CETT Fundació | Discover the winners of the Best Research Projects Awards

CETT Fundació, in its commitment to fostering research, knowledge in tourism, hospitality and gastronomy, and students’ academic excellence, recognises research projects (TDR) carried out by high school students in Catalonia focused on tourism, hospitality, gastronomy and related sectors. The prizes include gift certificates for school supplies for the high schools and scholarships to study at CETT for the winners.

This year marked a record number of participants since the creation of the awards, with a total of 53 submissions, from which 8 finalists and 3 winners were selected. 

First Prize: "Entre fogons, misèria i repressió", by Teresa Surinyac Pujals, from IES Guillem de Berguedà (Berga) 

The research project analyses the post-war period in Catalonia, particularly in the Berguedà region, from an innovative perspective: cuisine as a space for survival, resistance and memory. Through historical sources and oral testimonies, it demonstrates how scarcity gave rise to a culinary culture based on resourcefulness and creativity, with women playing a central role in sustaining family life. The research also includes a documentary that reinterprets recipes from the period, connecting the values of post-war cooking with current debates on sustainability. The project highlights cuisine as a form of cultural expression and a tool for collective resilience.

The jury highlighted the social and historical nature of the research and its social impact, as well as a passionate presentation and well-reasoned answers to the panel’s questions.

Second Prize: "How Catalan sky resorts promote themselves in the digital era", by Marta Cristobal Daries, from Lestonnac “L’ensenyança” School (Lleida) 

This research examines the digital presence of Catalan alpine ski resorts, focusing on their websites and the use of Instagram as a promotional tool. Through the application of the eMICA model, website content analysis, social media activity assessment and a user survey, the study evaluates the level of digital maturity and its influence on the sector’s competitiveness. The results reveal a solid digital foundation, although shortcomings remain in terms of interactivity and personalisation. The research also shows that while larger resorts lead in visibility, smaller resorts stand out for their engagement with their communities. The study concludes that stronger strategies focused on digital experience and high-quality content are needed.

The jury highlighted the use and analysis of highly relevant information within the methodology, a solid structure, and exceptional methodological and formal rigour for a project at this educational stage. 

Third Prize: "Els pans del món", by Nicole Marín Lynch, from Vedruna Gràcia School (Barcelona) 

This research explores bread as both a universal food and a cultural expression across the world. Through an analysis of its origins and evolution, it examines how geographical and social factors, as well as ingredients such as yeast, have shaped different forms of production and consumption. The project combines a theoretical study with the practical preparation of various types of bread, demonstrating that bread cannot be separated from the culture of each territory. The research culminates in the creation of the magazine The World of Bread, which brings together recipes, findings and audiovisual content, reinforcing the connection between gastronomy, culture and personal experience.

The jury highlighted the passion, skill and expertise shown in the practical work, demonstrating a clear vocation and interest in gastronomy, as well as a remarkable oral presentation with highly visual content. Thanks to her scholarship, Nicole will be pursuing a bachelor's degree in Culinary and Gastronomic Sciences next academic year.

Check out all the details about Awards for High School Research Projects.