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4 episodes with max la manna
9 episodes with max la manna
3 episodes with max la manna
3 episodes with max la manna
2 episodes with max la manna
2 episodes with max la manna
3 episodes with max la manna
2 episodes with max la manna
2 episodes with max la manna
Food waste isn't a new story. So why cover it again? Well, in the UK, we are still wasting over 10 million tonnes of food a year. That's food that could have been sold, eaten, cooked and enjoyed. Clearly this is a problem that isn't going away. But crucially, we have a new government who have said that a zero waste economy is one of their top priorities for the environment. What will this mean for food waste? And is it individuals, or businesses, who can really make a difference? In this programme, Leyla Kazim goes after some new answers. Does the answer lie in the design of our fridges, for example? Or in making it law for supermarkets to tell us how much food they waste? Along the way, she meets the people who have made it their life's work to help us cut waste, from dumpster divers to fridge enthusiasts. Ever wondered where all the unsold food from supermarkets goes? Matt Homewood, AKA The Urban Harvester, went to find out one night in his home town of Copenhagen, Denmark, and what he found shocked him. He began 'dumpster diving' every night and sharing pictures of his food swag on social media. Leyla hears how these posts began to go viral and were the start of Matt's activism to put the spotlight on supermarket food waste. Food waste is often talked about in terms of redistribution to charities or food banks. But that isn't the only answer, finds Leyla, when she visits Katy Newton, founder of Wasted Kitchen in Kent and a finalist in the BBC Food and Farming Awards 2024. Katy buys or trades for the surplus food she uses to make her takeaways, ferments and deli salad boxes, which go back on sale at the food hall next door. Katy explains why she wanted to counter the narrative around food charity and help people be more confident in the kitchen along the way. Leyla hears an update from Wrap, the organisation that runs the UK's official food waste scheme, to find out what action has been taken so far and whether they would support a law to make food waste reporting legal. She asks the same question to the new government, before calling on journalist Ian Quinn, chief reporter at trade magazine The Grocer, for his take on what's happening in the industry. Online there is a growing network of influencers helping people eat everything they buy to save waste, but also, save money. Two of the most popular, Elly Pear (another finalist for this year's Food and Farming Awards) and Max La Manna, meet in Elly's kitchen in Bristol to share their best food waste tips and approach Elly's fridge, ready-steady-cook style, to cook lunch with last night's leftovers. Talking of fridges, at her home in London, Leyla hosts PhD researcher Emma Atkins for one of Emma's unique ‘fridge sessions'. Emma's research looks at our relationship with the fridge, how its design can hinder our food waste efforts, and how fridge history is linked to over-buying of food. She quizzes Leyla about her food waste hotspots and explains how we might be hampered in our food waste efforts by the objects and systems around us. Presented by Leyla Kazim and produced by Nina Pullman for BBC Audio in Bristol.
In this episode of the Good Food Podcast, host Mallika Basu invites the ever-inspiring Max La Manna to delve into food waste and sustainable cooking. Max shares personal anecdotes, including his journey from a food-conscious upbringing in the States to becoming a passionate advocate for reducing food waste. Listen as they explore how small, mindful changes in the kitchen can make a big impact, from using up every part of fruits and vegetables to the creative ways Max incorporates leftovers into delicious meals. Perfect for both food enthusiasts and sustainability warriors, this episode is packed with practical tips, a peek into Max's own cooking disasters and triumphs. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Jaega Wise heads to Glasgow to open the nominations for this year's BBC Food and Farming Awards, and to announce that the 2024 ceremony will be held in the city on December 2nd. The head judge for 2024 is Hugh Fearnley-Whittingstall, a long time supporter of the Awards, and there is a brand new award for those championing the best Scottish local produce with a strong connection to their community - BBC Scotland Local Food Hero, which will be judged by Dougie Vipond (Landward & The Great Food Guys) and Rachel Stewart (Out of Doors). Another new face on the judging panel is social media star Max La Manna, a low-waste chef, who will be judging the Digital Creator Award. On Jaega's mini-tour of Glasgow she visits past winner Matt Fountain from Freedom Bakery, has tea and scones at one of Glasgow's famous tearooms with food journalist Robbie Armstrong, visits the Old Fruitmarket where the Awards will be hosted, and she shares a Pizza Crunch with one of Glasgow's most famous chefs, Julie Lin. To see the full list of awards and to nominate, go to bbc.co.uk/foodawards where you can also find the terms and privacy notice. Nominations open Friday 7 June at 11am and close 23:59 Sunday 30 June 2024. Presented by Jaega Wise Produced in Bristol for BBC Audio by Natalie Donovan
This week in my kitchen, I'm joined by the inspiring Max La Manna – a plant-based chef, content creator, campaigner, and avid food enthusiast! In this episode, Max shares his journey to a plant-based lifestyle, weaving through his experiences in acting, modeling, and cheffing. We delve into the story of how two Instagram videos catapulted his following by 60,000.Max isn't just passionate about crafting delicious plant-based meals; he's on a mission to tackle food waste, a pressing issue as we discard 1/3 of the food brought into our homes. His new book, "You Can Cook This!" addresses this problem, offering mouth-watering recipes to transform commonly wasted foods.I have followed Max for many years and have loved his style and energy in the kitchen, therefore having him in my kitchen this week was super exciting and we discussed the following topics:His first food memoryHis childhood and the food he grew up eating When and why he turned vegan Being plant-basedHis career journey Social media and growing onlineFood Waste and why it means so much to him The journey to writing his second book You Can Cook This Promoting his cookbook How the plant-based space has changed If you want to get your hands on a copy of Max's cookbook, "You Can Cook This!", you can find it through the following the Amazon linkSponsors: PARLA - order your sustainable oral care by clicking on this link - https://parlatoothpastetabs.com/?ref=HBhH65ShncNZFA GEORGIASYMONDS for 10% off your order HUEL - https://tidd.ly/3G2sYd9This episode is hosted by Georgia Symonds and produced by Maisie Peppitt Hosted on Acast. See acast.com/privacy for more information.
From fried banana skins to leftover potato waffles, Max La Manna creates plant-based recipes as good for the palate as they are for the planet. Read the interview and more great content at imagine5.com.
What a fun time it is having Max La Manna in the studio. Max is a recipe developer and former NYC and Los Angeles line cook. He's also big on TikTok and various other social media channels, and we get into what makes a great food video as well as hearing about Max's journey. We also talk about Max's new cookbook, You Can Cook This! Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM MAX LA MANNA:Sun-Dried Tomato “Meatballs” [official]Vegan Tofu Butter Chicken [YouTube]10 Tips For Reducing Food Waste [Veg News]
Ever thought about eating a banana peel? Ok, that's an extreme example (sort of) but if you want to know more, you will love this week's interview with Max La Manna, a self-taught plant-based chef who is looking to end food waste with easy-to-recreate recipes that use every part of the ingredients. ABOUT OUR GUEST Born and raised in North…
Definitywnie najdziwniejszy i najbardziej irracjonalny tytuł ever. Tak naprawdę Ola i Kuba też nie widzą w nim sensu. Ale to też najpozytywniejszy odcinek ever, bo miłość została okazana wspaniałym ludziom, którzy uczą nas gotować... I nie krzyczą, że mamy nie brudzić w kuchni i w ogóle to z niej wyjść, bo mama zrobi to lepiej. W sercu znaleźli się między innymi: Rozkoszny (który NIE BRZMI jak Kuba), Jadłonomia, WeganNerd, Biedanizm, Max La Manna i MAYA QUEEN SLAY 4EVER. Pokazują proste dania (nie dla nas), w pięć minut (dwie godziny), oszczędne (to akurat tak) i do tego chce ich się słuchać. Jesteście najlepsi. A, sorry za 15 minutowy wstęp nie na temat, hihi. Smashnego i lecimy! @rozkoszny @jadlonomia @wegannerdblog @biedanizm @maxlamanna @fitgreenmind
Do you have a bag of slimy spinach in your fridge right now?! Do you throw things like apple cores, banana skin and the tops of strawberries in the trash?And do you sometimes find it difficult to find the time, motivation and energy to cook healthy meals for you and your family? If you're nodding your head right now, then buckle up for an eye-opening conversation with Max La Manna, an eco-conscious chef with a revolutionary take on food we once deemed “waste”.Max — a bona fide social media superstar, award-winning digital creator, and bestselling author — is here to share his simple but genius techniques to reduce waste in the kitchen, get more plants on your plate, and eat your way to a healthier planet.Listen in as we discuss: the surprising data about our wastage habits, ingenious solutions to salvage ingredients that are usually discarded, the overwhelming response to his book, how our everyday choices in the kitchen affect the planet, the surprising link between food waste and food insecurity, future trends in the food industry, cooking tips for when time is tight... and what to do with that infamous bag of slimy spinach we all dread! This inspiring episode is not just about delicious food; it's a blueprint for a greener, healthier, and more conscious future. So press play now and prepare to change the way you view your kitchen waste forever.Head tohttp:// www.melissaambrosini.com/531 for the show notes.Join my newsletter: www.melissaambrosini.com/newsletterFollow me on Instagram: @melissaambrosiniGet Time Magic: www.timemagic.me Hosted on Acast. See acast.com/privacy for more information.
