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Ever wondered how much perfectly good food gets binned at the end of the day?

This week on Forkin’ Good, we’re joined by Joost Rietveld from Too Good To Go, the app that lets you pick up surprise bags of surplus food from cafes, bakeries, hotels and more, usually for around one-third of the usual price.

We talk:

How the surprise bag model works (and why “free” didn’t work)

The myth of “old food” and what you’re actually getting

Best before vs use-by, and how to use your senses

Why this is a win for customers, businesses, and the planet

Christchurch is next and how locals can help their favourite spots get on board

If you’re in Auckland, download the app and have a crack. If you’re in Christchurch, start nudging your local cafe now.

Listen and subscribe for more real-world cooking wins, waste-less habits, and no-nonsense chats about food.


Follow the podcast on Instagram and Tiktok: @forkingoodpod

Follow Simon on his channels below:
Instagram: @simon_gault
Facebook: @Officialsimongault
Tiktok: Simonjgault
Youtube: Simon Gault

Follow Waste-ed with Kate here:
Instagram: @wastedwithkate
Facebook: https://www.facebook.com/wastefreewithkate
Tiktok: wasted.kate
Youtube: Waste-ed with Kate


00:00 What Too Good To Go is
02:45 How “surprise bags” work
05:20 The one-third pricing model
06:35 Why “free” failed (human behaviour)
14:15 Cost of living and why this matters
26:45 Best before vs use-by explained
39:40 Christchurch is next and share this episode with your local café.

Follow the podcast on Instagram and Tiktok: @forkingoodpod

Follow Simon on his channels below:
Instagram: @simon_gault
Facebook: @Officialsimongault
Tiktok: Simonjgault
Youtube: Simon Gault

Follow Waste-ed with Kate here:
Instagram: @wastedwithkate
Facebook: https://www.facebook.com/wastefreewithkate
Tiktok: wasted.kate
Youtube: Waste-ed with Kate

Send a text

This week on the Forkin' Good Podcast, we sit down with Professor Grant Schofield — one of New Zealand’s most outspoken voices on metabolic health — and we don’t hold back.

We dive into:
- Why the Health Star Rating system doesn’t work
- Why cereal can score higher than smoked salmon
- The powerful link between sugar, metabolism & mental health
- Why high blood sugar drives chronic disease
- What’s really happening in school lunchboxes
- What “metabolic health” actually means
- Why modern medicine treats symptoms — not causes
- Microplastics, packaging & the bigger food system problem

If you’ve ever wondered:

Why “no added sugar” doesn’t mean healthy
How to reverse Type 2 diabetes
Why ultra-processed food dominates supermarkets
What prevention really means

This episode is for you.

Prevention isn’t a trend — it’s the cure.

Listen, share, and send this to someone who needs to hear it.

Hear more of Grant on his own podcast "Prevention is cure" here: https://open.spotify.com/show/7fo64Q7yVXvHB2SZwxYngB

Follow the podcast on Instagram and Tiktok: @forkingoodpod

Follow Simon on his channels below:
Instagram: @simon_gault
Facebook: @Officialsimongault
Tiktok: Simonjgault
Youtube: Simon Gault

Follow Waste-ed with Kate here:
Instagram: @wastedwithkate
Facebook: https://www.facebook.com/wastefreewithkate
Tiktok: wasted.kate
Youtube: Waste-ed with Kate

Send a text

IMPORTANT NOTE FROM SIMON: Just to clarity what I said in the video: sushi isn’t automatically “healthy” from a blood sugar or weight-loss point of view because it’s rice-based. Rice isn’t sugar, it’s starch but that starch is broken down into glucose (a simple sugar) in the body. One cup of cooked white rice delivers around 45 g of carbohydrate, roughly 11–12 teaspoons worth, which can raise blood sugar fairly quickly, especially in larger portions or with sauces and mayo. That’s what I’m talking about: carb load and blood glucose impact, not that rice literally turns into table sugar. Portion size and what you eat it with makes a big difference.

Life doesn’t pause just because you decide to take better care of yourself.

In this episode of the Forkin Good Podcast, Kate shares the start of her weight loss journey while juggling work travel, family life, and a schedule that refuses to slow down. We talk honestly about what makes change hard, why timing is never perfect, and how small, realistic steps matter more than big promises.

We also get into the very real challenge of feeding families right now. School lunchboxes, rising food costs, time pressure, and how parents can make better choices without blowing the budget or losing their minds.

This is not about perfection, quick fixes, or dramatic before and after stories. It’s about real life, real constraints, and finding a way forward anyway.

If you’re trying to look after your health while life keeps throwing curveballs, this one’s for you.

Let us know in the comments what part of life makes healthy change hardest for you right now.

Subscribe for weekly conversations on food, health, habits, and navigating modern life a little more thoughtfully.