30 Nov '17, 3pm

Top chefs take on food waste: A Q&A with Chef Dan Barber of "WASTED! The Story of Food Waste"

Was there a particular tipping point that made you decide to say yes to the film ? To being a food waste advocate? I think this issue strikes a nerve for any chef, because we’re hardwired to look for culinary opportunity in what would otherwise be thrown away. The film seemed like a great way to bring this issue out of kitchens and into the public eye. Do you measure food waste in your restaurant and is your staff engaged on how much you generate each day? It’s something we’re always thinking about—how to use more of the plant, more of the farm—but it’s more creative than calculated. We look at what’s in our waste and how we can turn it into a new dish. Much of the film is dedicated to culinary experts and high end application. How do we begin to change the everyday-behavior of people in America eating fast food every day? How do we shift food culture? This idea isn’t conf...

Full article: https://www.worldwildlife.org/stories/top-chefs-take-on-f...

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