ’31

Best Pitch - Terracube - NYC 

Team Members: Zachary Lehr ’26 and Daniel Barnes ’26

Most Innovative - The Kimchee Boys - Seoul

Team Members: Roi K. ’30, Hugh M. ’30, Hoyeon B. ’30, Chanbin S. ’30

Best Social Impact - EcoMeat - London

Team Member: Julie Lara ’25

Honorable Mention for Social Impact - Team SEEN - Hanoi

Team Members: Mai An Vu ’28, Yeon Woo Ju ‘28, YonJeong (Ella) Hwang ’28, Hanh Chi Ha ’28

Honorable Mention for Social Impact - Team Barbie - Shanghai

Team Members: Judy Chen ’26, Li Shuyi ’26, Sophia Bai ’26

Honorable Mention for Pitch - Picallergy - Franklin

Team Members: Prishaa Lakhani ’27 and Arka Jain ’27

Congratulations to our winners, and to all the teams who took on challenges across the globe. More about each winning team and a full list of our participating New York teams can be found below.

You can get a peek into the process across our global network in this video… 

It was a fun and competitive weekend, where our students learned valuable skills in areas such as innovation, design, entrepreneurship, teamwork and communication skills, the benefits of which they will see in school and well into the future.

As Director of Global Spark Programs and Head of Design Lesa Wang said, “What impressed me most wasn't just the ideas our students pitched — it was the way they grew as designers, thinkers, and changemakers. Every prototype, every pivot, every presentation brought them one step closer to the kind of leadership our world needs.”

Thanks to the global Design Team and the Sparkathon Planning Committee for making this year’s event such a success. Thanks as well to our judges for their time and insight.

Please join us in congratulating ALL of the participants and winners!

Dwight New York Teams

Gaffy | Clementine E. ’31, Elisa L. ’31, Noah L. ’31, and Marlow R. ’31

Meal Map | Michelle Zayons ’26, Vicente Ribeiro ’26, Jackson Shell ’26, Simone Alcalay ’26

Momo | Momotaro Yamashita ’27 

NUTRO | Annika M. ’30 and Chloe D. ’30

RecipeHelper | Oscar Mandel ’26

Saved! | Noah Lehr ’28, Daniel Huennekens ’28, Sam Kornfiend ’27, Luca Vinocur ’28, and James Harber ’28

SOILCYCLE | Abby Hostvedt ’29, Sienna Koball ’29, and Ella Rose Freyburger ’29

Terracube | Daniel Barnes ’26 and Zachary Lehr ’26

Thryvix | Lara Arnold ’29, Madeline Zolotkovsky ’29, Pia d’Aboville ’29, Teagan Gray ’29, Aaron Garcia Haddad ’29

 

Winners

Best Overall - We Are Here to Win - Dubai

Team Members: Hugo Winfield Shimada Keeney ’29, Aidan Mirko Albalkhi ’29, and Emmeline Emerson S. ’31

The team “We Are Here to Win” earned their victory by developing a creative, eco-conscious solution to food and fashion waste: a sustainable fabric made from discarded corn husks. Motivated by their passion for tackling hunger and waste, the students conducted extensive research, tested materials, and created a working prototype of a durable, PVA-glue-treated corn-based textile. Their solution not only offers an affordable and environmentally friendly alternative to cotton but also aims to empower low-income communities through job creation and access to sustainable clothing — especially school uniforms. Their project stood out due to its feasibility, strong social and environmental impact, and the team's clear dedication and ingenuity in turning agricultural waste into valuable resources.

 

Best Pitch - Terracube - NYC 

Team Members: Zachary Lehr ’26 and Daniel Barnes ’26

“Terracube” earned the Best Pitch Award for their passionate and compelling presentation of a transformative solution to food deserts: a fully off-grid, solar-powered hydroponic farm built inside a recycled shipping container. Their project addressed a critical need in rural areas like West Virginia, where access to fresh food is limited by distance and infrastructure. With infectious enthusiasm and a clear sense of purpose, the duo pitched a farm that can grow healthy produce year-round using renewable energy, recycled water, and no soil, making it both sustainable and scalable. Their pitch stood out not only for its clarity but also for the heartfelt urgency with which they tackled social injustice, public health, and environmental sustainability — all wrapped into one compact, actionable idea.

