MLLW Episode 2 – Avoiding Food Waste with The Lagom Chef

New episode of the More Love Less Waste podcast explores ways to avoid household food waste.

‘70% of all food waste in the UK comes from homes’. This may seem shocking, but think about all the food you’ve bought that has ended up stale, mouldy, rotten, or something that you just don’t fancy anymore. Whether it’s through accidentally buying too much or having things unexpectedly go off, everyone has experienced throwing out uneaten food. Of course that’s going to happen from time to time, we’re only human! But this week on the More Love Less Waste podcast, we are exploring ways that we can minimise our food waste to reduce our contribution to climate change.

The Lagom Chef

Martyn O’Dell, also known as Lagom Chef, is chatting with me about how we can buy food and cook in a sustainable way. Martyn is a London-based developmental chef, content creator and simplifier of sustainability. He is on a mission to teach people how to cook without wasting food, showing easy ways to cut down on household food waste without preaching about sustainability.

Martyn Odell (Lagom Chef) chatting and having a beer with Y’earn founder Carley Read on this week’s episode of the More Love Less Waste podcast.

We discuss how households produce so much food waste and the impact that this has on the environment. Martyn talks us through ways to tackle this issue, by giving 10 simple steps that anyone can follow to help out. Central to this week’s episode is how you can learn to be adaptable by changing your food plans to suit different situations and reducing your food waste. Martyn provides free and invaluable advice for anyone to pick up!

Here are some of our favourite moments and stats from this week (you can find the full script at the bottom of the page):

  • ‘One third of all food produced worldwide, which is 1.3 billion tonnes per year, is wasted’.
  • ‘The UK produces the highest amount of food waste in Europe’.
  • ‘We throw away around 9.5 million tonnes of food waste in a single year… that is the equivalent of 48,000 blue whales’.
  • ‘Even though 8.4 million people in the UK are in food poverty, 70% of food could have actually been eaten. So we don’t just have waste, but we have people really struggling and food that we could pass over’.
  • ‘One fifth of all food brought into homes ends up as waste, which is about £800, which is about the cost of a utility bill. And 20% of that, so nearly one third, is fresh veg and salad’.
  • ‘It would take an area the size of Wales to grow and produce the food that the UK throws away’.
  • ‘Over the last four years the number of residents in the UK who see food waste as an issue has risen from 26 to 69 percent’ (so it’s not all doom and gloom!).
  • ‘39 percent of UK residents make a strong link between food wastage and climate change’.
  • ‘1.2 million tonnes of food is thrown away in the UK as a result of cooking too much’.

Takeaways and tips:

  • Plan what you’re going to cook before you go to the supermarket, so you know exactly what you need (and don’t need) to buy!
  • Prioritise perishables in your cooking to reduce your food waste, and don’t worry if some of your tins go past their best before date.
  • It’s okay if you have to change your plans and adapt to different situations; if you can’t always use your perishables then remember you can often freeze them.
  • Food waste is almost unavoidable, but if you can add to a compost bin or use a food bin then that’ll help reduce your impact on the environment.

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Episode 2 (Script)

Carley 0:01
Hello, thank you for joining me. My name is Carley Read and I am the host of More Love Less Waste. Today I’m talking with Martyn Odell, aka The Lagom Chef, who unsurprisingly is going to talk to us about food waste. About 1/5 of all food brought into UK homes ends up as waste, which is about 800 pounds, which is also about the cost of a utility bill. So his tips will not only help you create less waste, but also save you a lot of money. It’s a nice win win. This is only our second episode. So I quickly want to explain what the podcast is all about. I hope that the founders and experts that we bring on the show will make us all stop and think about how and what we buy. So we can make some small changes to create less waste, which will help us tackle climate change. I know we’re all busy, and some people think that living sustainably is hard and expensive. But that’s not true. Especially when it comes to food waste, which is one of the easiest ways we could help the planet. I’m not an eco warrior, I became passionate about creating less ways after building a rental marketplace to rent from your local community. So sit back, maybe grab a beer like Martyn and I did. And drinking some of the simple tips that will help you live a life with More Love Less Waste.

