Uncommon Courage

Climate Courage: food, for our health and the planets

March 24, 2023 Andrea T Edwards, Elika Tasker, Muriel Boutin-Becuwe, Rebecca Thornburn, Jenni Thorman, Episode 92
Uncommon Courage
Climate Courage: food, for our health and the planets
Show Notes Transcript

The latest IPCC Report has arrived and with it, frustration and fury that we are at this point. Are we finally waking up to the fact that our only chance is massive action requiring “everything, everywhere, all at once” quoting the headline savvy UN secretary general, António Guterres?

So, what can WE do? Well, that is what Climate Courage is all about – focusing on the actions you and I can take, and how we eat is a critical part of the drastic action needed. 

Recent reports state that 50 percent of the world’s population will be overweight or obese by 2035, and yet the fast-food industry continues to grow in every part of the world, contributing to this rise, but equally, it’s a massive contributor to deforestation everywhere.  We are eating ourselves to death and destroying the planet while we’re doing it. Nuts, right?

But our modern agriculture and food isn’t just contributing to our ill-health and deforestation, it’s also having a massive impact on climate change, soil health, biodiversity loss, ecosystem collapse, water pollution and so much more. The good news is, it’s the one change WE can make that will have a massive impact. 

So, how can we change our habits? How can we drive wider change in our communities? And how do we make sense of all of this when the messaging is so confusing?

I’m joined by four amazing ladies, who are all interested in health, diet and the planet. They are:

Elika Tasker, an ambitious entrepreneur who works with executive leaders to optimise their energy through nutrition and lifestyle changes. 

Muriel Boutin-Becuwe, a sustainability champion, project manager and HR leader for global organisations.

Rebecca Thornburn, a sustainability advocate, vegan, eternal student, and triathlete. 

And Jenni Thorman, a creative entrepreneur, healthy eating advocate and environment champion.

It’s going to be a great conversation, covering both sides of the food discussion – health and the planet – so come and join us!

#ClimateCourage #UncommonCourage


To get in touch with me, all of my contact details are here https://linktr.ee/andreatedwards

My book Uncommon Courage, an invitation, is here https://mybook.to/UncommonCourage

My book 18 Steps to an All-Star LinkedIn Profile, is here https://mybook.to/18stepstoanallstar

Unknown:

