There's lots of food for thought in this week's New York Times Food section cover story by Kim Severson on eliminating food waste -- which stands at an appalling 31% in the United States.
In "Starve a Landfill: Efficiency in the Kitchen to Reduce Food Waste," Severson shares ideas from chefs and cooking instructors across the country to address the problem -- including Dan Barber's veggie burger made from the vegetable pulp left over from a fresh juice company.
You can read the article here: http://www.nytimes.com/2015/03/04/dining/efficiency-in-the-kitchen-to-reduce-food-waste.html?_r=0
(There was a response to the article in yesterday's Christian Science Monitor written by Jonathan Bloom, which you can read here: http://www.csmonitor.com/Business/The-Bite/2015/0305/The-New-York-Times-talks-trash-and-that-s-a-great-thing)
We'd love to know what steps ChefTalk members are taking to reduce food waste in their own professional kitchens.
Karen & Andrew