A chefs delicious no-waste-cooking: perfect for lockdown

Max La Mana is a young cool American chef with a big social media following and a cook book to his name. The C-19 lockdown has made food preparation and eating a greater centre of attention for everyone. Max teaches us how to cook great recipes yet literally throw away nothing. He shares creative ideas for potato peals, yam seeds and carrot ends. Not only that he has smart ways to use those left overs that happen when we prepare a little bit more than we wanted to eat. With Government statistics saying we throw away 30% of all the food we buy this is a serious subject. 

This podcast was recorded before the lockdown but the subject is very relevant to the dynamic we all find ourselves in today. Of couse I am taling about cooking at home and not being able to rely on restaurants, fast food or delivery services. Many of us have rediscovered the pleasure of cooking with fresh ingredients again. I say re discovered because with more time on our hands we can enjoy the craft and sharing the task of cooking as couples and families. I dont want to paint too rosy picture – nor pretend there has been a domestic revolution as I am sure the principal cook in a household is still doing most of the work and might not be feeling so liberated – but that is not what this podcast is about We will have all seen that the preparation of fresh foods also leads to us throwing away skins, peels and stalks. At the end of a meal – however well we have measured up ingredients-  there will be leftovers that are either used the next day or also add to the pile of waste food stuffs that will be thrown out. Talking about throwing away, I am sure that we are all faced with full bin bags simply from the packaging used to wrap all the foods we are buying and wandered if we will ever find an alternative way to keep the convenience of grocery food but without the packaging that goes with it. today i am talking to Max La Manna who, along with the book he has written is creating quite a social stir. Max will share all his creative and inspirational ways to reduce the waste that I have described and at the same time cook up some wonderful meals. [0.0s]

Jeremy [00:00:59]2. I want to know where Max comes from originally and where he is today as we talk over skype to each other?. [0.0s]

Max [00:01:01]I’m from Waterbury, Connecticut, which is about two hours north of New York City. [4.5s]

Max [00:01:11]Today I’m in London. I recently moved, recently, recently married. And my wife is British and we live in London. [7.2s]

Jeremy [00:01:35]3. I can imagine that Max’s friends and family are both delighted he has married, but perhaps wish he was living closer to home in the US. It turns out that his environmental passion and large social media following brought him to London in the first place.[0.0s]

Max [00:01:35]The initial reason I came here in the first place. I had a large following on social media who are based primarily in the UK and in London. And I reached out to a few people who had restaurants and who were promoting the similar message that I was advocating for online. And we organise some dinner, several clubs, some speaking engagements, and soon after I visited London and then met my wife two weeks later. [29.1s]

Jeremy [00:02:05]4. It is great to hear that someone who is championing the way we eat in a sustainable way has generated so much social media following, I was interested to hear his story on how Max had attracted followers. [0.0s]

Max [00:02:19]it’s it’s been a lot of work. And, you know, a lot of the most the followers that I’ve garnered over the last few years have all been from a few interviews that I’ve done. I did some press with Now This and BuzzFeed, which have a large following on social media. And they reached out to me in early 2018 and we had an interview talking about zero waste in my life. And I opened up to my life and how I live a sustainable lifestyle at that time. And overnight I had those two interviews, I think released simultaneously. And I had overnight I had about forty thousand followers overnight. The next day had forty thousand followers. It just kind of really grew really quickly overnight. So I’ve been able to continue to collect more and more people to join this norways journey that I’m then I’m on. [61.4s]

Jeremy [00:03:28]5. This large number of followers in London is interesting as I have not heard that London is a city with more environmentalists than other places in the US or across Europe for example.[0.0s]

