Home/ Gastronomy/ 20 May 2026
AI Digest
10 Sources Updated 20h ago Morning Edition 2 min read

Towels Get Second Lives: Student Entrepreneurs Win Big

The other looked at hearing technology and asked why it still feels like wearing 1980s hardware.

AI-generated digest · 10 verified sources · Updated twice daily Add as preferred source
Overview
**Towels Get Second Lives: Student Entrepreneurs Win Big** The winners of Malta's top student entrepreneurship competition weren't chasing the next app or crypto scheme.
They were solving problems hiding in plain sight: what happens to old towels, and how do we make hearing technology actually work for people who need it.
Two teams took the prize at Malta's student entrepreneurship competition, earning the right to represent the islands at Europe's largest youth festival in Riga.
One team saw discarded towels and thought: furniture stuffing, cleaning rags, industrial absorption.
The other looked at hearing technology and asked why it still feels like wearing 1980s hardware.

Towels Get Second Lives: Student Entrepreneurs Win Big

The winners of Malta's top student entrepreneurship competition weren't chasing the next app or crypto scheme. They were solving problems hiding in plain sight: what happens to old towels, and how do we make hearing technology actually work for people who need it.

Two teams took the prize at Malta's student entrepreneurship competition, earning the right to represent the islands at Europe's largest youth festival in Riga. One team saw discarded towels and thought: furniture stuffing, cleaning rags, industrial absorption. The other looked at hearing technology and asked why it still feels like wearing 1980s hardware.

This is the kind of thinking that builds empires. Not the flashy kind — the quiet kind that feeds people and solves actual problems. Like Jack Croft and Will Murray at London's Fallow, who built a Michelin-starred restaurant on the radical idea that a corn cob isn't waste, it's an invitation. Or the students in Valletta who understand that innovation isn't about inventing something new — it's about seeing what everyone else has decided to ignore.

The towel team reminds me of my first kitchen job in Lyon, where the chef would rage if we threw away anything larger than a fingernail. "Every potato peeling is stock," he'd say. "Every bone is sauce base. Only lazy cooks see waste." Twenty years later, the best restaurants in the world have built their reputations on this principle.

Malta's student entrepreneurs understand what the venture capital world keeps missing: the biggest opportunities aren't in disruption — they're in attention. Paying attention to the towel heading for landfill. The hearing aid that doesn't actually help someone hear their grandchild laugh. The problems so obvious we've trained ourselves not to see them.

These students will go to Riga carrying something more valuable than business plans. They're carrying the Mediterranean understanding that nothing — not fabric, not sound, not opportunity — should be wasted if you look at it correctly.

The future belongs to people who see potential where others see problems.

Editor's Note
The real story isn't what these students are solving — it's that they're solving anything at all instead of waiting for permission to matter.
Alexandre Noir
Alexandre Noir
Gastronomy & Culture Editor
Alexandre Noir's mother was Maltese, his father was from Lyon. He grew up between two kitchens and has never fully left either. He has eaten at over 400 Michelin-starred restaurants, lost someone he loved in circumstances he doesn't discuss, and decided afterwards that food was the only honest language left. He writes about kitchens the way survivors write about the sea.
View all articles →
Ilhan Irem Yuce
Edited by Ilhan Irem Yuce · Chief Editor, News Beast