 Conor Specie is a chef with a particular interest in global food sustainability. Conor, why is this issue so important when it comes to chefs in restaurants? Why is the respect for food so important? If you think we're chefs sit in the food chain, like we're right in the middle. So we decide where we spend our money, what ingredients we're buying, so we have this connection to a farmer or in a lot of cases we don't have that connection to a farmer and we need to have that connection and then our customers, the consumers that come into our hotels and cafes and restaurants, we can also influence them by the dishes we create, what's on our menu and why and have that narrative about why we're using certain ingredients where people can then take that information home and change in their homes as well. So I see chefs as key to being part of fixing what is a broken food system. So Conor, your role has become that of an educator as well as a chef. It is a dual role. It's trying to get chefs more creative about food that we normally wouldn't use and it's trying to show them the knock-on effects, the amount of work, energy, water, transport, everything that goes into our ingredients. That is wasted when we throw food into a bin and likewise show consumers the importance of using everything. I'm not reinventing the wheel. I'm going back to older practices of two generations ago where this was the norm and trying to bring that into modern-day food. Conor, are there things that we can all do in our own kitchens? At home, it's about planning first of all, you know, am I at home every evening, is all my family members at home every evening, how much food do I need to cook and then it's about what am I going to cook in the time frame that I have and really then about what have I got left over from that and that's what we never really think about. You know, it's about regenerating food back into another delicious dishes and we've almost become such a busy people that we're almost at this show away culture where we'll create a dish and what's left from that is surplus is just in the bin and it's trying to break that habit.