Kerry, a global leader in taste and nutrition solutions, has presented the Kerry Sustainable Nutrition Award at this year’s Stripe Young Scientist & Technology Exhibition, recognising outstanding student innovation in sustainable nutrition.
The Kerry Sustainable Nutrition Award was presented by Catherine Keogh, Chief Corporate Affairs Officer at Kerry, to Rachel Coughlan, Moate Community School Westmeath, for her innovative project developing a biodegradable chewing gum made sustainably from Irish-grown resources.
The award celebrates projects that demonstrate scientific innovation in sustainable nutrition – solutions that help maintain good health while ensuring future generations can meet their nutritional needs, without compromising the health of the planet.
Kerry is a proud Silver Sponsor of this year’s Stripe Young Scientist & Technology Exhibition, supporting the future of innovation in Ireland. This award aligns with the company’s Beyond the Horizon sustainability strategy and its vision to reach more than two billion people with sustainable nutrition solutions by 2030.
Presenting the award, Catherine Keogh said: “Rachel truly exemplifies Kerry’s values and our vision for sustainable nutrition. This award recognises young scientists who are developing innovative, science-led solutions that are better for people, better for society, and better for the planet – reducing environmental impact, improving health outcomes, and ensuring responsible sourcing and production. The quality, creativity and ambition on display at this year’s Stripe Young Scientist & Technology Exhibition has been exceptional, reinforcing our belief that Ireland’s future as a global hub for scientific innovation is bright.”
The award was open across multiple scientific categories and age groups, with projects assessed on innovation, scientific rigour, sustainability impact, clarity of communication and real-world feasibility.
