Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
It makes me absolutely crazy when I hear how much good food regularly gets tossed out. A 2012 study by the Natural Resources Defense Council estimated that America discards up to 40% of its food, or about 20 pounds per person per month; the study notes that it’s basically “Farm to Fork to Landfill.” If you crunch the numbers, a family of four might easily chuck more than $1,500 worth of food per year.
My motto this year is “Don’t throw that out.” Several smart chefs and food professionals are way ahead of me. Let's all learn from their smart choices.
Michelin-starred chef Marcus Wareing says his customers are no longer interested in stiff French service. He's opting for a warmer, American model of hospitality, and his staff of being retrained to offer hospitality with a smile and read the guests.
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