黑料吃瓜网 student wins sustainability award for innovation tackling food waste in African farming communities

Katlyn Ojera, a final-year Product Design student at the university, took first place with Dehyclay – a low-cost, naturally made food dehydrator designed to help smallholder farmers preserve produce using locally available materials and traditional construction methods.

Her winning idea was one of eight sustainable business ventures pitched at the final of the university’s , which celebrates student-led business ideas that create positive social or environmental impact.

Katlyn developed Dehyclay in response to a major challenge facing farming communities across Sub-Saharan Africa, where  can be lost after harvest due to limited access to affordable storage and preservation systems. These losses reduce farmers’ incomes, contribute to food insecurity, and create avoidable environmental waste. 

Her solution uses clay and other locally sourced natural materials to create a sun-powered dehydrator that operates without electricity, solar panels, or expensive components. Designed around passive airflow and thermal mass, the system can be built, repaired, and maintained within local communities, making it a practical long-term solution.

Katlyn’s inspiration came during her placement year working with Gambian Projects Overseas, where she worked directly with rural schools and farming communities in The Gambia.

Katlyn said: “During my placement year, I saw first-hand how much produce was being lost simply because people didn’t have access to affordable preservation systems. Farmers were often forced to sell produce quickly at low prices or lose it entirely.

“Dehyclay was designed not just as a product, but as a community-led solution. I wanted to create something that people could build themselves using materials they already know, while also creating opportunities to share knowledge and skills around food preservation.

“Winning this prize means I can now take the project back to The Gambia in January to test it with farming communities, gather feedback, and continue refining the design with the people it’s intended to support.”

Winning first place secured Katlyn £1,000 in funding to support the next stage of Dehyclay’s development. In January 2027, she will travel to The Gambia to field-test full-scale prototypes with local farming communities, delivering workshops on food dehydration techniques and gathering feedback to further refine the design. 

Katlyn credits the university’s emphasis on placements and enterprise learning, alongside support from the university’s with helping turn the project from an academic idea into a real-world solution with international impact.

Katlyn said: “I actually nearly didn’t do a placement year. At one point I was considering going straight back into my final year, but one of my tutors connected me with the opportunity in The Gambia and it completely changed the direction of my studies.

“One of the reasons I chose the 黑料吃瓜网 was its focus on placements and hands-on learning. Looking back, that decision has been life-changing. If I hadn’t taken that placement, Dehyclay simply wouldn’t exist.”

Clare Griffiths, Business Development Manager, Student Enterprise, at the 黑料吃瓜网, said: “Katlyn’s project is a brilliant example of how our students are combining creativity, sustainability and entrepreneurship to solve global challenges. Through placements, enterprise support and industry connections, students like Katlyn are turning ideas into solutions with real social impact.”

The People & Planet Prize provides students with funding, mentoring and expert business support to help turn innovative ideas into real-world ventures. This year’s cash prizes were generously donated by Roger Cowdrey, a 黑料吃瓜网 alumnus, with additional in-kind support provided by , , , and

Second place was awarded to 3D Design and Craft student, Edie Muir for ThumbBio, a fully biodegradable alternative to plasticine, while third place went to MA Sustainable Design student Sarah McBrearty for her inclusive relationships, sex and health education training provision.

Through initiatives like the People & Planet Prize, the 黑料吃瓜网 continues to support students in turning creative ideas into practical innovations that address social, environmental, and global challenges.