As an operator or chef, you probably already know that the consistent influx of food waste is an inevitable problem at a restaurant.
The U.S. Department of Agriculture, estimates that 30-40 % of the food supply is food waste. Most of the time, the leftover food from restaurants is often perfectly edible, but it’s just thrown in the trash.
But the food waste problem isn't only impacting the U.S. and restaurants, it also affects supermarkets, farms, and cafeterias all over the world.
Anthony Bourdain, who has made a name for himself as a chef, author, and television personality on popular series like "Parts Unknown" and "No Reservations," has a new project in the works that will expose the food waste challenge to the masses.
He has produced a documentary title "WASTED! The Story of Food Waste," a film that he also narrates and appears in to raise awareness about this global issue.
"I'm not an activist, but the intent of this film aligns with something that's very much personal," said Bourdain about the film that made its debut at the Tribeca Film Festival. "I came up in kitchen regimes where you live by an absolute rule of using everything and wasting nothing. And of course, as a traveler, I see again and again how circumstances force people to cook incredibly well with often very little food available to them. One film isn't going to cure all of society's ills, but if a few people start thinking about what they're eating for dinner in a different way or think twice about throwing out what is often the best stuff, it's a good day."
The documentary, which will be officially out on October 13 and was co-directer by Anna Chai and Nari Kye also features famous chefs like Dan Barber and Mario Batali and other innovators that are attempting to combat the food waste problem.
So, what advice does Bourdain give to those chefs looking to curb their food waste?
"Particularly for those in fine dining, the chefs who work in restaurants with only serve perfectly squared, trimmed-down pieces of fish without a single bone, bit of skin or irregular part — on one hand, they’re the biggest offenders of food waste, but that also makes them the most acutely aware of how much perfectly good food is being thrown out. Responsible chefs use those scraps to make staff food, or merchandise it in something delicious like a soup or dumpling or something, or work closely with food relief programs," said Bourdain to the "Hollywood Reporter."
Check out the film's trailer above!