Eateries get creative to fight food waste

12/1/2013 | Los Angeles Times (tiered subscription model)

Food waste in the U.S. has grown 30% in the last three decades, and restaurants across the country are coming up with new ways to reverse the problem, including Gobi Mongolian BBQ House in Silver Lake, Calif., which irked some customers with a new fee for food left on the plate on all-you-can-eat night. Others have begun changing their menus daily to use up the ingredients they have on hand, and more than 100 in New York have pledged to divert half of their food waste from landfills.

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