The zero waste chef creates delicious dishes with selected, high-quality ingredients. This trend is booming all worldwide. Especially, in New York
Max La Mana, Eating with Max
Eating with Max La Manna
The vegan cooking revolutionary and zero waste chef Max La Manna is about more than just good food.
Careful handling of food is very important to him. But the plasticization of the oceans is also an important topic, which not only environmentalists, but also more and more representatives of haute cuisine are taking care of today.
This is exactly the basis of his New York cooking concept. Therefore, zero waste chef La Manna's goal is to prepare heavenly vegan dishes and at the same time to train people's awareness that good life and good food are possible without waste and exploitation.
Max La Manna is a vegan chef with zero waste claims. Because every component of the food is used by him. He conjures up sophisticated dishes and at the same time acts as an advocate for sustainability and the preservation of our planet.
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No wastefulness, more sensible consumption - that is easily possible at home as well. XNUMX easy tricks by zero waste chef La Manna:
1. Do I really need that?
Zero waste begins with shopping: only groceries that are really used, end up in the shopping cart. Later, fewer or at best no things in the fridge will expire.
2. Think first, then buy
Where does a product come from and how far did it take to reach us? Under what conditions is it produced and what happens to it when it is no longer needed? Those who ask themselves these questions buy more sensibly and do not give in to every impulse.
3. Be more satisfied
In today's First World society, most people already have more than they need. But having more doesn't bring more happiness. Inner satisfaction and moderate, enjoyable consumption are more effective.
XNUMX. Find balance
Start with baby steps. The world doesn't change overnight, but every little change is a step in the right direction.
Max La Manna's passion is for two complementary topics: cooking and the goal of ending unnecessary food waste.
The zero waste chef sees it as his task to inspire other people to use food in a positive way and in general to use resources and thus to improve the quality of life - for today and tomorrow.