Read the full story from NPR.
This meal taps into JBF’s boot camp initiative and hits more than one sweet spot for chefs. Most obviously, the less food that goes in the trash, the more money a chef saves in an industry notorious for tight margins. But even before that, if a chef can buy the produce that a farm otherwise cannot sell — as in the case of the fruit and vegetables used for tonight’s dinner, which was supplied by food-rescue organization Hungry Harvest — that chef is helping farmers earn a living wage. And offering up an animal that promotes healthy agriculture can help cooks work toward saving the planet to boot. Win-win-win.