Max [00:03:29]Ultimately, I do have I do have a theory now. I think so. Let me read one. I think I think British culture is fascinating. I think the music is also very fascinating. Some of the music here and in the UK is probably some of the best in the world. Some of the best artists have come from from the UK and come from London. I think there’s something about the weather, too. So people are indoors. They’re polite. So they they keep their thoughts to themselves until they have that moment where they have to actually say something because it’s just it’s boiled up inside of them and they come out and they say something. So whereas in America, you just kind of think and say it or sometimes even skip the thinking and you just say it. So there’s something happening here in the UK where people are becoming more and more aware of the damaging issues that we’re facing, both environmentally and and health reasons, too. And I I think people are just becoming more and more aware of this and they’re waking up to the reality. And it’s it’s it’s it’s difficult because there’s the opposite. There’s the other side who they they come up against. So there’s more of this happening. You know, people taking the streets and protesting and there’s marching and there’s always something going on. It’s it’s it’s a great place to be in the middle of [88.4s] 

Jeremy [00:05:12]6. Max is clearly seeking to start a movement that is targeting waste and how to reduce the waste we each create from the food we buy to the food we prepare and eat? [0.0s]

Max [00:05:14]my my my mission. My movement is to turn the tide on rubbish, to breathe new energy into leftovers and scraps that we typically throw away for landfill. My work focuses and encourages more awareness around the food that we put on our plate, where it comes from and what happens when we waste it. [19.9s]

Jeremy [00:05:45]7. I am always interested in hearing about the moment or the incident that leads people to dedicate themselves to a cause. For all of us we can have moments where we see things can be done differently and yet we dont dedicate ourselves to these, while for other people it changes their lives. I was interested to hear what that moment was for Max.[0.0s]

Max [00:05:47]Absolutely, Jeremy. You know, I grew up my father was a chef. And when I was two weeks after I was born, my father bought his first two restaurants. So I’ve grown up in restaurants and I’ve seen copious amounts of food waste throughout the years. And I worked I worked in restaurants for nearly 15 years. And I never came across a restaurant that composted their food, their food waste or their scraps. And I was coming home from work one evening back in twenty, seventeen. Right before I started putting putting myself online on the on the social platform coming home. And I saw this gentleman outside the subway station in New York City, and he was begging for food use. He was hungry. And I thought to myself, you know, my parents have always said, you know, you do one good deed today, whether that’s holding the door or lifting, you know, the carriage or the that the pram for the mother who is going down the stairs or up the stairs and the tube station, do something that is kind. So I thought, OK. I’m going to go home. I’m going to cook food for this gentleman. I’m just going to make a meal and then I’ll bring it back to him and give him a hearty, delicious meal. It’ll lift his spirits. I thought when I got home, the food was going bad, food was off. It was spoiled. I had to throw it away. And in that moment, I was throwing it into the bin. I thought to myself, where is this going? Now I’ve just I have an empty stomach. Now I have to go out and buy more food. I’ve just wasted money on that food. And I’m now, you know, I’ve wasted a stomach to feed to what’s happening to this food. Where’s it going? I went online right then and there and started. That was basically like the onion was peeling its layers off. Was this food’s going into our landfills, it’s emitting greenhouse gases to our atmosphere, it’s driving climate change. So much is happening. And I my you know, my I kind of broke down as like this. I need to do something about this. I need to change. And then that very that moment, that day was when I thought, OK, I got to take the next step. What is that? So here we are today. [142.2s]

Jeremy [00:08:10]8.As you know this podcast is not just about hearing passionate people who are taking action but also challenging them to ensure that the facts stand up to scrutiny so I could not help asking Max if he went back to the guy to feed him[0.1s]

Max [00:08:13]I. I ended up. Yes, sadly, I didn’t go back to him that night. I went I went out, shopped for food, came home, made a meal. It was too late by that point. I think I was too much in my own thoughts about the food that was wasted. But I did see that. I did see that man later on, like the coming months later. And I’ve always given them I always gave them like snacks and stuff that I had. But it’s the thought that counts. [26.0s]

