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
Careful handling of food is important to him. But also the plasticizing the seas is an important issue of which today is not only environmentalist, but also more and more representatives of haute cuisine.
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This is exactly what his New York cooking concept is based on. Therefore, it is La Manna's goal: to prepare heavenly vegan dishes and at the same time to train people's awareness that a good life and good food are possible without waste and exploitation.
Max La Manna is a vegan chef with zero waste standards. Because every component of the food is used with him. He conjures up refined dishes and at the same time acts as an advocate for sustainability and the preservation of our earth.
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Consumption instead of waste
Away from waste and towards sensible consumption - this is also very easy at home. Max La Manna explains how this works with four simple points:
1. Do I really need this?
Zero waste begins with shopping: only food that is actually used ends up in the shopping cart. Then there are guaranteed to be fewer things in the fridge that have expired.
2. Think first, then buy
Where does a product come from and what route did it take to reach us? Under what conditions is it produced and what happens to it when it is no longer needed? If you ask yourself these questions, you buy more sensibly and don't give in to every impulse.
3. Be happier
In today's so-called first world society, most people already have more than they need. But more possession does not bring more happiness. Inner satisfaction and moderate, enjoyable consumption are more effective.
4. 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 two, complementary topics: cooking and the goal of putting an end to unnecessary food waste.
He sees his task in inspiring other people to use food and resources in general in a positive way and thus improve the quality of life - for today and for tomorrow.