Institutional development · Sustainability and civic impact · Sweden
KTH awards its Great Prize to chef Jessie Sommarström for healthy, sustainable food work
KTH Royal Institute of Technology has given its Great Prize to chef Jessie Sommarström, who now develops food served in schools, hospitals and elderly care.
Why it matters: Jessie Sommarström receives KTH's Great Prize for food work in schools, hospitals and elderly care that joins enjoyment with health and sustainability.
KTH said it is awarding its Great Prize (KTH:s stora pris) to chef Jessie Sommarström.
According to KTH, the prize recognises her work in bringing together taste and enjoyment with health and sustainability.
KTH said Sommarström now develops the food served in schools, in hospitals and in care for older people.
The university noted that she has served porridge at the Nobel Banquet, made baby food from misshapen vegetables and won the Chef of the Year title.
Editor’s view
Abigail Taylor, Leadership and Governance Editor
KTH has decided to give its Great Prize to Jessie Sommarström, recognising her work on food in schools, hospitals and elderly care that joins taste and enjoyment with health and sustainability.