Jeremy [00:08:53]9. Yes it is the thought that counts especially if it sparks off a new movement that Max is now pursuing. Now it is not every young person who writes a cook book and especially one that is about how to create recipes using the parts of vegetables that we normally throw away, i want to know where Max got both his passion for cooking and the skills to cook? [0.0s]

Max [00:08:54]Yeah, I love that. So I’m I’m vegan. I’m plant based. I went vegan eight years ago for the first time. I was only vegan for about a year. And then now I’ve been vegan for about a little over three and a half years, almost four years now. It’s been a journey. I grew up in restaurants. My father was a chef, as I said, and I’ve always watched him, always watched him cook and the food that we cooked. And watching him cook, it’s always been so natural. It was never that French, that French style cooking where everything needs to be perfect. It’s more of Italian cooking where you kind of just chop and throw it together. And there you have it. [39.6s]

Jeremy [00:09:33]10 .ah so that expains where his expertise comes from. So Max is not a chef per sae, but someone that is passionate about food and has learnt his craft from a childhood watching his father cooking.  Max has a great name for it.[0.0s]

Max [00:09:33]So I basically I I call myself a chef, but I feel that I’m a home cook where I could just put food together, make it delicious, utilizing every single ingredient to eliminate food waste. So I look at a broccoli stalk that we typically throw away. And what can I do with that broccoli stalk? What? What can I do with the stems of certain herbs? What can I do with the seeds of a butternut squash or the skin of a potato? The lemon peels. What can I do with this food other than throwing it into a landfill? Of course there’s the option of composting in certain people have a space in their backyard to decompose, or their council can pick up the compost, their food scraps themselves, or you can utilise it. Give it a second life. If you have food scraps like onion skins or garlic skins, I use and I use that and make my own vegetable stock using just those leftover bits that we typically throw away. [58.6s]

Jeremy [00:10:58]11. So last night I was cooking as a family and of course we created quite a large bowl of skins, stalks and pips from the different vegetables we were using. Max has a whole number of ideas on how these can be turned into more food we can all eat.and he started wiht the simplest idea a vegetable stock [0.0s]

Max [00:10:59]Yeah, vegetable stock is really simple. Really easy. I’m only cooking for two people, myself and my wife, so we we’re not collecting as much scraps to build the stock. But if you’re cooking for a family, you can make a stock that same moment that you’re making and making dinner, save your onions scraps. You have your onion skins, the tops of the onions that you’re tucking with the garlic peel. Maybe it’s the peel, the carrot. Maybe it’s also the potato or mushrooms that you’re throwing away that that kind of softens mushy and you don’t want to eat them. See? You’re going to chuck them away, collect it all, put it into a pot, fill it up, cover the vegetables with with water and put it on a Slowes on a low heat. Let it simmer for about 30 to 40 minutes. You can add various spices in there. I typically add a pinch of salt, a pinch of black pepper, or maybe a bay leaf and let that simmer. And within those 30 or 40 minutes, you’re going to have this rich or baseness. Delicious veg stock, and you can use that for, you know, I use that veg stock to make my my pasta and or I use that veg stock to put into a bowl of noodles with some steamed veggies and create some sort of Asian dish. But utilizing giving that food a second life is where my mind goes to when I’m cooking. [89.2s]

Jeremy [00:12:47]12. so now lets imagine we dont have enough peels and leftovers to make a stock, here is a super idea that has never crossed my mind.[0.0s]

Max [00:12:49]I think you’re referring to just keeping your your food scraps in your freezer. You can keep them in your freezer, wrap them up tightly in a brown paper bag or a plastic bag that is reusable. Keep them in your. Keep them in the freezer and then you can utilise that whenever whenever you have the time. So someone like myself who is you know, it takes maybe two or three meals to collect those scraps from constant putting them into the freezer to keep them. And it just keeps it preserves the life of the the just the scraps. So it’s not going off. It’s not spoiling. It’s not going to smell bad. [35.8s]