So yes, I try to do my bit. And I derive. All right, we are live. So you're trying to do your bit more and more. Hi, it's Andrea Edwards. Welcome to climate coach, Jenny Thalmann is with us. But she's had to reboot because she's in Australia. And we all know that their NBN network is terrible. But anyway, she'll be popping in in a minute. But this is climate coverage. And today we're going to talk about food for our health and the planets. So to do this, I reached out to four women who I have great respect for, for their passion and their commitment. And because we're going to be doing two sides of this, it's both for ourselves, but also for the planet. So we've all got different perspectives. So first of all, Lika thank you so much for joining us. I'm gonna get you to introduce yourselves quickly after we do this. Muriel, who we've actually never met in person we met online, right? So I'm really happy you're here because I know you're really passionate about it. We've got Rebecca, who's one of my friends in Phuket former triathlete, are you still a triathlete? But also also a vegan, and very passionate about it. We've had many discussions over alcohol late into the evening. And my Jen, you joined us before on climb on the fashion conversation. But Jen has also been a really healthy eating advocate in my life, and I really admire the way she thinks about it. So welcome, everyone. This is awesome to have you here. You Thank you. Thank you. All right. I think I do want to just quick kick us off with a quick introduction. And then we'll go around. Hello, everybody. And thanks, Andrea. So yeah, my name is Malika. I work with really heart centred entrepreneurs and executive leaders who want to optimise their energy. So they will hire me as their trusted advisor to help implement the healthy habits so that they can be having success both personally as well as professionally. Nice. And you were you went into the restaurant business there for a bit too, right? Absolutely. So x corporate background many years in HR, finance, consulting, quit with burnout, open an organic restaurant in the centre of Singapore. That was eight years ago. What do you know, when I was like, I think I love food and I can't eat a salad every day. So let's make this more creative. Nice. All right. We've lost Jernigan. Muriel, do you wanna give us an intro? Good morning, everyone. Thank you, Andrea, for inviting me. I'm, I think I was born a planet lover. To the point where my husband's my brother still holds against me. forcing him to finish his plate and not taking too much if he doesn't finish it finishes and that is transpired in all my life. I built two companies in Singapore, focusing on helping business to be more eco conscious businesses and their employees and it's been part of my life now I'm in a carrier transition in France and she stability is part of my motto. If you're not sustainable, you're not alive. Too long. Too much longer. Yeah. Welcome all right, BEX. i Yeah. My I'm Rebecca. I live in Phuket. I grew up in Hong Kong. We've been in Phuket for 11 years. And yeah, I was I think most of my life I've been vegetarian but about six seven years ago I turned vegan part for all the reasons health animals planet and I've become quite obsessed with studying or the the various aspects of it yeah I know you Yeah. There's a lot more to Beck's than that. All right, Jen. I'm sorry about my internet. It's was fine. A minute ago, and now it seems to be playing up. So sorry if I drop Eric and yeah, I'm based in Melbourne. I work for a nonprofit social enterprise in the textile industry and we we train new migrant refugee status Australian status Australians in the textile industry but we also have a sustainable ethos. And I try to do that in my own business as well. Have a cycling brand using you know, fabrics and and rolls and upcycling and recycling? But I'm not vegan but I live with a vegan and I live with a vegan for he's been a vegan for the last eight 18 years. So just showing that it is possible to not be vegan and have a vegan lifestyle. Pretty much legally. Yeah. So what someone said, I can't say who it is they're saying they can't, I can't hear you. So if someone's listening, and you can hear us, could you just drop us a comment so that we can see that? Because obviously, that would be crap if you couldn't hear us, right. All right, so let's kick off. This is we're actually been quite ambitious with what we're setting out to do today. But ambition is good boy has been one. So we're going to start with health. And a couple of weeks ago, a report was released a global report that 50% of the world's population will be overweight or obese by 2035. Without significant action being taken. And let's, you know, look at the numbers, this is more than 4 billion people, right, so half the population. And, and this is going to happen within the next 12 years. The other side of things is that the rates of obesity are rising, particularly among children, or good now good. And in lower income countries. So I've been speaking to some people in Thailand who are very concerned about the rates of obesity, that they're starting to see children. And they're expecting that childhood obesity can more than double from now to by 2035. So it's, you know, obviously, that's pretty frightening thing. So then the other thing that happened just this week is the UK Government foods are a guy called Henry Dimbleby quit blaming insane in action to tackle obesity. And now that he's quit, he can obviously criticise the Tories. But he's basically saying that they're refusing to impose restrictions on the junk food industry due to an obsession with Ultra free market ideology. And obviously, that is a concern across multiple issues when it comes to the climate crisis. So one of the things he's been trying to ban is buy one, get one free meals. And of course, with the cost of living crisis that we're seeing all over the world, the government's decided in the UK that it's not a good time to do that. So it's a complex situation, you know, the work needed to ensure that we change our whole food system is a priority for governments. But at the same time, you know, what we really need to be doing is to be doing some pretty radical changes into the system, which means businesses need to go out of business or they need to radically change change how they do things. So we're going to start with the leaker. You know, what do you see as the big issues and how can we overcome them, especially considering the enormous power of the food industry? Yeah, oh, my gosh, so much in this, let me give you some context to where my viewpoint is coming from this. So, you know, when I was in the corporate world, and my whole like, upbringing, third generation, Caribbean, fourth generation, Costa Rican, everything's revolved around food. I have a deep passion for food. To me, it's life's greatest pleasure. And so I have like most people, an emotional connection to food. And, you know, when I think about what my journey was, you know, I went off and studied at the largest nutrition school in the world to understand it. So I got American education on food. And I, you know, went and travelled around all the cultures to understand the indigenous population. So I went to see the Mary's in New Zealand, the Aborigines in Australia, three months with shamans, my ancestors in Costa Rica. You know, one month in South India learning I Aveda, and in Asia 12 years studying Chinese traditional medicine. So I had this east west meets. And when I opened my organic restaurant, I was like, okay, local ingredients, Western cooking style, because I couldn't understand why I'm sat in Singapore. And I have to use blueberries and strawberries, when I could use goji berries for half the price. But I have to use organic kale flown in from blah, blah, blah, when I can use Kailyn, which has the same nutrient value. And I understood from my teachings, the the, let's say the Americanized part of my nutrition studies, how people were thinking, you know, so people think, for example, healthy is a salad, because every picture of healthy is a salad. But in Asia, they're like, I don't really want to eat a salad. Where's my rice, you know? So that was that has really cemented how I coach my clients how I implement these habits into their lifestyle that's sustainable. And here is how I do it. And what I feel is missing from the education. What healthy to me is, if you were to imagine your grandma, and she opened her garden when she was a child, so not our parents generation, but we have to go back now unfortunately even further, and they look at the land and everything that they saw growing on that land, everything that was moving on that land, and everything that's in the nearby water in that land, that is the human beings diet. So I feel what we're failing To understand from Let's educate our nation first is that every single mammal has a diet, a dog has a diet cat, a draft, and elephant, the fish as a diet, and human beings have had a diet. And so diet isn't a word for a period of time that you eat restricted food. Diet is actually what you're supposed to eat every mammal has a diet. And I think once we start to understand that we can simplify things for human beings, and it's cost effective, it doesn't create lots of issues for the government. It's just an awareness that's applicable to anybody regardless of gender, race, culture, upbringing, lifestyle, once we understand that, really, what we need to understand is what is actually available to us first, then that helps us to overcome a lot of the obstacles that people are having in the resistance that they're having into actually eating the right foods. And from there, we can start to really implement and create strategies, actions, collective information, that is that works because it's based on very simple, very simple information. I love that. It's like the because it's the opposite of globalisation, right? Yeah. Yeah. Not anyone want to jump