Brenna Ellison is the Director of the Center of Food Conservation and Waste Reduction and a Professor in the Department of Agricultural Economics at Purdue University. Her research focuses on how consumers make food choices, including what they choose not to eat, or waste. She has conducted both qualitative and quantitative research to better understand the drivers of food waste as well as the potential efficacy of implementing different food waste reduction strategies in households, schools, and institutional settings. She has a particular interest in studying strategies that reduce food waste while also improving nutrition security. Brenna’s work on food waste has received funding support from the U.S. Department of Agriculture and the National Science Foundation. Outside of work, Brenna enjoys spending time and traveling with her family, particularly visiting zoos around the U.S.

Brenna’s Favorite Food Waste Hack @ Home: With small kids at home, food waste often feels inevitable as kids’ eating behaviors are highly unpredictable! When bananas start going brown at home, Brenna likes to peel the bananas, wrap them in plastic wrap, and then freeze them to make banana popsicles for her kiddos. They love the frozen treat!

Melissa Pflugh Prescott is Co-Director of the Center for Food Conservation and Waste Reduction, a registered dietitian nutritionist, and Assistant Professor in the Department of Nutrition at Case Western Reserve University School of Medicine. Her research uses a systems approach to change food behaviors to support healthy eating and planetary health so that people can reach their full health potential. Melissa is particularly interested in exploring how improvements in people’s food skills, knowledge, and environments may lead to improved health and the ability of households to make their food dollars go further. She has led multiple federally funded grants and is a member of the RECIPES national network of food waste researchers. Outside of work, Melissa enjoys hiking, paddleboarding, and visiting as many National Parks as possible with her family.

Melissa’s Favorite Food Waste Hack @ Home: Melissa likes using aquafaba (the liquid leftover from cooking or canned chickpeas) as an egg replacer, and she loves to use frozen fruit and vegetables to make meals faster, cheaper, and full of farm-fresh flavor!

Karen Byrd is the Research Administrator and Outreach Coordinator for the Center for Food Conservation and Waste Reduction at Purdue University. This role aligns with her professional goals to foster impactful change in food systems to support healthier people and a healthier planet. As a registered dietitian nutritionist, she has expertise in helping people develop their food management skills to make healthy food choices while maximizing their food dollars and minimizing food waste. Karen has conducted quantitative and qualitative research about consumer behavior, food decisions, and the systems that impact food decisions. She is a certified project manager and has managed multiple large projects throughout her career. Outside of work, Karen’s interests and hobbies include cooking, gardening, traveling, and watching sporting events – especially pro football and college basketball.

Karen’s Favorite Food Waste Hack @ Home: At the end of a meal, Karen portions leftovers into food storage containers to make them ready for lunch the next day or for the freezer for later. Also, when hosting friends, she likes to have food storage containers on hand for guests to take extra food home to enjoy later!