At one Brooklyn restaurant, the scraps of carrots, beets, and cilantro that come from making one item on the menu are made into a second $15 dish. Other chefs have created dumplings or ravioli or burgers from scraps that would otherwise be wasted–or have started to offer smaller servings, so customers are less likely to leave food on the plate. Many restaurants are thinking about food waste more than they did in the past. But by one estimate, restaurants in the U.S. alone still throw out 22 billion to 33 billion pounds of food each year.
Article Source:
Fast Company