So thanks, Martyn, for coming in and talking to me.

Martyn 1:12
You’re welcome.

Carley 1:14
For those that are listening and not watching the video. This is a podcast but we do try and record some of these in person. If people are in London, it’s nice to chat and Martyn, the first person that I’ve actually been able to sit and have a beer with so cheers. It’s not 10 o’clock in the morning. No, it really isn’t. And so, Martyn, I normally ask people that come on founders about was there some stat was there a moment what started them on their sustainable kind of journey? When we chatted before yours was a little different. Yours was I was snowboarding and I typed into and typed in three words into Google and it changed your life. And why don’t you tell us your story about how it all started.

Martyn 2:01
Okay. So it kind of it was a bizarre one, like I had been a chef for God knows, like 10-12 years, and always kind of like, never really paid any attention to food waste. And as a chef, you kind of just you work, you’re in the moment, it just happens. And we were lucky enough to spend a couple of years in Switzerland, my wife was working out there and I just tagged along, did a lot of snowboarding, had some friends in resorts and it always came down to this thing and then going on, you know, if only the seasons were longer or the seasons were better or the conditions were better because of climate change, basically making snow melt or lack of snow in certain points. I kind of sat down I was just like God, like climate change is always like thrown around and always just can you do it? Can you do anything? Is there anything really tangible that you can do? So I was sitting there and I was just like, our food, bloody climate change, you know, snowboarding, but then all of a sudden it like popped up of all these like massive stats of food waste, and I was kind of like it, I didn’t really believe it straightaway. I was kind of like this can’t be right? And then like, more I looked into it more I was like, okay, well, what can I do? I had a business idea of doing meal plans from like previous ideas. And I was kind of like can I tag this in and then the idea of food waste overtook the meal plans, and I was just scrapping everything to sort of like focus on this sustainability point. And then yeah, it was the, the household food waste that got me. Manufacturing, retail, commercial, everything. But then 70% of all of the food waste in the UK is from homes. And that was when I was like, hang on, hang on, hang on, hang on. That’s like, not big companies being involved. That’s like us being idiots throwing stuff away. So I was just like God, how do we how do we communicate that point? How do we break that down? So that’s where I was like, okay, this is the one thing that I’ve been wanting to grab onto, you know, food. I can cook like, wherever, but love teaching. My dad was a teacher, I worked at a cookery school for five years. Yes. So it was like everything came together. You know, like my love of teaching, a love of cooking and not my newfound love always had a bit of love for sustainability, but always found it a bit wet and a bit wishy washy. Oh, God, I can bring my, you know, vibe to this and then hopefully make a bit of a change. So it’s been cool. There you go.

Carley 4:07
And you get that. I mean, I’m face to face so I can see the vibe. And your point about stats, I went down a rabbit hole as well. So this whole journey for me is relatively new too.

Martyn 4:17
It’s a very happy stats business. You know, if you want to start business, then you go into food waste.

Carley 4:23
Yeah. And on the flip side, I’ve been trying to look for stats around, you know, furniture, home, kids items. And so anybody out there who can help, I would bloody love it, because there’s so much around food and clothes. That is the focus and everyone’s kind of jumped onto it. So without further ado, the reason I have my laptop in front of me is because I can’t always remember my questions but I definitely can’t remember all the stats, so 1/3 of all food waste all food produced worldwide, which is 1.3 billion tonnes per year is wasted. So a third a third of what we create just goes into the bin, which started to you know, make me wanna cry. The UK produces the highest amount of food waste in Europe.

Martyn 5:06
Laughable, come on England.

