As we move towards a more sustainable future, renewable energy is reshaping the way we cook and consume food. So, this week on Room by Room: The Home Organization Science Insights Podcast, host Marie Stella interviews epidemiology researcher Dr. Matthew Shupler on the effect renewable energy has on our cooking habits.

Based at Harvard Chan School of Public Health, Dr. Matthew Shupler conducts research on the effects of air pollution exposure on adverse pregnancy and early childhood outcomes. During his previous stints at the University of British Columbia and the University of Liverpool, he looked into the health effects of household air pollution exposure due to cooking with polluting fuels, such as wood and coal, in over a dozen countries. Additionally, Matthew has also worked as a Global Health Fellow at the United Nations Foundation’s Clean Cooking Alliance.

In this episode, Dr. Matthew Shupler highlights the pressing issue of climate change, and how fighting it from our kitchens, simply by converting to renewable energy, can make all the difference. He goes into detail about how renewable energy cooking can relieve a great deal of stress, for first-world nations and lower- to middle-income countries alike.

Together, Marie and Dr. Matthew Shupler discuss affordable workarounds that may prove effective for renters and homeowners on a budget. So, tune in for an episode that delves into the exciting intersection of renewable energy and culinary practices.

Follow Dr. Matthew Shupler’s work via the following links:

Connect with Dr. Matthew Shupler via the following links:

Produced by the Home Organization Science Labs, a division of LMSL, the Life Management Science Labs.

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