Our story
Why 40
I barely scraped through the fitness test for my first proper job.
I worked my way up to become a fitness instructor, and went on to compete in a weight-class sport for them, but I never really knew what to eat. Making weight was a battle of its own.
When I left that job, I hit the hardest time of my life. Training is what got me through it. I trained harder than ever, but for years I still didn't look it. Then it clicked: it was protein. Hit your 40, train hard and keep your calories in check, and you keep the muscle while you lean out. Most people need about four meals like that a day.
At my lowest, a friend got me through it. He was the kind of person who made sure people around him had food when they couldn't afford it.
Forty Grams brings those two things together. Training brought good people into my life. One of them came from a family of serious chefs and was running a restaurant on almost no sleep. We trained together, and it helped us both. He cooks with real pride, and that's the food I wanted to put in people's hands.
So that's what we're building: proper food, made with care, at a price that's fair to the people eating it and to the people cooking it. First, it's meals in gym fridges. One day it'll be a local kitchen with paid chefs, feeding the area.
Every main, 40 g of protein or more. Serious about protein.
