About us

Plant-based, low waste.

A closed loop system is a circular feedback loop in which little to no waste is created from gathering, preparing, or cooking food. All single-use items have been replaced with reusable items and shopping / cooking habits make use of as much of the food as possible. All excess / unusable food pieces are composted and given back to the Earth.

Closed Loop Cooking is a food media platform at the intersection of sustainability / food / storytelling. We aim to help people reduce food waste and single-use items through recipes, how-to’s, interviews, and stories. We want to make a low-impact lifestyle accessible for anyone who eats.

Scrap Supper is our quarterly pop-up dinner event series through Closed Loop Cooking. It is an intimate evening of plant-based eats that highlights unconventional ingredients and generates no landfill waste. We make use of all edible parts of our produce and encourage attendees to look at food waste from a new angle. Each dinner is seasonal, showcasing local produce at its peak. Our ingredients are gathered at the local farmer’s market, often in compost-bound bins. Check out when our next event is here.

Let’s have a meal, let’s close the loop.

Stay hungry.

Work with us

Hawnuh Lee Portrait Square

Hawnuh Lee


Closed Loop Cooking is the culmination of Hawnuh’s multidisciplinary creative approach. The platform is at the intersection of design education, storytelling, and sustainability–pulling inspiration from her 10+ years of restaurant experience and professional design work. She believes in well-built systems that enable positive change. Collaborative design processes drive her work and reinforce her belief that community-driven design creates the most impactful solutions. She’s an advocate for regenerative farming practices and will talk at length about soil health with you if you let her.

Kaitlyn Chock

Kaitlyn Chock


Kaitlyn is the sous chef and chief taste-tester at Closed Loop Cooking. She is also an event planner, marketer, yoga instructor, aerialist and nutritionist to-be. She loves complicating recipes and making things from scratch. And when she’s not in the kitchen, you’ll probably catch her pinning recipe ideas.

Maia Welbel

Maia Welbel


Maia is a writer, sustainable food activist, and yoga teacher based in Chicago. She is passionate about using storytelling to help people treat our planet with more compassion. With a background in environmental science and journalism, she aims to make sustainable living and eating as inclusive and accessible as possible. Find more of her work at maiawelbel.com and on Instagram @mwelbel.

Moji Igun

Moji Igun


Moji is the founder of Blue Daisi Consulting, a sustainability consulting company based in Seattle that gives small business owners the tools and resources they need to reduce waste and implement sustainable practices. She's not an expert chef, but loves to get creative in the kitchen. Her mission to help create a world that is sustainable and allows us all to thrive through low-waste living and activism.

Interested in contributing?

Have an idea for a recipe, feature story, or guide? We’re always looking for other folx to bring their voice to the table. Drop us a line here!

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