From Food Waste to Fine Dining

Dan Barber, co-owner and executive chef at Blue Hill, and Adam Kaye, Blue Hill kitchen director, discuss their new Greenwich Village pop-up restaurant, wastED, which features a menu devised from leftovers: stems, peelings, rinds and bones. The restaurant will collaborate with local farmers, butchers, and plant breeders to explore the way traditional food byproducts can be transformed into cuisine.