in? Yeah, I did that same article. And, and I resonated with it because they talk about a, you know, the they bleach people's see junk food, as the, you know, they have to it's part of their diet, it's part of their national diet. It's very much the same here in Australia. You know, like, you talk Daniel might be vegan, but nobody else in his family is and it's a big family. He's one of eight. And it's almost like, it's not a meal if it doesn't have meat in it. And it's just not the case, like, it sure, would make heavy important in a diet, but it doesn't need to be in every meal. And I think that's a really hard message for a lot of Australians to to get and to understand. Yeah. So I don't know if Nero and Rebecca have the same kind of thoughts with, you know, where you're living in Phuket, or I didn't catch where you're from Uriel. So I was in Singapore for 18 years. And I noticed a witness I have two daughters growing up now. They've been raised in, in local schooling in Singapore, and I've noticed a tremendous increase of kids overweight, obesity, borderline obesity. And I, you know, I don't know I know I cannot name any brand or anything, but this is famous global convenience store in Singapore and all over the world. It's up every corner. Red, green, orange, if you see what I mean, and there's absolutely nothing healthy in this store. It's all processed. And kids feed themselves there. When they're out of school, they go to that store. It's appalling. This absolute ID the surveys it's what what can I eat in the store? And this is expensive, cheap stuff and expensive as well. But junk food is addictive. It's an addiction. You're so that is my my point here. It's an addiction and the government is not doing much to curtail this addiction. So many addiction. counsellors are subsidised by the government. Why don't we subsidise food addiction considers nutritionist consumers? Would that be difficult? Why don't insurance do anything to do to prevent obesity and obesity related disease? So much to talk about? Yeah, in Thailand, I think it's been people are beginning to increase in size. Definitely. And there's there are all the American chains where they're pretty expensive at the moment. So that that's a preventative fat, but yeah, it's interesting. You can definitely tell the type population is beginning to get a bit fatter. Nowhere near Yeah, it's nowhere near as much of a problem. Yes, but it's going to be. Yeah, I mean, 711 711 in Thailand. I mean, I literally can drive down a road and there's 10 of them on one road. Yeah, like it's crazy. And a lot of those seven elevens had to close down during COVID You know, and so but they were all work as well as of course, things like McDonald's. KFC, you know, and so it's accessible, it's cheap. And you know, when years ago, I read a figure that it costs more to buy an apple or an orange than than it does to cost to buy a burger from McDonald's. You know, so if you're hungry, you're not going to buy an apple or an orange because you're not going to feel full, you're going to buy a burger. So you feel full, right? Especially if if money is an issue. So, yeah, accessibility, globalisation there and just losing the losing connection, I think, you know, listening to that story allegory of where you've been and what you've studied, it's absolutely fascinating to me, you know, just like, you know, just trying to get back. And then, of course, in a country like Australia, did we ever even have a food culture? Because like Australian food culture is sausage roll. To the west, and the best of the best, right? Yeah, it depends on who you talk to an Australian or someone else. I was going to say that Muriel too, two, in response to mural we actually our government has asked junk food to put labelling on our food to show it's called, like, treat wise was WNYC. But I don't think it's very well regulated. And it has like they've implemented it, but they haven't implemented it very well. So like, like, I do have a look if I, if I have junk food, because I think everything in moderation. Sometimes I'm not very good at my own advice. But um, yeah, I do want to know what a healthy amount of that trait is. But when you look at the packet, instead of saying how many pieces often it'll say how many grammes, like who's got a scale on them, when they're out socialising or with friends, and at the movies or whatever, and they do just really want to have a small treat, share it with friends. And they are thinking about over eating, and not, you know, obesity and their weight and being excessive, is, it's just, you know, if you're going to do it, you've got to do it properly. And it's got to have some actual strict rules and regulations that are easy for anybody to follow, not just parents, and something that you don't need to have the scale to make sure that you're actually getting the right. So yeah, better packaging would be nice as well. packaging that is sustainable. sustainable packaging. Yeah. Yeah, I can't say who it is. But saying Asia is way behind in the UK. And it's not it's not way behind, it's just, we're in the heat of, of the explosion, right. So you know, we're going to talk about a piece in The Guardian on on in Africa. And it really just talks about, you know, infiltration of fast food, but when, when, when my son was about three, and we knew that there was a bit of an issue going on, the first thing I did was looking to diet. And that was that was at the time when I was starting to need reading glasses. Right. And so I was, I was looking at products in the supermarket, you know, trying to trying to get a healthy snack at school, right? You know, because how many people would have got the time to bake at home, you know, and you couldn't, you couldn't, you couldn't read it? Because it was too small. But then there were times when the font was actually it felt like the font was moving. So it was visually distressing to try and read the information. So the whole food labelling thing is criminal as well. Let's, let's, let's move on to fast food because fast foods like but before we do, like I mentioned it earlier. So a piece came out in in New Zealand that Chris Hipkins, the new prime minister has basically angling all of his policies towards the cost of living crisis. And what he's also doing is scrapping a whole bunch of other stuff, including putting climate action and, you know, focusing on things like the obesity epidemic, right. But it's not just New Zealand's obviously happening everywhere. Governments are focused on the people, the people who are struggling the most obviously, that's where they should be focused. But they're taking their eye off the ball of many other things. And I think we're in a bit of a bind at the moment because by not doing what we need to do, we're actually putting our future at risk. And it's probably my biggest concern right now because, well, what the government's doing isn't wrong. We can't not do the other stuff that We need to do so, you know, everything's linked to environmental degradation. And we need to act on both sides. So taking care of people and the planet so fast food, we all know it's not great, but I'll share an article in a minute. It's called Rainbow plates, chefs reawakening Africa's taste for vegan food. And I found this article fascinating. And I've actually really loved it. And genuine too, I think you read it. And I remember the arrival of the fast food industry in Australia, it was all very, very exciting in the 80s, but it's never stopped spreading its tentacles around the world. And we know that the cost for us and the planet is astronomical. So Jen, I'm gonna get you to kick off. And I hope I hope you're sort of in and out. But you've we can still hear you. But visually, it's sort of visually, it's not working 100% But let's kick us off. Let's start talking about fast food and how insidious This beast is. Yeah. I I really love that article. Actually, there is a recipe in it that I'm going to try this weekend. But it brings back some fond memories for me too, because that was an African restaurant was when I had my first date, where I had my first date with my partner. So we love African food. We're eating a shared vegan plate all the time. We've got certain favourite restaurants that we like to eat African food in and around Melbourne, depending on what we know, where are the best ones are, so just ask us. But I think like there's two things that really bother me about fast food. One is, after having spent some time in Argentina in Brazil, noticing around the Iguazu Falls area, just how much of the rain forest was lost to farming, specifically soybeans. And I left like I went to a little museum on the Brazilian side that talked about deforestation. And it's probably the worst of the deforestation that I saw. But it wasn't until I got on a bus and actually visually saw what had happened to that land became really alarming. First, I mean, I was alarmed already. But But first of all, I started seeing these crops, these crops and they looked like a bean but I wasn't quite sure what they were. And they just went on for miles and miles because when you travel in South America, you travel on the road, usually by bus, and that they can be overnight buses. 