 I'm really excited to be joined today by fellow FAO Goodwill Ambassador, Chef Rodrigo Pacheco, who joins us from Ecuador. Hi, Rodrigo. Hello, how are you? I'm very good. Rodrigo, you're a great chef. And I know one of the things you're particularly interested in is food waste. Yes, losing food is not necessary, because there's so many ways to avoid it and then to create added value out of the waste. Sometimes we see waste as something negative, as something that is left over. But if we change our vision a little bit, we will see waste as an opportunity. So there is something that we can all do, Rodrigo. It's not just up to governments and corporations. If we ask for transformation in the world, we must transform our own homes, our own kitchens. So let's start from there. By transforming our habits, we can definitely contribute to a better world. What can people do? Let's say they've prepared the evening meal. Let's say there's a lot of organic matter left over. What should people do with that from a chef's point of view? When you have a leftover, you just have to be creative and say, OK, I'm going to have these leftovers from the potato salad. So next morning, I'm going to do an egg tortilla and I'm going to add those potatoes that we had left over from last night's supper. So start simply. Start opening your eyes. Look what's happening around. Start planning and use the resources respectfully. Absolutely. Don't be afraid. When you see that apple that is asking you to take her out of the fridge, well, add it to the salad. Add it to the pancakes in the morning. Add it to the roasted pork in the evening without wasting food. I think that is wonderful practical advice and it's something that we can all do. Rodrigo, thank you so much. Great to see you.