PBS NewsHour

The next food movement? Maybe garbage-to-plate dining

Clip: 09/09/2015 | 7m 37s

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 encourage diners to rethink the distinction between what we eat and what we throw away. Special correspondent Allison Aubrey of NPR News

Aired: 09/09/15

Rating: NR

Problems Playing Video? | Closed Captioning

Major corporate funding for the PBS NewsHour is provided by BNSF, Consumer Cellular, Leidos, Babbel, and Raymond James. Funding for the PBS NewsHour Weekend is provided by Mutual of America. …