Cheers to the weekend! Now’s the time to settle into a laid-back rhythm and catch up on all the best food news on the web. For your perusal, here’s a thoughtfully curated selection of stories that we loved reading this week.
- The world discards 550 million tons of food each year, and Michelin-starred chef Massimo Bottura makes the case for why we need to rethink what food we throw away. Here’s his plea to restaurant chefs and home cooks to transform our food waste into something useful and delicious. [Wall Street Journal]
- Rene Redzepi, the chef behind leading Copenhagen restaurant Noma who’s credited for creating new Nordic cuisine, is opening a new restaurant, 108, a casual neighborhood restaurant with affordable prices. [Eater]
- San Francisco chef Stuart Brioza—the genius behind hit restaurants The Progress and State Bird Provisions—offers 10 nuggets of kitchen wisdom for budding cooks. [SF Cooking]
- With 40 percent of restaurant workers living near poverty or worse, how does the restaurant industry take care of its own? Here’s a look at how one nonprofit, Atlanta’s The Giving Kitchen, tries to help industry employees in times of crisis. [Munchies]
