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By PBS NewsHour
What happens to the little ends of cucumber that get cut off by big-time food processors to make pickles? At the Michelin-starred Manhattan restaurant Blue Hill, chef Dan Barber has tried turning that food waste into cuisine, an experiment to…
Each year, roughly 40 percent of the food produced in the United States is never eaten. This waste takes a huge toll on the environment: not only does a huge amount of our water, energy and land go into growing…
By Margaret Sessa-Hawkins
Roughly 40 percent of food produced in America never makes it to the table. Whether it rots in the field, is trashed at the supermarket, or thrown out at home, NPR’s Allison Aubrey looks at why good food is being…
As part of a collaborative report with the PBS News Hour, NPR's Allison Aubrey looks at efforts to cut food waste.
By Allison Aubrey, NPR
By Nora Daly
Last week, Panera Bread announced that it will be removing more than 150 artificial ingredients from the items on its menu. The restaurant chain follows Chipotle and Kraft as the latest company to jump on the menu makeover bandwagon.
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