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When It Comes To Food In Nashville, It's Waste Not, Want Not

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At Miel Restaurant, compost bins are placed at every prep station in the kitchen for ease and efficiency. (Amy Eskind/WPLN)
At Miel Restaurant, compost bins are placed at every prep station in the kitchen for ease and efficiency. (Amy Eskind/WPLN)

Zucchini skins from kitchen prep. A half burger left on a plate. And food prepared for diners who didn’t show. It all adds up to a lot of food waste for restaurants.

Now, a dozen chefs in Nashville have been chosen by the Natural Resources Defense Council as a national model on how to cut down on all that waste. Amy Eskind from Here & Now contributor Nashville Public Radio reports.

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