Kelly Fawcett – Little Free Beach Box

Kelly, a first-year Master’s student in Marine Science at NC State, founded Little Free Beach Box to tackle plastic pollution on North Carolina’s beaches.

Inspired by witnessing discarded beach toys harming marine environments, her initiative establishes community-hosted sites where individuals can donate and borrow beach toys.

This model reduces the purchase of new plastic items and fosters environmental stewardship among beachgoers.

The project builds upon the success of the Little Free Library concept, ensuring that reusable beach toys remain accessible to families while preventing hazardous plastics from entering the ocean.

To strengthen the project’s impact, Kelly has partnered with the Girl Scouts NC Coastal Pines Service Unit, engaging young community members in environmental leadership and stewardship.

This partnership allows Girl Scouts to develop skills in sustainability, project management, and public outreach while contributing to the longevity of LFBB.

The initiative will also include educational campaigns and community beach cleanups to raise awareness about plastic pollution and encourage responsible tourism.

With long-term goals to expand to multiple coastal locations, Kelly envisions a future where sustainable practices become second nature for beachgoers across North Carolina.

Niyati Jain – Ctrl+AltSea

Niyati, a Research Assistant at NC State’s Department of Food, Bioprocessing, and Nutrition Sciences, developed Ctrl+AltSea during a Product Development course.

Her idea focuses on creating plant-based seafood alternatives, specifically a plant-based crab cake that replicates the texture and flavor of traditional seafood.

Addressing the challenges of mimicking seafood’s unique characteristics, Niyati’s innovation supports the growing plant-based movement and promotes sustainability within the blue economy by offering eco-friendly alternatives to conventional seafood products.

The demand for plant-based seafood remains largely unmet, and Ctrl+AltSea aims to bridge this gap by leveraging advanced food science techniques to enhance taste, texture, and nutritional value.

By using a combination of plant proteins, seaweed extracts, and natural flavor compounds, Niyati’s crab cakes offer an authentic seafood experience without the environmental and ethical concerns associated with traditional fishing industries.

Beyond product development, she hopes to collaborate with local food businesses and restaurants to introduce these alternatives to mainstream markets, fostering a shift toward more sustainable food choices.