"Waste, in so many ways, is the American experience. ... It's the American diet."
— New York chef Dan Barber quoted in a Salon.com story about his two-week restaurant pop-up "wastED," in which he showcased various types of foods that otherwise would be thrown out, including parts of animals and fish (collars, cartilege) that usually are discarded, flat Champagne, squash from seeds rejected for a university study and much more. The meal cost $75, and Barber said the cost mostly reflected the labor to recover and prepare the ingredients.