Jenny Du

And then just almost like, well, imagine just, especially for fruits and vegetables, like take half of it off the plate.

And you're sort of like, this can't be possible.

We're in the 21st century.

This is the best we can do, kind of.

So I would just treat it as like the thing you can't unhear.

And then it sits with you and it sort of nags at you for a while.

And then...

you feel compelled, like what can we do about that?

What do we, what can we uniquely contribute even to maybe trying to figure that out?

So then as material scientists, chemists, engineers, it was like, just then starting to ask some really basic questions like, why is there food waste?

How do plants decay or spoil today?

How do they protect themselves?

What does that mean?

So it's just like really probably the benefit of a beginner's lens or mind on this because we don't come from food or agriculture.

And so almost and hopefully not being trapped by

of being blinded by the things that are immediately in front of us, but you lose track of and you just accept how they are.

So anyways, that's how we got started and I'm really kind of grateful for that journey.

It blends all these things that we talked about at the very beginning.

It's like, I love science and engineering, so we have a technical problem.

I want to put that towards something I would deem as like meaningful and impactful use.