Jeremy [00:14:08]13.I am sure everyone who is listening is very good at using thier left overs from a meal. You seal them in a bowl and then eat them the next day, but even if you do, and that lets say you are not a vegetarian, and you had a meat joint like a leg of lamb but there are still bits of crackling or meat that is not enough for a full meal and the tempatation can be to throw them out, what does Max do? [0.0s]

Max [00:14:09]Save it? Save it for leftovers? Ah, I love leftovers. I love having them and then rolling them over into a new meal. So last two nights ago, I had a stew that I made and I only had a little bit of left. I only had about two spoonfuls, like two ladle holes left of stew. And I made a fresh I made fresh pasta and a tomato sauce. And I just put out of that stew to the tomato sauce and it just brought the rich flavours from the stew with the creaminess of the tomato all together. Someone asked me I put it on Instagram the other day and someone said, wow, it looks so creamy. What kind of cheese did you add? I didn’t use any cheese. It was just a lot. It was just the combination of fresh and like leftover leftover ingredients coming together. But I would, you know, always save your leftovers. This is food that is, you know, potentially going to waste. We waste in the UK, we waste around four hundred and twenty thousand tonnes of prepared meals. Food scraps, food scraps on our plate, just scraping off our plate. Four hundred twenty thousand tons every single year. So if we can eliminate just a little bit from from adding to that to the mass to the problem and save that food and eat it later, reheat it, place it in your freezer, make friends with your freezer, then you can utilise eat our food. And sometimes leftovers are always best the second day. [85.3s]

Jeremy [00:16:07]14. Now I want to push the discussion to the point where we have done everything that Max has suggested, but there will also be some food waste and for us this is collected by the council in special bins. I want to know how we can avoid even sending that waste that obviously requires fuel from the lorries to collect it.  [0.0s]

Max [00:16:17]Waste less, waste less now because most people don’t have the access to the council picking up their compose or have access to a backyard to start a warm or a warm tree or have their own Buzkashi compost in the backyard. So waste less before you even get to that point. And maybe you have less food that you’re throwing into the bean because that just collects up. That just collects in your rubbish bin. And you have to throw out more bags, more rubbish into the into the landfill. So create by cooking, smart shopping, creating less food waste in your kitchen, utilising everything. But if you have access to a compost, utilise it. If you have if you’re a council, you can look this up online right now. You can find if your console has a pickups pickup route for people to for the council to pick up your food scraps. Food when it ends up in landfill is contributing to climate change. It’s 25 to 30 times more potent than carbon dioxide. So if you ever smelt food going off or going bad in your fridge or on your countertop, imagine that smell. Times 100 in landfill. And that’s just releasing this gases harmful toxic gas into our atmosphere. Hence driving, driving this climate crisis. [82.9s]

Jeremy [00:17:49]15 .Max not only has a large social media following in his own right but  has also written a book covering all these subjects and much more[0.0s]

Max [00:17:51]my book is called More Plants, Less Waste It recently one of the u.k.’s most sustainable cookbook in twenty nineteen and is currently a bestseller on Amazon right now. My book tackles every issue from how to stock your pantry to utilizing the leftover bits to making your own zero waste products from your toothpaste deodorant to making a detergent cleaner. These these recipes, these tricks, these hacks all have purpose. Everything that we bring into our lives needs. They have a purpose. If it doesn’t have purpose, it doesn’t serve you. Why have it in your life? So everything that I bring into my home, I respect, I value it and it has purpose to my life and to my wife’s life. And we utilise everything. So. In the book, I have over 80 delicious recipes, simple, easy, delicious recipes that anyone can cook. It doesn’t take a professional chef to do this. You don’t need to go to cooking school. I didn’t go to cooking school, so I wanted to bridge that gap between vegan food, making it delicious, making it accessible and also waste free cooking. You don’t see the fake meat in my cookbook. It’s all plant based. It’s all focussed around plant. So you’re getting optimal nutrition. You’re getting the value of the food that you bring into your home. [91.8s]