Plant-forward, sustainable eating and scrappy cooking are on the rise as ways to mitigate climate change and better the planet. This week, we're resharing a past episode with Max La Manna, a sustainable chef and award-winning author. In it, he shares simple ways to reduce food waste, how to incorporate more plant-based foods into your routine, and more. For show notes, visit https://brightly.eco/max-la-manna-interview. Learn more about your ad choices. Visit megaphone.fm/adchoices
Endlich wieder ein Interviewgast! In dieser Folge ist Max La Manna zu Gast, der sehr erfolgreich im Social Media unterwegs ist und ein wunderbares zweites Kochbuch geschrieben hat. „You can cook this!“ lautet der motivierende Titel vom Veggie-Buch. Wir sprechen also um das Ende vom Wegwerfen in unserer Küche, über seine Motivation, was ihn stärkt und wie wir beispielsweise damit umgehen können, wenn Selbstzweifel wie „Ich kann nicht kochen“ uns zu bremsen drohen. Das Buch und Gespräch haben mir wirklich gut gefallen und ich hoffe, seine Worte inspirieren dich auch dazu viel Spaß in der Küche zu haben und gleichzeitig achtsam mit Ressourcen und Energie umzugehen. Viel Freude beim Zuhören oder (auf Youtube unter Glücksplanet) zuschauen. Wie geht es dir in der Küche? Wie isst du und was ist dir wichtig? Ich liebe es zum größten Teil pflanzlich zu essen. Damit geht es mir einfach am besten. Lass gerne einen Kommentar mit deinen Gedanken unter dem Blogpost zu dieser Folge auf www.gluecksplanet.com (#223) da. Natürlich freue ich mich über jeden Stern auf iTunes und Spotify, jede Weiterleitung und Werbung und jede Rezension auf iTunes. Merci! Ab in die Küche und viel Spaß! Von Herzen, Silja PS: In dieser Folge werbe ich Für das tolle neue Buch von Max La Manna. Hier der Link zum Ecobookstore (non affiliate). Seinen Instagramaccount habe ich dir hier verlinkt. Für die beiden Live Buchvorstellungen: Am 21.6. um 17 Uhr findet ihr mich bei Spielwaren Roskothen in Duisburg und um 19 Uhr am 22.6. bei Buch im Busch in Bochum (bitte in Bochum anmelden bei Buch im Busch). Ich freu mich sehr, wenn wir uns dort sehen. Mein wunderbares neues Buch Spiritual Leadership ist endlich vorbestellbar -frag deinen Buchhändler vor Ort oder schau hier beim Ecobookstore vorbei (non-affiliate).
The side dish: This week's guest on The Dream Dinner Party is Max La Manna. Max is a champion of the low waste and sustainable lifestyle, he's a chef , presenter and award winning author and has been described as a bona fide millennial heart throb. HIs new book You can Cook This is out now and is a great blueprint for how to use up ingredients in your kitchen that so often end up going to waste – instead Max shows you ingenius ways to use them and all the recipes are affordable, quick and easy. You can find it here.I wanted to say that I so appreciate how all the guests we've had for the Dream Dinner Party have fully embraced the theme and Max is no exception, so buckle up, grab your passport because we are off to Italy!Don't forget to subscribe wherever you get your podcasts so you dont miss an episode of Desert Island Dishes or The Dream Dinner Party.Thank you so much for listening!Come and find us on Instagram @desertislanddishes Hosted on Acast. See acast.com/privacy for more information.
"Simple dish with simple ingredients is always going to be the best." —Max La Manna Every year, tons of food are wasted, leading to environmental pollution and economic losses. By adopting low waste cooking methods, we can save food, money and natural resources. Low waste cooking is a way of life that reflects our values and priorities. It shows that we care about the planet, the people, and the future. By reducing food waste, we also reduce greenhouse gas emissions, conserve water, and protect biodiversity. We also support local farmers and communities, reduce food insecurity, and promote food justice. Chef Max La Manna is a superstar in the world of low waste cooking! With a laid-back approach to creating delicious meals, he's captured the hearts of over 1.2 million fans on social media. Max's passion for reducing waste and using every bit of an ingredient has inspired his menus, and people can't get enough of his viral recipe videos. It's no surprise that he's been featured by top publications and even given his own TV series. Today, Max has become a household name for his food waste reduction efforts. Hear what he'll cook up next in this week's episode as Justine and Max dive in an in-depth conversation about zero food waste and the secret to the best dishes. They also discuss how to build a community, create an impact through a movement, the connection between culture and the future of food, the importance of accessibility, and how to make a success in the food industry. Meet Max: Max La Manna is an award-winning author, low-waste chef and digital creator whose casual approach to cooking has captivated an audience of over 1.2 million followers across his social media accounts. Inspired by his own life experience, Max creates simple, affordable dishes that use as much of each ingredient as possible. His viral, easy-to-follow recipe videos have racked up over 1 billion views across socials. His debut cookbook More Plants Less Waste was named Most Sustainable Cookbook at the 2020 Gourmand World Cookbook Awards. He has also been featured in publications including Vogue, Vice and The Guardian, hosted the BBC Earth series Regeneration Food, cooked live on BBC Saturday Kitchen, featured as a guest on BBC Breakfast talking about reducing food waste in the home, and won Digital Creator of the Year at the Fortnum & Mason Food and Drink Awards in May 2022. Website Facebook TikTok Instagram Pinterest YouTube Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube Episode Highlights: 01:32 A Staggering Amount of Food Waste 06:11 Low Waste Cooking 09:30 Building a Community Through Social Media 13:40 Starting a Movement 20:40 Culture and the Future of Food 26:17 Food Does Not Lie
Max is a champion of the low waste and sustainable lifestyle. He's a chef, presenter and award-winning author and has been described as a bona fide millennial heartthrob. His recipe content and food shows have been seen by over 1 billion people.He talks to Margie about why the best sandwich are painful to eat and his choice of his last supper might surprise you! What would you pick? I know it's a very hard question to answer but it's also impossible not to think about your own choices.Max has been plant-based since 2011 and says his biggest ambition has always been making sure his recipes are accessible to everyone without being at all preachy about being vegan. Through his viral recipe videos and work with BBC Earth and beyond, Max has inspired hundreds of thousands of people across the world to rethink their approach to food consumption and made it his mission to breathe new life into leftovers that are typically destined for the bin. The son of a French chef father and a mother of Italian heritage, food was very important to them as a family when he was growing up. In the early days of his career, he supported himself by cooking everywhere from pizzerias to Michelin-starred restaurants and it was this ultimately that led him to challenge his own values.Max has got a new cookbook out now called You can Cook This which you can buy here.Thank you to our sponsor Lloyds Bank for supporting us this season and thank you to this week's episode sponsor, St Pierre Bakery, for helping us to bring the show to you this weekDon't forget to come and find us on Instagram and Tiktok @desertislanddishes Hosted on Acast. See acast.com/privacy for more information.
Max LaManna's Website with Recipes and Links to all of his Social Channels and Resources Follow Max on Instagram @maxlamanna To get one of 10 free copies of Max's newest book You Can Cook This, please leave a review of Vedge Your Best on Apple podcasts.Screenshot your review and send to info@micheleolendercoaching.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Plant Based / Vegan Life Coaching. If you've ever thought that avoiding or eliminating animal products would be a great idea, but you didn't know where to start, this Podcast is for you. For more information, to submit a question or topic, or to book a free 30 minute Coaching session visit micheleolendercoaching.com or email info@micheleolendercoaching.com “Buy Me A Coffee” Donate Button Facebook page Instagram Music, Production, and Editing by Charlie Weinshank. For inquiries email: charliewe97@gmail.com Virtual Support Services: https://proadminme.com/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/vedgeyourbest/message
Hey Pickles!We hope you had a fantastic weekend! This week we take a look at some the great things young people are doing in the Vegan Movement.Our Vegan Cookbook Challenge continues with a delicious recipe from Max La Manna's new book, You Can Cook This! It's loaded with recipes you can make from what's left in your fridge! We also have a listener shout out, a reason to be Vegan, our Noteworthy section, and so much more!Thanks for listening! We really appreciate you taking the time to spend with us!We love you!Sam & Christine
Join us, Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks, as we share our love of cooking and food.In this episode of our podcast, we're offering tips on how to throw a great dinner party. We've got a one-minute cooking tip on how to keep baked goods fresh. Bruce interviews internet sensation and all-around nice guy Max La Manna about his new cookbook, YOU CAN COOK THIS. And we're talking about what's making us happy in food this week.Here are segments for this episode of COOKING WITH BRUCE & MARK:[01:09] Our best dinner party tips[12:48] Our one-minute cooking tip: wrap baked goods to keep them fresh at room temperature.[14:11] Bruce interviews Max La Manna, the author of the brand-new book, You Can Cook This![31:18] What's making us happy in food this week? Sorghum syrup and charcuterie boards!
Today's interview is with social media influencer and low-waste chef, Max La Manna. For one year, Max La Manna asked his social media audience which foods they threw away the most, and using the tens of thousands of responses, he narrowed down a list of thirty of the most commonly wasted ingredients, which serve as the foundation of his new cookbook. You Can Cook This! is a solutions-based guide, with practical ideas for using up the whole vegetable, transforming leftovers, and storing food to maximize freshness. In this episode, we talk about his new cookbook, what led him to write it, and tips for reducing food waste at home. Enjoy!Purchase You Can Cook This!Connect with Max online:Instagram: https://www.instagram.com/maxlamanna/TikTok: https://www.tiktok.com/@maxlamannaYoutube: https://www.youtube.com/channel/UCusvG_uAvkU_4qzx788Z3HQConnect with all the PTE Podcast recipes hereSign up for a free trial: plantoeat.comContact us: podcast@plantoeat.comConnect with us:InstagramFacebookPinterest
In this episode of The Clean Energy Revolution, Max La Manna discovers new ways that people and businesses can reduce their carbon emissions and the energy they use, and asks what this could mean for our homes and lifestyles – as well as for the planet. In the studio, Max is joined by Tristram Stuart - a writer and expert on the environmental and social impacts of food – as well as self-titled ‘Food Waste Disruptor' Martyn Odell, aka @lagomchef, for a chat about low-energy cooking and how food waste contributes to global emissions. In Glasgow, Laura Young, aka @LessWasteLaura, visits a nightclub that gets its energy from harnessing the body heat generated by clubbers. She also talks to young people from the 2050 Climate Group about how the city has been affected since hosting COP26, and how they're changing their own lifestyles to become greener. Discover more about National Grid at https://www.nationalgrid.com/ Less Waste Laura: https://www.lesswastelaura.com/ Tristram Stuart: https://www.tristramstuart.co.uk/ Martyn Odell: https://www.lagomchef.com/ See omnystudio.com/listener for privacy information The views expressed in this podcast are those of the participants and not of National Grid. See omnystudio.com/listener for privacy information.
