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Chefs give new life to leftovers
Whether it's in response to a frugal childhood or the U.K.'s current recession, chefs are finding more uses for leftovers and making a commitment to cutting back on waste. Chef Tom Norrington-Davies' staff at his London restaurant often make their meals using leftover scraps not used in customer's dishes, while Norrington-Davies creates new items based on extra cuts of meat or dough edges cut off of a tart.
The Guardian (London) (12/14)
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