Carley 5:09
Nil points. We throw away around 9.5 million tonnes of food waste in a single year. And so that didn’t mean much to me. So I was like digging around and, some kind of person found out that that’s the equivalent of 48,000 blue whales, which I could then visualise about there’s so much food, we could ram into 48,000 Blue Whales. And so even though 8.4 million people in the UK are in food, poverty 70%, as you said, the food could have actually been eaten. So it’s not even that we have wasted it’s that we’ve got people really struggling. And then we’ve got food that we could kind of pass over. And then the last one on like the problem, although there are so many about the problem, but one I kind of jumped on and thought was worth sharing was about 1/5 of all food brought in to UK homes ends up as waste, which is about 800 pounds, which is about the cost of the utility bill, and 28% of that, so nearly a third is fresh veg and salad, which we’re going to come on to a lot of your tips, with perishables and you know, trying to bring that down. But I guess that point, there is we sometimes think about sustainability as this expensive thing. And it’s a cost and you buy expensive products and organic or go into refills rather than using supermarkets. And actually, it can just be using what we have you’ve got italready, use it. And it will save you money it will save the planet. So your point around being idiots, because we all contribute to it and every one of us is an issue. Obviously there are apps like OLIO and we can come on to that later. But it is this massive issue. One other little stat so massive that it’s take, it’ll take an area the size of Wales to kind of grow and produce the food that UK throws away. So we also think about resources on the planet and space, I’m not even going to talk about the packaging, that all of that food that doesn’t even get eaten that also kind of goes straight into the ocean. But on a positive we don’t always want to be doom and gloom. Over the last four years, the number of UK residents who see food waste as an issue has risen from 26 to 69%. Huge leap in awareness. And then 39% of UK residents make a strong link between food wastage and climate change. So for me, that was a fab. It’s not just like, Oh, God, we’ve got food waste. And Isn’t that sad? It’s like, oh, God, we’ve got food waste, and it’s killing the planet. So at least that link is being made which I hope drives people into a little bit of action. Which I guess does lead into the fact that there are now apps like OLIO and Too Good to Go. And all those others that are trying to help with the problem. So you can see, you can see these stepping stones and progress. Yeah, you’ve obviously been in this space, way more.

Martyn 7:55
Yeah, no, but this is where it all starts. And I think, you know, like, these stats are available like WRAP, the company produces most of these stats, you know, they have sister companies, like Love Food, Hate Waste, who deal with all of the food waste stats. And so like Too Good to Go, you go and collect a sandwich, but then they’ve done their part. But then now it’s down to you as a person to actually eat that or consume what you’ve taken. I think a lot of people kind of go like, Oh, I’m doing a great thing by being on Too Good to Go and using OLIO. But you could take something from someone and still waste it. So this is the point where I say it’s like the easiest solution is just eat the food that you buy. All you have to do anything that you bring into your home, eat it or use it in some way, shape, or form. And it’s not only good for the planet like we say, you know, food waste is bad, but saves you money, like you said, and it’s fun. It’s actually a decent challenge. I said, I’ve been a chef for 15 years now. And I speak to chefs now and they teach me new things. I’ve learned more in the last three years doing this than I have working in kitchens because I’m like, oh you can really do that? They’re like, yeah, like banana peel is delicious. I’m like, oh, no, it’s not try it. And you’re like, hang on a minute is actually what took me a while to get around to it. But yeah, there’s there’s so many amazing apps and things that can help you out that there’s really there really is no excuse really no excuse and it is my business. lagom chef, you know, lagom means this. Not too much. Not too little just right. It’s a Swedish philosophy for like anything in life. And I’ve had quite a few people recently messaged me because I put a post up about what lagom actually means in kind of like a real non arty way. It is such like a beautiful saying anything in life when you come into a room and it’s like beautifully furnished. It’s like not too much not to little. It’s just the right amount of stuff, you know. This is what I try and say about food in your home. If you have too much fresh produce in your kitchen, you’ll feel stressed, you’ll be like, oh my God, we’ve got to use all of this. If you’ve got too little, you don’t have the creativity to be able to do stuff. So you always pop into the shop and buying a random thing to build another dish. Whereas if you sort of like plan a little bit, kind of know roughly what you want, you got a few ingredients you can riff off then it’s cool and you’re chill. Perishable, non perishable foods you’re gonna bring up. Non perishable stuff is stuff that you can have in your house, your beans, your tinned stuff, your pastas, your lentils, your spices, anything like that, that’s not going to go off. You’ve got, you can forget about that stuff. And then it’s your perishable stuff, which is what I say is like a ticking time bomb food waste, that’s the stuff that you got to focus on, give all your attention to that stuff, maybe it’d be like 5% of the food in your house. But that’s where you’ve got to like, focus your attention, because those spices give you creativity. And that allows you to unlock other things and cook in other ways.

