Mick Kelly

Yeah, I mean, look, I'm not suggesting that you need to follow this absolutely rigorously.

And like I think I said this the last day I was on with you, it's about progress, not perfection.

You know, if the things you really like to eat and you have to include them in your diet, fair enough.

But I think

absolutely like learn about the seasons, learn what's in season and just, you know, get that that really fresh, nutritious food into your diet.

Keep an eye to it and learn about it.

I think most of us now are so disconnected from our food.

We don't necessarily understand what's in season.

And I think that's, you know, that that kind of limits us as consumers really when it comes to access to great food.

Mick, great to see you.

Thanks for coming in again.

That is Mick Kelly, founder and CEO of G.I.Y.

Yeah.

Hi, David.

Thanks for having me on.

There's a fairly limited amount of research on this, I would say, but MTU have done a study to say that about 120,000 tons of veg are wasted at primary production.

And across the UK and Ireland, the rate is about 40% of veg was produced never make it to sale effectively.

So it's a kind of a

it's a sort of a hidden part of the bigger kind of food waste story, I think, that there's so much of this food, really, really, as you said in your intro, very nutrient-dense food, and it does tend to be the food that gets wasted the most is often the food that's most nutrient-dense because it is kind of, you know, vegetables and fruit that are very perishable.

And the kind of reasons that it happens, I suppose, is that