Food waste is a growing epidemic in the U.S. with about 130 billion pounds of food discarded each year. But chefs have a different perspective on waste. They see bruised produce, seeds and scraps as building blocks for creating dishes that are better for our health, our taste buds and the planet. That's why the chef community is actively fueling a movement to help all of us re-imagine the food we're about to throw into the trash as an opportunity for discovering new and exciting ways to eat.
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