Carley 10:30
There’s two words you said in that that jumped out to me, creativity is one of them. I’ve always said cooking is a creative, you have a flair, some people can dance, sing, paint. I’ve never and maybe that was because I didn’t grow up watching chef’s on Saturday Morning TV. We watched Ainsley but didn’t wake up on my Saturdays and Sundays and watch those types of programmes and my parents a little bit more, you know, basic cooking and put things and heat things up in the oven, that type of type of thing. But I do think there is a creative flair. Unless I go into a supermarket and I know what I’m cooking or I know a recipe I don’t really know what I’m buying. I don’t just throw things in and think, oh, I’ll make something later, which I know people that can do that. I also can’t just look in the fridge and see a bunch of stuff and work out from it. And that’s because I don’t have those basic building blocks. But there is an element outside of having the basic building blocks and knowing what goes together well and what you can do with them is the creative flair to bring it together. And you can feel that when you’re like, oh, it’s exciting. It’s fun. I think it’s exciting and fun for people that have that creative flair, or have that knowledge to be able to do it.

Martyn 11:37
Yeah I think the chef world is very elitist. Like even when I speak to some chefs now I get lost. They’re like passion and love for it is just another level. Whereas I’m just like, the pure basics of cooking, the pure knowledge of knowing, you know, say for example, like when a potato is cooked just by looking at it, you know that those things that are almost intuitive to me now, I don’t have to think about smells, tastes, you don’t build that from just following a recipe book, you build it by doing things experiencing, yeah you screw up a recipe all the time, you know, I wasn’t perfect, and I’m still not perfect. I mess up recipes. I made the worst curry the other night. And my wife actually looked at me and was like, I can’t eat this. And I was there sort of at the stove tasting it and going this is disgusting. And there was no saving it. But you know, you live and you learn. But it’s practice. And I think the industry I was in before weight loss, people instantly think I’m going to go on a diet, I’m going to lose weight, it doesn’t happen, you have to put energy into it. And I think that’s the same thing with food waste. If you put a bit of love into thinking and planning and deciding what you’re gonna cook and going, oh, you know what, I’ve made a few scraps here. Let me think ahead, or maybe I’ll freeze it. But once you have those things in your repertoire, it’s easy, it becomes second nature and you start really making a change.

Carley 12:57
Yeah, and planning was the second one, which was mentioned again. So I think it is that we live in, you know, everybody’s busy and we do more and more things on the fly. We talked about Amazon, I’ve talked about Amazon Prime a lot, I use it, I’m not bashing it. But it’s that concept of, we’ve got into the habit of like you can have it now you haven’t got to plan so much. We have local corner versions of Tesco and all those types of things. And so that planning ahead is something that we move further and further away from and so that’s some of the stuff that we’ve been talking about with the concept of like, how can you live a little bit more sustainably. It is a mindset shift it is like changing small habits and a lot of that is just a little bit of planning. We’ve become so kind of like fast paced, and we can get anything when we want to and so actually thinking about okay, the week, this week, I’m going to you know, have these meals, not just grab something on the way home is probably a shift for a lot of people.

