An enormous amount of food is wasted at restaurants all across India every single day. It is easy to point fingers at them being irresponsible in managing their waste. But restaurants deal with several practical challenges in how to handle this waste. In this episode, we speak with Chef Amey Marathe who experienced these issues first hand and decided to do something about it. He brings the benefit of the insider’s knowledge and is building a business managing the bulk waste from kitchens.