In this episode of The Clean Energy Revolution, Max La Manna discovers the ways that non-profit organisations in the UK and US are using clean and renewable energy solutions to help in their fight against fuel poverty. From building solar-powered tiny homes for the unhoused, to using energy efficient measures to help those in need, Max speaks to some amazing people who are doing great work for their communities and for the planet. Find out how they're tackling fuel poverty by helping others to save energy or use cleaner energy, taking us closer to the goal of net zero while working to ensure that no-one is left behind in the clean energy transition. Discover more about the organisations featured in this episode: A Tiny Home For Good: https://www.atinyhomeforgood.org/ Heart Share Human Services of New York: https://www.heartshare.org/ United Way of Central Massachusetts: https://unitedwaycm.org/ National Energy Foundation: https://nef.org.uk/ Fuel Bank Foundation: https://www.fuelbankfoundation.org/ Citizens Advice: https://www.citizensadvice.org.uk/ Discover more about National Grid at https://www.nationalgrid.com/ See omnystudio.com/listener for privacy information The views expressed in this podcast are those of the participants and not of National Grid. See omnystudio.com/listener for privacy information.
It's a new year, and Max La Manna is taking a look at the ways clean energy is heading in 2023 and beyond. We'll hear predictions from experts across the energy landscape on what they think the next year - and the coming decades - will hold. Those predictions will be dissected and discussed by three energy leaders: Emma Pinchbeck - CEO of Energy UK, Dr. Shini Somara – mechanical engineer and broadcaster, and Keith Stephens - Group Corporate Affairs Director at National Grid. They discuss the technologies and innovations that are leading the future of clean energy, as well as how advances in hydrogen, EVs, renewable energy and generation-defining legislation could determine how soon we achieve net zero. What will enhance the energy sector in 2023? How will countries collaborate in the fight to reduce global emissions? And what exactly is space-based solar? Find out on The Clean Energy Revolution. Discover more about National Grid at https://www.nationalgrid.com/ Find out about Energy UK: https://www.energy-uk.org.uk/ Find out about Dr. Shini Somara: http://www.drshinisomara.com/ See omnystudio.com/listener for privacy information The views expressed in this podcast are those of the participants and not of National Grid. See omnystudio.com/listener for privacy information.
This week Joel is joined by Instagram chef Max La Manna. We hear what Max has in common with Joey from Friends, did Miley Cyrus ask him for one of his recipes and can Joel successfully "read his mind"? You can pre-order Max's new cook book here... https://www.maxlamanna.com/
A fossil-free energy future isn't just essential to help us reach net zero carbon goals, it's a vital opportunity for future economies too. In The Clean Energy Revolution from National Grid, Max La Manna is on a mission to demystify our energy systems and help make sense of the science and engineering that underpins them. In this episode, Max talks with innovative minds from the Northeast and West Coast of the United States to explore some of the technology in development to move us away from fossil fuels. And he finds out about some of the exciting projects and ventures being developed and funded to revolutionise our energy future, and the future of the planet. Professor Tristan Brown is Associate Professor of Energy Resource Economics from the State University of New York. He explains how environmental science and economic science are both a part of the solution when it comes to transforming our world's relationship with energy. And National Grid US Director of Policy and Regulatory Strategy Don Chahbazpour joins the discussion to explain how their fossil-free vision for the future aims to leave no customer behind. Chief Technology Officer Lisa Lambert is no stranger to disruptive tech, and explains how her Silicon Valley roots led her to found National Grid Partners which is supporting entrepreneurship and development in the wider energy industry. National Grid's Fossil Free Vision Find out about National Grid Partners hereSee omnystudio.com/listener for privacy information.
In the Clean Energy Revolution from National Grid, Max La Manna explores our energy systems as we move towards a net zero world. In this episode, Max takes a look at the different ways our energy supplies are being kept secure and resilient–both now and into the future. With all the challenges in the world today–extreme weather, climate change, cyber threats, global politics - this is anything but straightforward. So Max guides us through the projects and innovations helping to protect our supplies. We chat with Dan Stevens, National Grid's Group Vice President for Resilience and Crisis Management. He's passionate about finding solutions to difficult problems, and gives an insight into how we address major challenges, from hurricanes to cyber attacks. Then it's off to the Budweiser Brewing Group's Magor Brewery in Wales, for a guided tour by Lloyd Manship, plant manager, and Tom Brewer from the global brewing innovation technology team. They're passionate about renewable energy; not only have they built the UK's largest onshore wind turbine, but they have dozens of energy-saving projects at all stages of their brewing process. Back in London, Max talks to Rebecca Sedler-commercial director and part of the interconnectors team at National Grid. We find out how electricity is shared between countries, enabling renewable energy to be used more effectively than ever, and balancing supplies if energy runs low. Next we talk energy storage with Charlie Blair, Managing Director of Edinburgh-based company Gravitricity. Max and Charlie discuss how renewable energy might be stored in the future–could the solution be weights suspended in mineshafts? Finally it's back to the USA. With weather conditions becoming more extreme, how will the energy networks cope? Max talks ice, heat and storms with Natasha Deschene, vice president of Electric Asset Management Engineering at National Grid. Charlie Blair is MD at Gravitricity Budweiser Brewing Group's Magor Brewery is located in Magor, South Wales Discover more about National Grid at www.nationalgrid.com See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.
In part two of our World Vegan Month series, we're looking at how a vegan diet can positively impact climate change and the environment. Holly and Molly discuss the impact of animal agriculture on land and water use, biodiversity, marine life and much more before sharing their own thoughts on how vegans can empower themselves and avoid eco anxiety. They also review a brilliant zero waste delivery service by Dizzie, which makes it super easy to keep your cupboards stocked up without excess packaging, and tasty new meat replacements from The Vegetarian Butcher. And for this week's interview, we're excited to be joined by food waste chef and Instagram sensation Max La Manna. Holly and Max discuss why Britain is the worst in Europe for throwing away food and Max let's us in on his cooking secrets including how to store food properly to make it last longer. Max also shares the delicious recipe he cooked when appearing on Saturday Kitchen Live for Zero Waste Week earlier this year and gives us a teaser of his new book, You Can Cook This!, published 30th March 2023 and available to pre-order now. Support your favourite podcast and help us to keep going!• Become a patron at patreon.com/simplyvegan and access exclusive episodes, live chats and free downloads• Visit veganfoodandliving.com and try our delicious recipes• Tag us in your social posts, @veganfoodandliving• Share this episode with a friend• Try an issue of Vegan Food and Living magazine for just 99pMusic by Purple Planet
In the Clean Energy Revolution from National Grid, Max La Manna is on a mission to demystify our energy systems and help make sense of the science and engineering that underpins our everyday lives. As we push forward towards a net zero world, countries face tough targets to decarbonise the way we fuel our lives and National Grid is there to help in the UK and Northeast United States. This time, Max explores how electricity is generated and how it makes its way to our homes. We take a mystery tour of the process, unveiling the infrastructure you might have seen out and about, and explaining how it all unpacks in our monthly or yearly energy bill. We start with a visit to meet Ian Gough, who's passionate about helping people understand how energy is part of the green revolution. He explains how the Green Park wind turbine, which presides over the UK's M4 motorway, is powering local businesses. Plus we get an insight into exactly how these renewable power generators work. Engineer Senamiso Mathobela explains how transmission carries high voltage energy around the UK, before we visit James Kelloway for a tour of the ESO – or electricity system operator – to find out how all that supply and demand is balanced to power everyday lives. Then it's off to a substation in Bristol to meet Stephen Blackwell. Ever wondered what happens at a local electricity substation? All is revealed here when Steve takes us through the important job of making sure that high voltage energy is stepped down to the right level for our homes and businesses and managed at sites around the country. Then finally Paul Sands of pioneering green energy supplier Ecotricity explains how all these stages break down into our monthly bills, and tackles the tough questions many of us are facing during the crisis. He also discusses why renewable energy costs more during a gas crisis and how that might be set to change in the future. Ian Gough runs Reduce Energy Ltd. https://www.nrgreduced.com Green Park is located in Reading https://www.greenpark.co.uk Find out about National Grid ESO at https://www.nationalgrideso.com Ecotricity https://www.ecotricity.co.ukSee omnystudio.com/listener for privacy information.
This time on the Clean Energy Revolution from National Grid, Max La Manna is finding out how we can learn from science and nature to come up with solutions for a cleaner, greener future. We've come a long way from the days of windmills and watermills, with our oceans becoming vast sources of wind power, and development along our coastlines allowing us to process and transport renewable energy around nations. But how can we look at natural processes to better lock away carbon, and how important is it to make sure that when we're building for the future, nature and habitats still have their place? Reporter, Physicist and Oceanographer Helen Czerski takes to the road to discuss kelp restoration and the truth about ocean carbon capture with Marine Ecologist Dr Ian Hendy from the University of Portsmouth. Cirhan Truswell is Climate Change Manager at National Grid. She joins Max in the studio to discuss how future-proofing our energy infrastructure also means considering and caring for the environments it exists in. We take a tour around BioteCH4, an anaerobic digestion plant in Lincolnshire that's powering a local industrial estate on food waste alone! Still puzzled about what biogas actually is and how it works for our energy? Monica Kabel from National Grid joins Patrick Serfass from the American Biogas Council to talk about how the US is making this kind of energy a big part of their fossil-free vision for the future. If you'd like to keep track of it all, you can visit nationalgrid.com to follow our world's clean energy story as it happens and find out how it's part of your world right now. You can start your own conversation by sharing this podcast on social media or with a friend. You can find out more about the organisations and initiatives involved in this podcast episode via the links below: Dr Ian Hendy discusses Sea Kelp restoration in the Solent The Sussex Kelp Restoration Project The American Biogas Council BioteCH4See omnystudio.com/listener for privacy information.
