By Ligaya Figueras

How can restaurants reduce waste? That was one of a number of questions raised during the James Beard Foundation Chefs Boot Camp for Policy and Change that took place this month in Serenbe. Fifteen chefs from around the country gathered for the program (that has a waiting list of 800 names) to learn how they can become more effective leaders for food-system change. The group explored issues surrounding, among others things, food waste