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What happens to the little ends of cucumber that get cut off by big-time food processors to make pickles? At the Michelin-starred Manhattan restaurant Blue Hill, chef Dan Barber has tried turning that food waste into cuisine, an experiment to encourage diners to rethink the distinction between what we eat and what we throw away. Special correspondent Allison Aubrey of NPR News reports.

Durata: 6 minuti (00:06:09)
Data di pubblicazione: 08/09/2015; Unabridged; Copyright Year: — Copyright Statment: —

• Scienze sociali
• Economia e management
• Saggistica