Co-Founder · Sustainability & Science

Halima Usama

Scientist by training. Builder by instinct.

I co-founded Refyndo, a circular-commerce venture, and my background runs across operations, sustainability and food science. What connects it all is how I approach a problem — thinking in systems, and looking for ways to do things a little better, whatever the field.

Co-Founder, Refyndo — circular commerce
Explore my workRead the Journal →

Hi there, welcome to Halima's Portal.

What I'm building

Refyndo

An independent circular-commerce platform I co-founded in Sweden — aggregating open-box and refurbished deals from Swedish retailers into one place. It's where my interest in sustainability, operations and building something from nothing all come together.

Visit Refyndo

Credentials

Master of Philosophy — Food Safety and Quality Management

Forman Christian College — 2020 – 2022

Doctor of Dietetics and Nutrition Science

University of Lahore — 2015 – 2020

(5-year undergraduate degree, Pakistan)

Languages

  • EnglishFull Professional
  • UrduNative / Bilingual
  • SwedishElementary (actively improving)

The journey

    • Co-founded Refyndo, an independent Swedish platform that aggregates open-box and refurbished ('fyndvara') deals from major retailers into one place — concept to live launch.
    • Source and onboard deals across retailers including CDON, Elgiganten, Webhallen and NetOnNet, normalising each seller's condition, price and terms into one comparable format.
    • Built the four-tier condition-grading system that translates inconsistent retailer language into a clear standard shoppers can compare across stores.
    • Manage partner relationships and prioritise work across the founding team, from product to platform operations, as Refyndo scales.
    • Managed the material-ordering flow end to end — checked production plans against ERP stock, created material orders, and flagged discrepancies to the team immediately.
    • Led weekly physical inventory counts across warehouse and production areas, reconciling counted stock against ERP records and investigating differences to find the root cause.
    • Monitored consumable material levels against minimum stock, and raised purchase requests before shortages could reach production.
    • Investigated and documented raw material deviations — missing, wrong, or damaged material — and tracked corrective actions through to close.
    • Prepared and reviewed the monthly stock report: current stock, ERP-vs-physical accuracy, shortages, and consumption analysis.
    • Acted as the connecting point between Production, Warehouse, Purchasing and Management to keep material, quantity and timing aligned.
    • Coordinated across departments to communicate accurate product data and meet packaging deadlines.
    • Prepared and maintained product documentation and specifications for labelling and compliance.
    • Performed nutritional analysis of food products, including macro- and micronutrients.
    • Supported marketing and product development with clear, consumer-ready information.
    • Carried out food-safety inspections of businesses to ensure compliance with hygiene laws and standards.
    • Documented inspection findings and reported critical issues, coordinating corrective actions with staff.
    • Monitored food production, storage and handling to prevent contamination and protect public health.
    • Advised operators on safe practices and guided practical improvements on site.
    • Communicated health and nutrition advice clearly to patients and families, motivating positive action.
    • Raised awareness about healthy practices and food safety in daily consultations.
    • Collaborated with medical staff to prioritise and support patients effectively.
    • Conducted real-time patient observation and developed individualised diet plans for burn-care patients.
    • Supported medical staff by screening patients and prioritising nutrition consultations.

Research & curiosity

Academic research projects from my studies — evidence of how I like to dig into a question, not ongoing professional work.

  1. Screened a panel of herbal and plant-based extracts for their ability to inhibit urease — an enzyme implicated in H. pylori infection, kidney stones and certain liver conditions. Part of the wider search for gentler, plant-derived alternatives to the synthetic urease inhibitors currently used to manage urease-linked conditions.

  2. Reviewed the evidence behind chicory's reputation as a functional food — its inulin fibre content, polyphenol profile, and the anti-inflammatory and antioxidant activity reported in the literature — and how those properties translate into everyday dietary use.

  3. Surveyed dietary patterns and everyday eating habits among children aged 7–14 — meal frequency, food-group balance and common junk-food substitutions — the kind of groundwork later studies build on when designing school nutrition programmes.

Writing

The Journal

Alongside the building, I write — plain-language pieces on the science behind what we eat: nutrition, food science, safety and quality.

Read the Journal →