Is It Really So Offal?

Americans waste food—a lot of food, to the tune of 40 percent of all that’s produced. Behind that incredible number is an even greater story of waste: wasted money, wasted time, wasted resources, and more than that, an incredible burden to the climate of our planet. A couple of weeks ago, I attended James Beard Foundation’s chef’s boot camp, which is addressing these issues in the restaurant issue. Here’s my story on that initiative, my latest for NPR’s The Salt.

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