Jeremy [00:19:31]16. So one thing is cooking a meal and then having ways to deal wiht the waste, another is to have a recipe that clearly has vegetables that generate waste but the recipe itself uses all the waste at the outset[0.0s]

Max [00:19:32]Oh, yeah, I have one of my favourite. I love possum Italian. I love pasta. And one of the one of my favourite recipes is the butternut seeds skin sage pasta. Now, the butternut squash is a very humble vegetable with the skin. Typically, I see people cutting the skin off, peeling the skin off and throwing that away. I utilise the skins. You can bake them. You can fry them on on the stove top in a frying pan and make chips from them. Then you get down to you cut it open and you have the seeds inside. You have that pulp. You can use that pulp when you’re steaming or roasting the butter, not the flesh itself. Then you have the seeds. The seeds themselves are filled with protein and filled with fibre. This is this is free protein that we we typically throw away. You can also bake them. You can fry them on your on your stovetop and save for a snack later. Now, adding that all together, you have this beautiful pasta. Now you have this creamy butternut squash sauce. And then you have your your your crisp’s, your chips, the roasted skins and the seeds that are going on top, so you just you have the crunch of the seeds and the skins. You have the creaminess from the butter nuts. This butternut squash sauce. And then you also have just that texture from the pasta. So every bite is an explosion of flavour and textures. [82.5s]

Jeremy [00:21:49]17 right well that sounds delicious and I will try one of those. but the issue of the carbon footprint of our food starts when we are buying it. In wandering around the fresh food aisles of the supermarket it is easy to pick up all the things that take our fancy, without taking any account of the carbon footprint of these foods. We know that alot of the ingredients we buy out of season are grown in far flung places like Peru and Kenya and then flown overnight to the UK. At present there is no infomation on the carbon footprint of everything we buy so that we can make informed choices. How do we deal with that ?[0.1s]

Max [00:21:51]This is a great question, because everything that we bring into our lives, everything from the food we eat, the clothes we wear to speaking on a phone, all has a carbon footprint. All has come from somewhere. All has created a carbon emission that is released into our atmosphere. Now, with food, that’s a whole different subject, because if we’re lucky enough, we have maybe three meals a day. It’s come from all around the world. When was the last time you were excited about a strawberry in winter? Probably not. You get excited about strawberries in the spring. In the summer, you get excited about blueberries in the spring. In the summer when brussel sprouts came out. And in the winter, I was I was I was ecstatic. I was amazed by them. But when they come out, when you see them in supermarkets in the summer, I’m less fazed by them. We need to get back to the seasonality. We’ve got to get back to eating locally, because this not only helps the farmers have a business because they’re producing this food, they’re travelling know less to bring this fresh produce to you to use that there. But it’s also creating a. It’s also helping you eat healthier. This food is good. This food is delicious. Again, also lowering that carbon footprint as well. So eat locally, eat seasonally. And if you can’t eat organically,. [89.1s]

Jeremy [00:23:20]. [0.0s]

Jeremy [00:23:45]18. This discussion has made me think right now that we need to get a new infomation panel on all foods and ingredients that highlights the carbon footprint required to make it and bring it to the shevles. [0.0s]

Max [00:23:46]Absolutely. Again, everything has a carbon footprint. Just one 1 hamburger, one cheeseburger, you know, has. To create one hamburger, it’s about 11 hundred gallons of water, to create one hamburger. Two bananas, Aage, are to come over here in the UK. They’re transported by boat. So they have a lower carbon footprint. Asparagus in Spain is flown from Spain. And that has that has a larger carbon footprint. So we need to understand where food is coming from. I believe the food regulation, the food law. They need to place a brand in front of it. Ran the front, the label of every packaging, a food label that states where this food is coming from and the carbon footprint that is created, whether it’s land, the amount of land that is being used, the water is being used, the energy, the transportation, the carbon emissions. [59.2s] 

Jeremy [00:24:59]19.Tell me more [0.1s]