In season 2 of The Clean Energy Revolution podcast from National Grid, Max La Manna takes a look at the role energy plays in tackling the negative effects of climate change, and discovers how our world will be powered in the next 30 years. This time Max is looking at transport; asking how travel is embracing clean, green and renewable energy. We all know that change is happening around us. So how do we get on-board? And how long will it be before planes, ships, cars and vans are all clean and green? EVs (electric vehicles) continue to grow in popularity.But is the infrastructure ready to support your commute, your road trips, your family holidays? To find out, we join a convoy of 50 electric vehicles on the Great British EV rally. Electric vans, cars, HGVs and trucks are driving 1300km from John O'Groats to Land's End. Paul and Frankie Clifton are making the journey for us, to test the charging stations to the limit. Is the UK ready for mass EV adoption? We discuss the latest developments in the US, where a $1.2 trillion infrastructure bill has just been passed.Will it mean that EV pickups and SUVs will be able to drive coast to coast? Rishi Sondhi from National Grid gives us the latest. And what about the future of flight? Engineer Dr Shini Somara visits Cranfield Aerospace Solutions, to get inside the planes of the future –aircraft being converted to hydrogen power. These planes will produce zero harmful emissions, and they'll be with us in just a couple of years.Shini meets Director of Engineering Rob Marsh, and Chief Strategy Officer Jenny Kavanagh. Finally, at Rockingham Racecourse we meet people testing out the performance and handling of electric cars and vans.Amongst them, President of the AA (Automobile Association)Edmund King, and National Grid's Fleet Manager Lorna McAtear. Useful information: If you want to use cleaner energy for charging your EV or using your home appliances, National Grid's When To Plug In app (https://www.nationalgrid.com/cop26/when-to-plug-in-app) tells you when the electricity coming into your home will be at its cleanest. (Available in the UK only) https://www.nationalgrid.com/ www.cranfieldaerospace.com www.gbevrally.co.uk/home See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.
In Season 2 of The Clean Energy Revolution podcast, Max La Manna takes a look at the role energy plays in tackling the negative effects of climate change. As countries around the world aim to reach net zero emissions, Max discovers how the world will be powered in the next 30 years as we work towards a future that doesn't contribute to global warming. Along the way we'll meet inspiring people who are embracing new technology to make their lives, homes and businesses cleaner and greener, as well as the experts developing the technology, who explain how our lives will be transformed and how we can get involved. From the electricity we use in our homes and offices, to our transport, shops, schools, hospitals and factories, the energy we use to fuel our everyday life is getting greener and cleaner. National Grid has a crucial role to play, as they supply energy to homes across the UK and the Northeast United States -meaning they're at the heart of connecting all of us to a greener future. Are you ready to be part of the revolution? Join Max for your definitive guide to the net zero energy transition. See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.
Plant-forward, sustainable eating and scrappy cooking are on the rise as ways to mitigate climate change and better the planet. This week, Max La Manna, a low-waste, sustainable chef and award-winning author, shares simple ways to reduce food waste, how to incorporate more plant-based foods into your routine, and more. For show notes, visit https://brightly.eco/max-la-manna-interview
In this fun, lively episode, I was happy to sit down with Max La Manna, influencer, friend, non-preachy vegan, “failed actor,” and author of the inspiring cookbook More Plants Less Waste. He shares how his lifelong food journey led to his preference for simple, unfussy cooking. He also talks about his marriage (love at first sight!), handling his DMs, unplugging every weekend, living in London, and his passion for reducing food waste. His intention is to inform, educate, and inspire and he sure does all three in this conversation. If you're wondering what the number one most-wasted food is, listen in!You can follow Max on Instagram or learn more about him on his website. As always, you can follow me on Instagram or learn more about nocrumbsleft at my website. Be sure to like and subscribe to the podcast to be updated on new episodes!
In Episode #184 we hear from Max La Manna on his decision to adopt a plant-based diet and why we should care about food waste. This is a condensed throwback all the way to Episode 13 in 2018. Want to support the show? If you are enjoying the Plant Proof podcast a great way to support the show is by leaving a review on the Apple podcast app. It only takes a few minutes and helps more people find the episodes. It's also helpful to subscribe on Apple Podcast app and/or follow on the Spotify Podcast app. Simon Hill, Nutritionist, MSc, Sports Physiotherapist, Bsc (Hons) Creator of Plantproof.com and host of the Plant Proof Podcast Author of The Proof is in the Plants Connect with me on Instagram and Twitter Download my FREE two week meal plan Download my FREE blood test and supplement guides here
In Episode #184 we hear from Max La Manna on his decision to adopt a plant-based diet and why we should care about food waste. This is a condensed throwback all the way to Episode 13 in 2018.Want to support the show?If you are enjoying the Plant Proof podcast a great way to support the show is by leaving a review on the Apple podcast app. It only takes a few minutes and helps more people find the episodes.It's also helpful to subscribe on Apple Podcast app and/or follow on the Spotify Podcast app.Simon Hill, Nutritionist, MSc, Sports Physiotherapist, Bsc (Hons)Creator of Plantproof.com and host of the Plant Proof PodcastAuthor of The Proof is in the PlantsConnect with me on Instagram and TwitterDownload my FREE two week meal planDownload my FREE blood test and supplement guides here
Welcome back to this mini series on imperfect sustainability!! My aim for this series is to inspire you to view sustainability in a more positive light and to help you to genuinely make a difference in your own life. Let's tackle this with a non-judgemental, solutions-driven attitude and lift each other up rather than tearing each other down. Episode 6: a new perspective on food and period waste + a mini Q&A "No other species has the concept of waste that humans do." Reducing waste is a huge way we can reduce global warming and our effect on the planet. From food waste to period waste, a solutions-driven attitude could prove to be so helpful if we all do our bit to more more imperfectly sustainable by rethinking waste. Plus a Q&A discussing your thoughts and questions on sustainability to finish. --- Things mentioned in this episode: Drawdown : The Most Comprehensive Plan Ever Proposed To Reverse Global Warming (here) Max La Manna (website here) Regeneration Earth on BBC iPlayer Too Good To Go app Mooncups (here), although many cheaper alternatives available in most supermarkets now --- Space to Learn on Apple Podcasts - leave a rating and a review here!! Thank you! Follow the podcast on instagram @spacetolearnpodcast (click here to go follow!) Share the episode with a friend if you enjoyed!! lots of love x
Welcome back to this mini series on imperfect sustainability!! My aim for this series is to inspire you to view sustainability in a more positive light and to help you to genuinely make a difference in your own life. Let's tackle this with a non-judgemental, solutions-driven attitude and lift each other up rather than tearing each other down. Episode 2: food!! less meat & more mindfulness "Eat food. Not too much. Mainly plants." - Michael Pollan It's widely accepted that reducing your meat consumption has a significant positive impact on the planet, since the animal agriculture industry is extensively problematic and highly polluting. In fact, if cattle were their own nation, they'd be the world's third largest emitter of greenhouse gases! Diet is very personal, so there's a lot of nuance when discussing changes to people's diets. There are many cultural, dietary and health considerations to be made and what's more everyone's on their own path. That said, the effect of our overconsumption of meat is one that in my opinion, can't be ignored when discussing sustainability. Tune in for an honest discussion about the benefits of eating less meat, being more mindful about the food we eat and enjoying the process of cooking. Let me know your thoughts over on instagram @spacetolearnpodcast :) --- Things mentioned in this episode: Drawdown : The Most Comprehensive Plan Ever Proposed To Reverse Global Warming (here) The Story of More by Hope Jahren (here) Max La Manna (website here) @madebyblitz (insta) Nayna Florence (youtube) Dr Mark Hyman (website) --- Space to Learn on Apple Podcasts - leave a rating and a review here!! Thank you! Follow the podcast on instagram @spacetolearnpodcast (click here to go follow!) Share the episode with a friend if you enjoyed!! lots of love x
Welcome to this mini series on imperfect sustainability!! My aim for this series is to inspire you to view sustainability in a more positive light and to help you to genuinely make a difference in your own life. Let's tackle this with a non-judgemental, solutions-driven attitude and lift each other up rather than tearing each other down. Episode 1: how to shift your mindset to avoid guilt & perfectionism "They felt like they belonged to the land, rather than the land belonged to them." - Eckhart Tolle, A New Earth Climate change is an issue that is extremely important to me; it's one which will have a huge influence over all of our lives for the rest of our lives. If we're going to be successful in reversing climate change, we need to make changes, which in my mind, calls for a collective mindset shift. We need to get over this fear of imperfection, to build the confidence to act, to stop making ourselves and others feel guilty and to be open-minded enough to make lifestyle changes. Overcoming perfectionism and instead being open to making mistakes could really help to promote a more widespread change. Spoiler alert: no one is perfect!! --- Things mentioned in this episode: A New Earth by Eckhart Tolle (here) All The Small Things Podcast (here) Venetia La Manna (website here) Max La Manna (website here) Jack Harries (youtube here) Drawdown : The Most Comprehensive Plan Ever Proposed To Reverse Global Warming (here) --- Space to Learn on Apple Podcasts - leave a rating and a review here!! Thank you! Follow the podcast on instagram @spacetolearnpodcast (click here to go follow!) Share the episode with a friend if you enjoyed!!