Martyn 13:58
Yeah, I think there’s a few things in there. It’s like planning life, as we knew it in lockdown was beautiful and you could plan your week because you had nothing to do. But now life is busy and you go out and you have to do certain things, you know, you may get caught, and you might not be able to cook the meal that you want. The thing we have to understand is that we can be adaptable. And having as I said like the perishable and non perishable stuff when you’ve got this perishable stuff. It’s not going to go off on the sell by date, it says it’s going to go off. You can have a piece of broccoli and it’ll last in your fridge for like two three weeks after. So it’s about understanding. It’s also about utilising simple things that I feel like people don’t do anymore, like freezing, you know, cook and freeze something.

Carley 14:38
So my sister in law, when I lived in America when COVID happened, I had to move back to the UK because I was mid like Visa and redundancy and all sorts and I moved in with my brother and my sister in law for four months and it was lovely. My sister in law found some things of what I’ve not been there for 13/14 months, she found something in the freezer. It was a sliced apple because I used to if things were going out so I sliced it because I would put it into porridge with raisins, you know? And she used to think I was crazy while I was there. My mum bought birthday cake, just all the individual pieces in the freezer when I wanted a little chocolate hot pot. Yeah, everything. I put everything in the freezer. And then my mom, we’ve had this running joke, that every couple of yours I’d come back and I’d have a real forage around in our cupboards because my mom was one of these like tins don’t go off. And they’d be food in in the cupboards that was like five years out of date.

Martyn 15:27
Yeah, it’s when you open it and it goes pfft.

Carley 15:31
Yes, so I think there’s a generation maybe before us. Yeah, nothing in a tin is ever out of date. Yeah. Now we’ve got this idea that I think it is like looking at the day and oh it goes out today, so chuck it. Yeah, and that’s also probably a problem so and I get that supermarkets have to have those dates on.

Martyn 15:47
Yeah but it’s the understanding of those dates. There’s a sell by date, there’s a use by date, a best before, like use by date is the one that you probably have to focus on because that’s the like, chicken and your fish and all that stuff. But best before it’s fart in the wind. Yeah, somewhere around like 2024 will be all right. Like who says that? Who says is going to get to that point? It’s gonna go off. It’s not. And it’s like, use your common sense. Taste and smell. I think Too Good to Go did a campaign that was look, smell, taste, don’t waste. And it was amazing. Then people were like, oh, but how are you meant to know if you don’t know? Like, it was like, Well, you look you smell I’m sure you’ll know if a yoghurt has gone a bit ropey. But at the end of the day it is just bacteria, and it’s just weirdness. So, just crack on, yeah. Yeah, there’s lots of little things we can do.

Carley 16:31
So speaking of little things we can do. You have a video on your Instagram, which is the 10 Steps.

Martyn 16:38
Yeah I never remember what they are but I roughly do.

Carley 16:41
Great well let’s at least try and cover 5.

