Meet our dedicated and passionate leader

strengthened my appreciation of the critical intersection between environmental issues and health, highlighting the importance of taking climate action by promoting and adopting environmentally sustainable practices, implementing low-carbon, climate-resilient operations, and employing actionable strategies to reduce the health care sector's emissions to protect patients' health and enhance patient outcomes.

My professional experience is diverse and dynamic, encompassing student leadership and outreach, virtual facilitation, lead research, outreach and engagement, customer service, administration, note-taking, transcription, and captioning. Notably, my previous role as a Student Leader for The Awakening Project—a youth-led initiative centred on social justice activism and interfaith dialogue—reinforced my belief that anyone, regardless of background or skill set, can drive meaningful change within their community.

One ordinary day in September 2024, I happened upon the BIPOC Fellowships and their Microgrants Program on GoodWork.ca, which provides support to BIPOC individuals committed to making a meaningful environmental impact by developing and leading their own projects to address climate change and promote sustainability in their communities while fostering diversity, equity, and inclusion (DEI) within the environmental sector. As someone who has always wanted to contribute something impactful and rewarding to her community, I became drawn to this opportunity immediately. I understand the immense time and effort involved in producing the foods and drinks that we consume—from cultivation by farmers to processing, manufacturing, packaging, distribution, and preparation in plants, factories, or other facilities where these items are handled before being served or reaching our tables. The idea of advancing sustainability and mitigating climate change by tackling food waste struck me almost instantly, and I started drafting my application right away.

I have always been deeply mindful of food waste. Personally, I cannot recall wasting much edible food from my plate, and have always been troubled seeing others do so. Whenever I could not finish a meal or snack, I would simply save it for later. If a dish was not to our taste, my parents and I would brainstorm ways to "fix" the problem—by repurposing, re-cooking, or changing the preparation method. However, the hardest part was when food had to be thrown out because it had spoiled or was no longer safe for consumption, such as sour milk. As a child, I would often cry when I saw my parents discard food or drinks, no matter the reason. (This extended to non-food items too, like clothing and electronics—I just hated the idea of letting go of things even when they were worn out or outgrown.)

Working in the food industry later in life reinforced these feelings. I witnessed firsthand how many baked goods and other food items were discarded in nearly full batches simply because they had not sold within a few hours. Watching perfectly good food being thrown away while so many people struggled with hunger broke my heart. All I could do was watch, feeling both angry and helpless, wondering, "How can this happen when so many people are hungry or struggling to put food on the table?"

With a $1,500 microgrant from the BIPOC Fellowship Microgrants Program for 2024–2025, I am eager to see where the Meals That Matter project will lead. My commitment to DEI, social justice, and environmental sustainability will undoubtedly guide my work through a unique lens. Over the coming months, I aim to lead impactful initiatives that drive lasting positive systemic change in my community and beyond, both environmentally and socially.

Fun Fact: ​In the rare moments when I am not thinking about work, I enjoy going out for walks and runs, spending time outdoors or in nature, singing and making song covers, watching adorable animal videos, and teaching myself new songs on my piano keyboard—all activities that help me recharge and stay grounded.