24 hours is a pretty long one. But it's not uncommon. Yeah and old to fill up the field of these these green bean crops and eventually worked out but it's actually soy bean. And soy bean is the second largest crop outside palm oil. And it's used to feed cattle. And yeah, and it's as devastated so much of that Brazilian rainforest area around the Gazoo. There's a massive difference between one side of a Gazoo falls, which is the Argentine side, which is still got a lot of natural Bush got of hiking, you can just walk off on a trail and see monkeys and go swim in a waterfall. But even around the falls, there's a lot of walking trails, a lot of grain, a lot of bush, you go over to the Brazilian side, they have to take you on a bus just to get to the Gazoo it's all very manicured, a very maintained path and it's really obvious that there's just not as much to see there anymore. And so that had to make the best of what what's left and right there the second issue I have with a with fast food is the rubbish. There's so much rubbish the people are eating food. Don't throw the rubbish in the bin. It's really obvious that there's a winged out there cut windows or they're just putting it on top of their car and driving off. They don't care. They're leaving everywhere. And I don't think that's necessarily their fault. I I think it's the fast food companies that are putting their Have food in that kind of packaging, and they should be made accountable. For large organisations, they have the money to invest in sustainable packaging that will make it more affordable for smaller companies. But yet, it's the smaller micro businesses that are investing their money into that kind of packaging and trying to be better, you know, and I am hoping that somebody can help me, because for a long time, I've wanted to have an Instagram page, name and shame those businesses that are doing it, every time I think of an Instagram candle, I go to use that and it's taken, and I can't have the handle that I want. So if anyone's got some ideas, and then once I've got that Instagram page set up, I want people to take photos, artistic photos, preferably but photos of the rubbish that they're finding on the straight shooter and portrait mode, make it make it stand out who the brand is. And we'll post it on this Instagram page and just keep tagging them in, take the name and try and make it something that everybody's thinking about, but that these companies need to do better. And maybe then it's, you know, if it becomes a thing that people are invested in at all, spread the word. And maybe there'll be more responsible for the trash as well. But it just be better if if the corporations were more responsible for the the rubbish that they're generating, not just putting our mouths but also putting in our landfill as well, if that even makes it there. Yeah, so I've got that on it now. It's good to bring up the west side of things, because it is really important. And we've got Dr. David co here, who's having a listen, thanks. Thanks, David. Appreciate it. Voices of hope and orchestra of hope I like that. But the market sites for the Fast, fast food industry. So it went to the different numbers. But in 2021, it was$593.3 billion expected to rise to 228 by 20, to 28 to $813 billion. And that's a 4.6% growth rate, which is which is which is a substantial growth, right. But another one said it's worth 972 billion, expected to grow to 1.46 7 billion. So it's obviously a very big and powerful industry. And, you know, like, you know, that don't want to go anywhere. But one of the one of the suggestions, I think he is faster food industries have to should go plant based. And we saw last year, McDonald's said they tried it, and then they basically took it off that took it off off the shelves, right? Because the deforestation is so massive, and it's been like, you know, when we talk of change, individual change, great, but it's actually the massive systemic change, you know, I've got, I've got brothers who are addicted to fast food, they're not going to stop eating it. You know, it's just, it's the because it is an addiction, like you say, like you're in you, you sort of start learning about the amount of sugar that's in it, and all snacks, right? We're not, we're not going to gradually move off it, you know. So we do need this massive change. And if looking at what's coming out as far as what's going on from a climate perspective, and how urgent situation now is, I think the best thing that we could see happening is all of the fast food coming together the companies and saying, Okay, we've got to radically transform. You're not going to necessarily like it, but we're going to do it. And everything that we produce is plant based. And I think that's one of the changes that potentially could have a massive result. I mean, there's actually a there's a fast food place here in Melbourne and it started spreading into other states as well. It's called Lord of the Flies. When I first moved here, I had a different vegetarian boyfriend not the same one as I've got now. And I caught him eating one of those Lord of the Flies burgers, and I was like, Oh, you're a vegetarian when it suits you but not when it comes to a lot of the fires. But that's vegan, completely vegan tastes like meat that absolutely delicious. It's so cool to get vegan fast food and that that time there wasn't a lot available. Melbourne is you know, the interest in veganism is growing substantially and it's an amount sub, which is really great. And even into country life too. It's much easier to get vegan meals out in the country, but it is also fun as fast food industries to replace meat we It's something that is, you know, you won't notice the difference and it actually tastes a bit because you get greasy feeling, and that horrible, greasy sickness time feeling in your tummy when you eat it as well. It's much less clean eating, I can really speak to that from when at the restaurant. And I think that to me, this also goes back to this whole empowering the individual, maybe because I have a lot of faith for mankind. And I feel like you know, we are social creatures we movers tribe, we tend to follow, what are you model behaviour, right? We model behaviour, that's how our brain is designed. And so I feel like when you start having a accumulation of people doing the same thing, I mean, just look at the plant based movement right over the last few years, then it can really compound really fast. And so I don't have a lot of faith in corporations coming together and going, Oh, do you know what Lester's change or government, but I do have a lot of faith in people. And when I when I started the restaurant, I went off to train as a plant based chef, as somebody that eats meat, I wanted to make sure that I was inspiring people to eat less meat, even if they enjoy your meat. And you know, and again, what what works for me is this idea of what I teach my clients, which is a lot about heritage eating and going back to your your traditional foods, because actually that will feel like comfort food for you. So a biryani to one person is comfort food when fish and chips is comfort food to another person, you know. So when you when we go back to his heritage foods, what I loved is what I saw in all the indigenous populations, which is there, all of these traditional foods had things that actually give us a lot of the answers that we need right now. So for example, you know, when I started the restaurant eight years ago, I was using jackfruit as my replacement for pork. But Indonesia has done that forever in a lot of their careers. Right. So this wasn't new. Then I started thinking, you know, when it came to the burgers, I was using beans for the burgers, which again, you know, if you look at a lot of the cultures, they've done that I was using chickpeas as a replacement in our breakfast to give us that kind of, you know, starch and you can even create scrambled eggs from chickpea flour. Now, when you look at the Indian population, they've found amazing ways to use beans and pulses and lentils in a way that never feels like you're missing meat. And you know, even in Australia, I have Australian clients and I'm telling you, he has a lot of you know, red meat is an issue. However, you know, there's a company that I just love, because I don't like a lot of the plant based alternatives to meat that are not the human beings diet. So there's a company that I love that, that was doing things called fable, they did she attack in mushroom meat with very minimal ingredients. And she talking mushroom being the main one. Now I use that to procreate so many Mexican dishes as this shredded beef alternative. And it's so nice and you can do it. Like if I think about you know, my soulful side of my Caribbean cooking. But then if I look at that side, and you look at the Texan style, and how they marinate the meat and all of that with that meat that should target me and you do it that kind of like Texan flavours, Smokey, it's so beautiful. And here's the thing that we need is we need to be able to showcase food in this way for people to want to be inspired to take action, because food is addictive. And at the end of the day, if people are using willpower, or motivation to get off sugar and the billions that the food industry spends on getting them addicted to food, it's not going to work. When it's proven that, for example, sugar is 10 times more addictive than the than cocaine, you would never say to a cocaine addict just cut down on it. Right? When we say that. Because it cannot the brain has been hardwired that our neurotransmitters that have been sent off that are getting people addicted to those same things. They're having a dopamine hit, and the food industry spends their time doing that. However, what I love to think of is not you cannot have but what is your substitute and when you start to look the substitute and even better, you start getting the internal feeling of feeling good, being high energy feeling lighter in your body, more mental clarity. Now, you tell me who is not addicted to feeling great. And that's the intrinsic motivation that I'm that I'm trying to hit. And I think that being using the creativity of people that are preparing the foods and and kind of highlighting even and championing those people through social media so people that are under a little bit pressure to change can go you know what I'll try and then they can become addicted to those very foods that are healing and looking at the traditions because all of the answers lie in tradition, like lion's mane is another really great mushroom that is meaty and has that fibre, yet it literally helps the brain to create new new neurons. It's just amazing. So all of these