Holly (Hao) Liou (she/her)

How are you using education to build more sustainable and equitable communities? Tell us about your EE work and impact.

I am the co-founder of Baked Tipsy, the first food upcycling-focused social business in Taiwan. There we recycle food like we all recycle paper, metal, and plastic. We collect food waste from factories and breweries and transform it into new products that people can eat and drink, thus preventing waste. 

With the growing demand for sustainable products, we noticed both a lack of awareness and solutions for the often underappreciated  issue of food waste. We specifically target the waste from the baked goods and brewing industries, hence the name “Baked Tipsy.” 

Currently, we offer a range of sustainable products, including beer, granola, and flour. By covering various categories such as beverages, snacks, and ingredients, our partners create their own versions of sustainable food and drinks using Baked Tipsy as their building blocks, incorporating other surplus food or food wastes. We are collectively working towards a world where needs are supplied and less waste is generated. 

Tell us about your journey to where you are today. What inspired you? What has your path been like?

I am Taiwanese but I grew up in Indonesia. Growing up in Indonesia, a country known for its lush natural resources and booming economy, I witnessed firsthand the severe pollution issues it faces. Every day as I would commute to school, I would pass by glittering skyscrapers amidst piles of trash and smoggy air. 

I took it upon myself to make a difference, from adopting a vegetarian diet to becoming an activist. However, I soon realized that engaging in sustainability isn't easy—it can be inconvenient, expensive, and it can be difficult, or sometimes boring,  to learn about environmental issues. I wanted to make environmental education accessible and enjoyable for everyone.

Upon returning to Taiwan with my parents, I co-founded Baked Tipsy to advance sustainability efforts through a food-upcycling approach. My vision is for Baked Tipsy to become a gateway for anyone to participate in sustainability through their consumption habits. I believe everyone should be able to easily engage in environmental sustainability and enjoy learning about environmental protection.

How can people learn more about or support your work?

We all know food waste is bad, but very few people know exactly how food waste contributes negatively to the environment. I would highly recommend beginning by learning what food upcycling is and why it matters via our website or facebook page. Otherwise, there are many other food upcycling companies worldwide worth exploring and supporting!

A Little More About Me

What advice would you give to the next generation of leaders?

Start now. Planning and waiting for the perfect moment often means never starting at all. 

Who (or what) do you look up to as inspiration?

Paul Polman. In a world where profitability often drives decisions, he’s not just talking about how to  achieve sustainability; he's literally showing the world that it's possible for businesses to drive positive change while still making profit, if not more. 

What book, film, or art piece has had the greatest impact on you?

It might sound cliché, but Monet has always touched me deeply. I believe sustainability isn't just about the planet; it's about the sustainability of humanity. No matter how much we pollute the Earth, the planet will evolve. However, it's us, humans, who face the real risk. Monet's paintings, which capture the same scene under different lights, times of day, and seasons, serve as a poignant reminder of how the world changes over time—whether or not we are here to witness it.