Max [00:25:00]Yeah, I’ve only seen one company now. Who’s doing this? Oatley Milk. I think that based out of Sweden. And they right in front of there, on the front of the packaging of their tetra pack milk carton. They have their carbon footprint of the carbon emissions that were created to, I believe, transport or make the milk itself. And I think they ask food and they ask the food industry, like, where’s your where’s your carbon emissions? What are your carbon emissions? I think we need to see more of this, because then we can tackle and we can grapple the where food is coming from. And then we have the choice of that decision. We have the choice to make. What do I want to choose? Do we want to choose the cows milk or do I want to choose the milk or the, you know, the various other options? So what do I want and how am I going to make that impact? Because everything we do, every single meal that we have, every bite we take has an impact. [63.0s]

Jeremy [00:27:03]20. It is becoming more obvious from the coversations with other guests that our need and desire for convenience has created innovations which involve plastics and also generate more waste. In some ways Max is taking us back to our parents generation when people had less money, there was less abundance of foods and they took care to generate less waste. [0.0s]

Max [00:27:04]Absolutely. No, it is absolutely a convenient option for people. We have endless to do lists. We’re busy. We’re always on the go. And we stopped by a local supermarket and we just pop in and grab our ingredients and go. And that’s that’s all fine. But if you see a product, if you see something that has more value and has it as a better price on it and it has more value has more product in it, go for that option. If you believe you’re going to use it all, if not, go for the smaller item. Now, that’s for someone who’s on the go, who’s fast, who’s quick, doesn’t have time to look and see the other aisle that has the package. Three items. Now supermarkets are rolling out package three aisles now and it’s going to start. We’re going to we’re going to see this more and more. And I’m sure you probably saw this, you know, like you said 20 years ago, you saw more and more of this. And all of a sudden we we were consumed by this throw away society, this packaged products everywhere, because this idea of, oh, it’s fresher when it’s in a in a black plastic package. It’s it’s fresh. It’s it’s it’s clean. We need to look at other options that are there. So, you know, if I go into a Sainsbury or a Tesco, I can see certain products that are already package free that have, you know, some of the fruits are package free like lemons and limes and bananas, oranges, apples. I see aubergines. I see peppers. I see onions, potatoes grabbed those in green. And there you have yourself a meal. Where I’m located, there is a 0a store close by where I can bring my own bags, jars, containers, and they have seventy five percent of the product that they have. Store comes from the UK, whereas the other twenty five percent is Europe and around the world. So they’re already they’re already there to have their minds wrapped around the ideas. Okay, let’s bring business closer to our community. But you know, you can go into the shops, bring your bags, fill up. I get my spices, my grains, my pastas. I sometimes get pasta sauce like tomato sauce from a from a from them tofu and teppei vegan cheeses. It’s it’s crazy. And it’s it’s what a world we live in today where we have these options. And I know it’s not possible. It’s not everyone doesn’t have the access to this. But the more and more we we ask for this and more more we request it. We could eventually see this being accessible for everyone. [162.2s]

Jeremy [00:32:33]21. Max wants to reduce his plastic footprint and I can see he has suggestions to share on how we can all reduce the amount of plastic we consume, but he seems much more animated and focussed on reducing food waste, which intrigues me because at least food is biodigradable. [0.0s]