foods It's all out there in our traditions, and we just have to find creative ways to get people to be addicted to these foods, the traditional foods, and I think we can start to really see the impact of change that we want. I tried I think people forget how many vegetables are and you can do so many different things with them. I don't know. If it's just, you know, how, you know, my generation, you know, generation is Daniel's family, but like we maintenance edge, and I think that kind of format turns people off vegetables. And there's so many great chefs around Melbourne doing amazing different things like taking fish and chips out of cauliflower. You know, it's so tasty. And it's so refreshing to go to that style of a vegan and vegetarian restaurant whether or not you're making pretend meat out of, you know, like, pizza routine and things like that. Yeah. So you know, and Daniel's family describe him as a meat and three kind of made guide before he gave up eating meat. So it is possible to rediscover vegetables and, and have a really beautiful, yummy diet off of those shoes, you just got to remember that they're there. And you can add lots of different ingredients to them and make it fun and tasty. Yeah, I had a curry once and I was like it, I thought it was a meat curry. And I was eating it. It was yum. And I was like, Well, what is this and it was jackfruit jackfruit curry. And like, unlike grow jackfruit trees around your house now because they grow really fast and produce fruit fruit really fast and, and in Sri Lanka, in the economic crisis that they've been in, one of the primary foods that's actually gotten the community through is jackfruit. Because it just grows so freely, but with the fast food stuff. So I know that if I say no to my boys, they're not going to have it, they're gonna appointment one more, right. And I say that you can eat, okay, you can have, you can have it tonight. And so we sit on the table and I say bring it, bring it all home, and then unpack it and you can buy whatever you want. And then the first of all, they sickened by the amount of waste, because they clean beaches with me every week. And they know what they know what lands on the beach. So first of all, they're sickened by that. And so now if they do have a burger, they won't get it in a plastic bag, and they won't get the cup with the plastic lid and the plastic straw, they'll come home and get a cannon in the fridge or something like that, right. But then the next stage is now pay attention to how your body feels eating it. And they'll eat it. And when I asked them to be conscious of what they're eating, they, neither of them could finish it. One of them rented the fridge and got a cucumber and munch on a cucumber declares themselves and the other one rented the toilet and vomited. You know, because they've been paying attention to it, you know, and, and I think that's to two things that for me is one be open to just trying stuff, you know, with an open mind. But the other thing is pay attention to how your body feels. And like you were talking about that, you know, like, I think it's we're disconnected in so many ways. But we're also disconnected to ourselves in, you know, with with the impact of what we eat has on our body, right? Yes, absolutely. Because, you know, if we think of some of the most common ailments, bloating, digestive issues, you know, heartburn? I mean, let's be honest, self love is when we eat foods that doesn't do that to us. Right? So when we have that connection to ourselves in that way that we believe that we are precious enough that the only vehicle that takes us through life is the one that we preserve. I do not know anybody that has a Ferrari that is comfortable with throwing rubbish on the backseat. Right? ourselves, there is no way we're going to put go, you know what this is the this is the thing that is creating 70,000 thoughts a day. And all of those thoughts impacting what I do my work does my family doesn't all of those. But I don't want it to think straight. So what I'm going to do is I'm going to put all of this junk in my body, so that my digestive system that communicates directly to my brain through the vagus nerve goes, I can't think clearly, we don't have that when we have self love. So the truth is, there's obviously lots and lots and lots of layers to this empowerment of the individual. And that is my focus, like literally that is my focus is to help the person through their own transformation because when they go through it, they're fully embodied in this lifestyle and they're like, why would I do that? And that's not to say that I don't eat pizza or I don't eat junk food. But the truth is, you put me a home cooked meal in front of me That's just like, you know how your grandma would cook, and you give me the junk meal. And that I'm telling you about the choose is the home cooked meal every time that wins. So my motivation is not to eat the junk food, and therefore, I naturally minimise that because it just doesn't make me feel good. Yeah. People seem to think junk foods cheap as well. But it's actually not the money that you spend on a meal for a family on junk food. And that's just food for one night. Then when you cook a meal, there's often leftovers. You've got lunch the next day. Yeah, it's, it's much more economical to buy the healthy, healthier foods cook at home. Yeah, we really do want to say, before we move on to the next section, oh, maybe one quick thing that I came up about. There's a cultural shift that needs to happen when generations have indulged in their water and redeemed black holes, the patriotic foods right it's, it's not that easy to do away with the delicacy they they enjoy. And I really liked this article, you share the Andrea about Zimbabwe and can best food when they're not forcefully lobbying. They're just trying to introduce and not if you push if you're next extremist, it's like a kid when you say no, they're going to do it. So I like the approach there and they are intended to make the Godhead being a delicacy they're a fake Godhead with you can be very creative. I was dumbfounded when I had my first vegan burger. I'm not vegan, moving towards vegetarianism, but I said no, this cannot not be meat. I was so it's amazing to discover new tastes and, and the creativity being behind hold this with nutritious, very nutritious as well. So it's wonderful. There's hope. Yeah, yeah. All right. So we're gonna move on to the third section, which is really looking at the figures on farming and agriculture and the impact it's having on the environment. Because it's cause it's not just you know, fast food and deforestation. It's also the impact it's having on a warming warming world. Soil Health, which is a massive issue, biodiversity loss, ecosystem collapse, water pollution, and so so much more and, and I've Beck's is a big data girl, just like me, so I'm gonna hand it over to BEX to sort of, you know, just just let's get that big perspective of the impact that it's having on the earth, because actually one of the most significant things we can do, to participate in making sure that we're not going to head towards societal collapse and warming off the charts is to change how we eat. So the focus is really going to be on that. And, you know, if you look, you know, everyone's talking about fossil fuels, and of course, that's a big part of the story. There's so many other parts of the story. And I think how we eat is a big part of x, if you want to introduce. Yeah, so. Okay, yeah, so the food system is so so incredibly inefficient. The animal agricultural is obviously a big, big part of environmental degradation. It's responsible for about quarter of the greenhouse gases, and said 70% of agricultural land is used for animal. Yeah, 70% of the land for agriculture is used for animal agriculture. And it only provides 15% of global calories. So it's a horrible waste. Put it another way, areas built for human habitation only use 1% of the land. And animal agriculture is 50%. And 37% is forests but less and less as we knock it down. 11% is shrub land and we have 1% is freshwater. So 80 billion livestock animals to feed 8 billion people. Well don't succeed in feeding 8 billion people. We have about 800 million people who are starving, most of whom live in countries where we grow grain and send it to develop countries to feed livestock. So yeah, oh, and because we've knocked down forests and taken away and we're going to go to only 4% of animals on land of wildlife 96% livestock and humans. The average person down forest at an alarming rate 15 billion trees a year it's one to two acres of forest cleared every second and then Yep, go for agriculture, to for grazing land, to grow crops through animals and then a little bit to grow crops for people. But if everybody if the whole world was vegan We wouldn't have a problem, we've got plenty of land, we already grow green that could feed twice the population, but we keep giving it to livestock. And then yet, it requires 20 times more land to produce one gramme of fish. Whereas it would produce than it does to produce protein from lentils and beans and peas. And then what else have we got? Okay, yes, so soils been degraded too much manure leads to nutrient pollution. And then this was new, I didn't know this. Because we give so many antibiotics to factory farms, to the factory farmed animals that and that's in the manure, it goes into the soil kills the microbiome, which means the plants don't get the nutrition, same nutrients they need when you grow in it. And then runoff from manure and fertilisers goes into the sea and cause creates dead zones. So there's about 400 dead zones worldwide. So it's getting worse and worse and worse. Meanwhile, the UN has said that the food supply must be doubled by 2050. So how on earth are we going to achieve that if everybody keeps eating this way? Some. And then there are some other interesting statistics like if the whole world ate like the US eats it, we'd