How to eat better food, spend less, and feel good about it - with Michal Garvey from Foodprint

In this episode of Making Cents, host Frances Cook sits down with Michael Garvey, founder of Foodprint, an award-winning app that redirects surplus food from cafes, restaurants, and supermarkets to consumers at a fraction of the price. The conversation dives into the rising cost of living and how food—being an unavoidable budget line—can be a powerful lever for savings and sustainability. Garvey shares insights on reducing food waste, embracing seasonal and local produce, and rethinking food spending habits. He emphasizes that small, conscious changes—like meal planning, using leftovers creatively, and understanding date labels—can lead to significant savings and reduced environmental impact. The episode also highlights systemic issues in New Zealand’s food infrastructure, such as reliance on road transport and the economic disadvantages faced by local farmers, urging for policy changes to support food security and local agriculture. Through real-life examples from Foodprint, Garvey demonstrates how consumers can eat better, spend less, and feel good about their choices. Key takeaways include: 1) Use apps like Foodprint to access discounted surplus food; 2) Embrace seasonality and local sourcing to cut costs and support sustainability; 3) Rebrand leftovers as 'meal prep' to reduce waste and mental resistance; 4) Use AI tools to create meals from pantry staples; 5) Understand that 'best before' dates are not safety indicators; 6) Support local growers to strengthen national food security; 7) Advocate for better food infrastructure, like rail transport, to reduce costs; and 8) Small habits compound into big savings and environmental benefits. The episode ends on an empowering note, encouraging listeners to take control of their food choices as a form of financial and ecological resilience.