Martyn 16:43
No it’s because I was being like, alright 10 steps that’s a good number. So then I chucked two in there where you must refer to. So then I always figure out what I know what they are. Right. Number one is definitely organise your kitchen. This is like a big one. When I go into friends kitchens, or like go into anyone’s kitchens and I I’m not the weirdo because I’m a chef and go in there and look at things but I’m just like God, you you need to have a heatproof spatula, or you need to organise it you’re making a dish or something and then you’ve got your oils and your seasoning and your spices near because you want to riff and you want to get pans and knowing where stuff is in the store cupboard. Like you’re saying about things goign out of date, shuffle things, organise your cupboards, so actually you know what’s in there, instead of finding a half pack of rice that’s been there for seven years. Yeah. So then plan, buy, cook, eat, are the next ones. So like planning, I don’t plan a great deal. I’ve got a son and you know, you have to riff on stuff, but plan as much as you can, even if it’s like knowing okay, right we’re gonna be in two days this week. Cool, right? Let’s maybe plan a dinner, even if you pop to the shop on that day. So you’re not doing let’s do a week shop. And then you get to the end of the week, and you’re like, Oh, God, we’ve got all this stuff. Yeah, what do we do? And then buy so when you’ve made your plan, go and actually buy the stuff that you’ve made to plan with? A lot of people will go to the supermarket and be like, oh, yeah, I’ll get some cherry tomatoes. I’ll get some leeks. Or I might make a soup next week. So I’ll get that butternut squash and before you know you it you get home you’re like what did I actually buy? You know that hobknob and that camembert log for. So then it’s like plan behind. Eat. Obviously, this is the most stupid and most simple one. But people don’t do it because there’s food waste and it’s eat the food that you buy. Plan, buy, cook it and then eat it. So that’s like the first five and then point six was nail that first five points before you start moving on to the next point. So this is where I actually spoke to a good chef the other day who’s got zero waste he’s got 12 restaurants or is the executive chef in Ireland of these food waste cafes. And I said to him, I was like, there’s a lot of talk around sustainability. I like buying organic sustainability, fair trade, all of this kind of stuff. And I was just like you know, there’s a lot of pressure on this. But not everyone has the money or the resources or even shops near them to shop sustainably in season or organic stuff. So that alienates that group of people. So I kind of just say what is the point in buying seasonal, sustainability, organic stuff, that stuff is still a little bit more if you’re going to still throw it away. If you’re not doing the first five points, what is the point? And then it went into reuse, recycle, compost, so a lot of people have leftovers are always a bit like oh, can I can I reheat rice? ‘Cause you can reheat rice? Yeah, as long as you heat it up hot enough it’s fine. You know, it’s when you leave out on the side and it goes all weird. So again, I understand it’s not the education point around health and safety and that kind of thing, which is boring, but a lot of people were like, well, you can’t reheat rice or you can’t reheat chicken and it’s just like what do you think takeaways do? Or what do you think your mom and dad used to do? They didn’t go cook once and go, see ya later. It’s that kind of stuff. And I think composting, I can’t compost. And again, I don’t want to alienate people. But there is… composting in urban environments is not the easiest. And I think you are going to come onto it. This food cycle machine, it’s made by Canadian-US company, but it’s incredible. It’s like hot. It’s like a bread machine. You basically put your, your food scraps in can be two litres is maximum, and then you turn it on. Six hours later, it just turns grinds, dries everything out and just turns it into dust. And I was I say I was sceptical. I wasn’t sceptical because it looks good, the picturues. Did it once and I was like, this is genuinely like life changing.

Carley 20:37
I’ve watched I watched your video and yeah, oh my God, it was magic. And outside of it doing a great job for the reason around sustainability. I just like look at that!

Martyn 20:47
That’s what I was like every time I was like, I’d wake up in the morning and be like oh my god. And it was so good for us. Because obviously, I try my best to be as good as I can around food waste. But there is stuff that you will waste. You know your onion skins. You know, not everyone wants to make stock every day of the week. And not everyone wants to dry it out and make it into onion powder. So stuff like that went in there for me and I’ve got son and he would eat a bit of toast and leave it in his pram. Instead of just like an aw chuck it in the bit, put it in food cycler, like beans, eggshells, everything, everything can go in apart from hard bones and seeds. Just grind it down. Normal composting, you can’t put chicken in or you can’t put fish or whatever. But this you could just put everything in and it would dehydrate it and insane.

Carley 21:33
Yes, a side point there and a product placement that neither of us are getting paid for, but go onto your tenth.

Martyn 21:39
So I think tenth, I can’t even remember what it was. But I think it’s basically just like don’t be an idiot and complete all of the steps. I mean, that sounds a bit like a good ending, isn’t it? Yeah.

Carley 21:48
So because I want to ram in one more step because I did become so fascinated. It probably ties in with what you were just saying about just like eat the food. But also there was something like 1.2 million tonnes of food is thrown away in the UK as a result of cooking too much or too much kind of being served. And so I think part of that was interesting from a health point of view, which I think was more topical, maybe. But it’s also portion control. Having people over for dinner, you always kind of don’t want to underserve. So maybe that’s contributing as well. And actually thinking about having friends around doesn’t mean you need to have a curry cooked for eight when there’s only six of you because you don’t want to look like your hurting the planet.