need 5.1 planets. The same goes for Canada and United Arab Emirates, then Australia's a little bit. Not quite as bad. It was 4.5. But yeah, we're just we're eating the way that is thoroughly unsustainable for, for our resources. And it's concerning. Yeah. All right, who wants to jump in. So I've been reading some George Monbiot stuff he wrote, he wrote one piece called a bisa. Phobia. And George, and I know Beck's loves George. But basically, we are now at the point where we need to reduce our meat consumption by 75%. And if we did that, we would need if actually, if everyone became plant based, we would need 75, Less 75% Less farm land than we use today. And if we went plant based, we can feed a growing population. We can you know, and so the whole population conversation always comes up when it comes to anything to do with climate change. And every time it comes up, I'm like, Alright, so who can we sacrifice? And people are like, Oh, what do you mean, I'm like, what we want to talk about population, we've got to let's, let's be honest, right? Because the majority of people in the world do eat within the constraints of the society, or their culture. It's, it's the other it's the Western sort of the wealthy countries who are eating out of proportion. You know, so we had the Overshoot Day for you're talking about America, Canada, in the UAE, that was a couple of weeks ago, the Australian overshoot days coming up. So the message is we need to reduce our lifestyle by 75% in all ways, but every year, the Overshoot Day comes up, and we just go, Oh, we're already in overshoot and continue, as we as we're living. And I don't know, I don't know, what's it gonna take for people to get the message? You know, it's got to start with us and how, how we consume and how we engage with the Earth, right? Yeah. Yeah. So it's challenging to get everybody moving, when there's no support from the people who should be helping us get there. As if you've? Yeah, it's even worse than that. Well, the government will subsidise the meat and dairy industry, and loads of other industries that are responsible for pollution. It's like, we're asking them to do it. So yeah, it's clear that they're not economical. So the government supports some sort of they are economical. Yeah, yeah. Yeah. They're, you know, super damaging to our health, our, our, the health of our planet. It's not sustainable. You know? Me, like, yeah, it's just, it's, it's obviously not the right answer, but no one sees it that way. They see it as their livelihood. And they need to make money. Yeah. Yeah. Like we say, you know, it's like, we're on the verge of this moment where it's radical transformation is required, right, you know, everything everywhere all at once. Right. So great pieces. Article on why meat is bad for the environment. It causes deforestation and forest fires. And we've obviously seen crazy stuff going on in Brazil. It causes climate change, because basically, you know, the way it says roughly equivalent to all the driving and flying of every car, truck and plane in the world. That's how much it contributes. It's pushing the Amazon rainforest closer to a tipping point. And you know, I've seen a lot of scientists saying that's already passed. Obviously, human rights abuses and land grabbing. It's killing wildlife, and a lot of the wildlife and ecosystem distract. Shouldn't we could potentially take me taking out living creatures and plants that could actually cure something in humanity, you know. So we're, we're doubling our own risk, it's increasing the risk of future pandemics, like COVID. So the interaction as the climate warms and animals so sort of moving and changing, you know, the crossing paths with animals I've never crossed paths with, and someone's worked out the numbers, and it's kind of frightening. And look backs are saying it's a very inefficient way to eat. And I think that's a really big point, you know, it's inefficient, it's not giving us you know, if 1% of our calories comes from meat 15 globally, that makes sense. But they use 70% of the agricultural lands. So it's that's a massive mismatch. They don't make any sense. Rarely does it? Not a lot of it. A lot of it doesn't, right. Yeah. And when another big problem is, another big problem is the potential antibiotic resistance, that's going to be a huge one. And that's largely caused by the fact we give so many antibiotics to livestock. That's why they're becoming redundant. Yeah. And there's a super fungus in the US at the moment, if you guys seen it, that is antibiotic resistant, it's sort of rapidly spreading across the country. And I think it's linked to the way the medical staff had to sort of interact with patients during COVID. And it's this has slipped and now it's becoming a major threat so but antibiotic resistant, but yeah, I mean, it's a big problem, and it needs big solutions, but we can only do my own part so Muriel I'm gonna ask you for the last section how do we change how we eat and how do we current encourage our families and our communities to get started and have an open mind what what because you're you're on a journey I'm on a journey I think we're all on our own journeys what's what's what's, what's your advice, where to start? Well, I can only share my story because I never intended to and never will be a food dictator. But there has to be a trigger. And for me, the trigger was the planet and my health. And I can just lead by example, or make suggestions but I'm not going to impose anything. One of the trigger I've always been fairly mindful eater was my nutrition I love vegetables, fruits, etc. But I like also once in a while to indulge with moderation in Janko or I like my stick data. So I'm moving towards vegetarianism, though. And the results since I've been taking responsibility for my body, and the trigger I was saying was, I had developed over time few years ago, some sinister symptoms with my body and went to the doctor. So specialist and I was a pulse baffled by one not being asked by any medical profession. What is your nutrition? do you what do you eat, no inquiry about that. That was take this take this Take this. My fridge became a pharmacy, and that drove me crazy. I said, there has to be something else. I don't want to be treated with medication. I'm going to try to control it and try something else. So that was one of the trigger. And man, when we say the gut is the brain, I totally believe that changing my diet as made not only I've lost 66 kg in no time, not intentionally, I sleep better. My bowel movements is I won't go into details but much better. And it's very important as well. I have more energy. I'm sure Erica will validate all this, changing my diet, removing a lot of the meat part. Of course, I still like fish and I like eggs, but I removed dairy. I love cheese. I'm French Come on. But now I removed dairy and that it's amazing the effect and the effects were almost I wouldn't say immediate, but quite quite rapid. So my daughter's witnessed that and they are also saying that is good and simple things healthy things can taste very good as well. So it's just educational and and just trying to to keep that pace that routine and do better all the time. And at the same time. I'm contributing to a better planet, I think. And that's it. Thank you. Yeah, nice. So I I have gone through a process So with my boys have tried to reduce meat. And of course, they're teenagers, and they'd love their meat. So eventually, and so we've been doing it for years vegan vegetarian when it was Beck's 50th birthday, I hosted a dinner with a bunch of friends and it was 100% vegan. So that really challenged me to go and have a look for recipes and workout, how can I like because it was amazing. But it was amazing for us to go through the process and, and find all the different things that we liked, so that they could become part of our staples. And obviously, many times I get a lot of kickback. But when I found out that we need to reduce our meat intake, just from a global perspective by 75%, I said to the boys, okay, so that's our goal now. And then I was like, What's, how do I work out what is what is 75%. And so I worked out that we could have seven to eight meals with meat in it a month. But obviously red meat, lamb and beef are the worst. So I got the boys to agree. We'll try for one meal a month with red meat. And then the other six or seven meals, we'll have a little bit of chicken. And so they've been really great. I mean, we haven't succeeded all the time. But it's been it's totally a journey. They don't need a lot of crap. They don't have a lot of junk food. And when they do they feel they feel bad for it. But that's kind of the journey that we've sort of been on. We're not perfect. And I you know, I don't know if I could be like Beck's and go 100% vegan, but but I'll move towards it. And you know if the world shifts that way, that's the only path that we've got. But back to you. What about you and your journey towards veganism? I'm still not perfect. Don't occasionally a piece of cheese. James. I can't I can't get him to cooperate. Tyra is really good. She eats most of the same things that we do. And yeah, it's been interesting when we first started trying to figure out what we're eating was like, that was the biggest thing. It's concerning. Like, I know he's already vegetarian, but just getting rid of dairy and eggs. It's suddenly like, Okay, I don't know what to eat now. See recipes are gone. Yeah, yeah. But yeah. And it's true. I think when when you feel so much better, you feel so heavy and greasy and eating animal products, it's so much more pleasant. Going off. That's my grandfather's clock. Like literally, it was his he made it and everything. And everybody thinks it's a doorbell. But I'm really used to it now. So yeah, I had a similar experience to you back where I wasn't vegetarian, but I was eating mostly a vegetarian diet. I didn't really eat that much meat at home, lots of white dimly in natural yoghurt, and