Interview with MooMelts Founders An Lee and Sid Khanna

This week, I had the opportunity to connect with my fellow MooMelts founders, An Lee and Sid Khanna, to reflect on the philosophy and impact behind our project. As three seniors at Hong Kong International School, we came together out of a shared passion for business, sustainability, and innovation. Our journey began with a startling realization: milk is the second most wasted food worldwide, an environmental challenge that often goes unnoticed. Motivated by this problem, we set out to create a practical solution that would not just address waste, but also promote a circular economy.

An described how the team dedicated months to research and development, going through over 80 hours of hands-on experimentation and more than 20 prototype batches before arriving at a formula that truly worked. The process of turning surplus milk into artisanal soap was both scientific and creative, involving saponification, careful blending of natural oils, and a commitment to eco-friendly packaging. Every bar is handmade, wrapped in recycled or compostable materials, and distributed through partnerships with hotels and retailers. Alongside the product itself, MooMelts aims to educate consumers and businesses about the value of upcycling and reducing food waste.

MooMelts isn’t just a business venture; it’s a model of how young people can translate ethical philosophy into real-world action. Our value-added services for hotels, such as custom-branded bars, educational workshops, and green impact metrics, reinforce our mission to create a positive feedback loop between sustainability, innovation, and community impact.

This past month, we attended the UN FAO World Food Forum in Rome; it was a transformative experience for our MooMelts team. Representing our project on an international stage, alongside leaders and innovators from across the globe, gave us a new perspective on the scale and urgency of food system challenges. The forum’s focus on sustainability, food waste, and innovative solutions aligned perfectly with our mission to upcycle surplus milk into artisanal soap. It was both inspiring and humbling to share our work with an audience passionate about change, and to see how our efforts could contribute to larger conversations around the circular economy and responsible consumption.

Engaging in workshops and listening to keynote speakers at the World Food Forum reinforced the importance of collaboration in tackling global problems. We learned about diverse approaches to food waste reduction—from policy initiatives to grassroots action—and realized just how interconnected these efforts are. The forum also provided us with invaluable feedback from industry leaders, policymakers, and other young changemakers, which has helped us refine our strategy and broaden our vision for MooMelts.

Most importantly, the experience strengthened our belief that youth-led innovation has a powerful role to play in shaping a more sustainable future. Presenting MooMelts at the World Food Forum was not only an opportunity to showcase our initiative, but also a reminder that community action is essential to driving real-world impact. We left the forum feeling more motivated than ever to continue our work, and to encourage other young people to take steps toward a better world.

Going ahead, we hope that by upcycling surplus milk into sustainable soap, we can spark a broader movement toward circular economy practices and inspire others to see the potential in overlooked resources. By partnering with hotels and educating consumers, our aim is to reduce food waste and encourage innovative, ethical solutions across industries. Ultimately, we want MooMelts to serve as a model for how young people can turn creative ideas into real-world impact, benefiting both people and the planet.

If you’re interested in learning more or joining the conversation, check out the MooMelts forum on the Agora site for further updates, discussions, and opportunities to get involved.