HOW TO REDUCE WASTE WITH MAX LA MANNA
In our exclusive interview with Max La Manna, we delve into his mission to reduce food waste and inspire delicious meals. Discover how simple changes in our cooking habits can lead to a positive impact on the environment, all while savoring every bite.
What inspired you to focus on sustainability and reducing food waste in your career as a chef?
“Food is one of my greatest passions in life and feeding people brings joy like nothing else. I was noticing a huge amount of food going to waste when I was working in restaurants. It was difficult to witness especially when I would leave work to go home and would see people on the side of the street begging for food. I knew in that moment that I needed to make a change.”
Why does a plant-based diet have an impact?
“I went plant-based almost 10 years and I immediately felt more aligned to this way of cooking and eating. The important thing for me is knowing where our food comes from. I do my best to eat locally sourced food and minimal processed foods. This ensures that food is travelling less miles which is better for the planet (and everyone else) and for my health.”
How can everyone integrate a more plant-based diet into their life?
“Start with one meal a day or even one meal a week, there's no reason to not incorporate a plant-based diet. Swapping traditionally ingredients for plant-based ingredients is easier than ever.”
Can you share a personal story or experience where you saw the direct impact of your efforts to promote sustainability?
“Seeing my family incorporate more sustainable practices in their kitchens without me having to tell them to do it was an incredible moment.”
How do you approach educating people who might feel overwhelmed by the concept of sustainability or think it’s too difficult to implement in their daily lives?
“I think it all comes down to education. We need to educate ourselves and come to terms that when we buy food and waste it, we are wasting our hard-earned money, time and energy. When we show appreciation for our food, we show appreciation for ourselves.”
‘When we show appreciation for our food, we show appreciation for ourselves.’
In your opinion, what small, manageable changes can individuals make in their kitchens to significantly reduce food waste?
“Use the food you already have before buying more food. If there's ingredients sitting in your cupboard that you haven't used in 6 months, bring them forward in the cupboard space and find ways to incorporate these ingredients in your recipes. I think organisation is a big key to waste less.”
