The author interviews two chefs who run a restaurant in Oakland where very little is wasted.
I appreciate their feelings about the food (and the farmers!) and found a couple of tips:
“We use a lot of stuff that usually gets thrown away. For example, we make herb jam from the discarded lettuce leaves, fennel, the tougher outer parts of our greens, the lower leaves of an oregano plant; we cook them all down together and add garlic, cumin, and olives and make it into a paste: herb jam. We take quince, apple, and peach cores and peels, and we make our own infusions of brandy.”
thoughtful consumption 
Thanks for this, I enjoyed reading about chefs that care! While the climate change comment is debatable, in the end it doesn’t matter. We should be conserving and living sustainable because it’s the right thing to do, not because it’s PC or because someone is talking about global warming.
I have a friend from Korea and she has taught me a lot about food. We throw away so much food in the US because we have never known need. Only those of us still around who lived through the great depression understand true hunger and the risk of starvation (and um, that’s not me). My Korean friend tells me all about how they use all the edible parts of a plant possible – stems, roots, leaves, etc., because if they don’t, come the end of winter people are starving. This is the climate they are raised in and so when they get older they don’t depart from it.
I’ve recently become more aware of my own waste and am trying to reduce it. I’m using the stems and leaves of broccoli instead of just the crowns, for example. Anyway, thanks for the link!