The staggering amount of food waste in the restaurant industry has come under scrutiny in recent years, and chefs across the country have been striving to raise awareness through zero-waste dinners and pop-up restaurants, and restaurant leftover donation programs. They've also been finding creative solutions in their own kitchens. As explained in the introduction to Waste Not, "Nobody knows more about how to fully utilize every last leaf, foot, bone, stem, and rind than chefs, both out of respect for the ingredients themselves and to meet their bottom lines." Ingredients rescued from the waste bin are, effectively, free—and they make just as much sense to salvage in the home kitchen. After all, food waste is not just a restaurant problem: the average American household throws away more than $1,500 worth of food every year.