Zucchini skins from kitchen prep. A half burger left on a plate. And food prepared for diners who didn't show. It all adds up to a lot of food waste for restaurants.
Now, a dozen chefs in Nashville have been chosen by the Natural Resources Defense Council as a national model on how to cut down on all that waste. Amy Eskind from Here & Now contributor Nashville Public Radio reports.
This segment aired on April 18, 2017.