that kind of thing. And I met Daniel who's a vegan. And little did I know, he's what I call a hot chick vegan. So he's, he does prefer the junkier side of food. So my, my diet actually got worse, not better. I was hoping it was gonna get better out it got worse. But a lot of my recipes had a go had cheese in them. And so I've had to recreate, you know, either either, was it some failed, but, you know, it's just trial and error. And that's what I would say to people like, you know, just just give it a go taste new things. That's one of the hardest things I find with some of the people around me is that they might have tried vegan food a long time ago and and some of it was bad long time ago, but like cheap vegan cheese and and vegan and coconut yoghurts and things like that. I still prefer a natural yoghurt, but they're a lot better than what they used to be and, and people are, you know, in restaurants and pubs and things where we're socialising and trying to encourage people to come to the vegan and vegetarian restaurants and pubs that we go to. You know, they they're turned off from trying things because they've had bad experiences in the past, but, but chefs are really embracing vegan food and cooking with vegetables, and that's a job. I don't Well give it a go. But, you know, you don't have to do it perfectly either. And I think the people who are doing it best again, young, the young adults have worked with a bunch of people when I was in event management. And that Job was killed by COVID. But, you know, everybody, you know, my staff were younger than me and they a lot of them were A vegan, or freegan was, was so so. And there's all different kinds of veganism. But the my favourite was the freegan. Because they chose not to eat. They chose to live a vegan diet. But for example, if it was food waste in the kitchen, they would take it home, you know, rather than it going in the bin or? Yeah, a lot of the times they wouldn't eat meat still, but they would take cheese and they would take dairy products and or chicken maybe but not red meat. So so that is a quite a sustainable way of eating as well. If you want to have a freedom lifestyle. Sorry, a vegan lifestyle for ethical reasons and environmental reasons, then. But you do don't mind the occasional cheese. Why not try free? And then, you know, Daniel is I can't get him to even kill an ant when it comes into the house is pretty staunch? Vegan. He's been doing it for a long time. He's had a lot of practice. But yeah, I think don't do your head in if you don't get it right. What is that expression that they say? Oh, we don't need everybody doing it perfectly. We just need everybody giving you to go. Yeah, so a billion people changing imperfectly right. Yeah, exactly. Yeah. 1 billion moment, which is something I share a lot on, I haven't managed to get any good hashtag. Trust me, I'm using it. But come join me on the 1 billion moment. But like, what about you with this one? I really feel like I mean, this is core to my work really, which is supporting individuals to implement this lifestyle, when you know, they're lacking energy, they're lacking time, they're lacking resources. And, you know, inspiration, you know, sometimes, you know, you are sometimes your environment. So if everybody in your home in your working environment is doing something different, or the sell similar to what you're doing, quite difficult to find that, you know, integration to change. So I think there's a few few ways that I've seen work, and few ways that don't work. And I think one is, I have a deep respect for the fact that everybody is unique. There is no one diet for everybody. And that I've seen that show up in the sense that firstly, I used myself as my own human guinea pig. So I've done every single diet, when I studied nutrition, we started 56 He theories. And when you study that many different dietary theories, you actually start seeing similarities rather than differences. And so what what I saw from this is that, you know, this idea that you that, you know, let's say there's one particular diet that you see somebody have amazing success on, you want everybody to go on that. And their resistance, usually that resistance is actually coming from something intuitively that they also have, you know, that same intuition that when we were mammals roaming the lands that prevented us from eating poisonous plants can sometimes be the right, the same intuitive kick that's telling somebody that might not be right for me. So when I went on this journey, you know, I experimented on my own body. And one of those things was, when I trained as a plant based chef, I did the raw food diet. Now when you do the raw food diet to give you an example, that's 100% vegan, no animal products, but it's also not cooking above 46 degrees. So now if I say to the average, corporate city slicker, do not have anything that's about 46 degrees, am I going to get resistance? Yeah. And does that mean that I'm wrong? Maybe not. It works for me. I mean, I've never seen a digestive system. So slick. I mean, I was like a dog. And it was, however, then, and that when I did it, and all my friends that do it, honestly, they weren't having the city lifestyle. They were in Bali, where they had months, they were in Costa Rica, they were in Mexico. And so for me to try that diet to really buy into is it possible and what does it feel like to eat nothing but raw vegan food, nothing that's called a thought it's, it's I wanted to try it on myself to really save this works. And so I could understand now going back to the city and living my life, that why they would have that resistance. Now, this is the same theory that's on the extreme side of things that I've tried. But that's also the same as when I've tried intermittent fasting. And I wanted to be able to really listen to these people that were saying it was possible to live off the energy of the sun and our food. Now my human brain with my human experience tells me I'm going to die without food. So I had to try it. And I'm telling you 11 days in no food, just water Sir, I started to feel better and more energy than I've ever had before. Now you come back to the sea and say to somebody, no food for 11 days, they are like you are going to die. So what I see this is that it's all based on our reference point and what's available to us. And so, you know, I think that let's say when we say to somebody that is a carnivore, to go on a vegan diet, it's too extreme for where they're at. And so what actually happens is, you alienate yourself, and they actually switch off to everything that you're saying that is good. And so what I found is the best way is to try to crowd it out, try to crowd out the bad by bringing in more of the good stuff, right? So when we bring in more of the good stuff, what that looks like is we bring in all of these replacements, to the foods that are not serving our body well, and the person becomes so full and nourished from that, that they start minimising the bad stuff. So when we look at that, let's say this is the second part of implementation, which is what are your replacements to the things that you love? So first, start with what do you actually love? Because you're not trying to say you can't have the foods that you love. You're trying to find? What are the replacements for that? So if we start with dairy 70% of the world's population is lactose intolerant. Now, when I say to a French client, don't eat cheese, they are like, okay, really, you know, because again, that heritage food, this is their lifestyle. This is their upbringing. This is their heritage cook food, this is their emotional connection. It's far beyond that, so it's not going to work. But when you start thinking about okay, well what are the replacements for dairy and soy milk? Honestly, in this day and age, there is no excuse to drink milk anymore. Commercial cow's milk is full of hormones full of crap full of antibiotics. It's just not the milk it's not the unpasteurized milk but has the raw bacteria that helps us to digest the lactose it's a completely different products, the pasteurised supermarket Mel and there are so many amazing alternatives not to say that they're all good because they also have highly processed oils and sugars inside it. But hence people like me find the alternative products for the client and they do exist, and those products are full of nutrients that sometimes that commercialised pasteurised milk cannot give us soy milk. Let's let's look at other dairy yoghurt. I mean, you mentioned Jennifer coconut yoghurt, I mean, good coconut yoghurt is just beautiful. And so that that becomes a great alternative that a lot of people haven't tried. But again, you know, I have Italians, and for them something about coconut doesn't sit with them. And I get it. There are no tropical trees with coconut hanging in their heritage. So it doesn't seem to them in the same way that for example, you know, when they try the element, yoghurt alternative does, right? And then we look at cheese. Now I've got to say, that is my hardest one. And so when we look at cheese, then you know what are the alternatives exist? Well, the vegan cheese that was on the supermarkets five years ago was horrific. So if you try that, like you said, no. That's not the same as what's available now. So amazing stuff now amazing stuff. Look at this with dairy. You can look at this with meat. So meat to me, that's mushrooms, it's eggplant, it's jackfruit. It's all of those texturized foods, it's beans, lentils, pulses, that texturize foods that become a replacement in those traditional meals. You know, so when you're having a spaghetti bolognese now, when you think about putting beef Polonaise in it beef into it, when you know that you can get that texture from other things. So it's finding those replacements and encouraging people to try that as opposed to focusing on this is the thing that you must become and shocking people's nervous systems so that they switch off, don't