On this week’s Extra Serving, Senior Editor Lisa Jennings speaks with Caitlin Leibert, director of sustainability for Chipotle Mexican Grill, shares how the Newport Beach, Calif.-based chain cut the average waste per restaurant by 25% since 2016, a move that also saved the company $1.3 million.

Editor in Chief Jenna Telesca speaks with Bloomin’ Brands Liz Smith on why it’s important to fail fast in the inaugural episode of Extra Serving, a podcast from Nation's Restaurant News.