You don't have to be perfect (I still think you're awesome), and this week's minisode is diving into mediocre gardening, and celebrating the small things like being average at stuff. Check out the links below to all the cool things I'm into this week, including my first attempt at vlogging (yikes) and a cool cookbook that's for free. The Scrapsbook: https://www.ikea.com/ca/en/files/pdf/a1/bb/a1bb8178/scrapsbook.pdf?itm_campaign=scrapcookingpdf_hub_en&itm_element=hub_scrapcookingpdf_en&itm_content=scrapcookingpdf How to Grow Your Dinner (Without Leaving the House): https://www.goodreads.com/en/book/show/51182081-how-to-grow-your-dinner Polly Barks, Mediocre Garden Tour: https://youtu.be/ux2-odaaiSo Episode with Max La Manna: https://anchor.fm/practicallyzerowaste/episodes/073--More-Plants--Less-Waste-ebgovm New episodes every Sunday. You can find the podcast on Apple Podcasts, Spotify, Google Podcasts, Anchor, Overcast and more. email • practicallyzerowaste@gmail.com instagram • @practicallyzerowastepod facebook • Practically Zero Waste Podcast Support the podcast at https://ko-fi.com/elsbethcallaghan --- Send in a voice message: https://anchor.fm/practicallyzerowaste/message Support this podcast: https://anchor.fm/practicallyzerowaste/support
The number of vegans in the UK has quadrupled in recent years, yet turning plant-based can still be daunting for many. Thankfully, the smallest of adjustments can lead to big changes to your health and that of the planet’s too! This week’s Food For Thought sees zero waste chef and author Max La Manna and I breathe new energy into the plant-based living, sustainability and explore making the most of leftovers typically destined for the bin! For more information, visit Rhitrition.com and Instagram.com/Rhitrition. See acast.com/privacy for privacy and opt-out information.
The number of vegans in the UK has quadrupled in recent years, yet turning plant-based can still be daunting for many. Thankfully, the smallest of adjustments can lead to big changes to your health and that of the planet’s too! This week’s Food For Thought sees zero waste chef and author Max La Manna and I breathe new energy into the plant-based living, sustainability and explore making the most of leftovers typically destined for the bin! For more information, visit Rhitrition.com and Instagram.com/Rhitrition. See acast.com/privacy for privacy and opt-out information.
The number of vegans in the UK has quadrupled in recent years, yet turning plant-based can still be daunting for many. Thankfully, the smallest of adjustments can lead to big changes to your health and that of the planet’s too! This week’s Food For Thought sees zero waste chef and author Max La Manna and I breathe new energy into the plant-based living, sustainability and explore making the most of leftovers typically destined for the bin! For more information, visit Rhitrition.com and Instagram.com/Rhitrition. See acast.com/privacy for privacy and opt-out information.
Fazer o Bom Sai Podcast e não convidar a Vânia Ribeiro (autora do blog Made by Choices, dedicado a receitas vegetarianas) seria incompatível. Este episódio é para todas as pessoas que se interessem pelos bastidores de quem trabalha com comida: quanto tempo leva a fotografar, filmar, onde se busca inspiração, o que se faz com a falta de motivação e esperança. Uma conversa muito humana e que espero que vos faça valorizar uma "simples" fotografia de pôr água na boca. E porque nada acontece por acaso, quis o destino que este episódio saísse no mês em que o Made by Choices completa 6 anos! -- Mais sobre o trabalho da Vânia: Site: https://madebychoices.pt/ Instagram: https://www.instagram.com/madebychoices/ Livro "As 5 Cores da Cozinha Saudável": http://luadepapel.pt/pt/saude/as-5-cores-da-cozinha-saudavel/ Livro "O Menu da Semana": http://luadepapel.pt/pt/saude/o-menu-da-semana/ -- Mencionado no episódio: Minimalist Baker: https://minimalistbaker.com/ Deliciously Ella: https://deliciouslyella.com/ Max La Manna: https://www.maxlamanna.com/ Ao 26 Vegan Food Project: https://www.zomato.com/pt/grande-lisboa/ao-26-vegan-food-project-chiado-lisboa The Green Affair: https://www.zomato.com/pt/grande-lisboa/the-green-affair-saldanha-saldanha-lisboa O Botanista: https://www.zomato.com/pt/grande-lisboa/o-botanista-cais-do-sodr%C3%A9-lisboa Psi: https://www.zomato.com/pt/grande-lisboa/psi-pena-lisboa Episódio sobre a Islândia: https://soundcloud.com/anaruasmelo/episodio-01-veganismo-experiencia-em-londres-e-viagem-a-islandia-com-ana-marta-de-matos Episódio sobre a Nova Zelândia: https://soundcloud.com/anaruasmelo/episodio-36-ser-emigrante-na-nova-zelandia-com-ana-de-melo-matos -- Podem seguir-me em: https://anaruasmelonutricionista.pt/ www.facebook.com/anaruasmelo.nutricionista/ www.instagram.com/anaruasmelo.nutricionista/ Contacto: anaruasmelo.nutricionista@gmail.com -- Música: Joseph McDade - Elevation
This is the podcast where each week we'll meet a guest who’ll help us pay attention to something we should know about, but maybe don’t. In this week's episode we’re talking about food waste; how much we're throwing away, why that's a problem, what we can do to save ourselves meals and money tips and tricks to turn your leftovers or scraps into delicious meals. Max La Manna is a zero waste chef, sustainability advocate, environmentalist and author. His debut cookbook 'More Plants Less Waste' was voted 2020's second most sustainable cookbook in the world, and he shares his tips and tricks to lower your waste output and recipes for exciting meals using food that might have otherwise been wasted on social media. If you want to learn more, here's where to find Max, and his recommendations: Instagram: @maxlamanna Twitter: @max_lamanna Website: maxlamanna.com Something to read: Tristram Stuart - Waste Something to watch: Netflix's ‘The Patriot Act' episode on 'How America is causing Global Obesity' Something to listen to: Dr Ayana Elizabeth Johnson's Podcast 'How to Save a Planet' Get involved and join in the conversation: Follow @gemmastyles and send in your messages and questions to goodinfluencepod@gmail.com
In this episode, Ragnar talks with Max La Manna, an award-winning zero waste chef and author. His debut cookbook More Plants Less Waste won the Gourmand award for the UK's Most Sustainable Cookbook in 2019 and placed 2nd in the world. He’s on a mission to reframe how we see food waste, one dish at a time. World on a Plate is supported by Nestlé Professional.
Max La Manna is the author of the new book: More Plants Less Waste, bridging the gap between vegan food and waste-free cooking. Max is on a mission to turn the tide on plastic waste while eating healthy, and saving money. His cookbook offers 80 recipes with stories and photos in between.
The Green Kitchen with Melissa Hemsley, Rachel Ama and Max La Manna, recorded LIVE at Life Lessons Festival In London.Gelong Thubten, A Monk’s Guide To Happiness: https://bit.ly/3d5Et3CMax La Manna: https://www.instagram.com/maxlamanna/Max’s book: https://bit.ly/33kBujuEpisode with Max: https://apple.co/2x2ufR4Melissa Hemsley: https://www.instagram.com/melissa.hemsley/Melissa’s new book: https://bit.ly/38WyeMqEpisode with Mel: https://apple.co/39Xn5vTRachel Ama: https://www.instagram.com/rachelama_/Rachel’s book: https://bit.ly/2vvFT6MEpisode with Rach: https://apple.co/2U6hFrKFind me on Instagram: https://instagram.com/venetiafalconerFind me on YouTube: https://bit.ly/2QgZEGcSign up to my Newsletter: http://eepurl.com/gdU0U1Disclaimer:This episode is kindly sponsored by the incredible team at VivoLife: https://www.vivolife.co.uk/Use the discount code “TalkingTastebuds” to get 10% off your first purchase. See acast.com/privacy for privacy and opt-out information.
Head to your kitchen, crank up the music, and get ready to cook amazing vegan meals while creating zero waste! Be that the packaging food comes in, or the food that goes unused in our cupboards and fridges, today's interview with the Zero Waste Vegan Chef, Max La Manna, will inspire you to rethink leftovers, tell your food how delicious it is, and cut C02 emissions by respecting the food we consume on a daily basis! Max's website: https://www.maxlamanna.com Preorder More Plants Less Waste: https://www.maxlamanna.com/about How to arrange for plastic free shipping from Amazon: https://www.instagram.com/p/B9XtJ4chGAJ/?utm_source=ig_web_copy_link ******************************* New episodes every Sunday. You can find the podcast on Apple Podcasts, Spotify, Google Podcasts, Anchor, Overcast and more. Contact us at practicallyzerowaste@gmail.com Instagram @practicallyzerowastepod and @elsbethcallaghan Facebook Practically Zero Waste Podcast Support the podcast at https://ko-fi.com/elsbethcallaghan --- Send in a voice message: https://anchor.fm/practicallyzerowaste/message
Jack Monroe is a best-selling cookery author, writer and activist. Her latest book Vegan-ish offers 100 simple low-budget recipes that don't cost the earth. Max La Manna is a zero waste vegan chef. His best-selling debut cookbook More Plants Less Waste was voted Best Sustainable Cookbook 2019 by Gourmand. This episode was recorded in front of a live audience at Edinburgh Wellbeing Festival.Find Jack: https://cookingonabootstrap.com/Find Jack's book: https://bit.ly/39Yi1qTFind Max: https://www.maxlamanna.com/ Find Max's book: https://bit.ly/2VhNakVMentions:Olio Food Waste App: https://olioex.com/Oddbox: https://www.oddbox.co.uk/Find me: https://www.instagram.com/venetiafalconer/Join us on a digital detox + yoga retreat in Somerset! https://www.ourretreat.co.uk/retreat/march-27th-30th-2020/ A huge thank you to VivoLife for sponsoring this episode: https://www.vivolife.co.uk/I take their Vegan Omega 3, Vegan Vitamin D3 and B12 daily and I love THRIVE. Use the discount code “TalkingTastebuds” to get 10% off your first purchase. See acast.com/privacy for privacy and opt-out information.