listen to anything, you know. So it's this crowding out. And I feel like that kind of way is the transition way too slowly to implement change one person at a time create a ripple effect that compounds because what we actually need right now is the compound and we forget the power of compounding. And it can happen to us right now. May I add one thing? Cause about what you're saying that I forgot to mention, I drastically cut down on salt. I No sweat I didn't have to because I'm not a sweet tooth, but salt. And through that, I'm rediscovering the taste of food. The soul is so prevalent in Asia, particularly in this and it's scientifically linked to stomach cancer by the way, amongst other thing cardiovascular issue, but rediscovering the taste of food was wonderful by it. My mom is a goat. She can leak salt, and she puts a lot and she said every time I cook she said this is not salty. Sea to me. It has salt, natural food content, salt. So yeah. And that's it. Thank you. Yeah, that's nice. So one of the places that awesome but one of the places that you can find real inspiration is find either local or global vegan vegetarian plant based eating Facebook community group, you'll often find people sharing really great recipes, ideas. It's not no one's pontificating, it's just people coming together just to inspire each other and help each other move and make the transition. So that's a really good thing. Some other things that I think that we really need to start looking at doing as a collective, is really got to start campaigning, the global fast food chains, we've got to, we've got to step out, we've got to write to them, we've got to speak to them, like Jim was saying, you know, put it out there on social media tag, the brands, you know, we've got to say enough is enough, you know, what they built is not good for human flourishing. And it's been progressively getting worse and worse, and we need to stop it. The other thing is really keeping an eye out for the plant based meat. Like, I know, a lot of people feel that that's the only path to becoming vegan or eating healthier. But there's, there's a real lack of transparency in that industry, they're not sharing the information, you got to look at the ingredients in the food, it's not all good. So do your research. The other thing is really understand, you know, I shared a video called addiction recently, which was talking about technology, social media addiction, and all the addictions that were that we have. But one of the topics it didn't cover is food addiction. And also how the, that there's chemists and pharmacists, and the people who are making this food that we're all sort of addicted to, as well as the marketing behind it, and how we get lured in, I think we've got to start taking some responsibility for knowing what that game is. Because that game is everywhere. Like it's like every industry that's bad for us that the same game has been played. And it's about how did they manipulate us to, to buy their product, basically. So they grow their business. So I think, do your research here. And then the big meat company to keep an eye on is JBS which are a Brazilian company. And they're the company that predominantly responsible for the whole Amazon deforestation for cattle, and make you go and look at their website. It's full of sustainability messages. It's really, really quite phenomenal. And one of the evil corporations of today for me is JBS we're going to have a look at them. Any other thoughts before we say our goodbyes? Not really, from my side. Yeah, we've covered lots. But you did. If you read the latest IPCC report, and I always say the information is old, it's also conservative, it's had government interference, so you're never gonna get the full truth. The full truth is out there. And it's we're in a pretty serious time as a global society. You know, I said, Antonio Guterres says, quote, we need to do everything everywhere, all at once. And really, the only way that we can, we can, hopefully, have a future as a, you know, that we can, that we can envision is if we do this, and we need to encourage everyone in our communities to play their part from what they eat, to the way they live. And, and I, we're just going to do this for our kids, because some of the stuff I'm reading, it's not looking too good. So I think we're, we also need to accept that we're at this point where societies you know, need to prepare as best they can for what is basically imminent, unavoidable climate impacts, it's coming. And this means we need to prioritise water, food, electricity, heat, or flood defences, depending on what's coming, emergency services and more. So there's some big things coming, it's not going to get better. It's going to get worse. What we're doing now is making it less worse. So it's, it's it's a big time. And I just all I want to do here with climate courage, and everything else I'm doing is just say to everyone, like, don't be blindsided by this. It's we have to pay attention. It is happening. And it's very, very scary. The last year has been the most emotionally distraught year I've ever had. And I'm still doing this stuff, even though I'd rather you know, just run away and just enjoy life because you know, what won't Why not right, but we can make it less worse, but we've all got to get on board. So Alica Jan? Yeah. Muriel? Thank you. Final words. Yeah, I want to speak to that. Andreas. I think he raised a really good point about you know, sometimes why we're not taking the action is it's overwhelming and we feel like what we do doesn't make a difference. And unfortunately, I do feel with human beings, we rely on somebody else to do it. And you know, hope that that's going to help us all. But I think there's a selfishness that we have where unless it infects inflicts the pain on our doorstep, it's very easy for us to close our eyes. And so I think we can turn that wound into actually an actual weapon that we can use to support everybody in the collective by actually going, Okay, well, what, if I'm gonna look after myself? First, let me actually focus 100%, on looking after myself first. And what I see is that, how can you feel bad about making good decisions if you can't think straight. And you know, part of, you know, looking after the environment is actually by looking after yourself. We all know that phrase, you know, put your own mask on before you feel the others. Like, I think when we actually do take care of our own well being, when we have mind, body, and soul, like we really do have that we're living in our purpose. So we're not doing something that we're in conflict to our value system, our mind is clear, because we've actually put the right nutrients into the body that allows the minds that level of clarity, then we actually can make better decisions. But again, we're asking people to do things when they can't even think straight. So I think the we can turn this selfishness that we generally have as human beings into a good thing, which is we look after ourselves. First, we get ourselves into great shape, and then we use that energy to go make an impact in the world. Yeah, nice. Now, so it's like when I wrote my book, uncommon courage was actually the purpose of it was to get our strong self straight inside, like, not in the nutrition stuff, but how we think that yeah, I think that adding that layer of the nutrition is, is so important, because you know, we all know when we have chemical foods, which is what I think of as food and most things in a packet. It's chemicals, it's not food, right. Genuinely goes in sugar. Because sugar. Yeah, I think that's really good advice. Ellika and you've inspired me to maybe take it up a little notch too. And I do think that, you know, being the matriarchs of, you know, our families that were in the perfect position to educate our families around us because we're, we're major caregivers of the people in our lives. So, yeah, yeah, we we've got the power basically. I mean, I'm writing I'm writing a speech and the title is Rose matriarchs row so it was really good to hear you say that because I think female female wisdom it's time for it to land heavily in the world again, you know, and I think that's a really good point Beck's Yeah. No, sorry. I'm, I'm out. That was a lot of information. I'm reading you at your your final final words, and then we'll say goodbye. Word of Wisdom. I can't promise. No, that's reminds me also the way we end each was in mon vos video the way we treat our soil, which is alarming, devastating the soil in the water underneath. I remember my grandmother and my grandparents, they always had a garden growing their fruit and vegetables. And she told me one day, you know, we see less and less warms in the dirt and warms our extremes really good fertilisers. And as a result, also the food that we grow is not as mineral and vitamins and nutrient content. As as nice as before. And the problem also is that we witness here, it's not raining. We need water. Yeah, it's raining. And it's a big, big, big effect to the local producers. Yeah, we struggle so yeah. It's now you see the farms in California. They're underwater. And and that's, that's a breadbasket of the world. So you know, global feminism is on the way. Obviously, many people are already been impacted by it. But it's going to be, you know, even the wealthy countries are going to be impacted by it. But, you know, I'm just really grateful to all of you for joining me. I hope everyone who's listening can find a starting point. And, you know, I think it's one of the most radical things that we can do right now is to change how we eat for the environment. And we need to ripple out like Alico said and make a greater impact. You know, the future of humanity is on The line right now and we've got to do all we can and I think it's one of the most powerful changes we can make so thank you for joining us really appreciate it and thanks ladies I appreciate your insight and I'm going to end the broadcast but