What Are World-Famous Chefs Doing with Your Leftovers?
The Guardian: "Ever wondered what happens to your leftover bread or wine after you leave a restaurant? In an interview in this month's Restaurant Magazine, Anthony Demetre, chef and patron of Michelin-starred London restaurant Arbutus, says that uneaten bread goes to make crumbs and undrunk wine is used as a base for vinegar and sauces."
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