Did you know that the average U.S. household throws away about 32% of the food it buys? This week on Room by Room: The Home Organization Science Insights Podcast, host Marie Stella interviews environmental engineer Belinda Li on what households can do to limit their food waste by reusing or repurposing them.

Specializing in solid waste management and food system planning, Belinda Li employs holistic and innovative approaches to solving complex challenges, leveraging her interdisciplinary background in engineering, data analysis, research, global development, and community engagement. On a mission to create a sustainable and just food system, Belinda Li is the co-founder of Food Systems Lab as well as principal engineer at her very own Mei Mee Consulting Inc.

In this episode, Belinda Li elaborates on the environmental and economical implications of food waste, from the forfeited efforts of the supply chain, to large contributions to greenhouse gases. Additionally, she reveals that viewing it simply as ‘food’ rather than ‘food waste’ or ‘scraps’ can help immensely in reframing food waste perspectives.

Together, Marie and Belinda Li look at various ways to incorporate old or leftover foods into new dishes. So, tune in to this episode to learn more about revolutionizing your approach to kitchen scraps!

Follow Belinda Li’s work: https://foodsystemslab.ca

Connect with Belinda Li via the following platform: LinkedIn: https://www.linkedin.com/in/libel/

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