In this Thursday, March 19, 2015 photo, chef Dan Barber hands a waiter an order of fried skate wing cartilage with smoked whitefish head tartar sauce at WastED in New York. Dishes using scraps and other ignored bits comprise the menu at chef Dan Barber's WastED, a pop-up project at one of his Blue Hill restaurants intended to shed light on the waste of food.

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.