From Trash to Treasure: Why's It So Hard to Save Restaurant Leftovers From the Dumpster?

Every day, at the end of service, restaurants throw away tons of
entirely edible food: heaps of pastries and whole loaves of bread,
vegetables chopped but not cooked, noodle dough, fish off-cuts, and
more. An estimated 20 billion meals's worth of still edible food
overall is tossed every year here in the US, and more than 85
percent of it ends up in the landfill. Meanwhile, more than one in
ten Americans are food insecure. So why is it so hard to keep all
of that perfectly good food out of the trash and get it onto
people’s plates instead? This week, we’re taking a deep dive into
the dumpster (not literally!), to explore the most innovative and
surprising new solutions to this toughest of food challenges,
including the wizards transforming everything from stale bagels to
gallons of banana cream concentrate into a delicious dinner. Did
someone order meals, not methane? Oui chef! Learn more about your
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