This Thursday, March 19, 2015 photo shows the ingredients used in the dishes at WastED in New York. Dishes using scraps and other ignored bits comprise the menu at chef Dan Barber's WastED, a pop-up project at one of his Blue Hill restaurants intended to shed light on the waste of food. (Mary Altaffer/AP)
Culinary director and chef Adam Kaye of Blue Hill at Stone Barns (@bluehillfarm) talks with Here & Now's Femi Oke about putting food waste on the menu and what restaurants can do to reduce food waste.