This episode is brought to you by Vivo Life! Use our code 'chickpeeps10' to get 10% off your order at vivolife.com! This week, The ChickPeeps are doing their darndest to learn about ways we can live a sustainably vegan life and who better to discuss that with than zero-waste vegan chef, sustainability advocate, environmentalist and author, Max La Manna! Max has inspired thousands of people across the world to reduce their food waste and this episode he shows Momo and Evy how practical and fun a zero-waste lifestyle can be, as well as surmising on some the weird and wonderful ways we can use repurpose everything from avocado pits to banana skins. Also on this episode... Max shares about his early forays into veganism and how to be a good closet vegan. How Max's interest in zero waste living started by looking in his own fridge. How to use every last morsel of the avocado, though it may result in death! Max shares some unusual beauty tips for living in the wild. We're already vegan - what else can we be doing to reduce our carbon footprint? Being a sustainable vegan in the city - what do we do if we can't compost? What impact does reducing food waste in the home have? How do we get excited about adopting sustainable practices. Mindful practices for avoiding environmentalism fatigue - Max explains the 48 hour challenge he does every week to maintain a clear and positive mindset.! ChickPeeps Zero Waste Challenge - Momo is a sustainability queen while Evy outs herself as a recovering hedonist. Links: Follow Max La Manna on Instagram and Facebook. Check out Max's website. Buy More Plants, Less Waste. Max's favourite zero waste initiatives: OLIO, Too Good To Go and Oddbox. Social Media: Twitter: @ChickPeepsPod Instagram: @ChickPeepsPod Facebook: @ChickPeepsPodcast Momoko Hill: @oh_momoko Robbie Jarvis: @robbjarvis Tylor Starr: @tylorstarr Evanna Lynch: @msevylynch
Today I am joined by zero waste chef and environmental activist Max La Manna to talk all things food waste. Max is such a positive and passionate person who is making a real difference through his instagram and new book, inspiring so many of us to seek a more sustainable life. Max shared some really amazing tips for how to reduce food waste, how he found his passion and how we can make long term positive change. I hope you love listening to this episode, for the show notes visit madeleineshaw.com/episode36
Strap in for the nicest man ever: Max La Manna. This zero waste chef, sustainability advocate, environmentalist and author makes for funny, informative and utterly endearing company. His new book More Plants Less Waste is out now. Should you want to review and rate our podcast five stars, please know that we won't be offended. You can also get in touch on podcast@balance.media. For sales enquiries, sales@balance.media See acast.com/privacy for privacy and opt-out information.
Welcome to season 5 of Talking Tastebuds!This week’s guest is zero waste chef and author, Max La Manna. Max grew up in Connecticut in the US, with French and Italian immigrant heritage. He spent the early part of his twenties modelling and acting, but food was, is and always will be the constant feature. After working and cooking in a Michelin starred restaurant in New York, he turned his attention to cooking for intimate supper clubs and dinner parties, whilst sharing his passion for plant based, zero waste food on social media.Max’s utterly brilliant debut book More Plants Less Waste is a cookbook and low impact living manual, which is released on Thursday 22nd August in the UK and on 31st March 2020 in the US.Like what you heard? I’ll be interviewing Max again at Whole Foods Kensington on Wednesday September 4th at 1830. We'd love to see you! Tickets: http://bit.ly/2Mr1BPYFIND MAXMore Plants Less Waste: http://bit.ly/2Mr1BPYInstagram: https://www.instagram.com/maxlamanna/Website: https://www.maxlamanna.com/FIND MEhttps://www.instagram.com/venetiafalconer/#TalkingTastebudsDisclaimer: this episode is kindly sponsored by Pukka Tea: https://www.pukkaherbs.com/Pukka Herbs Peace Tea: https://www.pukkaherbs.com/shop/organic-teas/peace/ See acast.com/privacy for privacy and opt-out information.
My guest today has zero time to waste on not taking action to better our planet earth. And this convo with Max La Manna will be a zero waste of your time. Max is a plant based chef and a pro at zero-waste living. He’s going on 600 days of producing no food waste! If his Instagram rallies and role modeling how to eat plants without plastic packaging doesn’t inspire you to start making small efforts to better the health of the planet, nothing will. And don’t worry, if you feel like “bah humbug I doubt MY small efforts even make any diff!” we cover that. Or if you feel like” could this zero waste lifestyle BE any more overwhelming?” we cover that too. I love, finally having a chat about how eating more plants is fantastic for even more than just our own inner health, and Max is so the man to give us the why and the how to start living a more sustainable green lifestyle NOW! Oh, and yes, we cover the situation with those freaking straws! Don’t procrastinate to hear: Simple tricks to cook environmentally-friendly food Greats ways to actually USE your food scraps How to do your part for the earth even if you live in a big city How to use your onions butts, apple cores, lemons peels and more Why stale bread actually isn’t a total goner Why making small changes in your kitchen does wonders for the earth Easy ways to destress the planet by tackling food waste in the kitchen And lots more! Links related to this episode: The full show notes with all the deets from this episode! Where to buy Four Sigmatic Shroom Products and save 15% with code: “PARTYINMYPLANTS” Try Thrive Market and get an EXTRA 25% off your first purchase AND a FREE 30 day trial & check out my favorite products Get my FREE #EATMOREPLANTS course! Where I’d much appreciate you leaving a review for the show in iTunes!! How to work 1-on-1 with me! Where you can go to submit a question for the show! Where you can go to suggest a guest (yourself or someone else) for the show! How to work 1-on-1 with me! Party in My Plants on Instagram Party in My Plants on Facebook Party in My Plants’ Cooking Videos on YouTube Audio Producer Of The Show - Oleksandr Hedz
Zero-waste chef and online celeb Max La Manna opens, and then we explore the vegan food truck business with Matt Korsky of Green Street Food Truck on Long Island, New York. Show notes.
Can one conversation really change the course of your entire life? For Max La Manna, chef, eco-advocate and global zero waste champion, it did. In this episode, Max and I chat about how one short conversation with a couple in Hawaii a few years back sparked his passion and interest in the plant-based, vegan and now zero waste movement. We chat about: * Max's amazing parents and the role they played in where he is now * Moving from New York to London and the differences in the future of food in both * Where the zero waste, plastic-free movement is right now * What small steps we can all do to help * What happens when skeptics cross his path * What his Earth Day plans are * And of course, being an amazing chef, we discussed Max's favorite meal Max's infectious, joyful attitude toward what we all can do together in the zero waste arena has garnered him global attention and a following that has us all smiling ear-to-ear as we take a step toward our health and our communities. You can preorder Max's new book on Amazon (like I did) at https://www.amazon.co.uk/s?k=more+plants+less+waste&ref=nb_sb_noss And do check out Max's website at www.maxlamanna.com and follow him on Instagram, Facebook, and Twitter @maxlamanna. If you enjoyed this episode, please consider sharing the link with a friend, reach out to me on Instagram @the.detox.yogi or leave a review. Your input into these episodes means more than you can imagine, so THANK YOU for taking the extra minute to let me know your thoughts, what you enjoyed and what topics you would like to hear about in the future. You can follow me along on my website www.thedetoxyogi.com or on Instagram, Pinterest, Twitter or Facebook @the.detox.yogi. Love and light - Marla
Start small, start slow. An entirely zero waste life can be a daunting goal, but what if we could all make small steps in just one room of our home? Today’s podcast guest is Max La Manna, a zero waste vegan chef and voice for low impact living through small changes every single day. Aileen… The post LL 108: Zero Waste Cooking & Low Impact Living w/ Max La Manna appeared first on Lavendaire.
