Whitman School of Management students swept the top three spots at this year’s Ideas Fest, a university wide competition held at Syracuse University’s Bird Library. Competing in a fast-paced 90-second pitch challenge, the students brought creativity, passion and innovative solutions that left a lasting impression on the judges.  

First place went to Emeka Christopher Ossai ’25 MBA, a student from Nigeria, for his app, CuseSave. Ossai’s idea was sparked by the sight of food being discarded after large campus events. His app notifies students when leftover food is available, reducing waste while helping them save money.  

“My mission is to find how business can be a force for good,” Emeka says, reflecting on how Syracuse has shaped his outlook. “Syracuse has invested so much into me. I feel the need to give back.” Despite leading entrepreneurship competitions across West Africa and influencing over 100,000 young people, Emeka nearly decided not to enter the competition. “I wasn’t sure at first, but the feedback and encouragement I received from the people at the Couri Hatchery pushed me to go for it,” he adds.  

Mario Escobar Jr. ’24, a finance major and student-athlete, secured second place with his idea for Bold Brew, a line of canned espresso martinis with customizable flavors and alcohol levels. What started as a casual drink quickly became a business venture.  

“I just had a drink and an idea,” Mario says. However, it wasn’t until he started working in the Couri Hatchery that his idea truly took shape. The co-working space, along with guidance from mentors and networking opportunities, provided the foundation for Bold Brew.  

“At first, I didn’t feel prepared for the competition, but the support I received motivated me to keep going,” he says. Mario credits the Hatchery and its program manager, Indaria Jones, for providing the resources that made all the difference.  

The Couri Hatchery Student Incubator is a student-centered, supportive co-working space and mentorship program that helps student ventures at any level, from idea to startup, development and growth. It is named for John Couri ’63 (A&S), co-founder of Duty-Free International and president of the Couri Foundation.  

“Our goal in the Hatchery is to help students explore entrepreneurship by giving them additional tools and support to start and scale,” Jones says. “Innovation is about solving problems and making something better, and that’s what we see happening here.”  

Third place went to Tosin Alabi ’25 MBA, a candidate who developed DiabeTech, a revolutionary mobile health platform designed to manage diabetic foot ulcers through 

 wearable sensors and artificial intelligence (AI) analytics. The inspiration for DiabeTech stems from Tosin’s personal experience watching her father battle diabetes. While he didn’t suffer from foot ulcers, the emotional toll of the disease motivated her to create a solution that could help others.  

“My father’s diagnosis shattered our world,” Tosin says. “I wanted to create something that could prevent that pain for families facing similar challenges.” With DiabeTech, she aims to reduce amputations through early detection and continuous monitoring, showcasing her commitment to improving healthcare.  

Reflecting on her experience at the Couri Hatchery, Tosin notes, “The mentorship and resources I received were invaluable. I felt empowered to turn my idea into a viable startup. Whitman’s focus on innovation and entrepreneurship gave me the confidence to push my boundaries and develop a product that could truly make a difference.”  

The achievements of Emeka, Mario and Tosin not only showcase their innovative ideas but also reflect the vibrant entrepreneurial spirit cultivated within the Whitman community. These students showed that with the right support and mentorship, innovative ideas can flourish, highlighting how a nurturing environment inspires future entrepreneurs to think creatively and envision meaningful change. As these remarkable students move forward, they embody Whitman’s commitment to creativity and innovation.