California Chefs Share ‘Seed To Stalk’ Recipes To Cut Food Waste

When your business is food, every bite counts. So when California’s top chefs see potential profits literally tossed in the trash can—well—it bites. “We make our money by getting all we can out of the resources we have,” explained Sacramento restauranteur Patrick Mulvaney during CalRecycle’s recent SB 1383 workshop focused on developing regulations to reduce food and other organic …
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