Waste Not, Want Not, Eat Up?

Chef Dan Barber transforms Blue Hill Stone Barns into a restaurant called wastED. Inspired by the volume of food wasted by Americans – which totals nearly thirty-three million tons every year – each of the dishes on the menu is made from edible things that most people would consider trash, and much of which would have been otherwise thrown away. Dan Barber is reverse-engineering the evolution of American food.