Our School

While others toss their carrot tops and extra lettuce into the garbage, low waste chef Max La Manna ’07 turns them into culinary works of art. He develops recipes that encourage people to rethink how they make the most of their purchased food. He shares his creations through cookbooks, TV shows and YouTube videos. Viewers from across the globe tune in as he uses his ingredients to the max. Pun intended.

According to the United Nation’s Food Agricultural Organization, one third of globally produced food is thrown away. Max sees this as a conservation and economical issue. “The average household wastes $1,500-$2,000 of edible food each year. That is a lot of money that people are throwing away. I asked myself how can I be a better citizen? How can I make a better impact for myself and for the planet?”

Max has always been environmentally conscious, even as a teenager working in his father’s quick service restaurants. It stems back to his parents telling him to turn the light off after he left the room. He was also taught to conserve water while brushing his teeth.

“I was also aware that there was always somebody starving in the world. That food could go to those in need.”

A career in the food industry began when he was fifteen years old. He took an entry level job as the doughboy at a Middlebury, CT pizzeria. He went on to cook and serve at restaurants in New York City and Los Angeles.

At the end of 2017, Max started going in the direction of social media. Through his natural talent, personable charm and sense of humor, viewers learn how to make delicious, low-waste dishes from tofu butter chicken to vegan millionaire squares. Some of these dishes are classics with a twist. Some are completely new. His recipes have been featured in numerous publications such as Vogue, The Sunday Times, BuzzFeed and The Guardian. 

“I love cooking. I love food,” he said. “I want to bring joy and happiness to cooking and to inspire people to cook more.”

Today, Max is a social media sensation. As his social media accounts steadily grew, he noticed that he had a large audience in the United Kingdom. He relocated to London where he currently resides with his wife, Venetia.

Immediately, Max hosted a supper club for U.K. businesses and food industry members. One of the attendees was a publisher who followed him on social media. He approached Max to write a cookbook. Three months later, More Plants Less Waste: Plant-Based Recipes & Zero Waste Life Hacks with Purpose was published. His second cookbook, You Can Cook This! Turn these 30 Most Commonly Wasted Foods into 135 Delicious Plant-Based Meals: A Cookbook was released in April 2023. 

Max has also developed several series for BBC Earth including Regeneration Food and Most Wasted Foods in Your Home. The former showcased how businesses, organizations and leaders are wasting less to reduce their carbon footprint. He also shined a spotlight on five types of food that are being thrown away consistently. This includes potatoes, breads, fruits, bagged salads, and leftovers.

As he looks towards the future, Max stresses the importance of being “kind to the planet that we are living on because it supports us. We are part of an ecosystem. We need to be mindful of what we use and how we use them.”