 

Most Innovative - The Kimchee Boys - Seoul

Team Members: Roi K. ’30, Hugh M. ’30, Hoyeon B. ’30, Chanbin S. ’30

“The Kimchee Boys” earned the Most Innovative award for their visionary response to the challenge of food security and soil degradation. Confronting the often invisible but devastating issue of soil asphyxiation — responsible for up to 50% crop yield loss — they conceived a groundbreaking swarm of soft, worm-like robots that autonomously burrow underground to detect and remediate compacted soil using micro-vibrations, nutrient release, and real-time data monitoring. Their concept stood out not only for its ingenuity and user-centered design, but also for its originality — offering farmers a low-effort, rapid, and scalable solution unlike anything currently on the market.

 

Best Social Impact - EcoMeat - London

Team Member: Julie Lara ’25

"EcoMeat" earned the Best Social Impact award for its powerful, practical, and highly accessible approach to global food insecurity. Recognizing the health, environmental, and cultural barriers that prevent low-income communities from accessing plant-based proteins, Julie designed an innovative YouTube platform filled with short, engaging videos that teach viewers how to prepare affordable, nutritious, and culturally relevant meals. By pairing education with action — offering recipes, cooking tips, downloadable resources, and social challenges like #MeatlessMission — her project makes sustainable eating feel fun, attainable, and inclusive. The simplicity, scalability, and empathy at the heart of her solution demonstrate how one student can catalyze meaningful change for families around the world.

 

Honorable Mention forSocial Impact - Team SEEN - Hanoi

Team Members: Mai An Vu ’28, Yeon Woo Ju '28, YonJeong (Ella) Hwang ’28, Hanh Chi Ha ’28

"Team SEEN" earned Honorable Mention for Best Social Impact for their bold, community-centered solution to two urgent global challenges: food waste and food insecurity. Their app, SEEN — which stands for Sustainability, Empathy, Equity, and New — connects surplus meals from restaurants with individuals and families in need, particularly low-income households in urban areas like Hanoi, where food can consume up to 50% of a family’s income. By integrating AI-powered logistics for efficient delivery and using insulated packaging to preserve food quality, their concept ensures timely, dignified access to nutritious meals. With a vision to expand from Hanoi to the world, SEEN transforms invisible waste into visible sustenance, embodying social equity and sustainability through smart, compassionate design.

 

Honorable Mention for Social Impact - Team Barbie - Shanghai

Team Members: Judy Chen ’26, Li Shuyi ’26, Sophia Bai ’26

“Team Barbie” earned an Honorable Mention for Social Impact for their thoughtful and practical approach to combating household food waste through education and technology. Observing that many families discard perfectly edible food simply due to uncertainty about its freshness or nutrient value, they proposed an innovative app that scans photos of food to assess its edibility, nutritional content, freshness level, and potential allergens. The app also recommends creative recipes tailored to the current condition of the ingredients, promoting both sustainability and healthy eating. By focusing on user-friendly technology that empowers everyday consumers to make informed food decisions, their solution demonstrated a deep empathy for the challenges families face and a meaningful commitment to reducing global food waste at the individual level.

 

Honorable Mention for Pitch - Picallergy - Franklin

Team Members: Prishaa Lakhani ’27 and Arka Jain ’27

“Picallergy” earned an Honorable Mention for Pitch, for their compelling, well-executed presentation of a functional web app designed to empower individuals with food allergies to make safer eating decisions. Addressing the anxiety and danger faced by millions of people navigating unclear food labels and hidden ingredients, their solution uses AI to analyze food images and menu items in real time, delivering instant alerts about potential allergens based on a personalized allergy profile. Their working prototype demonstrated technical viability, thoughtful design, and user empathy, making it one of the most polished and purpose-driven pitches in the competition.