Max [00:32:33]Yeah, it’s it’s it’s always changing for me and my followers. And back when I started my online platform, my followers were really interested in the plastic movement. I started sharing tips and tricks, how to eliminate plastic from from one’s life and from their home, offering tips and advice to, you know, making your own plastic free toothpaste to making a plastic free deodorant toothpaste. I think I said that already and I’ve noticed a change. And then I started focussing more around the food and how people would focus more on their food because food is so important. Again, I said this earlier, we can if we’re lucky enough, we can have three meals a day. But there’s so much food waste food being flown in around the world constantly. So if we can, the climate changes on our plate so we can look at what’s on our plate and go and make the decision and make make the right step in the right direction. OK, I’m going to eat less meat. I’m going to eat more plants. I’m going to create less waste. I’m going to utilise every single ingredient here, because this isn’t just time, money, energy that is being wasted. It’s so much more than that. And so I’m seeing more and more more of a focus right now around food waste. It is a topic that people, I believe are struggling. Take two to latch onto. We’ve seen Gretta Sumberg talk about the climate crisis. But what changes are are we really going to make? I know that there’s an issue. We see that there’s a problem. We see the wildfires. We see the flooding. We see the famine. We see all the destruction that is happening. The ice caps are melting. There’s plastic in our oceans. What can we do? What are the next steps? And I believe wholeheartedly that what we can do right now is look at the food that we consume and where it’s going and how we can make better decisions based on that. [124.7s]

Jeremy [00:34:52]22. I always want my guests to reflect on all the things they are doing or have done that they are most proud of –  lets see what max feels[0.0s]

Max [00:34:54]That’s a that’s a tough question. What am I most? Proud of you said, right? [8.5s]

Jeremy [00:35:15]23. Yes what are you most proud of that you have been doing to change people’s attitudes and behaviours? [0.0s]

Max [00:35:16]I feel proud of. People who write to me, people who send me a message saying, you know, they’ve made changes, they’ve reduced their waste and they’re in their homes. It’s really about everyone else. It’s not about me. It’s not about the accolades or the speaking engagements or the books I’m writing or the the shows that are that are going to happen. It’s none of that. It’s it’s people who. Can relate to the message that I’m delivering. And they’re they’re making the changes themselves at home. So it’s it’s great to see that people are making changes. And, you know, I had no idea that it would it would come to this moment. It would come to this point. I had a friend, you know, years ago say to me, you know, you should share this. You should have a food show. You should you should tell people what you’re doing, should start a blog. You know, when blogs are popular. And I never listened to them. And then one day it just made sense. Okay. Let me just. Tina, I had 10 followers at one point. I was just sharing stuff online and then slowly started to happen overnight. So it’s about the people and about them making changes. And if I’m if I’m that vehicle for them to to exercise their their their truth and their their changes, then I’m happy. [78.7s]

Jeremy [00:37:10]24. We have heard how Max is exactly the sort of guest that we are wanting to talk to, because he it taking postive action to reduce his personal negative footprint on the planet and has found a way to spread the word of what he is doing via his books and social media. Since not everyone of you might buy his book then its good to hear from Max his best tips and tricks he has to offer that we can all take on tomorrow [0.0s] 

Max [00:37:11]Yeah, absolutely. Absolutely. Some tips that you can take right now and practice in your in your everyday life. When you go shopping, make a list. Make a list before you go shopping and stick to that list when you get home, cook the food that you have and then save your leftovers. You like leftovers? I like leftovers. I think we all can say we like leftovers, but we get we’re embarrassed that, oh, it’s the second best. You know, so enjoy your food. Cook your food. Eat it. Enjoy. Perhaps cooking less. Perhaps shopping twice in a week instead of once, because then you have fresh ingredients and then you can buy more fresh ingredients the second time you go shopping. If you have food that is going off, donate, donate to your friends, to your neighbours, knock, knock next door to your your your flat, your neighbour in the flat and give food to them. So you know that it could potentially go to a good home, to good stomach and someone else can utilise that food if you’re going away on holiday. And then there’s charities. There’s a multitude of charities probably within your own community right now. Go and do your research. Find who you can donate to because there’s people who are starving. We have over 2 million starving people in the UK. A hundred thousand children have gone to school today without who are food insecure. Let’s find a way to give back if we’re not going to use it. [86.4s]

Jeremy [00:38:55]25. Well on that sobering yet powerful thought we will thank Max for his inspiring contribution and challenge ourselves to reduce the amount we buy and throw away either directly or as leftovers and offcuts of what we eat. good luck.  [0.0s]