written by Layla Khoury-Hanold How local food and beverage pros are tackling the restaurant food waste problem. ESTAURANTS OPERATE ON thin margins, so it's no wonder that chefs find thrifty and creative ways to maximize ingredients in order to reduce costs and waste. Still, restaurant food waste is a problem. Results from a 2014 study by the Food Waste Reduction Alliance revealed that nearly 85% of unused food in American restaurants ends up being thrown away. Here in Roanoke, independent food business owners have made concerted efforts to reduce food waste and their restaurant's footprint, particularly as takeout operations have increased due to the COVID-19 pandemic. From chefs to caterers, bartenders to baristas, local hospitality pros share how they're tackling the restaurant waste problem plus tips for cooking smarter with scraps at home. TheRoanoker.com SEPTEMBER/OCTOBER 2020 115http://www.TheRoanoker.com