According to the USDA, about one third of food produced in the United States is never eaten and ends up in landfills, where it produces methane that contributes to climate change. Additionally, all of the fuel, water and resources that went into growing and transporting the food is wasted. Reset hears from local chef Devon Quinn and food writer Lisa Shames on their tips and tricks for creatively reusing ingredients rather than adding to a landfill.

For a full archive of Reset interviews, head over to wbez.org/reset.

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