A core piece of my identity that shapes how I view the world is my sense of community. I believe community is meaningful when people choose to work together toward a common goal. Attending a diverse Title 1 school, I was inspired to build an inclusive community where we can all adapt to our cultural differences and celebrate our cultural diversity. ​ Throughout my time at Freedom High School, I collaborated with teachers and peers to build a community of clubs and teams that will thrive beyond the class of 2026 built on the spirt of inclusion. I started the LGBTQ+ club and Model UN club and these clubs inspired me to try out for musical theatre. In all these roles, I learned the importance of making others feel seen and heard when you welcome, celebrate, and cherish them in psychologically safe environments. I learned that leadership is less about titles and more about creating safety, joy, and courage for our collective growth in a beloved community. Now, I measure my success in building a community by my ability to inspire others to engage into my absence. I am thankful for the opportunity to learn from and with such a diverse population that will support me in collaborating with peers as we tackle the world’s biggest challenges or lend a helping hand. Curiosity is the compass that guides my academic journey in Geological and Planetary Sciences that is sustained by collaboration and community. I’ve always been fascinated by Earth’s interconnected systems and the forces that shape them, from the minute biochemical reactions in water to planetary evolution on a cosmic scale. From the bay shorelines I’ve called home to the cosmic frontiers I long to explore, my curiosity about life’s evolution and sustainability has driven me to ask questions and look for answers in Earth’s laboratory. I aspire to become an astrobiologist and join the scientific community in researching extreme environments where humans can survive and thrive. Moments with teachers, students and family taught me that science flourishes collaboratively, shaping my worldview that inquiry is a collective search. This curiosity drives my ambition to contribute meaningfully to the scientific community. Financially, my mother is struggling as a special education teacher after she left an abusive relationship and gave us a new start in California where we moved from the east coast four years ago. This scholarship could be the difference in my attending a school that I want to attend versus one that is more affordable.

At the household level, over‑buying and poor planning are major drivers of food waste. Many people shop without a clear plan for the week, buy in bulk because it feels like a good deal, or pick up extra items on impulse that they never quite get around to actually eating. Confusion about “best by” and “sell by” dates also plays a role, because these labels usually indicate peak quality rather than a hard safety cut‑off. As a result, food that’s still safe is often thrown away early. On top of that, refrigerators and pantries are not always organized for visibility; items get pushed to the back and forgotten until they spoil. Restaurants and grocery stores contribute in different ways. Large displays of perfect‑looking produce encourage over‑stocking, which can lead to unsold but edible food being discarded when it no longer looks “fresh enough” for customers. Restaurants often serve portions that are bigger than many people can eat in one sitting, and not all diners take leftovers or actually eat them later. Kitchens themselves can waste food through over‑prepping, misjudging demand, or not having systems to track what consistently gets thrown away. A third cause is the gap between policy and practice. In California, and specifically in Antioch, there are clear requirements under SB 1383 to separate food scraps into the green organics cart so they can be composted instead of going to landfill. There are also state goals to recover at least 20% of edible surplus food for donation. However, these policies only work if households and businesses understand them and find it easy to comply. Habits, lack of clear signage, and the perception that separating food waste is messy or inconvenient can all reduce participation. To address these causes effectively, I would start with my own behavior and immediate circle, then look outward to community and policy supports. At home, I would commit to weekly meal planning and shopping with a specific list that reflects which nights I will actually cook, as well as a routine of checking my fridge before shopping to use what I already have. I would create a visible “eat‑me‑first” shelf so that items close to spoiling get used intentionally. Learning to interpret date labels correctly and freezing extra portions or bread before they go stale would further reduce waste. I would also make a firm habit of placing all food scraps and food‑soiled paper into the green organics cart, treating landfill trash as the last resort. Beyond my own household, I would encourage restaurants and schools I frequent to adopt smaller standard portions with an easy option to upsize, and to track what gets thrown away so they can adjust ordering and prep. I would also support efforts to connect local food businesses with food‑rescue organizations so that surplus prepared food goes to people who need it rather than to dumpsters. Finally, I would participate in or help organize simple, behavior‑focused education efforts, like short challenges to track wasted food for a week or improved bin signage in schools and community spaces to close the gap between the organics and food‑recovery policies on paper and people’s day‑to‑day habits.