Still, a third of the world’s food is simply spoiled by irrational use (and therefore about $ 750 billion a year that is thrown away), but some progress is already being made. In particular, thanks to the efforts of restaurants that work on the principles of zero waste: make the most of the capabilities of each product, and at best – not just separate garbage, but also compost organic waste.

The principle of Zero waste formed the basis of several movements, including “nose to tail” (using the entire carcass of the animal with the entrails, not just a few fillet parts), ugly fruits (movement for the fact that fruits and vegetables of strange shape are no less delicious, than others – and they also should not be thrown away), Trash Tiki use in cocktails of stones and fruit peels, which are usually issued).