Chef Patrick Mulvaney and his team at Mulvaney’s B&L restaurant in midtown Sacramento regularly butcher whole hogs themselves, carefully ensuring that they use every element of the animal, because food waste translates into lost revenue in the restaurant business.
So the cost-conscious restaurateur was stunned when he received research showing that 10 million tons of food goes unharvested or gets discarded on U.S. farms annually, even as one in seven Americans are insecure about where they will find their next meal. Here was a situation that Mulvaney – and indeed other chefs across the nation – wanted to help change.
Patrick Mulvaney, other chefs join effort to combat food waste
Originally published by The Sacramento Bee
Read the full story here: SacBee.com