I denne episoden snakker vi om: Hvordan yoga kan forandre deg, fineste Tiril fra Oslo Raw, hvordan unngå å jobbe fryktbasert, Admiral og mor Louise Dedichen sin metode for å takle motgang, Max La Manna og Equinor i Australia. Vi gransker også sjelen for hvorfor vi må redder verden NÅ, hyller alle som er villige til å endre seg, om Tunco, Beyond Meat og kåring av miljøhelt med Love Beauty Planet. Podkaster vi nevner:From the Heart: Conversations with Yoga Girl. Deepak Chopra Wants you to Move, Sleep and Practice yoga. https://www.stitcher.com/podcast/cadence13/from-the-heart-conversations-with-yoga-girl/e/58661386 Sånn er du: Petter Stordalen: https://radio.nrk.no/podkast/saann_er_du/nrkno-poddkast-25555-146780-06012019100000 Personer vi nevner: Max La Manna https://www.instagram.com/eatingwithmax/?hl=nb Følg oss gjerne videre på:Instagram: www.instagram.com/radicalbroccoliBlogg: www.radicalbroccoli.comFacebook: facebook.com/radicalbroccoli
I denne episoden snakker vi om: Hvordan yoga kan forandre deg, fineste Tiril fra Oslo Raw, hvordan unngå å jobbe fryktbasert, Admiral og mor Louise Dedichen sin metode for å takle motgang, Max La Manna og Equinor i Australia. Vi gransker også sjelen for hvorfor vi må redder verden NÅ, hyller alle som er villige til å endre seg, om Tunco, Beyond Meat og kåring av miljøhelt med Love Beauty Planet. Podkaster vi nevner:From the Heart: Conversations with Yoga Girl. Deepak Chopra Wants you to Move, Sleep and Practice yoga. https://www.stitcher.com/podcast/cadence13/from-the-heart-conversations-with-yoga-girl/e/58661386 Sånn er du: Petter Stordalen: https://radio.nrk.no/podkast/saann_er_du/nrkno-poddkast-25555-146780-06012019100000 Personer vi nevner: Max La Manna https://www.instagram.com/eatingwithmax/?hl=nb Følg oss gjerne videre på:Instagram: www.instagram.com/radicalbroccoliBlogg: www.radicalbroccoli.comFacebook: facebook.com/radicalbroccoli
Green Dreamer: Sustainability and Regeneration From Ideas to Life
What do we need to know about food waste, and what can we do as individuals to help our communities waste less food? Even though sometimes we may feel, as individuals, like just one person in this massive world, why is our sheer existence so important in helping to shape trends and society? Sharing his wisdom here is Max La Manna of Eating With Max. You'll hear about how we can inspire those around us to take positive actions for our planet; how we can create a less wasteful food industry; what to know about plant-based foods that can help us feel more connected to our earth; and more. Let's dive in! HIGHLIGHTS [6:45] What inspired Max to become a pioneer as a chef focused on not wasting any food, tackling plastic waste from the food industry, and making plant-based recipes. [8:53] Max: "I think that's where a lot of creativity lives – in that space of the unknown and in that space of fear." [9:25] Max's advice on getting over the roadblock of fearing the unknown or fearing what other people think. [13:20] What Max has done to be able to connect deeply with his audience to inspire positive change. [15:00] What we need to know about food waste and how we can get our communities to waste less food. [20:05] Kaméa: "We've become very disconnected as a society from nature, especially as it has to with food... How can we inspire a deeper connection between humans and nature through food?" [22:40] At a time when our global meat consumption is still on the rise, what we can do to inspire people to try more plant-based protein and eat less meat. Thanks for bringing your light! Find the full show notes with links and resources at www.greendreamer.com/106, subscribe to our newsletter to win monthly giveaways, and share your #1 takeaway from the episode tagging our featured guest and me @KameaChayne to spread the light and to let us know you're tuning in!
Today we are going to have a look at some of our previous guests, but before we jump into that, I would like to thank each and every one of you that are listening to Mama Earth Talk. It really means the world to me. If you have any questions or just want to say hi, please do so. The best way would be through Instagram @designbymariska. In the past few months, I have interviewed over 16 amazing guests. I have personally learned so much from each of them, they all shared some great advice for all you crazy birds and I thought it well to give you a little recap on a few of them for today’s top tip Thursday. If you want to see some of the highlights of the episodes and recap on each guest, you would be able to do so in the show notes of each episode on our website MamaEarthTalk.com Episode Highlights Bea Johnson (http://mamaearthtalk.com/beajohnson/) Learn to say no. Max La Manna (http://mamaearthtalk.com/maxlamanna/) Find a way to compost, reuse your food scraps as much as you can. Your leftovers, if you have leftovers or food that you want to throw away maybe there is somebody less fortunate that wants the food. Find another purpose for your food. If you can not compost it then see if you can give it to someone else. Kathryn Kellogg (http://mamaearthtalk.com/kathrynkellogg/) Really start to ask yourself questions. I always say, embrace your inner three-year-old. Elena Kinane (http://mamaearthtalk.com/elenakinane/) Consumers are very powerful and we need to be aware of that and your decision, every decision that you make count and inform yourself, be an informed consumer. Don’t believe what people tell you. Double check, cross-check. Marita Peters (http://mamaearthtalk.com/maritapeters/) Pick one thing that you would like to change and then just stick with that and see how that makes you feel and ones you got the hang of that automatically it will lead you to the next. Dina Mustafa (http://mamaearthtalk.com/dinamustafa/) I would suggest go out and find one nice thing around you and just talk about it. Nice thing when it comes to an event when it comes to you found a recycling bin in your area. Find something positive. Key Take Away“Pick one thing that you would like to change and then just stick with that and see how that makes you feel and ones you got the hang of that automatically it will lead you to the next. “ There are so many different things that we would be able to do in our daily life that will allow us to live more sustainable, however, we are all different. What might be something that you view as wasteful could be the only source of food, water or hygiene products that some people have access too? Therefore start with one change that you feel you would be able to manage and that will be the start of your journey. The most import thing is to do this at your own piece and with what you feel comfortable. Living a more sustainable life is a journey and not a race.
Today we are going to have a look at food waste, why some perfectly good food never makes it to the markets and how we would be able to reduce the amount of food waste we generate. In episode 21, I talked to vegan, zero waste chef, Max La Manna (http://mamaearthtalk.com/maxlamanna) and wanted to add a few tips for you to help you to reduce the amount of food waste you generate. If you have not already listened to the episode with Max, crazy birds, I would highly recommend it. Episode Highlights[01:10] One-third of all the food that is produced for human consumption is wasted. That is about 1.3 billion tons of food that is wasted annually. There are many ways how this food finds themselves among this shocking number and there are many ways how we can avoid or reduce the amount of food waste we generate. [01:33] Give the ugly produce a go. [01:59] Imperfect Produce is a company that collects all of these ugly fruits and vegetables from farms in the US and sell the produce at 30-50% less than what you would pay at the store. By eating this imperfect produce, you are helping to build a more sustainable effective food system as well as fighting food waste. This also allows farmers to be rewarded for their entire harvest. [02:40] It might be a good idea to talk to some of the farmers if you do not see their ugly fruit at the market as they might not have thought about bringing them, but might in the future if they knew people are interested in purchasing them at a reduced rate. [02:59] The food scraps do not have to end up straight into the bin. There is a lot that you can do with your food scraps. [03:09] Potato skins I normally keep aside and fry or bake them till they are nice and crispy, sprinkle salt or your favourite spice mix and you have your very own package free crisps. These are great to top off dishes to add that little crunch factor as well. [03:49] Ones the container is full, you can place it a pot on the stove on a medium heat, cover it with boiling water and let it simmer for at least 30 minutes. Strain the vegetables until you are left with a beautiful stock, make sure you squeeze every last bit of stock out of the vegetables. You can then use the stock by keeping it in the fridge for up to 3 days or freezing it in your ice tray and using the little cubes when you require the stock. These can be frozen for up to 3 months. [04:24] The leftover vegetables can then be composted. [04:48] Reduce the amount of animal products you use. [05:18] Maybe try to reduce the amount of meat that you use in your dishes. For example, you would be able to add more vegetables to your spaghetti Bolognese. [05:50] Meatless Mondays or the odd day meat day. [06:37] The amount of delicious vegetarian and vegan food is increasing in restaurants and grocery stores. This will make sure that you do not have to chew on a boring salad on those days and to give you some inspiration I have linked up a few great recipes from Max La Manna (https://www.eatingwithmax.com/) for you to try as well. [07:00] Reduce the amount of food you dish up. [07:40] I always have a beeswax wrap or lunchbox with me and in the case that I do have any leftovers, I would be able to place it in the container or wrap it in the beeswax wrap and take it home with you to enjoy later. Key Take Away“One-third of all the food that is produced for human consumption is wasted. That is about 1.3 billion tons of food that is wasted annually.” 1.3 billion tons is a very high number of food waste and if we think of the number of people around the world that is starving it is even more shocking. There are many ways how we would be able to reduce the amount of waste that we as individuals produce. In reducing our food waste we might adopt new habits, like purchasing only what we need and therefore would have less food that would be able to go bad if we can not eat it in time. This is not only good for...
In this episode, Max and I discuss what practical things you can do today to reduce your personal effect on the environment. Whether that be how to compost in a major city or what kinda things to pack in your handy go-to ruck-sac. We talk about why he decided to choose this lifestyle and the way he cooks as a vegan chef, and of course his future plans. Max is a super down to earth guy that can help everyone be a little bit more environmentally friendly. Well worth a listen!
Our guest today is a vegan, zero waste chef. He does not throw any food away and encourage all to compost their food rather than to throw it in a bin. He can often be seen picking up pieces of trash en-route as he goes about his daily life. He is also a magician when it comes to the kitchen, turning everyday ingredients into delicious, beautiful vegan dishes worthy to be served in some of the top restaurants. Crazy birds, without any further ado, I would like to welcome, Max La Manna Episode Highlights[01:48] How did your journey start? [02:56] It only took one opportunity, two people, one opportunity to really make me consider my daily habits of consumption and you know through that journey I started realising what other impacts I am causing by being vegan. [04:09] I just started looking for ways to reduce my waste and little by little here we are. [04:28] Growing up in Connecticut, I grew up in a city. Not like New York City, but like a relatively smaller city and I would see people just litter all the time and it would just break my heart. [04:58] There was always a time that we would pick up trash on our route or on our walk or when we were at the beach. We were always picking up trash. So it was kind of ingrained in me from a young age. [05:48] What is it to be a zero waste vegan chef? [05:54] The goal is to send nothing into a landfill. [07:39] There are vegan restaurants now, they are everywhere. It is great because now I have friends who, they are not vegan but they are vegan-curious and they are now saying to me, “Hey I only eat meat like on a Wednesday or on a Friday or special occasions but for the most part I try to go to a vegan restaurant ones or twice a week. [08:17] Veganism is taking over this isn’t a fad, this is actually a trend now like what you going to see on a regular basis and in that moment as I was telling this person, Veganism is taking over, I looked to the right of me and there was a little sign on the table, like a little info card that said “Now introducing vegan croissants”. So everywhere I go places that aren’t vegan they are now introducing vegan options. [10:44] Some of Max’s favourite dishes to prepare. Pizza (https://www.eatingwithmax.com/) Pasta (https://www.eatingwithmax.com/) Coconut, Blueberry Pancakes (https://www.eatingwithmax.com/) [12:14] How would you recommend starting the journey to become vegan? [15:24] What has been one of your most important decisions that you have made around mama earth? Final Five1.What is one social media platform that you follow? (https://www.instagram.com/trashisfortossers/?hl=en) (https://www.instagram.com/packagefreeshop/) 2.What is your hope for mama earth going forward? For everyone to consume less meat, to eat more plants, to get rid of plastic and to start composting. 3.What advise can you give our crazy birds this week to help out mama earth? Find a way to compost, reuse your food scraps as much as you can. Your leftovers, if you have leftovers or food that you want to throw away maybe there is somebody less fortunate that wants the food. Find another purpose for you food. If you can not compost it then see if you can give it to someone else. 4.What is one sustainability fact that you like to use in a room with people not yet on a sustainability journey? 1.3 billion tons of food is thrown away each year and with that, we can feed everyone. 5.Where can people find you? (https://www.facebook.com/eatingwithmax/) (https://www.instagram.com/eatingwithmax/) (https://www.eatingwithmax.com/) Key Take Away” It only took one opportunity, two people, one opportunity to really make me consider my daily habits of consumption and you know through that journey I started realising what other impacts I am causing by being vegan.” It only took one opportunity for Max to become Vegan. We...