Martyn 22:28
But this was like the, I say almost like the leap point for me was when I started the business, it was all about fitness, weight loss, healthy eating. I knew that well, that was all I knew. Then I went for another business. And again, that was all I knew. I was like meal plans that were sort of like calorie focused with no reasonable way deal. But like calorie focus, but what calories do sort of like project is the amount of food that you genuinely do need to eat. So even if you don’t want to do it for weight loss, you know, two and a half 1000 calories. If you broke that down into three meals of say rice, chicken, and broccoli, you’d always know that that’s the right amount of food for you. So that was sort of like where I started doing my meal plans. I was like oh God, if I could create these menus that I created, these weekly menus where like, ingredients ebbed and flowed throughout the week like restaurant planning, and then would give people calorie controlled meals for their weight and size, then in reality, all they need to do is buy that list of food and there wouldn’t be any waste.

Carley 23:25
Do you think the government is doing enough to combat food waste? We have stuff that consumers are doing in some industries, there’s more progress than others. You as somebody that’s focused on food waste, how do you feel about, kind of, top down government legislation

Martyn 23:43
I’ll tell you what, I’m one of those people, happily hold my hands up, that I shy away from political or like government things. There’s a lot of people that are doing that part of the fight. And when I started my business, I spoke to my friend and I said, I don’t think I’ve got the knowledge to sort of talk about food waste. And he’s just like, you’ve got the passion. You care. It was like if you want to have the most simple message of like teaching people about household food waste, you do that because you don’t need to know every aspect of it. So with the local councils, I know that we’re in a new building, and we don’t have a food waste collection but like two roads down they do have food waste bins. And I don’t understand why, maybe I should campaign and be like, we need food waste bins. But I think deep down we shouldn’t look to governments for the way out we should do it under our own accord. And household food waste is something that we can solely fix in our house. So we don’t need to rely on someone else to discard of our food waste for us. So yeah, my take on it is might as well just sort of like take it under the wing and just be like, do it yourself.

Carley 24:54
Yeah. Part of the reason I always ask, what do you do that is that, you know, is probably really bad for the environment but you just haven’t been able to kick it because it doesn’t suit your lifestyle because the point is even everybody that’s coming on , is doing something or trying to make some improvement or raise awareness seems like a sustainable living person, but we’re all just human.

Martyn 25:16
I know one because I’m a dad, nappies. My God, the amount we go through is quite obscene. And I had friends that were like, are oyu gonna do the whole reusable nappy thing? And I was like, part of me like the dreamy yeah, this we love. Yes. But when your child has done a number two scheiße up it’s back everywhere. And you’re like, have you got another one of those? Those nappies? No, I didn’t wash it. Cool, great right. So now my son is covered in poo in the middle of IKEA. You know, like, what do you do? And I think parenting is survival at points, like now it’s relaxed about it too. And you can kind of like we should probably start transitioning into something like that. But I think deep down I was just I honestly don’t know how people have the time.

Carley 26:00
Great. Well, I am going to sit here and finish my beer with you but for everyone else they can all go home and switch off.

I hope you enjoyed listening to the episode as much as I enjoyed recording it. Martin’s big personality certainly inspired me to stop feeling overwhelmed and thinking about my contribution to food waste. I love his recipes and you should definitely follow him on Instagram and watch the Potato Diaries. Next up is Marcela Rivas from No Waste Jose who will share tips for the first time about zero waste stores and so much more. Hit follow so you don’t miss it.

Y'earn Baby & Kids

Y’earn is a parent-to-parent marketplace to rent Baby & Kids items from people and small businesses in your community or make some cash if you have items you don't need right now. We plant 🌲 and adopt 🐝, plus give to children’s charities.

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