This week I'm joined by Max La Manna (@EatingWithMax), zero waste vegan chef. We chat about the zero waste movement, making sustainable changes, mindfulness, and everything in between! --- Send in a voice message: https://anchor.fm/into-intentional-with-sedonachristina/message Support this podcast: https://anchor.fm/into-intentional-with-sedonachristina/support
On this weeks episode, I will be speaking with Zero waste vegan chef, Max La Manna. We discuss Max's life growing up in Connecticut, the reason for his switch to plant based living and also what it's like to produce zero waste in New York City and how we can all adopt simple daily habits to produce less waste. Max is currently in London and will be traveling through Europe in the coming months, so be sure to follow him AT eating with max on instagram, facebook and his website. Hope you enjoy the episode.
Max La Manna guest is a zero-waste plant-based chef who educates others on how they can eat healthier. He uses his blog, Instagram, and other platforms to spread the word. He’s been featured on BuzzFeed, Now This News, and other places, and he believes that vegan is the future. Quotes To Remember: “Vegan doesn’t necessarily mean healthy.” “I don't think we need to consume as much protein as we think we do.” “Give it a try and see how you feel. You have nothing to lose.” “In America, out of all the people who considered themselves as vegan, 20% are men.” What You’ll Learn: Being a Vegan How Vegan Lifestyle Improves Productivity Advantages of Being a Vegan Vegetarian Protein Sources Key Links From The Show: Max’s Site Max’s Instagram Good Catch Recommended Books: Content Marketing Secrets by Marc Guberti Intuition: Knowing Beyond Logic by Osho Siddhartha by Hermann Hesse Kitchen Confidential by Anthony Bourdain
Max La Manna, the face behind Eating with Max, has become a cooking sensation in a short amount of time through the popularity of his Instagram. His fans and followers love his healthy, colorful recipes — which are not only healthy, but they're simple too. Each recipe has natural ingredients and are mainly plant-based. But what really stands these recipes apart is how they're all waste-free. Your health and the earth will thank you for trying his recipes!Max La Manna is the perfect example of a typical kid that grew up in the late 80's and 90's in America thinking eating an Italian American style diet, including animal products like meats and cheeses, was normal and healthy. Despite always being slightly more conscious about the environment than his peers, which he credits to the way he was raised, there was a pivotal moment in Max's life where his consciousness went to a new level. To an extent this moment redefined who he was and helped him work out his true purpose. Today Max is an all round great guy, a passionate vegan and an advocate for living a no waste life.- www.eatingwithmax.com- https://www.instagram.com/eatingwithmax/Please do NOT hesitate to reach out to me on Instagram, Twitter or via email mark@vudream.comHumans 2.0 Twitter - https://twitter.com/Humans2PodcastTwitter - https://twitter.com/markymetryMedium - https://medium.com/@markymetryFacebook - https://www.facebook.com/mark.metry.9Instagram - https://www.instagram.com/markmetry/LinkedIn - https://www.linkedin.com/in/mark-metry/Mark Metry - https://www.markmetry.com/
Max La Manna, the face behind Eating with Max, has become a cooking sensation in a short amount of time through the popularity of his Instagram. His fans and followers love his healthy, colorful recipes — which are not only healthy, but they're simple too. Each recipe has natural ingredients and are mainly plant-based. But what really stands these recipes apart is how they're all waste-free. Your health and the earth will thank you for trying his recipes!Max La Manna is the perfect example of a typical kid that grew up in the late 80’s and 90’s in America thinking eating an Italian American style diet, including animal products like meats and cheeses, was normal and healthy. Despite always being slightly more conscious about the environment than his peers, which he credits to the way he was raised, there was a pivotal moment in Max’s life where his consciousness went to a new level. To an extent this moment redefined who he was and helped him work out his true purpose. Today Max is an all round great guy, a passionate vegan and an advocate for living a no waste life.- www.eatingwithmax.com- https://www.instagram.com/eatingwithmax/Please do NOT hesitate to reach out to me on Instagram, Twitter or via email mark@vudream.comHumans 2.0 Twitter - https://twitter.com/Humans2PodcastTwitter - https://twitter.com/markymetryMedium - https://medium.com/@markymetryFacebook - https://www.facebook.com/mark.metry.9Instagram - https://www.instagram.com/markmetry/LinkedIn - https://www.linkedin.com/in/mark-metry/Mark Metry - https://www.markmetry.com/
Episode 13 of the Plant Proof podcast with Max La Manna talking about his story & how to live a no waste life Max La Manna is the perfect example of a typical kid that grew up in the late 80's and 90's in America thinking eating an Italian American style diet, including animal products like meats and cheeses, was normal and healthy. Despite always being slightly more conscious about the environment than his peers, which he credits to the way he was raised, there was a pivotal moment in Max's life where his consciousness went to a new level. To an extent this moment redefined who he was and helped him work out his true purpose. Today Max is an all round great guy, a passionate vegan and an advocate for living a no waste life. In this episode we sat down to discuss: His personal story and transition to a plant based/vegan lifestyle Why he cares about the environment How he lives a no waste life Tips we can implement to reduce the levels of waste we produce from our own lives and much more You can connect with Max on Instagram @eatingwithmax and also on his own website Play now: REVIEW/SHARE: If you enjoyed the episode and have a spare 1-2 minutes please leave a review on iTunes so the Plant Proof podcast ranks higher and becomes more discoverable for other listeners. And if you have any friends that you think will benefit from listening to this episode or any of the other Plant Proof episodes please share the link - together we can make this world a healthier place. WHERE TO LISTEN TO THE PLANT PROOF PODCAST? Currently the Plant Proof podcast can be listened to on iTunes, Google Play, Stitcher, Soundcloud or on the Plantproof.com directly (this page). In the near future it will also be made available on Spotify . If you listen on iTunes be sure to hit 'subscribe' so you are instantly notified when I release new episodes.
Episode 13 of the Plant Proof podcast with Max La Manna talking about his story & how to live a no waste life Max La Manna is the perfect example of a typical kid that grew up in the late 80's and 90's in America thinking eating an Italian American style diet, including animal products like meats and cheeses, was normal and healthy. Despite always being slightly more conscious about the environment than his peers, which he credits to the way he was raised, there was a pivotal moment in Max's life where his consciousness went to a new level. To an extent this moment redefined who he was and helped him work out his true purpose. Today Max is an all round great guy, a passionate vegan and an advocate for living a no waste life. In this episode we sat down to discuss: His personal story and transition to a plant based/vegan lifestyle Why he cares about the environment How he lives a no waste life Tips we can implement to reduce the levels of waste we produce from our own lives and much more You can connect with Max on Instagram @eatingwithmax and also on his own website Play now: REVIEW/SHARE: If you enjoyed the episode and have a spare 1-2 minutes please leave a review on iTunes so the Plant Proof podcast ranks higher and becomes more discoverable for other listeners. And if you have any friends that you think will benefit from listening to this episode or any of the other Plant Proof episodes please share the link - together we can make this world a healthier place. WHERE TO LISTEN TO THE PLANT PROOF PODCAST? Currently the Plant Proof podcast can be listened to on iTunes, Google Play, Stitcher, Soundcloud or on the Plantproof.com directly (this page). In the near future it will also be made available on Spotify . If you listen on iTunes be sure to hit 'subscribe' so you are instantly notified when I release new episodes.
Inspiring talk with the vegan chef and environmental activist Max La Manna from @eatingwithmax. The online influencer who does influence people to take actions and start reconsidering their plastic waste. Why it is important, why it should bother us and why we can not wait for any longer. It does concern you. It does concern all of us. Using social media to make real change in the world in this episode.
One of the greatest gifts you can give yourself is the gift of cooking a great meal. Today's guest, Max La Manna, better known as 'Eating With Max', not only cooks a great meal but makes it look enjoyable at the same time. Today Max, a vegan zero waste chef, shares with us a unique way to make cooking more enjoyable, why food waste is an important issue, and what education can do for your vegan journey. Oprah might just get name dropped and cooking in colorways is a thing, this episode has it all. Plus, a listener question on what to do when your food accidentally comes with an animal product if you're trying to be less wasteful. Find Max La Manna: https://www.eatingwithmax.com/ https://www.instagram.com/eatingwithmax/ Get the MERCH HERE! : www.etsy.com/shop/LivePlanted?r…=l2-shop-info-name Find a complete list of everything MENTIONED on the show including links to the Cleveland VegFest: http://liveplanted.com/108-make-vegan-cooking-fun-chef-max-la-manna-eating-max/ ▶️ Instagram: www.instagram.com/liveplanted/ ✮Write a review & subscribe in iTunes (preferably a 5✮!) The more reviews, the greater chance someone else will hear the podcast. Or share the podcast with a friend.
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